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This baked chicken with sun-dried tomatoes recipe transforms a simple weeknight dinner into a restaurant-worthy Mediterranean masterpiece in just 40 minutes. The secret lies in the deep, caramelized flavors of sun-dried tomatoes—sweet, tangy, and briny—that cling to every bite of golden, juicy chicken breast.
I developed this recipe after years of testing, ensuring the chicken stays tender while absorbing the rich tomato sauce without drying out.
The beauty of this dish is its simplicity: just a handful of ingredients come together to create layers of flavor that feel luxurious. Olive oil, garlic, and fresh herbs form the aromatic base, while the sun-dried tomatoes add that signature Mediterranean touch.
The chicken bakes in its own sauce, making cleanup effortless and the results restaurant-quality every time.
What you'll end up with is perfectly golden chicken, tender on the inside and slightly crisp on the edges, bathed in a glossy, tangy sauce that's impossible to resist. The sun-dried tomatoes add bursts of concentrated flavor, balancing the richness with their natural sweetness and acidity.
This dish is elegant enough for date night but simple enough for a busy weeknight.
Serve with a side of crusty bread to soak up every last drop of that flavorful sauce, or pair it with a fresh salad for a complete meal. The possibilities are endless, but the execution is straightforward—just follow the steps, and you'll have dinner on the table in no time.
Ingredients for baked chicken with sun dried tomatoes
Olive oil, sun-dried tomatoes, and fresh herbs create Mediterranean magic in this restaurant-quality dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Sun-Dried Tomatoes 🍅 | ½ cup | Oil-packed, chopped finely |
| Extra-Virgin Olive Oil 🫒 | ⅓ cup | For richness and moisture |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, not pre-minced |
| Fresh Thyme Leaves 🌿 | 0.17 cup | Or 1 tbsp dried thyme |
| Dry White Wine 🍷 | ½ cup | Substitute with chicken broth |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For balanced seasoning |
| All-Purpose Flour 🌾 | 1 tbsp | For sauce thickening |
The sun-dried tomatoes are the star—look for oil-packed in the Italian section of Whole Foods or Trader Joe's for the best flavor. Chop them finely so they distribute evenly through the sauce. Fresh rosemary and thyme make all the difference here; grab them from the grocery store's produce section and give them a quick sniff to check for freshness. The chicken breasts should be similar in size—pounding them to even thickness ensures they cook uniformly. If you're short on time, pre-minced garlic works, but fresh minced has more depth.
No white wine? Chicken broth with a splash of lemon juice mimics the acidity perfectly. Substitute dried herbs at one-third the amount of fresh, but fresh is ideal for that authentic Mediterranean flavor. The flour acts as a thickener—if you're avoiding gluten, cornstarch works just as well. For extra richness, add a pat of butter at the end, but it's not required. The sun-dried tomatoes can be swapped for fresh cherry tomatoes in a pinch, though they won't have the same concentrated sweetness.
This dish reheats beautifully—simply cover with foil and warm in the oven for 10-15 minutes. Store leftovers in an airtight container for up to 3 days in the fridge. The sauce thickens as it cools, so a splash of broth or water helps restore its consistency. For meal prep, bake an extra breast or two—it's perfect for sandwiches or salads later in the week. The herbs can be prepped ahead and stored in the fridge for up to 3 days, wrapped in a damp paper towel.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this—just season, nestle those sun-dried tomatoes right on top, and bake. No marinating, no fussing with sauces. The tomatoes release their tangy goodness straight into the chicken while it cooks, so you’re basically getting a shortcut to restaurant-quality flavor.
- Umami Bomb: That combo of sun-dried tomatoes and garlic? It’s like a flavor explosion in your mouth. The tomatoes add this deep, salty-sweet punch, while the rosemary and olive oil keep it bright and herby. Honestly, it’s the kind of dish where every bite makes you go, “Wait, is this just chicken?”
