18 Delicious Chicken Recipes with Sun Dried Tomatoes Savory

Hungry for a twist on your chicken dinners? Sun-dried tomatoes bring a burst of Mediterranean sunshine to your table, transforming simple chicken dishes into savory masterpieces. Whether you’re craving quick weeknight meals or cozy comfort food, our roundup of 18 delicious recipes has something to tantalize your taste buds. Dive in and discover your next favorite dish!

Chicken and Sun Dried Tomato Pasta

Feeling like you need a quick, flavorful dinner that feels a bit fancy? This chicken and sun dried tomato pasta is your answer. It’s creamy, tangy, and ready in about 30 minutes.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 1 tbsp olive oil
• For the chicken:
  • 1 lb chicken breast, sliced into strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/2 cup sun dried tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and cook until golden and no longer pink inside, about 5-6 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the sun dried tomatoes and garlic. Sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened.
5. Stir in the Parmesan cheese and red pepper flakes until the cheese is melted and the sauce is smooth.
6. Return the cooked chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the sauce.

Just like that, you’ve got a dish that’s creamy with a kick from the red pepper flakes. The sun dried tomatoes add a sweet tanginess that balances the richness of the sauce. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for dipping.

Sun Dried Tomato Chicken Skillet

Busy weeknights call for something quick, flavorful, and comforting. You’ll love how this sun-dried tomato chicken skillet comes together in no time, packing a punch of flavor with minimal effort.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken pieces with salt and pepper, then add to the skillet. Cook for 5-7 minutes, until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, add sun-dried tomatoes and garlic. Sauté for 1-2 minutes until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits add incredible flavor to the sauce.
6. Stir in heavy cream and Parmesan cheese, simmering for 3-4 minutes until the sauce thickens slightly.
7. Return the chicken to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes to heat through. Tip: Letting the chicken sit in the sauce for a minute before serving enhances the flavor.

Great for a cozy dinner, this dish boasts tender chicken in a creamy, tangy sauce with bursts of sun-dried tomato. Serve it over a bed of pasta or with crusty bread to soak up every last drop.

Garlic Sun Dried Tomato Chicken

Just imagine coming home to the aroma of garlic and sun-dried tomatoes wafting through your kitchen. This Garlic Sun Dried Tomato Chicken is a weeknight hero, packed with flavors that feel gourmet but are surprisingly simple to whip up.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried basil

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp olive oil.
2. Season the chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
3. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until golden brown and internal temperature reaches 165°F. Remove and set aside.
4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
5. Stir in chopped sun-dried tomatoes and cook for another minute.
6. Pour in 1 cup chicken broth, scraping the bottom of the skillet to deglaze.
7. Add 1/2 cup heavy cream, 1/4 cup Parmesan cheese, and 1 tsp dried basil. Stir until the sauce thickens slightly, about 3-4 minutes.
8. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes to heat through.

Flavorful and tender, this dish pairs beautifully with a side of creamy mashed potatoes or over a bed of al dente pasta. The sun-dried tomatoes add a sweet tanginess that balances the rich, garlicky sauce perfectly.

Creamy Sun Dried Tomato Chicken

Alright, let’s dive into making this creamy sun-dried tomato chicken that’s sure to impress. It’s packed with flavor, easy to whip up, and perfect for a cozy dinner.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
2. Add chicken to the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, add sun-dried tomatoes and garlic. Sauté for 1-2 minutes, until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.
5. Add dried basil, red pepper flakes, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
6. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes to heat through.
7. Tip: For an extra creamy sauce, let it simmer for a few extra minutes to thicken.
8. Tip: If the sauce is too thick, add a splash more chicken broth to reach your desired consistency.
9. Tip: Serve over pasta or mashed potatoes for a hearty meal.

Mmm, the chicken is tender and juicy, smothered in a rich, creamy sauce with a hint of spice from the red pepper flakes. Try garnishing with fresh basil for a pop of color and flavor.

