Skillet Sun Dried Tomato Chicken Recipe

I was wandering through the grocery store last week when I spotted a jar of sun-dried tomatoes that I’d never really paid attention to before. I’d always walked right past them, assuming they were some kind of fancy ingredient that required special cooking skills or complicated recipes. But something about their deep red color and the way they looked packed in oil made me curious enough to toss them in my cart.

When I got home, I opened the jar and tried one, and I was completely blown away by the intense, concentrated flavor. It was like someone had captured the essence of summer tomatoes and turned it into something that was both sweet and tangy at the same time. I knew immediately that I had to find a way to incorporate these into a dinner that would showcase their incredible taste.

The idea of pairing them with chicken in a simple skillet dish seemed perfect – the rich, savory flavors of the sun-dried tomatoes would complement the mild chicken beautifully, and I could build everything in one pan for easy cleanup. I started thinking about adding some garlic and herbs to create a sauce that would tie everything together.

The first time I made this dish, the kitchen filled with the most amazing aroma as those sun-dried tomatoes released their concentrated flavors into the pan. When I took that first bite, I couldn’t believe how something so simple could taste so sophisticated. The tomatoes had transformed the ordinary chicken into something that felt like it belonged on a restaurant menu.

What is Sun Dried Tomato Chicken?

Skillet Sun Dried Tomato Chicken is simply a cozy chicken dish that feels fancy without being hard to make. It’s all about juicy chicken breasts simmered in a skillet with onions, garlic, broth, and those rich, tangy sun-dried tomatoes that add a sweet-sour kick. The sauce turns silky and flavorful, hugging the chicken in every bite. I love making it when I want something comforting but not too heavy—it tastes like something you’d order at a restaurant, but it comes together right in your own kitchen. And the best part is, you can switch it up easily—serve it with pasta, rice, or even some warm bread to soak up that delicious sauce.

Why You’ll Love This Sun Dried Tomato Chicken Recipe

You’ll love this Sun Dried Tomato Chicken recipe because it’s one of those dishes that tastes like comfort and elegance all in one bite. The chicken comes out juicy, the sauce is rich with garlic and broth, and the sun-dried tomatoes give it a burst of tangy sweetness that makes it feel special. I love that it’s simple enough for a busy weeknight but fancy enough to serve when you have guests over. Plus, it’s super versatile—you can spoon it over pasta, serve it with rice, or just grab some crusty bread to soak up that golden sauce. It’s the kind of recipe that makes you feel like you’ve treated yourself without needing hours in the kitchen.

The History of Cooking with Sun Dried Tomatoes

Sun-dried tomatoes have been loved in Mediterranean kitchens for centuries, starting as a clever way to preserve ripe summer tomatoes for the colder months. By drying them under the sun, their flavor became richer, sweeter, and more concentrated, turning a simple tomato into something deeply flavorful. Over time, these tomatoes moved from being just a storage solution to a star ingredient in rustic Italian breads, pastas, and sauces. Today, they’re celebrated worldwide for adding bold flavor and a touch of old-world charm to modern dishes—like this skillet chicken recipe, where they take an everyday meal and make it taste truly special.

Key Ingredients in Sun Dried Tomato Chicken

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• Chicken breasts – The main protein that gets perfectly seared, soaking up all the flavors from the sauce.

• Olive oil – Gives richness and helps develop that golden crust on the chicken.

• Onion & garlic – The base of the flavor, adding sweetness and warmth as they cook down.

• Thyme – A little herb that brings an earthy, aromatic touch, balancing the richness of the sauce.

• All-purpose flour – Helps thicken the broth and creates that silky sauce that coats the chicken.

• Chicken broth – Adds depth and a savory backbone to the dish.

• Sun-dried tomatoes – The star ingredient, packed with tangy, sweet, and slightly smoky flavor that transforms the entire dish.

