Lemon-Herb Chicken with Sun-Dried Tomato Salsa
Juicy chicken breasts marinated in tangy lemon and herbs, served with a vibrant sun-dried tomato salsa that balances tartness with savory depth. This mediterranean-inspired chicken (gluten-free) ready in about 35 minutes blends (6 oz each) chicken breasts, lemon juice, minced fresh rosemary into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 (6 oz each) chicken breasts
- 3 tbsp lemon juice
- 1 tbsp, minced fresh rosemary
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1/2 cup, oil-packed sun-dried tomatoes
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Pound chicken breasts to 1-inch thickness between parchment paper, then rub with 3 tbsp lemon juice, 1 tbsp minced rosemary, 2 minced garlic cloves, and 2 tbsp olive oil. Let marinate for 15 minutes at room temperature.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden and internal temperature reaches 165°F, then rest for 5 minutes.
- Step 3: While chicken cooks, blend 1/2 cup oil-packed sun-dried tomatoes, 1/4 cup diced red onion, and 2 tbsp chopped basil in a food processor until smooth, about 1 minute.
- Step 4: Slice rested chicken, drizzle with 1/2 cup sun-dried tomato salsa, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Chicken with Sun-Dried Tomato Salsa take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon-Herb Chicken with Sun-Dried Tomato Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lemon-Herb Chicken with Sun-Dried Tomato Salsa?
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 Lemon-Herb Chicken with Sun-Dried Tomato Salsa 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.
Is Lemon-Herb Chicken with Sun-Dried Tomato Salsa gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