Sun Dried Tomato Chicken Salad

Kickstart your summer with this vibrant Sun Dried Tomato Chicken Salad that’s as flavorful as it is easy to whip up. You’ll love the juicy chicken paired with the tangy sun-dried tomatoes, all tossed in a creamy dressing that’s downright addictive.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup red onion, thinly sliced
  • 2 cups mixed greens
• For the dressing:
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp garlic powder

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. Rub the chicken breasts with olive oil, then season both sides with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. While the chicken cooks, whisk together mayonnaise, lemon juice, and garlic powder in a small bowl to make the dressing.
5. In a large bowl, combine the sliced chicken, sun-dried tomatoes, red onion, and mixed greens.
6. Drizzle the dressing over the salad and toss gently to coat everything evenly.
7. Serve immediately for the best texture and flavor.

Fresh and satisfying, this salad boasts a perfect balance of creamy and tangy flavors. Try serving it in a wrap or over a bed of quinoa for a hearty twist.

Baked Chicken with Sun Dried Tomatoes

Back to basics with this easy, flavorful dish that’ll have you wondering why you ever bothered with takeout. You’ll love how the sun-dried tomatoes add a sweet, tangy kick to the juicy baked chicken.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh basil, chopped
  • 1 garlic clove, minced

Instructions

1. Preheat your oven to 375°F (190°C). This ensures your chicken cooks evenly.
2. Place the chicken breasts on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Tip: Pat the chicken dry first for better browning.
3. Bake for 20 minutes. The chicken should be partially cooked but not fully.
4. While the chicken bakes, mix the sun-dried tomatoes, Parmesan, basil, and garlic in a bowl.
5. Remove the chicken from the oven. Spoon the tomato mixture evenly over each breast. Tip: Cover the chicken completely for maximum flavor.
6. Return to the oven. Bake for another 10-15 minutes, until the chicken reaches 165°F (74°C) internally. Tip: Use a meat thermometer to check doneness without cutting into the chicken.

Zesty and vibrant, this dish pairs wonderfully with a crisp salad or over a bed of fluffy quinoa. The sun-dried tomatoes create a slightly chewy texture that contrasts beautifully with the tender chicken.

Sun Dried Tomato Chicken Wraps

Zesty and full of flavor, these sun dried tomato chicken wraps are your next go-to lunch. You’ll love how easy they are to make, and how packed they are with taste.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For the wraps:
  • 4 large flour tortillas
  • 1/2 cup sun dried tomatoes, chopped
  • 1 cup fresh spinach
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
3. Cook the chicken in the skillet for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.
5. In a small bowl, mix together mayonnaise and lemon juice to create a spread.
6. Lay out the tortillas and spread the mayonnaise mixture evenly on each.
7. Divide the sliced chicken, sun dried tomatoes, spinach, and feta cheese among the tortillas.
8. Roll up the tortillas tightly, tucking in the sides as you go.
9. Cut each wrap in half diagonally and serve immediately.

Outstanding in both texture and flavor, these wraps offer a delightful crunch from the fresh spinach and a tangy kick from the sun dried tomatoes. Try serving them with a side of sweet potato fries for a complete meal.

Chicken Sun Dried Tomato Quiche

Oh, you’re going to love this Chicken Sun Dried Tomato Quiche. It’s the perfect blend of creamy, tangy, and savory, all wrapped up in a flaky crust. Ideal for brunch or a light dinner, it’s a dish that feels fancy without the fuss.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 1 cup cooked chicken, shredded
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 4 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt for the crust. Add the butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep the crust flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
5. In another bowl, whisk together the heavy cream, eggs, salt, and pepper for the filling.
6. Layer the shredded chicken, sun-dried tomatoes, and mozzarella cheese in the crust. Pour the egg mixture over the top.
7. Bake for 35-40 minutes, or until the center is set and the top is golden. Tip: Let it sit for 5 minutes before slicing for cleaner cuts.
8. Serve warm. Tip: Pair with a simple arugula salad for a fresh contrast to the rich quiche.

