This Mediterranean-inspired dish brings bold flavors to your table with minimal effort. Tender chicken pairs beautifully with sun-dried tomatoes for a satisfying one-pan dinner.
Simple ingredients come together quickly, making it perfect for busy weeknights. The result is a restaurant-quality meal that’s ready in under an hour.
Ingredients for Recipe Chicken Sundried Tomatoes
Mediterranean flavors shine with tender chicken and sun-dried tomatoes in this one-pan wonder.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Sun-Dried Tomatoes 🍅 | ¾ cup | Oil-packed, drained and chopped |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | Divided for cooking and finishing |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor |
| Shallot 🧅 | 1 whole | Finely diced for subtle sweetness |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Chicken Broth 🥣 | ½ cup | Low-sodium preferred for control |
| Kalata Olives 🫒 | ½ cup | Pitted and halved for briny depth |
| Fresh Rosemary Sprigs 🌿 | 2 pieces | Stems removed, leaves chopped |
| Fresh Thyme Sprigs 🍃 | 4 pieces | Stems removed, leaves only |
| Dijon Mustard 🟡 | 1 tbsp | Smooth variety for tangy richness |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind for texture |
| Fresh Flat-Leaf Parsley 🌿 | ¼ cup | Chopped for bright finish |
The chicken quality is paramount for this dish. Opt for air-chilled, free-range breasts from Whole Foods or a trusted butcher, which ensure better texture and flavor. Sun-dried tomatoes should be oil-packed—Bella Sun Luci or Colavita brands offer consistent quality. For the olives, Kalata from a Mediterranean market provides the authentic briny note that elevates the dish.
No white wine? Substitute with additional chicken broth mixed with 1 tbsp lemon juice. Fresh herbs are ideal, but dried rosemary and thyme at one-third the amount work in a pinch. If sun-dried tomatoes are unavailable, roasted red peppers (jarred, drained well) offer a similar sweetness. For a richer finish, a pat of European-style butter stirred in at the end adds depth without overpowering.
This dish holds beautifully for 3-4 days refrigerated. Store in an airtight container to preserve the herbs’ aroma. Reheat gently on the stove with a splash of broth to prevent drying. For meal prep, freeze portions for up to 3 months—thaw overnight before reheating.
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything in a single skillet—chicken, sun-dried tomatoes, garlic—then let the oven do the rest.
- Umami Bomb: The sun-dried tomatoes and olive oil create this rich, tangy depth that makes the chicken taste like it simmered all day.
- Weeknight Hero: I’ve served this to company and packed it for lunch the next day. Works both ways.
- Leftovers Gold: Honestly, it tastes even better the second day—if it lasts that long.
Step-by-Step Instructions for Chicken with Sun-Dried Tomatoes
Master this technique for a restaurant-quality dish with bold Mediterranean flavors in one pan.
Step 1: Prepare and Sear the Chicken Breasts
Begin by patting the 1.5 lb boneless skinless chicken breasts dry with paper towels to ensure a proper sear. Season both sides evenly with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. This creates a flavorful crust while locking in moisture.
Heat 2 tbsp extra-virgin olive oil in a large, heavy skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer to a plate and tent with foil to keep warm.
Step 2: Sauté Aromatics and Build the Base
In the same skillet, reduce heat to medium and add the remaining 1 tbsp extra-virgin olive oil. Add the finely diced shallot and cook for 2-3 minutes until softened and translucent. Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.
Add the 0.75 cup chopped sun-dried tomatoes, 0.5 cup pitted and halved kalata olives, chopped leaves from 2 rosemary sprigs, and leaves from 4 thyme sprigs. Sauté for 2 minutes to meld the flavors and release the herbs’ essential oils.
Step 3: Deglaze and Finish with Wine and Broth
Pour in the 0.5 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 2-3 minutes until the liquid reduces by half. This step intensifies the depth of flavor in the sauce.
Stir in the 0.5 cup chicken broth and 1 tbsp Dijon mustard, then reduce heat to low. Return the chicken to the skillet along with any accumulated juices. Simmer for 3-4 minutes until the chicken is fully cooked through and the sauce has thickened slightly.
Step 4: Garnish and Serve
Remove the skillet from heat and let the dish rest for 2 minutes to allow the flavors to harmonize. Sprinkle with 0.25 cup chopped fresh flat-leaf parsley for a bright, fresh finish. The parsley adds a pop of color and balances the richness of the sauce.
Serve immediately, spooning the sun-dried tomato, olive, and herb pan sauce over the chicken. The sauce should be glossy and coat the back of a spoon, with the aromatics evenly distributed throughout.
Pro Tips For Making Recipe Chicken Sundried Tomatoes
- Pound the Chicken: Pound the boneless chicken breasts to an even ½-inch thickness so they cook through at the same rate—I learned this the hard way after pulling dry, overcooked edges off underdone centers more times than I care to admit.
- Soak the Tomatoes: Cover sun-dried tomatoes in warm water for 10 minutes before chopping, especially if they’re the dry-packed kind. Sounds weird, but it works: they plump up and won’t steal all the moisture from your chicken.
- Skip the Overcrowding: Cook the chicken in batches if needed—cramming the pan drops the temperature and turns your sear into a sad steam. After burning three batches, I finally figured out that patience here actually changes the outcome.
- Use the Oil: Don’t drain all that garlicky, sun-dried tomato-infused olive oil after cooking—spoon it over the chicken before serving. My grandmother swore by this, and she was right: it carries all the flavor.
Flavor Customization for This recipe chicken sundried tomatoes
Herb Variations
Swap the rosemary and thyme for 1 tbsp fresh oregano and 1 tsp dried marjoram for a Greek-inspired twist. I love how this combo adds earthy depth while keeping the Mediterranean spirit. 🌿
Spice It Up
Add ½ tsp red pepper flakes with the garlic for a subtle kick. For more heat, include 1 diced jalapeño with the shallots. The sweetness of the sun-dried tomatoes balances the spice perfectly.
Creamy Addition
Stir in ¼ cup crumbled feta cheese at the end for a tangy, creamy element. Alternatively, 2 tbsp heavy cream creates a luxurious sauce that coats the chicken beautifully.
Citrus Brightness
Finish with zest of 1 lemon and 1 tbsp lemon juice for a bright, fresh note. This cuts through the richness and adds a vibrant pop of flavor.
Extra Umami
Boost depth with 1 tbsp capers or 2 anchovy fillets (minced) added with the sun-dried tomatoes. Trust me, the anchovies melt into the sauce for incredible savory complexity. 💫
Nutty Crunch
Sprinkle 2 tbsp toasted pine nuts or chopped almonds over the finished dish. The crunch contrasts wonderfully with the tender chicken and soft tomatoes.
Frequently Asked Questions
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, but rehydrate them first in warm water for 10 minutes. Drain well before chopping, as they’ll be less tender and more concentrated in flavor.
What if my sauce is too thin?
Simmer uncovered for 2-3 extra minutes to reduce. For a quicker fix, mix 1 tsp cornstarch with water and stir in. The sauce should coat the back of a spoon.
Can I make this dish ahead of time?
Cook and refrigerate for up to 3 days. Reheat gently with a splash of broth to prevent drying. Flavors deepen overnight.
What sides pair well with this dish?
Try crusty bread to soak up the sauce, or roasted potatoes for heartiness. A simple green salad balances the richness.
Nutrition Facts
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