Sun-Dried Tomato & Herb Chicken Piccata

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

Bathed in a bright lemon-herb sauce with sun-dried tomatoes, finished with a sprinkle of fresh basil. This mediterranean-inspired chicken ready in about 45 minutes pairs (6 oz each) boneless chicken breasts, all-purpose flour, extra virgin olive oil 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: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each breast in 1/4 cup flour, shaking off excess.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and tent loosely with foil.
  3. Step 3: Add remaining 1 tbsp olive oil to the skillet, then stir in sun-dried tomatoes and cook for 1 minute until fragrant. Pour in lemon juice, white wine, and chicken broth, scraping up browned bits. Simmer for 3-4 minutes until reduced by half and slightly thickened.
  4. Step 4: Return chicken to the skillet, spooning sauce over top. Stir in 2 tbsp chopped parsley, 1 tbsp chopped basil, and lemon zest. Cook for 1 minute until chicken is heated through and sauce coats the back of a spoon.

Frequently asked questions

How long does Sun-Dried Tomato & Herb Chicken Piccata take to make?

Total time is about 45 minutes (20 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 & Herb Chicken Piccata?

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 all-purpose flour from drying out.

Can I substitute ingredients in Sun-Dried Tomato & Herb Chicken Piccata?

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 & Herb Chicken Piccata 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 & Herb Chicken Piccata?

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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