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This baked chicken with sun-dried tomatoes delivers restaurant-quality Mediterranean flavor in a single pan. The sun-dried tomatoes add deep, tangy richness while keeping prep simple—no complicated marinades or last-minute chopping.
I developed this recipe after years of testing one-pan methods, and it consistently delivers juicy, golden chicken with caramelized tomato edges every time.
The secret lies in the balance of olive oil, garlic, and herbs that create a flavorful crust while keeping the chicken moist. You'll start with a quick sear in the same pan you'll bake in, which locks in juices and builds flavor.
The sun-dried tomatoes release their oils during baking, creating a sticky, umami-packed sauce that clings perfectly to the chicken.
What you'll end up with is tender, golden-brown chicken thighs or breasts with crispy edges, all bathed in a glossy tomato sauce that's packed with Mediterranean flavor. The dish serves as a complete main course that pairs beautifully with roasted vegetables or crusty bread.
It's the kind of meal that feels special but comes together in under 45 minutes.
This recipe works equally well for weeknight dinners or meal prep—simply store leftovers in the refrigerator for up to 3 days. The flavors actually improve as the sauce reduces and intensifies, making it perfect for making ahead when you know you'll be busy.
Let's get started with this foolproof Mediterranean one-pan chicken.
Ingredients for baked chicken with sun dried tomatoes
Pantry staples plus a few Mediterranean essentials—this one-pan chicken delivers restaurant-quality flavor with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs (Bone-In, Skin-On) 🍗 | 1 ½ lb | Trim excess fat if preferred |
| Sun-Dried Tomatoes (Oil-Packed) 🍅 | ½ cup | Chopped, drain excess oil |
| Extra-Virgin Olive Oil 🫒 | ⅓ cup | For searing and basting |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, or 1 tbsp dried |
| Fresh Thyme Leaves 🌿 | ¼ cup | Or 1 tsp dried thyme |
| Dry White Wine 🍷 | ¼ cup | Substitute chicken broth if needed |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | 1 tsp | Optional, for extra Mediterranean flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The sun-dried tomatoes are the star here—Trader Joe's or Whole Foods carry the best oil-packed varieties with vibrant color. Look for tomatoes that are plump and glossy, not dried out or brittle. I always grab the San Marzano brand if available, though any good-quality oil-packed will work. Fresh rosemary and thyme make all the difference—Costco sells them in those little jars that last forever. If you're using dried herbs, measure them carefully—you'll need about one-third the amount of fresh. The chicken thighs are key for juiciness, but breasts work too if you're watching fat content.
No white wine? Chicken broth with a splash of lemon juice works perfectly—just add the same acidity. Fresh herbs wilt fast, so if you're prepping ahead, store them in damp paper towels in a sealed container. The sun-dried tomatoes can be chopped ahead and kept in the fridge for up to 3 days. For extra depth, toast the dried oregano in a dry pan for 30 seconds before adding it to the pan—this brings out the flavor. The lemon juice is non-negotiable though—it brightens up the whole dish and cuts through the richness of the tomatoes and olive oil.
This dish reheats beautifully—just pop it in a 350°F oven for 10-15 minutes until warmed through. The flavors actually get better the next day as the sauce reduces and intensifies. Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze portions for up to 3 months. I always make a double batch because it's perfect for meal prep—just portion out the chicken and sauce separately so you can reheat exactly what you need.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss the thighs, tomatoes, and herbs on a sheet pan, drizzle with olive oil, and let the oven do the work. The skin crisps right up while the garlic-infused oil pools underneath, making cleanup a joke.
- Sun-Dried Tomato Magic: Honestly, the oil-packed tomatoes take this dish from good to ridiculously good—their briny, jammy bursts cut through the richness of the skin, and that garlicky rosemary? It’s like a little flavor explosion in every bite. I’ll never go back to bland baked chicken.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. The thighs stay juicy for days, and I just reheat slices straight from the fridge—great for lunches or tossing into salads. (Yes, even on a Tuesday night when I’m running late.)
- Budget-Friendly Feast: Bone-in thighs stretch my grocery budget, and sun-dried tomatoes add luxury without breaking the bank. A single jar lasts me for multiple meals, and the leftovers? They disappear faster than I can say “second helping.”