Tips for Cooking Chicken with Sun Dried Tomatoes

• Season well – salt and pepper may sound simple, but they bring out the natural flavor of the chicken.

• Sear for flavor – let the chicken brown without moving it too much so you get that golden crust.

• Use tomato oil – if your sun dried tomatoes are packed in oil, use a spoonful of it for sautéing the onions and garlic. It adds an extra layer of flavor.

• Build the base – don’t rush the onions, garlic, and thyme. Let them soften slowly so the sauce tastes rich and deep.

• Simmer low and slow – once the chicken is back in the pan with the broth and tomatoes, keep the heat gentle so it cooks through without drying out.

• Rest before serving – give the chicken a few minutes off the heat before slicing. This keeps it tender and juicy.

Kitchen Equipment Needed

• Large skillet – a heavy-bottomed or nonstick pan works best for even cooking and a golden sear.

• Sharp knife – for dicing onions, mincing garlic, and slicing chicken evenly.

• Cutting board – keeps your prep tidy and safe.

• Wooden spoon or spatula – perfect for stirring the onions, garlic, and sauce without scratching your pan.

• Measuring cups & spoons – so you get the right balance of broth, flour, and seasonings.

• Tongs – make flipping the chicken easier and less messy.

What to Serve with Sun Dried Tomato Chicken

When I make this dish, I always think about what will soak up that rich, tangy sauce the best. Sometimes I go for creamy mashed potatoes, because they hold the sauce beautifully and feel like pure comfort food. Other times, I’ll serve it with fluffy white rice or buttery noodles when I want something simple but satisfying.

If I want to keep it light, a crisp green salad or roasted vegetables on the side adds freshness and balances out the richness of the chicken. Crusty bread is another favorite in my house — perfect for mopping up every last bit of that tomato-filled sauce.

The best part? This recipe is versatile, so you can mix it up depending on your mood. Try serving it with couscous for a Mediterranean twist or even with quinoa if you’re looking for a healthier option. Every choice gives you a new way to enjoy the same comforting dish.

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Variations and Substitutions

• Swap the chicken – Use boneless chicken thighs instead of breasts if you want extra juicy meat.

• Vegetarian option – Replace chicken with chickpeas or tofu for a hearty, meat-free version.

• Change the broth – No chicken broth? Use vegetable broth for the same rich base.

• Make it creamy – Stir in a splash of cream or sprinkle parmesan for a more indulgent sauce.

• Switch the tomatoes – Try roasted red peppers or cherry tomatoes if you don’t have sun-dried tomatoes.

• Play with herbs – Use basil or oregano instead of thyme for a different flavor twist.

• Add a kick – A pinch of red pepper flakes or chili powder gives it a spicy edge.

Storage and Reheating Tips for Sun Dried Tomato Chicken

For storing your Sun Dried Tomato Chicken, just let it cool and place it in an airtight container in the fridge for 3–4 days. If you want to keep it longer, freeze it for up to 2–3 months. When reheating, go low and slow—either on the stovetop with a splash of broth or in the oven at 325°F until warmed through. A quick microwave reheat works too, but use short bursts to keep the sauce creamy. Adding a touch of fresh herbs or a squeeze of lemon before serving makes it taste fresh again.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, absolutely! Thighs will give you juicier, richer meat, but they may need a few extra minutes to cook through.

Do I need to soak the sun dried tomatoes first?
If they’re packed in oil, just drain them and add straight to the pan. If you’re using dry-packed ones, soak them in warm water for about 10 minutes to soften before cooking.

Can I make this recipe dairy-free?
Definitely. Just swap the flour for a gluten-free or cornstarch slurry, and use dairy-free cream (like coconut cream) if you prefer.

How do I know when the chicken is done?
The safest way is to check with a meat thermometer—it should reach 165°F (75°C) in the thickest part.

Can I meal prep this recipe?
Yes! It reheats really well, so you can make it ahead and store it for quick lunches or dinners.

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