Sun-Dried Tomato & Herb Stuffed Chicken Breast with Lemon-Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Juicy chicken breasts stuffed with herbed sun-dried tomatoes and roasted garlic, served with a bright lemon-garlic pan sauce that elevates this weeknight meal to restaurant quality. This mediterranean-inspired chicken (gluten-free) ready in about 40 minutes blends (6 oz each) boneless chicken breasts, finely chopped fresh basil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 385 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 4 (6 oz each) boneless chicken breasts
• 3 tbsp, drained and chopped sun-dried tomatoes in oil
• 2 tbsp, finely chopped fresh basil
• 2, minced garlic cloves
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Use a sharp knife to carefully butterfly each chicken breast horizontally, creating a pocket. Season the inside with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: Mix chopped sun-dried tomatoes, 1 tbsp basil, 1 minced garlic clove, and 1/2 tsp salt into the stuffing. Divide evenly among the chicken breasts and secure with toothpicks.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, seam-side down, and cook for 5 minutes until golden brown and crispy. Flip and cook another 5 minutes until internal temperature reaches 165°F.
4. Step 4: Remove chicken and set aside. Add remaining 1 tbsp olive oil to the skillet, then sprinkle in 2 tbsp flour and whisk for 1 minute until bubbly.
5. Step 5: Slowly pour in 1 cup chicken broth while whisking constantly until the sauce thickens to a smooth, glossy consistency (about 3 minutes).
6. Step 6: Stir in 2 tbsp lemon juice and remaining 1 minced garlic clove, then simmer for 2 minutes until slightly reduced. Remove from heat and stir in remaining 1 tbsp basil and 1 tbsp chopped parsley.
7. Step 7: Slice chicken breasts and serve immediately with the lemon-garlic sauce drizzled over top.