recipe chicken sundried tomatoes
- The Best recipe chicken sundried tomatoes
- Recipe Chicken with Sundried Tomatoes and Herbed Crust
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Recipe Chicken with Sundried Tomatoes and Herbed Crust Works
- ❓ Frequently Asked Questions About Chicken with Sundried Tomatoes and Herbed Crust
The Best recipe chicken sundried tomatoes
I also appreciate how easy it is to customize it. Swap in different veggies like zucchini or bell peppers if you’re feeling creative, or serve it over a bed of greens for something lighter. Plus, the sundried tomatoes add a surprising depth of flavor that’s not just sweet but also savory, making every bite feel satisfying. It’s a dish that’s simple enough for beginners but still feels impressive, and it’s always a crowd-pleaser because it’s so versatile. Plus, the tomatoes and chicken are packed with nutrients—protein to keep you full, and healthy fats and vitamins to keep things balanced. It’s a recipe that’s as easy as it is delicious, and that’s why I keep it in my rotation.
Recipe Chicken with Sundried Tomatoes and Herbed Crust
A flavorful one-pan dish featuring tender chicken coated in a herbed dough and baked with rich sundried tomato sauce. Perfect for a quick weeknight meal with minimal cleanup.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp olive oil
- 1 large egg
- 1 cup tomato sauce
- 1 cup sundried tomatoes (packed in oil)
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp balsamic vinegar
👨🍳Directions
-
1
Preheat oven to 425°F. Pat chicken breasts dry and season both sides with oregano, thyme, and a pinch of salt. -
2
In a bowl, whisk together flour, salt, olive oil, and egg to form a smooth dough. Let it rest for 5 minutes. -
3
Dredge each chicken breast in the dough, pressing lightly to adhere. Place on a baking sheet lined with parchment paper. -
4
Bake for 15 minutes. Flip the chicken and pour the sundried tomatoes and minced garlic into a small bowl. Stir in tomato sauce, parsley, and balsamic vinegar. -
5
Pour the sauce over the chicken and bake for another 15 minutes, until the chicken is cooked through (165°F internal temperature) and the edges pull away from the pan.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Recipe Chicken with Sundried Tomatoes and Herbed Crust Works
❓ Frequently Asked Questions About Chicken with Sundried Tomatoes and Herbed Crust
1. How long should I let the chicken marinate before cooking?
Marinate the chicken for at least 30 minutes, but up to 4 hours in the fridge for deeper flavor absorption. If you’re short on time, a quick 15-minute soak in the marinade still works well.
2. Can I use pre-cooked chicken breast instead of fresh?
Yes, you can. Just slice it thinly and set it aside until the sauce thickens. Avoid overcooking—keep it moist by adding a splash of water if needed.
3. What if I don’t have dried tomatoes, but I have fresh?
Substitute fresh tomatoes by simmering them in olive oil for 10–15 minutes until softened. Strain out the seeds and skins, then use the puree as a base for the marinade.
4. Can I make this recipe ahead of time?
Absolutely. Assemble the chicken and marinade, then refrigerate overnight. Cook fresh the next day—flavor will deepen, and the sauce will thicken slightly.
