sun dried tomato chicken recipe
- The Best sun dried tomato chicken recipe
- Sun-Dried Tomato Chicken with Lemon Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Sun-Dried Tomato Chicken with Lemon Garlic Sauce Works
- ❓ Frequently Asked Questions About Sun-Dried Tomato Chicken with Lemon Garlic Sauce
The Best sun dried tomato chicken recipe
This recipe works great for any occasion—whether you’re feeding a small family or entertaining guests, it’s versatile and always a hit. My kids especially love it because it’s hearty but not too heavy, and the tomatoes add a nice sweetness that balances the chicken well. I also appreciate how nutritious it is—sun-dried tomatoes are packed with vitamins, and the chicken provides lean protein. It’s a way to eat something delicious without feeling like you’re sacrificing flavor or nutrition. Plus, it’s easy to make ahead and reheat, so it’s perfect for meal prep too. My family doesn’t even notice how healthy it is—they just keep asking for seconds.
Sun-Dried Tomato Chicken with Lemon Garlic Sauce
A flavorful and healthy dish featuring tender chicken breast marinated in sun-dried tomatoes, garlic, and herbs, served with a vibrant lemon-garlic sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- 1 cup sun-dried tomatoes (packed in oil)
- 2 cloves garlic, minced
- ½ cup extra-virgin olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 cup chicken broth
- ½ cup heavy cream (or coconut milk for a lighter option)
- Salt and black pepper to taste
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if baking. In a bowl, mix olive oil, oregano, thyme, red pepper flakes, salt, and pepper. -
2
Place chicken breasts in the bowl, coat them evenly with the spice mixture, and let them marinate for at least 15 minutes. -
3
In a separate bowl, combine sun-dried tomatoes (drained of excess oil), minced garlic, and remaining marinade ingredients. Mix well. -
4
Heat a large skillet over medium-high heat. Add olive oil and cook chicken breasts for 5-6 minutes per side until golden and cooked through (internal temperature should reach 165°F/74°C). Remove chicken and set aside. -
5
In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant. Pour in chicken broth and let it simmer for 2 minutes. Stir in heavy cream (or coconut milk) and lemon zest and juice. Simmer for another 3-4 minutes until slightly thickened. -
6
Spoon the lemon-garlic sauce over the cooked chicken breasts. Garnish with chopped parsley and serve hot.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Large skillet or pan
- Oven (optional, for baking)
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of balsamic vinegar to the sauce.
- You can bake the chicken instead of pan-searing for a lighter option (35-40 mins at 400°F).
- Substitute chicken breast with chicken thighs for added richness.
- Use sun-dried tomatoes in oil for a richer taste.
Watch Video Of How Sun-Dried Tomato Chicken with Lemon Garlic Sauce Works
❓ Frequently Asked Questions About Sun-Dried Tomato Chicken with Lemon Garlic Sauce
What is the best way to prepare sun-dried tomatoes before adding them to the chicken recipe?
To prepare sun-dried tomatoes for your recipe, rinse them gently under cold water to remove any excess salt and oils. If they’re very thick, you can finely chop them by hand or use a food processor. For a smoother texture, soak them in warm water for 10-15 minutes, then blend until smooth. Avoid over-soaking, as this can make them mushy.
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Can I substitute fresh tomatoes for sun-dried tomatoes in this recipe, and if so, what adjustments should I be made?
Yes, you can substitute fresh tomatoes, but the flavor and texture will differ. Use 2–3 fresh tomatoes per ¼ cup of sun-dried tomatoes (or adjust based on size). Simmer them in a little water for 5–10 minutes to soften, then blend into a paste or finely chop. Fresh tomatoes will add moisture, so reduce the liquid in the recipe slightly to prevent a watery consistency. Sun-dried tomatoes bring a concentrated, sweet-tangy depth, so their absence may require extra garlic, herbs, or olive oil to enhance flavor.
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What type of chicken should I use, and how should I prepare it before cooking?
You can use bone-in or boneless chicken thighs, breasts, or drumsticks—thighs stay juicier, while breasts offer a leaner texture. For best results:
– Thighs: Score the skin lightly, rub with olive oil, and season with salt, pepper, and your choice of herbs (like rosemary or thyme).
– Breasts: Pat dry, season generously inside and out, and consider brushing with a little oil to prevent drying.
– Drumsticks: Trim excess fat, season well, and let them sit in the fridge for 30 minutes before cooking for better flavor absorption.
For sun-dried tomato chicken, bone-in pieces are ideal because they absorb flavors better and stay tender when simmered.
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How long should I simmer the chicken in the sun-dried tomato sauce, and what temperature should I cook it to?
Simmer the chicken in the sauce for 15–20 minutes (thighs) or 12–15 minutes (breasts) until it reaches an internal temperature of 165°F (74°C). For thighs, check the thickest part, and for breasts, insert a thermometer into the center. The sauce should reduce slightly, thickening as it cooks, but avoid boiling vigorously to prevent burning. If needed, cover the pot and cook on low heat to let the flavors meld further.
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Can I make this recipe ahead of time, and how should I store or reheat the leftovers?
Yes! This dish tastes even better the next day as flavors deepen. Store leftovers in an airtight container in the fridge for 3–4 days. To reheat:
– Microwave: Transfer to a microwave-safe dish with a splash of water or broth, cover loosely with a damp paper towel, and heat on high for 2–3 minutes, stirring halfway.
– Stovetop: Warm gently on low heat, stirring occasionally, until the chicken reaches 165°F (74°C). Add a little broth or water if the sauce looks dry.
– Oven: Preheat to 350°F (175°C), bake on a tray with a bit of water in a baking dish for 20–25 minutes, covered with foil.
For best texture, avoid reheating multiple times. If the sauce is too thick, thin it with a little broth or olive oil before serving.
