Sun-Dried Tomato Chicken with Lemon-Herb Cream

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

Tender chicken breasts baked in a vibrant lemon-herb cream sauce with sun-dried tomatoes, finished with a sprinkle of fresh parsley for a restaurant-quality weeknight dinner. This mediterranean-inspired quick meals ready in about 40 minutes pairs boneless skinless chicken breasts, extra-virgin olive oil, sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 385 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry with paper towels, then rub with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Place in a baking dish and bake for 20 minutes until internal temperature reaches 165°F.
  2. Step 2: While chicken bakes, heat remaining 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
  3. Step 3: Stir in lemon zest, lemon juice, heavy cream, 2 tbsp basil, and 1/4 tsp salt. Simmer gently for 3-4 minutes until sauce thickens slightly and coats the back of a spoon, stirring occasionally.
  4. Step 4: Remove chicken from oven, spoon sauce over top, and sprinkle with remaining 1 tbsp basil and 2 tbsp chopped parsley. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Sun-Dried Tomato Chicken with Lemon-Herb Cream take to make?

Total time is about 40 minutes (15 min prep + 25 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 Sun-Dried Tomato Chicken with Lemon-Herb Cream?

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 extra-virgin olive oil from drying out.

Can I substitute ingredients in Sun-Dried Tomato Chicken with Lemon-Herb Cream?

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 Sun-Dried Tomato Chicken with Lemon-Herb Cream 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 Sun-Dried Tomato Chicken with Lemon-Herb Cream?

Mediterranean quick meals 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.

What others are saying

Related recipes