- Lunchbox Hero: Between us, this is my go-to for meal prep. Slice the chicken after baking, toss it with some greens or crusty bread, and you’ve got a packed lunch that still tastes like dinner. (Yes, even on a Tuesday.) The rosemary stays fragrant, and the tomatoes keep it interesting—no sad, dry sandwiches here.
- Budget Win: Chicken breast is affordable, and sun-dried tomatoes stretch a long way. I’ll be real: I buy them in bulk because they’re cheaper than fresh, and they keep for ages. Plus, this recipe serves four easily, so you’re not left with half a chicken going to waste. Practical? Absolutely. Delicious? Even more so.
Step-by-step instructions for baked chicken with sun-dried tomatoes
This Mediterranean-inspired dish delivers tender chicken and vibrant sun-dried tomatoes in just one pan.
Prepare the Chicken and Seasoning Base
Begin by placing the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even ½-inch thickness—this ensures even cooking. Season both sides generously with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp freshly ground black pepper, pressing the seasoning into the meat so it adheres evenly.
In a small bowl, combine the 0.5 cup finely chopped sun-dried tomatoes, 0.25 cup chopped fresh rosemary, 0.17 cup fresh thyme leaves, and 4 minced garlic cloves. This aromatic blend will infuse the chicken with Mediterranean flavors. Set aside while you prepare the pan.
Create the Flavorful Pan Sauce
Heat 0.33 cup extra-virgin olive oil in a large oven-safe skillet over medium heat. Add the sun-dried tomato-herb mixture and sauté for 3-4 minutes until fragrant and the edges begin to crisp slightly. This step develops the foundation for your sauce—don't rush it, as the flavors need time to meld.
Stir in 1 tbsp all-purpose flour and cook for 1 minute to remove any raw taste. Slowly pour in 0.5 cup dry white wine (or substitute with chicken broth), scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until reduced by half. This creates a rich, velvety base for your dish.
Cook the Chicken to Juicy Perfection
Add the seasoned chicken to the skillet, arranging the breasts in a single layer. Cook over medium heat for 2-3 minutes per side until the chicken develops a golden crust. This initial sear ensures the chicken stays moist during baking. Transfer the skillet to a 400°F preheated oven and bake for 15-18 minutes until the internal temperature reaches 165°F and the chicken is no longer pink in the center.
While the chicken bakes, stir in 0.5 cup chicken broth and 2 tbsp lemon juice into the pan sauce. The acidity from the lemon juice brightens the flavors while the broth prevents the sauce from becoming too thick. The chicken will finish cooking in the oven while the sauce simmers gently.
Finish and Serve with Mediterranean Flair
Once the chicken reaches 165°F, remove it from the oven and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Return the skillet to the stovetop over low heat and spoon the sauce over the chicken, coating it evenly.
Slice the chicken into ½-inch thick pieces and serve immediately, spooning the sun-dried tomato sauce over the top. Garnish with additional fresh rosemary and thyme if desired. The result is a harmonious blend of tender chicken, tangy sun-dried tomatoes, and aromatic herbs—perfect for a Mediterranean-inspired meal.
Pro Tips For Making Baked Chicken With Sun Dried Tomatoes
- BRINE THE CHICKEN FIRST: Toss those chicken breasts in a saltwater bath (1/4 cup kosher salt per 4 cups water) for 30 minutes before baking—yes, even boneless breasts need it. I learned this after years of dry, rubbery chicken; the salt keeps the meat juicy and lets the sun-dried tomatoes shine.
- CHOP TOMATOES SMALL: Sun-dried tomatoes lose their intensity when overcooked, so slice them into 1/4-inch pieces before baking. Whole halves turn to mush and release bitter juice; tiny pieces caramelize and stay flavorful. (Pro tip: Pat them dry first—they’re sneaky with moisture.)
- USE A MEAT THERMOMETER: Chicken breast hits 165°F fast, but pull it out at 155°F—it’ll carryover cook to perfection. I used to eyeball it and ended up with dry meat; now I rest the chicken for 5 minutes under foil, and it stays moist every time.
