Pan-Roasted Chicken with Sun-Dried Tomato and Rosemary

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 drafted and published.

Juicy chicken breasts pan-roasted with aromatic rosemary and tangy sun-dried tomatoes for a classic Italian flavor profile. This Italian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves, minced 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: 20 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
3 garlic cloves, minced
1/3 cup sun-dried tomatoes, chopped
2 tbsp fresh rosemary, chopped
1/2 cup dry white wine
1/2 cup chicken broth
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant. Stir in 1/3 cup chopped sun-dried tomatoes and 2 tbsp chopped fresh rosemary, cooking for 1 minute.
Step 4: Pour in 1/2 cup dry white wine and 1/2 cup chicken broth, scraping up any browned bits from the pan. Simmer the sauce for 4-5 minutes until slightly reduced.
Step 5: Return the chicken to the skillet and spoon sauce over the top. Cook for an additional 2 minutes to warm through and allow flavors to meld before serving.