This one-pan chicken dish brings Mediterranean flavors to your dinner table with minimal effort. I developed this recipe after discovering how sun-dried tomatoes transform simple ingredients into something extraordinary.
The key is balancing the tangy sun-dried tomatoes with juicy chicken and aromatic herbs. Everything cooks together in one pan, allowing the flavors to meld while keeping cleanup simple.
You’ll end up with tender chicken pieces coated in a rich, tomato-infused sauce with bursts of concentrated flavor from the sun-dried tomatoes. It’s a complete meal that feels special but takes less than 45 minutes.
Serve with crusty bread or over pasta to soak up every drop of sauce. This dish proves that weeknight dinners can be both practical and memorable.
Ingredients for Recipe Chicken Sundried Tomatoes
Mediterranean magic happens with chicken, tomatoes, and herbs in one pan. Nothing complicated here.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Patted dry, trimmed of excess fat |
| Sun-Dried Tomatoes in Oil 🍅 | ¾ cup | Drained and chopped |
| Olive Oil 🫒 | 2 tbsp | From sun-dried tomato jar plus extra |
| Yellow Onion 🧅 | 1 whole | Medium, thinly sliced |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Chicken Broth 🥣 | ½ cup | Low-sodium preferred |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz, undrained |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, or 1 tsp dried |
| Fresh Thyme 🍃 | 1 tbsp | Chopped, or 1 tsp dried |
| Dijon Mustard 🟡 | 1 tbsp | For depth of flavor |
| Kalata Olives 🫒 | ½ cup | Pitted and halved |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
[recipe_ingredient_scaler]
The sun-dried tomatoes make this dish. Look for oil-packed at Italian markets or Trader Joe’s—they’re plumper and more flavorful than dry-packed. The chicken thighs stay juicier than breasts (and cheaper too). I grab mine from Whole Foods when they’re on sale, but regular grocery store works. For the herbs, fresh rosemary and thyme add that authentic Mediterranean pop (dried works, but fresh is worth it).
No white wine? Chicken broth plus 1 tbsp lemon juice gets you close. Skip the olives if you’re not a fan—capers work too. Want more richness? Stir in 2 tbsp cream cheese at the end. The sun-dried tomato oil is liquid gold—don’t toss it. Use whatever dry white you’ve got open (even that half-empty bottle from last weekend).
Leftovers taste even better the next day. Stores 4-5 days in the fridge, freezes for 3 months (portion before freezing). Reheat gently—you don’t want to dry out that chicken (trust me on this one).
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything—the chicken, sun-dried tomatoes, onion, and garlic—into one skillet and let the oven do the work.
- Rich Umami Bomb: The sun-dried tomatoes and garlic infuse the chicken with a deep, savory flavor that’s honestly hard to beat.
- Weeknight Hero: It’s my go-to for busy evenings when I need something hearty but don’t want to spend hours in the kitchen.
- Budget Stretcher: Chicken thighs stay juicy and affordable, and a little jar of sun-dried tomatoes goes a long way.
Step-by-Step Instructions for Chicken Sundried Tomatoes
This one-pan method brings Mediterranean flavors together with minimal effort and maximum taste.
Step 1: Sear and Brown the Chicken
Pat the 1.5 lb boneless skinless chicken thighs completely dry with paper towels. This step is non-negotiable—moisture prevents proper browning. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 2 tbsp olive oil in a large, deep skillet over medium-high heat until it shimmers.
Add the chicken thighs in a single layer, skin-side down. Don’t move them for 5-6 minutes—you want a deep golden crust. I press down gently with a spatula for the first minute to ensure full contact with the pan. Flip and cook for another 4-5 minutes until browned. Remove and set aside on a plate.
Step 2: Build the Aromatic Base
In the same skillet, reduce heat to medium. Add the 1 whole yellow onion, thinly sliced, and cook for 4-5 minutes until softened and translucent. Stir occasionally to prevent burning.
Add the 4 cloves garlic cloves (minced) and cook for 30 seconds until fragrant—don’t let it brown. Stir in the 0.75 cup sun-dried tomatoes in oil (drained and chopped), 1 tbsp fresh rosemary, and 1 tbsp fresh thyme. Cook for 2 minutes to meld the flavors together.