- ROAST THE GARLIC SEPARATELY: Slice those garlic cloves in half lengthwise, toss them in olive oil, and roast them on a separate tray at 400°F for 10 minutes before adding to the chicken. The deep, nutty flavor they develop makes a real difference—no more subtle, underwhelming garlic notes.
Flavor customization for this recipe
Sweet & Tangy Twist
Add 1 tbsp honey or agave nectar to the pan sauce while simmering to balance the sun-dried tomatoes' acidity. The sweetness caramelizes beautifully, creating a glossy glaze that clings to the chicken. I love using Manuka honey for its floral notes—just ½ tsp adds depth without overpowering. 🍯
Spicy Kick
For heat lovers, stir in ½ tsp crushed red pepper flakes or 1 tsp hot honey> with the sun-dried tomatoes. The capsaicin in the peppers cuts through the richness of the olive oil, while the honey keeps it from being too harsh.
I also add 2 thin slices of jalapeño to the pan sauce for smoky heat that disappears into the sauce. 🌶️
Creamy Garlic Variation
Swap the white wine for ½ cup heavy cream and add 1 extra minced garlic clove> to the pan sauce. The cream creates a velvety texture that pairs perfectly with the sun-dried tomatoes' intensity.
Finish with 1 tbsp grated Parmesan cheese> for umami richness. This version feels indulgent but stays light enough for summer dinners. 🧀
Herb-Forward Infusion
Boost the Mediterranean vibe by adding 1 tbsp chopped fresh oregano> or 1 tsp dried oregano> to the herb mixture. Oregano's earthy notes complement the sun-dried tomatoes beautifully.
For extra brightness, toss in 1 tbsp chopped fresh basil> at the end—it adds a peppery contrast that elevates the dish. 🌿
Citrus Zest Boost
Zest 1 lemon> (about 1 tsp zest>) and add it to the pan sauce along with the lemon juice. The citrus oils brighten the dish, cutting through the richness of the olive oil and sun-dried tomatoes.
I also add ½ tsp grated orange zest> for a warm, floral note that pairs perfectly with the Mediterranean flavors. 🍋
Smoky Chipotle Infusion
For a smoky depth, add ½ tsp adobo sauce> (from canned chipotle peppers) to the pan sauce. The smokiness enhances the sun-dried tomatoes' natural sweetness while adding complexity.
I also sprinkle ¼ tsp smoked paprika> into the chicken seasoning for an extra layer of warmth. This variation works especially well with dark meat chicken thighs. 🔥
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully here—they stay juicy even with longer cooking times and add a richer flavor. Use 1.5 lb boneless, skinless thighs (about 3-4 pieces) and bake for 20-25 minutes at 400°F until the internal temperature reaches 175°F. The extra fat in thighs helps create an even more flavorful sauce.
How do I prevent the chicken from drying out?
Pounding the chicken to even thickness and not overcooking are key! Use a meat thermometer to check for 165°F internal temp. The oven finish (after initial searing) keeps it moist. For extra insurance, add 1 tbsp olive oil to the pan before baking or cover loosely with foil during the last 5 minutes of cooking.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. The sauce will thicken—just add 1-2 tbsp chicken broth when reheating. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop with a splash of water or broth.
Can I make this recipe without wine?
Yes! The white wine adds depth but isn't essential. Substitute with 0.5 cup low-sodium chicken broth plus 1 tbsp lemon juice for the same acidity. For extra richness, add 1 tbsp olive oil to the sauce. The dish will still be delicious—just slightly lighter in flavor.
How can I make this dish more flavorful?
Boost the Mediterranean profile by adding 1 tsp capers or 2 anchovy fillets to the pan sauce—they add umami depth. For brightness, finish with 1 tbsp fresh basil or ½ tsp lemon zest. A sprinkle of feta cheese on top before serving also elevates the dish.