Step-by-step instructions for baked chicken with sun-dried tomatoes
This Mediterranean-inspired one-pan dish delivers crispy chicken and deep umami flavor in just 45 minutes.
Prep the Chicken and Herbs
Pat the 1.5 lb chicken thighs dry with paper towels—this is non-negotiable for crispy skin. Trim any excess fat if desired, but leave about ¼ inch to protect the meat during cooking. In a small bowl, combine the 0.25 cup fresh rosemary and 0.25 cup fresh thyme leaves, then finely chop them together. This herb blend will infuse the chicken with bright Mediterranean flavor.
Next, drain the 0.5 cup sun-dried tomatoes thoroughly and chop them into small pieces, removing any excess oil. The oil in the tomatoes will help create a glossy sauce later. Set these aside—they're the secret to that rich, tangy depth in every bite.
Sear the Chicken for Maximum Flavor
Preheat your oven to 425°F. Heat a large oven-safe skillet over medium-high heat and add the 0.33 cup extra-virgin olive oil. Once the oil shimmers (about 1 minute), carefully add the chicken thighs skin-side down. Let them sear undisturbed for 5-6 minutes until the skin is golden brown and crispy in spots.
Flip the chicken and cook for another 3-4 minutes until the skin is evenly browned. This initial sear locks in juices and builds that irresistible crust. Remove the chicken from the pan and set it aside on a plate—it's almost done, but we'll finish it in the oven.
Build the Umami-Packed Sauce
In the same skillet (no need to wipe it clean), add the 4 minced garlic cloves and sauté for 30 seconds until fragrant. Be careful not to let them burn—they should smell sweet and nutty, not bitter. Pour in the 0.25 cup dry white wine and scrape up any browned bits from the bottom of the pan. These bits are pure flavor, so don't miss them.
Add the chopped sun-dried tomatoes, 0.5 cup chicken broth, and 2 tbsp lemon juice. Bring to a gentle simmer, then reduce heat to medium-low and let it cook for 3-4 minutes until slightly thickened. The sauce should coat the back of a spoon—this is your flavor base that will transform plain chicken into something extraordinary.
Finish in the Oven for Perfect Results
Return the chicken to the skillet, skin-side up, and spoon the sauce evenly over the top. Sprinkle with 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 1 tsp dried oregano for that extra Mediterranean touch. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the skin is beautifully crispy.
Here's the thing—don't overcook it. The chicken will continue cooking slightly after you remove it from the oven, so pull it out when it's just done. The sauce should be bubbling and sticky, clinging to every piece of chicken. If it looks too thick, add a splash of water or broth to loosen it slightly.
Rest and Garnish for Serving
Let the chicken rest for 5 minutes before serving—this crucial step allows the juices to redistribute, ensuring each bite is moist and flavorful. Meanwhile, garnish each serving with 0.25 cup chopped fresh parsley for a pop of freshness that cuts through the richness.
Serve immediately with crusty bread to soak up that delicious sauce or alongside roasted vegetables. The contrast of crispy skin, tender meat, and tangy tomato sauce makes this dish unforgettable. And the best part? It all comes together in one pan with minimal cleanup!
Pro Tips For Making Baked Chicken With Sun Dried Tomatoes
- CRISP THE SKIN FIRST: Start your thighs skin-side down in a cold, dry skillet over medium heat for 8-10 minutes before baking. I learned this the hard way—skipping this step means your skin will either stay rubbery or burn while the meat cooks. The oil-packed sun-dried tomatoes you’re using later will cling better to that crisped skin too.
- CHOP TOMATOES SMALL: Slice those oil-packed sun-dried tomatoes into ¼-inch pieces—no bigger. I used to leave them whole, thinking they’d soften enough, but they just sit like chewy raisins on top. Smaller pieces distribute flavor and melt into the chicken properly. Drain them well first, or you’ll end up with a soggy pan.
- USE A THERMOMETER: Pull your thighs at 165°F in the thickest part, not when they look done. I’ve pulled chicken too early because the skin looked golden, only to have it dry out later. Bone-in thighs take longer—plan for 45-55 minutes total, but don’t guess. A cheap instant-read thermometer changes everything.