Delightfully creamy with a punch of flavor from the sun-dried tomatoes, this quiche is a crowd-pleaser. Try serving it with a dollop of pesto on top for an extra herby kick.

Sun Dried Tomato Chicken Pizza

Picture this: a crispy crust topped with juicy chicken and tangy sun-dried tomatoes, all melted together with gooey cheese. It’s the kind of pizza that makes you forget about takeout.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp olive oil
• 1/2 cup warm water
• 1 tsp active dry yeast

For the topping:

• 1 cup cooked chicken, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup mozzarella cheese, shredded
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried basil

Instructions

1. Preheat your oven to 475°F. A hot oven is key for a crispy crust.
2. In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
3. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth. Tip: If the dough sticks, add a little more flour.
5. Roll out the dough on a floured surface to your desired thickness. Transfer to a greased baking sheet.
6. Brush the dough with olive oil and sprinkle with garlic powder and dried basil.
7. Top with shredded chicken, sun-dried tomatoes, and mozzarella cheese.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even baking.
9. Let it cool for 2 minutes before slicing. This helps the toppings set.

Bite into a slice and you’ll love the contrast of the crispy crust with the tender chicken and chewy tomatoes. Try serving it with a side of garlic butter for dipping—it’s a game changer.

Grilled Chicken with Sun Dried Tomato Sauce

Mmm, you’re going to love this grilled chicken with sun-dried tomato sauce—it’s juicy, flavorful, and perfect for a summer BBQ or a cozy dinner at home.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 garlic cloves, minced
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • 1/2 tsp dried basil

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the chicken breasts with olive oil and season both sides with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t flip the chicken more than once to get those perfect grill marks.
4. While the chicken is grilling, melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant.
5. Add the sun-dried tomatoes, chicken broth, heavy cream, and dried basil to the saucepan. Stir to combine.
6. Simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly. Tip: If the sauce is too thick, add a little more chicken broth to reach your desired consistency.
7. Remove the chicken from the grill and let it rest for 5 minutes before slicing. Tip: Resting the chicken ensures it stays juicy.
8. Pour the sun-dried tomato sauce over the grilled chicken and serve immediately.

Now, the chicken is tender with a smoky char, and the sauce is creamy with a tangy kick from the sun-dried tomatoes. Try serving it over a bed of pasta or with a side of roasted veggies for a complete meal.

Sun Dried Tomato Chicken Stir Fry

Delicious doesn’t even begin to describe this sun dried tomato chicken stir fry. You’ll love how quick it comes together, perfect for those busy weeknights when you’re craving something flavorful but don’t have hours to spend in the kitchen.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the stir fry:
  • 1/2 cup sun dried tomatoes, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
• For the sauce:
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp dried basil

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces to the skillet, seasoning with salt and pepper. Cook until golden brown and cooked through, about 5-6 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove chicken from the skillet and set aside on a plate.
4. In the same skillet, add sun dried tomatoes, bell peppers, and garlic. Stir fry for 3-4 minutes until peppers start to soften.
5. Whisk together chicken broth, balsamic vinegar, honey, and dried basil in a small bowl. Pour over the vegetables in the skillet.
6. Return the chicken to the skillet, stirring to coat everything in the sauce. Simmer for 2-3 minutes until the sauce thickens slightly. Tip: If the sauce is too thin, let it simmer a bit longer.
7. Serve hot over your choice of rice or quinoa. Tip: Garnish with fresh basil leaves for an extra pop of color and flavor.

This dish is a delightful mix of tangy and sweet, with the sun dried tomatoes adding a chewy texture that contrasts beautifully with the tender chicken. Try serving it with a side of crusty bread to soak up all that delicious sauce.

