I’ve always been a fan of simple yet flavorful recipes, and this chicken breast sundried tomato recipe is one of my favorites. It’s a classic dish that has been around for centuries, originating from the Mediterranean region where sun-dried tomatoes were a staple ingredient.
The combination of juicy chicken, tangy sun-dried tomatoes, and fresh herbs like parsley and basil creates a flavor profile that’s both familiar and exciting. As a home cook, I love how this recipe showcases the beauty of layering flavors without overcomplicating the dish.
The key to this recipe lies in the technique of marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs before grilling or baking it. This step ensures that the chicken stays moist and absorbs all the flavors of the marinade.
When paired with the rich, savory taste of sun-dried tomatoes, this dish is truly greater than the sum of its parts. My family loves it when I serve this recipe for dinner or as a main course for special occasions.
It’s also an excellent choice for weeknight meals because it’s quick to prepare and can be cooked in under 30 minutes.
Chicken Breast with Sun-Dried Tomatoes
4.9 from 815 votes
This dish features tender chicken breast cooked with sun-dried tomatoes, garlic, and herbs. The chicken is sautéed until golden brown and cooked through, while the sun-dried tomatoes add a rich, tangy flavor.
1Season both sides of the chicken breasts with salt, black pepper, red pepper flakes, oregano and basil.
2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3Add the chicken and cook until browned, about 5-7 minutes on each side.
4Remove the chicken from the skillet and set aside.
5In the same skillet, add the remaining 2 tablespoons of olive oil.
6Add the onion and cook until softened, about 3-5 minutes.
7Add the minced garlic and cook for an additional 1 minute, until fragrant.
8Stir in the sun-dried tomatoes and cook for 2 minutes, until they begin to soften.
9Pour in the chicken broth, scraping the bottom of the skillet to deglaze.
10Return the chicken to the skillet, reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
11The chicken should be tender and easily pierced with a fork.
12Remove the skillet from the heat and let the chicken rest for 5 minutes.
13Serve the chicken with the sun-dried tomato sauce spooned over the top.
Tips: For added flavor, marinate the chicken in olive oil, lemon juice, and herbs for at least 30 minutes before cooking. Serve with a side of crusty bread to soak up the sauce.
This chicken breast sundried tomato recipe is a staple in our household because it’s easy to prepare, packed with nutrients, and tastes amazing every time.
Whether you’re looking for a healthy weeknight meal or want to impress your guests with an elegant main course, this recipe delivers on both fronts.
One of my favorite things about this recipe is how versatile it is – you can serve it as is or add some extra flair with roasted vegetables or quinoa on the side.
❓ Frequently Asked Questions About Chicken Breast with Sun-Dried Tomatoes
Q: What is the difference between fresh and sun-dried tomatoes?
A: Fresh tomatoes have a higher water content and are more prone to spoilage than sun-dried tomatoes, which have been preserved through dehydration. This process concentrates their natural sugars and enhances their flavor.
Q: Can I use fresh herbs instead of dried herbs?
A: While fresh herbs can add a brighter flavor to your dish, using dried herbs will provide a more consistent flavor throughout your recipe. You can substitute fresh herbs with equal parts of dried herbs but be aware that the flavor may vary slightly.
Q: Is this recipe suitable for vegetarians?
A: No, this recipe is not suitable for vegetarians as it contains chicken breast as the primary protein source. However, you can easily modify it to suit vegetarian diets by substituting the chicken with plant-based alternatives such as tofu or tempeh.
Q: How do I store leftover chicken breast after cooking?
A: Store leftover cooked chicken breast in an airtight container in the refrigerator for up to three days or freeze it for up to three months. Reheat cooked chicken breast to an internal temperature of 165°F (74°C) before serving.
Q: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free by substituting wheat-based products with gluten-free alternatives such as gluten-free breadcrumbs or gluten-free flour.
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