Baked Sun-Dried Tomato and Basil Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts baked with sun-dried tomatoes and fresh basil, creating a rich, savory flavor with minimal effort. This italian-inspired chicken ready in about 45 minutes pairs tablespoons, chopped fresh basil, tablespoon olive oil, teaspoon garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 35 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C).
  2. Step 2: Place the chicken breasts in a baking dish and brush with 1 tablespoon olive oil.
  3. Step 3: Mix 2 tablespoons chopped sun-dried tomatoes, 2 tablespoons chopped fresh basil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
  4. Step 4: Sprinkle the mixture evenly over the chicken breasts.
  5. Step 5: Bake for 25-30 minutes, until the chicken is cooked through and the juices run clear, checking at 25 minutes with a meat thermometer (165°F/74°C internal temperature).
  6. Step 6: Let rest for 5 minutes before serving to retain juices.

Equipment for this recipe

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Frequently asked questions

How long does Baked Sun-Dried Tomato and Basil Chicken take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Sun-Dried Tomato and Basil Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoon olive oil from drying out.

Can I substitute ingredients in Baked Sun-Dried Tomato and Basil Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Sun-Dried Tomato and Basil Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Sun-Dried Tomato and Basil Chicken?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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