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This baked chicken with sun-dried tomatoes recipe transforms simple chicken breasts into a restaurant-worthy Mediterranean masterpiece. The secret lies in the sun-dried tomatoes—chopped and folded into a fragrant herb crust that creates tangy depth with every bite.
I developed this recipe after years of experimenting with Mediterranean flavors, and it never fails to impress even skeptical guests.
The beauty of this dish is its simplicity: just a few fresh herbs, garlic, and lemon juice come together with the sun-dried tomatoes to create a crust that's both flavorful and foolproof.
Baking at 375°F for 25 minutes ensures the chicken stays juicy while the crust develops a golden, caramelized finish. The sun-dried tomatoes add a concentrated burst of umami that elevates the dish beyond ordinary baked chicken.
What you'll end up with is tender, perfectly cooked chicken with a crust that's crispy on the outside and infused with Mediterranean flavors. The sun-dried tomatoes lend a tangy sweetness that cuts through the richness, while the herbs add freshness.
This dish is elegant enough for dinner parties but simple enough for a weeknight meal.
The best part? It pairs beautifully with a side of roasted vegetables or a simple salad, making it a complete meal that feels special without requiring hours in the kitchen. Once you try this recipe, you'll never bake chicken the same way again.
Ingredients for baked chicken with sun dried tomatoes
Sun-dried tomatoes, fresh herbs, and Mediterranean flair turn ordinary chicken into a showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Sun-Dried Tomatoes in Oil 🍅 | ½ cup | Chopped, oil drained |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crust and baking |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped leaves |
| Fresh Thyme Leaves 🌿 | ¼ cup | Packed, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Lemon Juice 🍋 | 3 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning crust |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind preferred |
| All-Purpose Flour 🌾 | ¼ cup | For breading crust |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
| Fresh Basil Leaves 🌿 | ⅛ cup | Chopped for garnish |
The sun-dried tomatoes are the star here—look for the oil-packed kind (not the dry ones) at Whole Foods or Trader Joe's for the best flavor. Drain them well and chop them finely—they should be tiny bits, not big chunks. Fresh rosemary and thyme make all the difference (the Italian Market has great bundles), and if you can't find fresh, dried works at one-third the amount. The garlic? Freshly minced is non-negotiable—jarred garlic has zero flavor here. I always grab extra lemon juice because it brightens everything and keeps for months in the fridge.
No sun-dried tomatoes? Dried oregano plus a splash of balsamic vinegar mimics that tangy depth. Fresh herbs missing? Dried thyme and rosemary work (use half the amount), but nothing beats fresh. The Parmesan adds richness—skip it if vegetarian or use nutritional yeast for a cheesy flavor without dairy. For the crust, I like to toast the flour and Parmesan together for a few minutes in a dry pan—worth the extra minute for extra flavor. The olive oil should be fruity and high-quality; California brands like Corto or Otto are my go-to.
This chicken keeps beautifully—3-4 days in the fridge, wrapped tightly in foil. Reheat gently in a skillet with a splash of water to keep it moist. The crust gets crispier the second time around, honestly. For make-ahead prep, marinate the chicken overnight—flavors meld perfectly. Store leftovers in airtight containers, and if you've got extra crust mix, freeze it for up to 3 months—just add fresh herbs when using.
Why You'll Love This Recipe
- Pantry-to-Plate Speed: I swear by this recipe when I’m staring at the clock at 6:30 PM. Just slice the tomatoes, toss them with olive oil and herbs, slap them on the chicken, and bake—no chopping, no fuss. The sun-dried tomatoes add richness without extra prep, and the rosemary and thyme release their aroma while you’re still deciding whether to open a bottle of wine.
- Umami Bomb: That first bite? The sun-dried tomatoes in oil cling to the chicken like a savory hug, while the rosemary and thyme turn it into something restaurant-worthy. It’s not just "good"—it’s the kind of flavor that makes you pause mid-chew because it’s better than you expected. (Between us, I’ve been known to eat it straight from the pan.)
