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Sun-Dried Tomato Chicken Recipe

This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.

One-pan Sun-Dried Tomato Chicken with creamy sun-dried tomato sauce

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Hey, friends! Tania from Cooktoria here, sharing one of my all-time favorite dinner recipes – Sun-Dried Tomato Chicken. This dish made it to my favorites because it’s tasty, simple, and comes together in about 30 minutes. Are you excited to try it? Let’s discuss the two main ingredients.

White Meat vs. Dark Meat Chicken:

Skin-on chicken thighs or drumsticks would yield the best results in this sun-dried tomato chicken recipe. Dark chicken meat is the most succulent and tender, and the skin helps it retain moisture while frying. Of course, you can use chicken breasts if that is what you prefer or have on hand.

What Kind of Sun Dried Tomatoes?

There are two kinds of sun-dried tomatoes sold in most grocery stores:

  1. ‘Dry’ or plain sun-dried tomatoes
  2. Sun-dried tomatoes in oil

The good news is that you can use either of them in this recipe. If you buy sun dried tomatoes in oil, just drain the oil out and reserve it for future recipes. It’s very flavorful, and you can use it in many different dishes. You can even substitute the olive oil with the reserved oil from the sun-dried tomatoes.

Ingredients for Sun-Dried Tomato Chicken with sun dried tomatoes in oil

How to Make Sun-Dried Tomato Chicken:

As mentioned above, it is quite easy to make this dish. You’ll need to:

  • Blend the sun-dried tomatoes. Process the sun-dried tomatoes with water in a blender or smoothie cup for about a minute.
  • Sear the Chicken. Sear the chicken in oil on both sides. You don’t need to fully cook the chicken, since it’ll finish cooking in the sauce.
  • Make the sauce. In the same pan, make the sauce with sun-dried tomatoes, cream, and Parmesan cheese.
  • Simmer the chicken. Return the chicken back to the pan and simmer it in the sauce until cooked through.

Step-by-step instructions on how to make Sun Dried Tomato Chicken

What to Serve with Sun-Dried Tomato Chicken

This dish goes really well with pasta. Arrange the chicken meat on serving plates and add cooked pasta (your favorite kind) to the pan with the sauce. Mix it all together and add the pasta to the serving plates.

I also love serving it with steamed veggies, such as green beans, broccoli, zucchini, and asparagus.

Another option is grains. Quinoa, rice, couscous, and bulgur will pair well.

One pan chicken smothered in sun dried tomato sauce and garnished with basil

Try These Easy Chicken Recipes:

Sun-Dried Tomato Chicken Recipe

4.91 from 11 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce + learn about cooking with sun-dried tomatoes | natashaskitchen.com
This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.
Author: Tania Sheff
Skill Level: Easy
Cost to Make: $10-$15
Keyword: sun dried tomato chicken
Calories: 766 kcal
Servings: 4 servings

Ingredients

  • 3 oz. sun-dried tomatoes
  • 3/4 cup water
  • 2 lbs. chicken thighs (skin-on, boneless)
  • 2 tbsp. olive oil
  • 1 cup half & half or heavy cream
  • 1 cup parmesan cheese shredded
  • 1/2 tsp. red pepper flakes
  • 1 tbsp. fresh parsley to garnish
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  1. Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.
  2. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.
  3. Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet. 
  4. To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.
  5. Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.

Nutrition Facts
Sun-Dried Tomato Chicken Recipe
Amount Per Serving
Calories 766 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 18g113%
Cholesterol 266mg89%
Sodium 887mg39%
Potassium 1335mg38%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 8g9%
Protein 46g92%
Vitamin A 1220IU24%
Vitamin C 13.8mg17%
Calcium 390mg39%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce + learn about cooking with sun-dried tomatoes | natashaskitchen.com

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Tania Sheff

Tania is a creator of food blog called Cooktoria, where she shares quick and healthy recipes with Mediterranean twist. All of her recipes include step-by-step photos as well as instructional videos, which is very helpful. She can't wait to become friends with you!

