Pan-Roasted Chicken with Sun-Dried Tomato and Rosemary

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

Juicy chicken breasts pan-roasted with aromatic rosemary and tangy sun-dried tomatoes for a classic Italian flavor profile. This italian-inspired chicken 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Pan-Roasted Chicken with Sun-Dried Tomato and Rosemary take to make?

Total time is about 30 minutes (10 min prep + 20 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 Pan-Roasted Chicken with Sun-Dried Tomato and Rosemary?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Roasted Chicken with Sun-Dried Tomato and Rosemary?

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 Pan-Roasted Chicken with Sun-Dried Tomato and Rosemary 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 Pan-Roasted Chicken with Sun-Dried Tomato and Rosemary?

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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