Sun Dried Tomato Chicken

Sun Dried Tomato Chicken

30 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  JS_UPenn

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

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Adjust Servings

Original recipe yields 8 servings



  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)

Rate This Recipe


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!



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!

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Amount Per Serving (8 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 7.3 g
  • 2%
  • Protein
  • 37.7 g
  • 75%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 547 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Deborah's Grilled Chicken


next recipe:

Slow Cooker Tomato Chicken