Baked Italian Chicken Thighs with Sun-Dried Tomato and Basil

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs baked with sun-dried tomatoes, fresh basil, and garlic, delivering a rustic Italian flavor that's easy to prepare. This Thai recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, sun-dried tomatoes, chopped, fresh basil leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 6 Italian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in, skin-on chicken thighs
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil leaves, chopped
4 garlic cloves, minced
3 tbsp olive oil
1.5 tsp salt
1 tsp black pepper
1/4 cup dry white wine

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. In a small bowl, combine 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, 4 minced garlic cloves, 3 tbsp olive oil, 1.5 tsp salt, and 1 tsp black pepper to make a flavorful topping.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs and place them skin-side up in a baking dish. Spoon the tomato and basil mixture evenly over each chicken thigh.
Step 3: Pour 1/4 cup dry white wine into the bottom of the baking dish to keep the chicken moist during baking.
Step 4: Bake uncovered for 35-40 minutes until the chicken skin is golden and crispy and the internal temperature reaches 165°F.
Step 5: Remove from oven and let rest for 5 minutes before serving with pan juices spooned over the top.