Read more posts by Tania

Read comments/reviewsAdd comment/review

  • Julia
    September 11, 2019

    Hey Natasha thanks for all your recipes. I love your site!
    I’m making this sundried tomatoes chicken and my sauce kind of curdled after I added the half&half to the tomatoes. Any tips on how to prevent that from happening in the future? Reply

    • Natasha
      September 12, 2019

      Hi Julia, I would suggest using heavy cream to reduce that risk. Heavy cream tends to incorporate better. Reply

  • August 28, 2019

    Now many servings per recipe? The Nutrition Information doesn’t specify. Reply

    • Natashas Kitchen
      August 29, 2019

      This recipe makes 4 services at 766 calories. If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients and nutritional information. Reply

  • Emele
    August 17, 2019

    I made this recipe but I halved everything and used two boneless skinless chicken breasts. I thought it was excellent and would make again! I also added spinach to the sauce. So good! Thanks. Reply

    • Natashas Kitchen
      August 18, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Emele! Reply

  • August 13, 2019

    I adapted this recipe for my Instant Pot and it turn out fantastic! My husband asked to make this weekly. Another great recipe by Natasha! Thank you and keep them coming! Reply

    • Natashas Kitchen
      August 13, 2019

      That’s so awesome Katia! Thank you for sharing that with me! Reply

  • Victoria
    June 11, 2019

    Hi Natasha, what is a substitute I can use for sundried tomatoes? Reply

    • Natasha
      June 11, 2019

      Hi Victoria, it would be difficult to find a comparable substitute in this recipe without completely changing the flavor profile. Reply

  • Monika
    May 22, 2019

    Hi Natasha, could you please be more specific what do you mean by 3/4 cup of water or 1/2 cup of cream in your recipes? Or even when using vegetables by cups. What is amount in grams or milliliters? Reply

    • Natashas Kitchen
      May 22, 2019

      Hi Monika, we have the metric measurement available towards the bottom of the printer-friendly version. Simply click metric. Reply

      • Tanya Kani
        June 25, 2019

        Hi! Can the heavy cream or half & half be substituted? Reply

        • Natashas Kitchen
          June 25, 2019

          Hi Tanya, I haven’t tested that but here is what one of our readers wrote ” This was truly delicious! I used coconut milk instead of cream and added spinach as well. I served it over brown rice. Will make again. Thanks, Natasha!” I hope that helps. Reply

  • Mia
    May 22, 2019

    Hi Natasha! Can I possibly use a Sun-Dried tomato – garlic & cashew pesto (140g jar)? Will it still taste nice?

    Is 140g enough or should i use less? Reply

    • Natashas Kitchen
      May 22, 2019

      Hi Mia, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Nancy
    May 12, 2019

    Have made it three times now, and love it. I use boneless skinless breasts, only because I always have them on hand. I use dried tomatoes from my farmers market. If I have any, I add a couple tbsp of ricotta to add to the creaminess. Reply

    • Natashas Kitchen
      May 13, 2019

      That’s so great Nancy! Sounds like you found a new favorite! Thank you for sharing that awesome review with me! Reply

  • Alla
    May 9, 2019

    Hi Natasha, I am wondering if I can transfer the seared chicken and the sauce into a casserole dish and bake the additional required time, 10-15 mins at 400 maybe? Reply

    • Natasha
      May 9, 2019

      Hi Alla, I haven’t tried it that way but I think it should work. It would be similar to what I did with my chicken pesto roll-upsReply

      • Alla
        May 12, 2019

        Made this yesterday for my boyfriend…making this today again for my mom! Thanks for your wonderful recipes Natasha, happy Mother’s Day! Reply

        • Natashas Kitchen
          May 13, 2019

          Thank you Alla! I’m so happy you enjoyed that! Reply

  • Rob
    January 30, 2019

    Why no video on this delicious meal? Reply

    • Natasha
      January 30, 2019

      Hi Rob, this recipe was shared by a friend so we did not create a video for it. I hope you love it! Reply