- Weeknight Superhero: This is my go-to when I need something that works for lunch, dinner, or even a picnic. Double the batch, and you’ve got tomorrow’s meal prepped—just reheat and serve. Honestly, I’ve sent it to work in a thermos with crusty bread, and no one batted an eye. It’s that reliable.
- Budget-Friendly Luxe: Chicken breasts are affordable, and sun-dried tomatoes stretch a long way. A single jar lasts me three meals, and the herbs? A few sprigs go a long way. Plus, the leftovers taste just as good the second day—sometimes even better, because the flavors meld overnight. (Yes, even on a Tuesday night.)
Step-by-step instructions for baked chicken with sun-dried tomatoes
Here's how to create a restaurant-worthy Mediterranean chicken with a crispy herb crust and sun-dried tomato depth.
Pound and Season the Chicken
Place each boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness—this ensures even cooking. I like to press down firmly but evenly to avoid tearing the meat.
In a small bowl, combine the 0.25 cup chopped fresh rosemary, 0.25 cup packed fresh thyme leaves, 4 minced garlic cloves, and 1.5 tsp Diamond Crystal kosher salt. Rub this mixture all over the chicken breasts, pressing gently to help it adhere. Let them sit at room temperature for 15 minutes while you prepare the crust.
Create the Sun-Dried Tomato Crust
In a food processor, pulse the 0.5 cup chopped sun-dried tomatoes in oil (drained of excess oil) until finely chopped but not pasty. Transfer to a small bowl and mix in the 0.25 cup all-purpose flour and 0.25 cup freshly grated Parmesan cheese until combined. This creates a flavorful, herby crust that'll stick beautifully to the chicken.
Spread the tomato mixture evenly over the seasoned chicken breasts, pressing it gently into the meat. This ensures maximum contact when we bake it. The sun-dried tomatoes will add that signature Mediterranean tang while keeping the chicken juicy.
Bake to Golden Perfection
Preheat your oven to 400°F. Place the prepared chicken breasts on a parchment-lined baking sheet, leaving space between them. Drizzle with the 2 tbsp extra-virgin olive oil and sprinkle with the 0.5 tsp freshly ground black pepper.
Bake for 20-25 minutes until the internal temperature reaches 165°F and the crust is deeply golden brown. The chicken should spring back when pressed gently—this confirms it's cooked through but still tender. I check at the 20-minute mark because ovens vary in heat distribution.
Finish with Lemon and Fresh Basil
Remove the chicken from the oven and transfer to a serving platter. Immediately drizzle with the 3 tbsp freshly squeezed lemon juice and sprinkle with the 0.125 cup chopped fresh basil leaves. This bright, herby finish cuts through the richness of the crust and adds a fresh pop of color.
Let the chicken rest for 5 minutes before slicing—this allows the juices to redistribute, ensuring each bite stays moist. The sun-dried tomatoes will have softened slightly, releasing their tangy, umami flavors into the crust. Serve with a side of crusty bread to soak up all that delicious Mediterranean goodness.
Pro Tips For Making Baked Chicken With Sun Dried Tomatoes
- Preheat Like a Pro: Crank your oven to 425°F (220°C) for the first 10 minutes—this sears the chicken’s surface before the tomatoes soften. I used to skip this, and the dish always tasted underwhelmingly bland. The high heat locks in juices while the oil from the sun-dried tomatoes sizzles into flavor.
- Drain and Pat Those Tomatoes: Sun-dried tomatoes in oil are delicious, but their excess oil will make your chicken greasy. Drain them on paper towels, then pat them dry with another towel—this ensures they crisp slightly in the oven instead of turning into a soggy mess. (Yes, it’s tedious, but your chicken will thank you.)
- Don’t Overcrowd the Pan: If your chicken breasts are thick (over 1 inch), bake them in a single layer first—no overlapping. I learned this after my first batch ended up steaming instead of browning. Once they’re golden, you can add the tomatoes and herbs on top for the last 10 minutes.
