Sun Dried Tomato Chicken Skillet Recipe brings together juicy chicken, tangy sun‑dried tomatoes, and gooey cheese in a single skillet for a comforting weeknight meal. The aroma of sautéed garlic and herbs fills the kitchen within minutes, making it feel like a restaurant‑style dish without the hassle. It’s a beginner‑friendly recipe that uses pantry staples and can be on the table in under 40 minutes. Pair it with my Crispy Parmesan Smashed Carrots Recipe for a veggie side that adds color and crunch. Ready, set, skillet!
Why You'll Love Sun Dried Tomato Chicken Skillet Recipe – Easy One‑Pan Dinner
Sun Dried Tomato Chicken Skillet Recipe is a quick, homemade one‑pan dinner with melty cheese and bright sun‑dried tomato flavor—perfect for busy weeknights.
- One‑pan cooking means minimal cleanup.
- Bold sun‑dried tomato flavor brightens a classic chicken dinner.
- Melty mozzarella and parmesan create a comforting cheese pull.
- Fully adaptable for meal‑prep or quick leftovers.
Ingredients for Sun Dried Tomato Chicken Skillet Recipe – Easy One‑Pan Dinner
Chicken breasts: Use fresh or thawed; if you have thighs, they work too (adds extra juiciness).Sun‑dried tomatoes: Oil‑packed gives richness; you can use dry‑packed and rehydrate in warm water.Mozzarella: Full‑fat shredded for melt; low‑fat works but texture changes.Parmesan: Freshly grated yields best flavor; pre‑grated is fine.
- Chicken breasts: Use fresh or thawed; if you have thighs, they work too (adds extra juiciness).
- Sun‑dried tomatoes: Oil‑packed gives richness; you can use dry‑packed and rehydrate in warm water.
- Mozzarella: Full‑fat shredded for melt; low‑fat works but texture changes.
- Parmesan: Freshly grated yields best flavor; pre‑grated is fine.
Ingredient Note: Full measurements for Sun Dried Tomato Chicken Skillet Recipe – Easy One‑Pan Dinner are listed in the printable recipe card below.
How to Make Sun Dried Tomato Chicken Skillet Recipe – Easy One‑Pan Dinner
Step 1 — Prep & Preheat
Step 1 – Sear the chicken: Pat chicken dry, season with salt and pepper. Heat olive oil in a large skillet over medium‑high heat. Add chicken and brown 3–4 minutes per side until golden. Remove chicken and set aside.
Step 2 — Cook and Build Flavor
Step 2 – Build the sauce: In the same skillet, add garlic and sauté 30 seconds. Stir in sun‑dried tomatoes, oregano, red pepper flakes, and chicken broth. Bring to a gentle simmer, scraping up browned bits.
Step 3 — Finish, Taste, and Adjust
Step 3 – Finish the dish: Return chicken to the pan, nestle it into the sauce. Sprinkle mozzarella and Parmesan over the top. Cover and cook 8‑10 minutes, or until chicken reaches 165°F and cheese is melted.
Expert Tips for Sun Dried Tomato Chicken Skillet Recipe – Easy One‑Pan Dinner
- Pat chicken dry for maximum browning; moisture prevents a good sear.
- Deglaze the pan with a splash of white wine for extra depth (optional).
- Mix half the mozzarella into the sauce early for a creamier base, then top with the remaining for a gooey finish.
Sun Dried Tomato Chicken Skillet Recipe – Easy One‑Pan Dinner
Sun Dried Tomato Chicken Skillet Recipe is a quick, homemade one‑pan dinner with melty cheese and bright sun‑dried tomato flavor—perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 (6‑ounce) boneless, skinless chicken breasts
- 1 cup sun‑dried tomatoes, oil‑packed, drained and chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 cup low‑sodium chicken broth
Seasonings & Flavor Boosters
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh basil, chopped (for garnish)
Optional Toppings
- Fresh baby arugula
- Crumbled feta cheese
- Sliced toasted pine nuts
Instructions
How to Make Sun Dried Tomato Chicken Skillet Recipe
- Step 1 – Sear the chicken: Pat chicken dry, season with salt and pepper. Heat olive oil in a large skillet over medium‑high heat. Add chicken and brown 3–4 minutes per side until golden. Remove chicken and set aside.
- Step 2 – Build the sauce: In the same skillet, add garlic and sauté 30 seconds. Stir in sun‑dried tomatoes, oregano, red pepper flakes, and chicken broth. Bring to a gentle simmer, scraping up browned bits.
- Step 3 – Finish the dish: Return chicken to the pan, nestle it into the sauce. Sprinkle mozzarella and Parmesan over the top. Cover and cook 8‑10 minutes, or until chicken reaches 165°F and cheese is melted.
- Step 4 – Garnish and serve: Remove from heat, sprinkle fresh basil and optional toppings. Serve hot straight from the skillet with crusty bread or over rice.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Sun Dried Tomato Chicken Skillet Recipe – Easy One‑Pan Dinner FAQs
Yes! Prepare the sauce and sear the chicken ahead, then combine and bake just before serving.
Use roasted red peppers or a mix of dried oregano and tomato paste for a similar sweet‑tart flavor.
Cool to room temperature, transfer to an airtight container, and refrigerate up to 3 days.
Overcooking or using very lean chicken can cause dryness. Keep the skillet covered while simmering and monitor internal temperature (165°F).
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Before You Go
If you try this Sun Dried Tomato Chicken Skillet Recipe – Easy One‑Pan Dinner, I'd love for you to leave a rating or share how you customized it.