  • Julia
    January 27, 2019

    I added some spinach to the sauce. Fantastic!!! Will make again. Reply

    • Natashas Kitchen
      January 28, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Vickie Preston
    January 4, 2019

    I made this for dinner tonight. It turned out great. I used the boneless skinless thighs i had on hand. Another winner from Natasha! Reply

    • Natashas Kitchen
      January 5, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Kim
    January 1, 2019

    I have chopped sun dried tomatoes in oil. Any suggestions on how I can make those work for this recipe? Thanks. Reply

    • Natasha
      January 2, 2019

      Hi Kim, those can be used in this recipe. Check out the section above labeled “What Kind of Sun Dried Tomatoes?” for more information on that. I hope you love the recipe! Reply

  • Ana S
    October 16, 2018

    Loved the recipe, very easy and delicious. Only thing is it took way longer than 15 min for my thighs to cook through. Idk where I went wrong, it was completely pink when I opened it after letting it simmer with the sauce:/ I let it fry on the pan both sides for 7 min each before that Reply

    • Natashas Kitchen
      October 17, 2018

      Hi Ana. So sorry to hear that. Was your chicken possibly too cold in the center to start off with or too thick? It typically cooks through pretty quickly. Reply

  • Jerdlylia
    October 13, 2018

    A fantastic dish and you deserve many compliments for such a tasty recipe. My husband ate 2 plates! Reply

    • Natashas Kitchen
      October 13, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Anna
    October 10, 2018

    Can I substitute pamersan cheese with anything else? Reply

    • Natashas Kitchen
      October 11, 2018

      Hi Anna! Are you looking for another type of cheese or omitting dairy altogether? Reply

      • Anna
        October 12, 2018

        Any other cheese that I can us to substitute Pomersan cheese with. I tried Mexican 4 cheese mix, it turned out fine. But then again, I don’t know what is the original consistency should be 🙂
        Thank you for easy recipe, it literally took me 20-30 min to make. Reply

        • Natasha
          October 13, 2018

          Hi Anna, I haven’t experimented with other cheeses, but some common substitutes for parmesan are Pecorino Romano or Grana Padano cheese. Reply

  • Julia
    September 29, 2018

    This was truly delicious! I used coconut milk instead of cream and added spinach as well. I served it over brown rice. Will make again. Thanks, Natasha! Reply

    • Natashas Kitchen
      October 1, 2018

      I”m so happy you enjoyed this recipe, Julia! Reply

  • Rezeda Ryzhkov
    September 29, 2018

    My family loved it!!! Definitely making it again! Reply

    • Natashas Kitchen
      September 29, 2018

      I’m so happy you loved it, Rezeda!! Thank you for the great review! Reply

  • kiran
    September 28, 2018

    Very simple words have been used to explain this method and I understand everything well. Thanku so very much sharing this great recipe!!

    All the recipes you have made are excellent and also beneficial for health 🙂 Reply

    • Natashas Kitchen
      September 28, 2018

      Thank you for this amazing feedback, Kiran! Reply

  • Amanda
    September 27, 2018

    Well, I wasn’t planning on going to the supermarket today. That definitely changed. Can’t wait to try it. Reply

    • Natashas Kitchen
      September 27, 2018

      Hi Amanda! I hope you love it!! Reply

  • Laura ~ Raise Your Garden
    September 27, 2018

    Excited for this recipe because I have a “high-end” can of sun-dried tomatoes that is about to expire in my cabinet. Not that I panic and I do eat things past the perfect expiration date…but waste not has always been my motto! Reply

    • Natashas Kitchen
      September 27, 2018

      I love that this came at the right time for you Laura! I hope you love it! Reply

  • kathy
    September 25, 2018

    loooove it so creamy you’re the best Natasha thanks for sharing Reply

    • Natashas Kitchen
      September 26, 2018

      Thank you Kathy! I’m so happy you love it! Reply

    • Hailey
      September 26, 2018

      Kathy did you actually make it?! Did you follow the recipe, any tips? Reply

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