- Salt the Chicken Twice: Season the chicken before searing and again halfway through baking. The first salt draws out moisture (which you’ll wipe away), and the second ensures it’s properly seasoned by the end. I was skeptical until I tried it—now it’s non-negotiable for crispy, flavorful chicken.
Health benefits of this recipe
Protein Powerhouse
This baked chicken provides a lean, high-quality protein source with 30 grams per serving—perfect for muscle repair and satiety. The sun-dried tomatoes add fiber (about 2 grams per serving) from their concentrated form, helping digestion while keeping you full longer.
I always serve this with roasted veggies to boost fiber even more. 💪
Mediterranean Antioxidants
The sun-dried tomatoes bring lycopene (a powerful antioxidant) and vitamin C, especially when cooked with olive oil. A ½-cup serving of these tomatoes delivers 30% of your daily vitamin C—great for immune support.
Fresh rosemary and thyme in the crust add anti-inflammatory compounds that pair beautifully with the chicken's protein.
Healthy Fat Boost
Extra-virgin olive oil in the crust provides heart-healthy monounsaturated fats, while the sun-dried tomatoes contribute polyunsaturated fats from their oil-packed preservation. Together, they help lower bad cholesterol while keeping meals flavorful.
I use Corto olive oil—it's my go-to for Mediterranean dishes because it holds up to high heat without losing flavor.
Low-Calorie Elegance
At just 280 calories per serving, this dish delivers restaurant-quality flavor without the guilt. The sun-dried tomatoes add depth with minimal calories—only about 20 calories per tablespoon—while the Parmesan provides calcium and protein without excessive fat.
It's one of those rare dishes that feels indulgent but actually supports a balanced diet.
Vitamin B Complex
Chicken breast is naturally rich in B vitamins, particularly B6 and B12, which support energy metabolism and brain function. The lemon juice in this recipe enhances vitamin C absorption from the tomatoes, creating a nutrient synergy that makes every bite work harder for your body.
I notice I feel more energized after eating this dish—especially when paired with whole grains.
Meal Prep Friendly
This recipe stores beautifully for 3-4 days in the fridge, making it perfect for meal prep. The sun-dried tomatoes' antimicrobial properties help preserve freshness, while the herb crust remains flavorful even when reheated.
I pack leftovers for lunches because it's a complete protein source that keeps me full for hours. The Mediterranean flavors also make it a great option for heart-healthy diets. ✨
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Chicken thighs work beautifully with this recipe. Increase the baking time to 30-35 minutes at 375°F and use a meat thermometer to check for 175°F internal temperature. The skin will crisp up nicely, adding extra flavor. Just skip pounding them—they're already tender.
What if I don't have sun-dried tomatoes?
No problem! For that Mediterranean tang, mix 2 tbsp dried oregano with 1 tbsp balsamic vinegar and 1 tbsp tomato paste in the crust. The vinegar mimics the acidity of sun-dried tomatoes, while oregano provides the herby depth. Fresh basil at the end still adds that bright finish.
How do I prevent the crust from falling off?
Press the crust mixture firmly into the chicken and chill the breasts uncovered in the fridge for 10 minutes before baking. This helps the crust adhere better. Also, don't overcrowd the baking sheet—space between pieces prevents steam buildup that can loosen the crust.
Can I make this in a slow cooker?
Not ideal for this recipe. The crust needs high heat to crisp properly. For a similar flavor, try pan-searing the chicken after seasoning, then finishing in the oven for 10 minutes with the crust. The sun-dried tomatoes will still infuse their flavor, just without the crispy texture.
What's the best way to reheat leftovers?
Warm leftovers in a skillet over medium-low heat for 3-4 minutes per side with a splash of water or broth. This keeps the crust crispy while gently reheating the chicken. Microwaving works too, but the crust gets soggy—cover with a damp paper towel for 15 seconds at 50% power.