Chicken Sun Dried Tomato Risotto

So, you’re looking to whip up something that’s both comforting and a tad fancy for dinner tonight? This chicken sun dried tomato risotto is your ticket to a creamy, flavorful dish that feels like a hug in a bowl.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken broth, warmed
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
• For the chicken and tomatoes:
  • 1 tbsp olive oil
  • 2 boneless, skinless chicken breasts, cubed
  • 1/2 cup sun-dried tomatoes, chopped
  • Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the Arborio rice, toasting it slightly for 2 minutes until it’s lightly golden.
3. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
4. Begin adding the warm chicken broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. While the risotto cooks, heat another tbsp of olive oil in a separate pan over medium-high heat. Season the chicken cubes with salt and pepper, then cook until golden and cooked through, about 5-6 minutes. Add the sun-dried tomatoes in the last minute to warm them.
6. Once the risotto is creamy and the rice is al dente, remove from heat. Stir in the Parmesan cheese and butter until melted and smooth.
7. Fold in the cooked chicken and sun-dried tomatoes, mixing well to combine.

All done! This risotto is luxuriously creamy with a punch of flavor from the sun-dried tomatoes and tender chicken. Serve it with a sprinkle of extra Parmesan on top for that extra touch of decadence.

Sun Dried Tomato Chicken Casserole

Oh, you’re going to love this Sun Dried Tomato Chicken Casserole. It’s packed with flavor, easy to make, and perfect for those nights when you want something comforting without spending hours in the kitchen.

Ingredients

• For the chicken:
  • 2 cups cooked chicken, shredded
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp dried basil
  • Salt and pepper to taste
• For the topping:
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shredded chicken and cook until slightly browned, about 5 minutes. Tip: Browning the chicken adds depth to the flavor.
3. Add the sun-dried tomatoes and minced garlic to the skillet. Cook for another 2 minutes, stirring frequently.
4. Pour in the heavy cream and chicken broth, stirring to combine. Sprinkle in the dried basil, salt, and pepper. Let the sauce simmer for 5 minutes, or until it starts to thicken. Tip: Simmering the sauce allows the flavors to meld together beautifully.
5. Transfer the chicken and sauce mixture to a baking dish. Top with mozzarella and Parmesan cheeses.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Velvety sauce coats tender chicken, with the sun-dried tomatoes adding a sweet, tangy punch. Serve it over a bed of pasta or with a side of crusty bread to soak up all that delicious sauce.

Chicken and Sun Dried Tomato Soup

Hearty and bursting with flavor, this chicken and sun dried tomato soup is your next go-to for a cozy night in. You’ll love how the rich tomatoes and tender chicken come together in a savory broth that’s both comforting and a breeze to make.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup sun dried tomatoes, chopped
• For the chicken:
  • 2 chicken breasts, boneless and skinless
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes, stirring occasionally.
3. Pour in chicken broth and add chopped sun dried tomatoes. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Season chicken breasts with salt and pepper. Add to the pot, ensuring they’re submerged in the broth. Simmer for 20 minutes, or until chicken is cooked through.
5. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in heavy cream and chopped basil. Cook for an additional 5 minutes on low heat, allowing the flavors to meld.
7. Tip: For a thicker soup, blend half of the soup before adding the chicken back in.
8. Tip: Sun dried tomatoes can vary in saltiness, so taste the soup before adding extra salt.
9. Tip: Fresh basil adds a bright flavor, but if you don’t have it, a teaspoon of dried basil works in a pinch.

You’ll adore the creamy texture and the way the sun dried tomatoes add a sweet yet tangy depth to every spoonful. Serve it with a crusty bread for dipping, or over a bed of steamed rice to make it even more satisfying.

Sun Dried Tomato Chicken Burgers

These sun-dried tomato chicken burgers are a game-changer for your weeknight dinners. They’re juicy, flavorful, and packed with a punch of sun-dried tomatoes that’ll make you forget all about beef burgers.