Step 3: Deglaze and Create the Sauce
Pour in the 0.5 cup dry white wine to deglaze the pan, scraping up all the browned bits with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half. This step lifts all the caramelized flavor from the chicken into the sauce.
Add the 1 can diced tomatoes (undrained), 0.5 cup chicken broth, 1 tbsp Dijon mustard, and 0.5 cup Kalata olives (pitted and halved). Stir well to combine. Bring the mixture to a gentle simmer and cook for 5 minutes to thicken slightly and blend the flavors.
Step 4: Finish and Serve
Return the chicken thighs and any accumulated juices to the skillet. Spoon the sauce over the top to coat evenly. Reduce heat to low, cover, and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.
Garnish with 0.25 cup fresh parsley (chopped) just before serving. The parsley adds a pop of color and freshness to balance the rich, savory flavors. Serve hot with crusty bread or over polenta to soak up every bit of the delicious sauce.
Pro Tips For Making Recipe Chicken Sundried Tomatoes
- Sear Chicken First: Get a good golden crust on the chicken thighs in a hot pan before adding onions—about 3-4 minutes per side. I learned this the hard way when my chicken turned out pale and flavorless.
- Use Tomato Oil: Drain the sun-dried tomatoes but reserve that oil—it’s packed with flavor and perfect for sautéing the onions and garlic. Sounds weird, but it works.
- Don’t Overcrowd Pan: Cook the chicken in batches if needed so the pan stays hot. After burning three batches, I finally figured out that crowded pans steam instead of sear.
- Slice Onions Thin: Cut the yellow onion into thin strips so they soften quickly and evenly. My grandmother swore by this, and she was right: thick chunks stay crunchy and raw-tasting.
Health Benefits of These Flavors
Rich in Antioxidants
Sun-dried tomatoes pack a powerful punch of lycopene, a potent antioxidant that supports heart health. A ½ cup serving provides about 6mg of this beneficial compound. I love knowing this dish does more than just taste amazing. 💪
Lean Protein Source
Chicken thighs offer 25g of protein per 3-ounce serving while staying juicy and flavorful. Unlike breasts, they’re forgiving to cook and packed with iron and zinc. This makes them a great choice for active families like mine.
Heart-Healthy Fats
The olive oil in this recipe provides monounsaturated fats, which help lower bad cholesterol. Combined with the chicken’s natural fats, it creates a balanced meal. I always use oil from my sun-dried tomatoes for extra flavor.
Vitamin Boost
Garlic and tomatoes bring vitamin C and vitamin A to the table. The 4 garlic cloves alone contribute to immune support. Fresh parsley adds a dose of vitamin K for bone health.
Low-Carb Friendly
With only 8g net carbs per serving (mostly from tomatoes and wine), this dish fits well into low-carb lifestyles. Skip the bread and serve over zucchini noodles for an even lighter option.
Gut Health Support
Rosemary and thyme contain compounds that may promote digestive health. The 1 tbsp each of fresh herbs adds flavor and potential benefits. It’s my way of sneaking in wellness without sacrificing taste. ✨
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but adjust cooking time to 6-8 minutes per side to prevent drying out. Thighs stay juicier, but breasts work in a pinch.
Should I rinse sun-dried tomatoes before using?
Only if they’re dry-packed. Oil-packed ones are ready to use. Rinsing removes excess salt and oil for better flavor control.
What if I don’t drink wine?
Substitute 0.5 cup chicken broth plus 1 tbsp lemon juice. The acidity mimics wine’s role in the sauce.
How do I know when the chicken is done?
Use a meat thermometer—165°F in the thickest part. The sauce should be bubbling, and juices should run clear.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Best Smoked Oxtail Recipe: Deep-Rich Flavor After Low-and-Slow Cooking - October 14, 2026
- Pit Boss Smoked Prime Rib Roast Recipe: Bark-to-Bone Crispness in 4 Hours - October 14, 2026
- Smoked Tuna Steak Recipe: Seared Crust Meets Silky Centers - October 14, 2026