Sun-Dried Tomato & Herb Chicken with Lemon-Dill Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs bathed in a vibrant sun-dried tomato sauce, served with crispy lemon-dill roasted potatoes for a restaurant-quality meal that feels effortless. This american-inspired quick meals ready in about 45 minutes pairs (454g) boneless chicken thighs, drained sun-dried tomatoes in oil, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 3.4 (14 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1.5 lbs cubed russet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread on a parchment-lined baking sheet and roast for 20 minutes until golden and crisp.
  2. Step 2: Pat 1 lb chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat, add chicken, and sear for 4 minutes per side until golden brown.
  3. Step 3: Add 3 tbsp drained sun-dried tomatoes, 2 tsp fresh thyme, and 2 minced garlic cloves to the skillet; stir for 1 minute until fragrant. Pour in 1 tbsp lemon juice and 1/4 cup water, then simmer for 3 minutes until sauce thickens slightly.
  4. Step 4: Nestle roasted potatoes around chicken in the skillet, add 1 tbsp lemon zest and 1 tbsp chopped dill, then transfer to oven for 10 minutes until chicken reaches 165°F and sauce coats the back of a spoon.

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Frequently asked questions

How long does Sun-Dried Tomato & Herb Chicken with Lemon-Dill Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 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 with Lemon-Dill Potatoes?

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 fresh thyme leaves from drying out.

Can I substitute ingredients in Sun-Dried Tomato & Herb Chicken with Lemon-Dill Potatoes?

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 with Lemon-Dill Potatoes 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 with Lemon-Dill Potatoes?

American 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.

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