Garcia's Sun-Dried Tomato & Herb Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slow-cooked in a vibrant sun-dried tomato and herb sauce, finished with fresh rosemary and a hint of lemon. This mediterranean-inspired chicken ready in about 45 minutes pairs bone-in chicken thighs, sun-dried tomatoes (oil-packed), garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering, then sear chicken skin-side down for 5 minutes until golden brown and crisp.
  2. Step 2: Remove chicken and set aside. Add sun-dried tomatoes, minced garlic, and rosemary to the skillet, stirring for 1 minute until fragrant. Pour in chicken stock and lemon juice, scraping up any browned bits from the pan.
  3. Step 3: Return chicken to the skillet, skin-side up, and sprinkle with dried oregano. Cover with a tight-fitting lid and transfer to a preheated 375°F (190°C) oven. Bake for 25 minutes until chicken reaches 165°F (74°C) internally and sauce has thickened slightly.

Frequently asked questions

How long does Garcia's Sun-Dried Tomato & Herb Chicken take to make?

Total time is about 45 minutes (15 min prep + 30 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 Garcia's Sun-Dried Tomato & Herb 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Garcia's Sun-Dried Tomato & Herb 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 Garcia's Sun-Dried Tomato & Herb 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 Garcia's Sun-Dried Tomato & Herb Chicken?

Mediterranean 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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