Sun-dried Tomato Chicken

I love this sun-dried tomato chicken! It’s bursting with delicious flavor! My 5 year old calls this chicken “yum yum chicken” and I can’t dispute him, it really lives up to the name! It has the perfect balance of sun-dried tomatoes, garlic, a hint of lemon, balsamic vinegar and honey.

This recipe is great on it’s own or it can be chopped up and served over rice, over a salad or in a gyro with all your favorite toppings. If you want a great red pepper hummus recipe check mine out HERE or a delicious instant pot lemony rice recipe HERE.

What you need to make sun-dried tomato chicken:

serves 4

• ~2 pounds chicken breast
• 1 tablespoon oil from sun-dried tomatoes
• 1 tablespoon olive oil
• 2 tablespoons garlic – minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup sun-dried tomatoes – diced
• 1 teaspoon lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey

Instructions

1. If using thick chicken breast preheat oven to 425 F.
2. In a large skillet, heat up olive oil and sun-dried tomato oil.
3. Add garlic and saute over medium heat, season chicken breasts with salt and pepper and add chicken to pan with garlic.
4. Sear well on each side then add diced sun dried tomatoes, lemon juice, balsamic vinegar and honey and turn chicken in mixture, spooning the sun-dried tomatoes over the chicken breasts.
5. If chicken in thin, finish cooking through to 165 F internal temperature on the stove top, if chicken breasts are thicker, finish baking in oven for 15-20 minutes or until chicken is cooked through to 165 F. internal temperature.

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Sun-dried tomato chicken

This flavorful chicken is nicknamed "yum yum chicken" for a reason.

Course chicken, Dinner, Main Course

Cuisine Chicken, Dinner, Greek, Italian, Mediterranean

Keyword Chicken, Dinner, Easy Recipes, Greek, Italian, Weekend Dinner, Weeknight Dinner

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• ~2 pounds chicken breast
• 1 tablespoon oil from sun-dried tomatoes
• 1 tablespoon olive oil
• 2 tablespoons garlic – minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup sun-dried tomatoes diced
• 1 teaspoon lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey

Instructions

• If using thick chicken breast preheat oven to 425 F.
• In a large skillet, heat up olive oil and sun-dried tomato oil.
• Add garlic and saute over medium heat, season chicken breasts with salt and pepper and add chicken to pan with garlic.
• Sear well on each side then add diced sun dried tomatoes, lemon juice, balsamic vinegar and honey and turn chicken in mixture, spooning the sun-dried tomatoes over the chicken breasts.
• If chicken in thin, finish cooking through to 165 F internal temperature on the stove top, if chicken breasts are thicker, finish baking in oven for 15-20 minutes or until chicken is cooked through to 165 F. internal temperature.