Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes
Sun Dried Tomato Chicken Skillet—crispy Many dinners feel mundane and pull‑aparts. After making this dozens of times, I know the tricks. The skillet is golden, juicy, and fragrant. Try it with Grilled Zucchini for a balanced meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Grilled Zucchini and Easy Roasted Radishes.
Why This Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes Is Pure Comfort
- Golden crispy tops
- Juicy when sliced
- Easy cleanup
- Flavor bursts
What You'll Need for Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skin‑less chicken breasts (about 8 oz each)
- 1 cup sun‑dried tomatoes, chopped (rehydrate in 2 tbsp hot water 5 min)
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 cup chicken broth
- Salt and pepper to taste
- Olive oil for searing
- Sun‑dried tomatoes for umami
- Onion and garlic for depth
- Oregano and red pepper for heat
- Chicken broth to finish
- Optional: Fresh basil leaves, chopped
- Optional: Shredded Parmesan cheese
- Optional: Chopped parsley for color
📝 Ingredient Notes
- Chicken breasts: Pat dry for best sear
- Sun‑dried tomatoes: Rehydrate briefly for softer texture
🛒 Tools & Equipment I Recommend
- Non‑Stick Skillet — Prevents sticking for even cooking → See on Amazon
- Instant Read Thermometer — Ensures perfect doneness on the fly → See on Amazon
How to Make Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes
- 1: Heat skillet over medium heat, add olive oil.
- 2: Season chicken breasts with salt and pepper.
- 3: Sear chicken 4‑5 min per side until golden.
- 4: Remove chicken, set aside, add onion to skillet.
- 5: Cook onion until translucent, then add garlic, oregano, and red pepper flakes.
- 6: Add rehydrated tomatoes and chicken broth, simmer 3 min.
- 7: Return chicken to skillet, spoon sauce over, cover, and simmer 8‑10 min.
- 8: Sprinkle Parmesan and basil before serving.
Cook's Tips for Perfect Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes
- Searing: Shake pan after initial sear to achieve even browning.
- Common mistake and fix: Soggy texture happens when chicken stays in the liquid too long—reduce broth and cover for shorter time.
- Timing: Use instant read thermometer; 165°F is safe and juicy.
- Tasting: Add a splash of lime juice at end for brightness.
Storing & Reheating Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight container up to 3 days Make-ahead tip: Reheat directly from freezer in skillet
Freezing Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes
Freeze individually for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat at 350°F for 10 min Microwave: Heat 2 min on high
Recipe Notes
- Chef tip: Pat chicken dry before searing for crisp edges.
- Best substitution: Use tofu for a vegetarian option.
- Make‑ahead: Reheat without adding broth to keep chicken moist.
- Scaling: Double ingredients for larger parties.
- Troubleshooting: Soggy texture caused by excess liquid—reduce broth.
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Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes
Ingredients
Main Ingredients
- 2 boneless, skin‑less chicken breasts (about 8 oz each)
- 1 cup sun‑dried tomatoes, chopped (rehydrate in 2 tbsp hot water 5 min)
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 cup chicken broth
- Salt and pepper to taste
Seasonings
- Olive oil for searing
- Sun‑dried tomatoes for umami
- Onion and garlic for depth
- Oregano and red pepper for heat
- Chicken broth to finish
Optional Toppings
- Fresh basil leaves, chopped
- Shredded Parmesan cheese
- Chopped parsley for color
Instructions
- 1: Heat skillet over medium heat, add olive oil.
- 2: Season chicken breasts with salt and pepper.
- 3: Sear chicken 4‑5 min per side until golden.
- 4: Remove chicken, set aside, add onion to skillet.
- 5: Cook onion until translucent, then add garlic, oregano, and red pepper flakes.
- 6: Add rehydrated tomatoes and chicken broth, simmer 3 min.
- 7: Return chicken to skillet, spoon sauce over, cover, and simmer 8‑10 min.
- 8: Sprinkle Parmesan and basil before serving.
Notes
- Chef tip: Pat chicken dry before searing for crisp edges.
- Best substitution: Use tofu for a vegetarian option.
- Make‑ahead: Reheat without adding broth to keep chicken moist.
- Scaling: Double ingredients for larger parties.
- Troubleshooting: Soggy texture caused by excess liquid—reduce broth.
Storage
- Fridge: Store in airtight container up to 3 days
- Freezer: Freeze individually for up to 2 months
- Oven reheat: Reheat at 350°F for 10 min
- Microwave reheat: Heat 2 min on high
- Make ahead: Reheat directly from freezer in skillet
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 12g
- Fiber: 2g
- Sugar: 5g
- Sodium: 850mg
- Cholesterol: 120mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes FAQs
Yes, cool 24 hrs then refrigerate. Reheat in skillet to regain crispness.
Cooking too long or high heat dries it. Sear then finish low and quick.
Yes, swap with chopped sun‑dried tomatoes. Reduce sauce volume slightly.
Sun‑dried tomatoes provide a warm, sweet flavor that pairs with autumn veggies.
It delivers depth and freshness unmatched by takeout; plus it’s budget friendly.
A Warm Final Note
I can’t wait for you to try Sun Dried Tomato Chicken Skillet – Harvest Comfort in Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
