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This Sundried Tomato Sauce Chicken is a delicious and easy dinner idea that’s perfect for any occasion. In just 30 minutes, you can create a meal that combines the juicy flavors of pan-seared chicken breasts with a rich and tangy sun-dried tomato sauce.
Make it a meal with buttermilk mashed potatoes or my lemon Parmesan risotto.
5 Star Review
“My husband and I love this recipe! It is easy to make and so delicious! I have shared it with friends who also love it. Reheats great too if you have leftovers! Thank you!!” – Barbara
If you’re craving something creamy, filling, and packed with tons of flavor, this sun dried tomato chicken is it. Similar to Tuscan chicken or this marry me chicken, it’s a one-pan wonder that tastes like you spent hours in the kitchen, but it comes together fast, with minimal mess. Whether it’s a weeknight dinner or you’re cooking to impress, this one’s always a family favorite.
Reasons To Make This Sundried Tomato Chicken Recipe
- Quick and Easy: This easy recipe for chicken breasts is a stress-free meal that is ready in just 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of sun-dried tomatoes, garlic, and fresh thyme creates a robust and tangy sauce that’s absolutely mouthwatering.
- One-Pan Wonder: With everything cooked in a single skillet, this sundried tomato chicken recipe not only saves time but also makes cleanup a breeze.
Ingredients You’ll Need
- Olive Oil: Used for cooking the chicken, and you can substitute it with any cooking oil.
- Chicken Breasts: You’ll need a pound of chicken breasts, but chicken thighs can be used as a juicier alternative.
- Salt, Black Pepper, & Fresh Thyme: For seasoning the chicken to enhance its flavor. You can also skip the thyme and use your favorite herbs or Italian seasoning.
- Yellow Onion: Adds a sweet, caramelized flavor. White onions are a good alternative.
- Garlic Cloves: I like to use fresh garlic to flavor the sauce. Substitute it with 3/4 teaspoon of garlic powder.
- Flour: Helps to thicken the sauce.
- Chicken Broth: This forms the base of the sauce. Chicken stock also works, and vegetable broth is a great option.
- Sun-Dried Tomatoes in Oil: These come in a jar and can be found at any local grocery store.
How To Make Sun Dried Tomato Chicken
Each chicken breast is seasoned and pan-seared in a skillet, then simmered in a savory sauce made with garlic, onions, and thyme, all thickened with a touch of flour. The sun-dried tomatoes bring a deep, concentrated tomato flavor that’s both sweet and tangy, perfectly complementing the chicken.
- Sear: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook it in the skillet for 4 minutes on each side until browned. Remove and set aside.
- Make the Sauce: In the same skillet, cook the onions, garlic, and thyme for 3 minutes. Stir in the flour, then add broth and sun-dried tomatoes.
- Finish Cooking: Return the chicken to the skillet, bring to a boil, then simmer covered for 15 to 18 minutes, or until the chicken is cooked through.
Recipe Tips And Variations
- Tip for juicy chicken: To keep the chicken moist, avoid overcooking it. Use a meat thermometer to check for doneness. Chicken is ready when the internal temperature reaches 165°F.
- Creamier sauce: Make a creamy sauce by stirring in a splash of heavy cream during the last few minutes of cooking.
- Spice level: If you enjoy a bit of heat, add red pepper flakes to the sauce to taste.
- Herb varieties: While the recipe calls for thyme, feel free to experiment with other herbs like basil for a more Italian flair, or oregano for a classic Mediterranean taste. Fresh herbs are preferable, but dried versions will also work.
- Add Cheese: Sprinkle some grated Parmesan cheese over the finished dish.
- Stir in Veggies: To incorporate more vegetables, consider adding spinach, mushrooms, or bell peppers to the sauce. They should be added after the onions and garlic, and cooked until just tender.
- Wine: For an enhanced flavor, deglaze the pan with a splash of white wine after cooking the onions and garlic. Let it reduce slightly before adding the flour and broth.
Serving Suggestions
To complete the meal, consider adding a side of Mediterranean rice to this flavorful chicken. Pair it with your favorite pasta recipe, like spaghetti or this 15 minute fettuccine. A side of roasted radishes or a crisp Jennifer Aniston bulgur salad can balance the dish’s richness. Enjoy it with crusty bread, like a slice of focaccia, to soak up the delicious sauce.
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Sun Dried Tomato Chicken
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- salt and freshly ground black pepper, to taste
- 1 small yellow onion, diced
- 3 to 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup chicken broth, or vegetable broth
- ⅓ cup sun dried tomatoes in oil
Instructions
- Heat the oil. Heat the olive oil over medium-high heat in a large nonstick skillet.
- Brown the chicken breasts. Season the chicken breasts with salt and pepper, add them to the heated oil and cook for 4 minutes; flip and continue to cook for 3-4 minutes or until browned on both sides. Remove the chicken from the skillet and set aside.
- Sauté the aromatics. Add onions, garlic, and thyme to the skillet and cook for 3 minutes, stirring frequently.
- Add flour, broth, and tomatoes. Stir in the flour and mix until combined with the onion mixture. Stir in the chicken broth and the sun-dried tomatoes.
- Cook. Return the chicken to the skillet and bring the mixture to a boil. Turn the heat down to a simmer; cover the skillet and continue to cook for 15 to 18 minutes, or until the chicken is cooked through.
- Finish and serve. Remove from the heat and let the chicken rest for 5 minutes before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Proper Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Gently reheat in a skillet over medium heat or in the microwave, adding a splash of broth if the sauce has thickened.
Must Try Chicken Recipes
- Pineapple Barbecue Chicken
- Hunan Chicken
- Italian Dressing Chicken
- Mongolian Chicken
- Peruvian Chicken
Very good. Served over Riced cauliflower and added fresh spinach.
Sounds delicious! I am very glad you enjoyed it! Thank YOU! 🙂
My husband and I love this recipe! It is easy to make and so delicious! I have shared it with friends who also love it. Reheats great too if you have leftovers! Thank you!!
I’m so glad you and your husband love it! It’s wonderful to hear that your friends enjoy it too. Thanks for sharing, and I’m happy it reheats well for you! 🙂
Are these skinless, boneless breasts or bone-in?
Yes, boneless and skinless chicken breasts. I’ve updated the recipe card – thanks for letting me know. 😊
I made it and the sauce never turned red or stayed white. What did I do wrong. I followed the video step but step
I just made this tonight and it was excellent! The chicken was tender and the flavor was incredible! I only had dried thyme on hand and was reluctant to make it without fresh thyme so as not to ruin the meal but it was still delicious. My husband loved it, as well, and so did my daughter. For our picky-eater sons, I fooled them and just served it without any of the onions or tomatoes over the top and they, too, said it was so good.
I just cooked this dish for dinner and I was a great hit with the family.
Sounded fabulous, but it was very bitter and much too rustic tasting. Thank you for posting, and I’m sure that some who have a more hardy palate will enjoy, just no one in my family.