Ingredients

• For the burgers:
  • 1 lb ground chicken
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For serving:
  • 4 burger buns
  • Lettuce leaves
  • Sliced avocado

Instructions

1. In a large bowl, combine the ground chicken, sun-dried tomatoes, breadcrumbs, egg, garlic powder, salt, and pepper. Mix until just combined—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions. Shape each portion into a patty about 1/2 inch thick.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties. Cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F.
4. Toast the burger buns lightly in the skillet for about 1 minute per side, just until they’re golden and crispy.
5. Assemble the burgers by placing a lettuce leaf and a slice of avocado on the bottom bun. Top with a chicken patty and the top bun.

With every bite, you’ll get the perfect balance of juicy chicken and the intense flavor of sun-dried tomatoes. Try serving these burgers with a side of sweet potato fries for a complete meal that’s sure to impress.

Chicken Sun Dried Tomato Kebabs

These Chicken Sun Dried Tomato Kebabs are your ticket to a flavorful, easy-to-make dinner that’ll have everyone asking for seconds. They’re perfect for those nights when you want something delicious without spending hours in the kitchen.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the kebabs:
  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1/2 cup sun-dried tomatoes, drained if in oil
  • 1 medium red onion, cut into 1-inch pieces
  • 1 medium zucchini, sliced into 1/2-inch rounds

Instructions

1. In a large bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, oregano, salt, and pepper to make the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) while the chicken marinates.
4. Thread the marinated chicken, sun-dried tomatoes, red onion pieces, and zucchini rounds onto skewers, alternating as you go.
5. Grill the kebabs for about 6-8 minutes per side, or until the chicken is fully cooked (internal temperature should reach 165°F).
6. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and packed with flavor, these kebabs are a hit with their slightly charred edges and juicy interior. Serve them over a bed of quinoa or with a side of garlic bread to soak up all the deliciousness.

Sun Dried Tomato Chicken Fettuccine Alfredo

Hey, you know those days when you crave something creamy, comforting, and a little fancy? This sun-dried tomato chicken fettuccine Alfredo is your answer. It’s rich, flavorful, and comes together quicker than you’d think.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pasta:
  • 8 oz fettuccine
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Remove from skillet and let rest.
2. While chicken cooks, bring water to a boil in a large pot. Add salt and fettuccine, cooking according to package instructions until al dente. Drain and set aside.
3. In the same skillet used for chicken, add sun-dried tomatoes and garlic. Cook over medium heat for 1 minute, stirring constantly to prevent burning.
4. Pour in heavy cream, stirring to combine. Bring to a simmer, then reduce heat to low. Stir in Parmesan cheese until melted and sauce is smooth.
5. Slice chicken into strips. Add chicken and cooked fettuccine to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to heat through.

Silky sauce clings to every strand of pasta, with bursts of sweet sun-dried tomatoes and tender chicken in every bite. Serve with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Chicken with Sun Dried Tomato Cream Sauce

Kickstart your dinner with this creamy, dreamy chicken dish that’s packed with flavor. You’ll love how the sun-dried tomatoes add a sweet, tangy twist to the rich cream sauce.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sun-dried tomatoes, sautéing for 1-2 minutes until fragrant.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
5. Stir in heavy cream and bring to a simmer. Let it cook for 3-4 minutes, or until the sauce begins to thicken.
6. Add Parmesan cheese, stirring until melted and smooth.
7. Return chicken to the skillet, spooning sauce over the top. Cook for another 2-3 minutes to heat through.

Serve this luscious chicken over a bed of pasta or with a side of roasted veggies for a meal that’s both comforting and elegant. The sauce is velvety with a punch of umami from the sun-dried tomatoes, making every bite irresistible.

Conclusion

You’ve just discovered a treasure trove of flavor with these 18 delicious chicken recipes featuring sun-dried tomatoes. Each dish promises to bring a little extra savoriness to your table, perfect for any home cook looking to spice up their meal rotation. Don’t forget to try your favorites, leave a comment sharing which recipe you loved the most, and pin this article on Pinterest to keep these tasty ideas handy!

Bella Bacinos