Sun Dried Tomato Chicken

Sun Dried Tomato Chicken

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"This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta."

Ingredients 45 m {{adjustedServings}} servings 302 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
  3. Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
  4. Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
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Reviews 30

  1. 35 Ratings


Loved the sauce! I cooked the chicken breasts in olive oil in a skillet, then removed them. I added a yellow onion and sauted with the garlic. I used sundried tomatoes soaked in oil and chopped them small. I used part milk and a can of evaporated milk to make it creamier. Loved the ease of cooking with the fancy taste!

Kim Bedelle

I made this last night for supper and it was excellent. I used two chicken breasts for the two of us but kept the sauce amounts as per the recipe. The only change I made was to microwave the chicken breasts rather than bake as per the instructions. Next time I will just chop the sun dried tomatoes and add them to the sauce without prior cooking. I will also try it without the italian seasoning and add some chili flakes. I served this with tricolor elbow pasta. Thanks for sharing.


Very very good. I baked the chicken, and added mushrooms and two and a half tablespoons of grated romano cheese to the sauce. If you add too many sundried tomatoes it will probably be too salty. I put it over pasta and everyone loved it!