- ROAST GARLIC SEPARATELY: Toss your minced garlic cloves with a drizzle of olive oil and roast them at 400°F for 10 minutes before mixing into the pan. Sounds weird, but it works—raw garlic burns easily, and roasted garlic adds a sweet, caramelized depth that cuts through the saltiness of the sun-dried tomatoes. Just scrape them out with a spoon when done.
Flavor customization for baked chicken with sun dried tomatoes
Spicy Kick
For a Mediterranean twist with heat, add 1 tsp red pepper flakes or ½ tsp cayenne pepper to the sauce while building it in the skillet. If you like it even spicier, try 1-2 chopped fresh chili peppers like jalapeño or serrano along with the garlic.
I love adding a pinch of smoked paprika too—it deepens the flavor and adds a subtle smokiness that pairs perfectly with the sun-dried tomatoes. 🌶️
Citrus Brightness
Boost the freshness with extra citrus by adding 1 tbsp orange zest or 1 tbsp lemon zest to the sauce. The bright, tangy notes cut through the richness of the tomatoes and olive oil.
For a bold finish, drizzle with 1 tbsp fresh orange juice or a splash of balsamic glaze right before serving. Trust me, it elevates the dish to another level.
Herb Variations
Swap out the rosemary and thyme for other Mediterranean herbs like fresh oregano or marjoram for a different flavor profile. I also love adding ½ tsp dried basil or 1 tbsp fresh basil leaves at the end for a sweet, aromatic touch.
If you're feeling adventurous, try 1 tsp ground coriander—it adds a subtle citrusy note that complements the tomatoes beautifully.
Creamy Twist
For a richer sauce, stir in ¼ cup heavy cream or ½ cup crumbled feta cheese during the final 5 minutes of baking. The cream adds a velvety texture, while the feta brings a salty tang that balances the sweetness of the tomatoes.
If you prefer a dairy-free option, use ¼ cup coconut cream instead—it works surprisingly well. 💛
Smoky Depth
Infuse the dish with smoky flavor by adding 1 tsp smoked sea salt or ½ tsp liquid smoke to the sauce. For a more pronounced smokiness, try ½ cup chopped kalamata olives along with the sun-dried tomatoes.
They add a briny contrast that makes the dish even more complex. I also love finishing with a sprinkle of crumbled bacon for extra richness and smokiness.
Sweet & Tangy
Balance the savory flavors with a touch of sweetness by adding 1 tbsp honey or 1 tbsp maple syrup to the sauce. The sweetness enhances the umami from the sun-dried tomatoes and creates a perfect harmony of flavors.
For an extra layer of complexity, add 1 tsp balsamic vinegar to the sauce as well. It’s a game-changer that adds depth and brightness. ✨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Yes, but with adjustments! Chicken breasts cook faster and can dry out. Use 6-8 boneless breasts instead of thighs, and reduce the baking time to 15-18 minutes total. Pound them to ½-inch thickness for even cooking. The sauce will still cling beautifully, but avoid overcrowding the pan to prevent steaming.
How do I prevent the chicken skin from burning?
Start with a cold pan and heat the oil gradually over medium heat for 2-3 minutes before searing. Keep the oven door closed during baking and avoid opening it until the last 5 minutes. If the skin browns too quickly, tent loosely with foil. The key is patience—rush equals burnt skin!
What can I serve with this dish?
This Mediterranean chicken pairs perfectly with:
- Crusty bread or focaccia for sauce soaking
- Roasted potatoes or quinoa for heartiness
- Grilled asparagus or sautéed spinach for freshness
- A simple arugula salad with lemon vinaigrette to cut the richness The sauce works as a marinade too—brush extra on vegetables before roasting.
Can I make this ahead of time?
Cook the chicken and sauce completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat until bubbly (5-7 minutes). For make-ahead prep, chop all ingredients and store separately until ready to cook. The flavors actually improve overnight as the sauce reduces!
What if I don't have white wine?
No problem! Use ½ cup chicken broth + 1 tbsp lemon juice for the same acidity and depth. For extra richness, add 1 tbsp olive oil to the pan when deglazing. Or try apple cider vinegar (1 tbsp) for a tangy twist. The dish will still be delicious—it's all about balancing flavors, not exact ingredients.