17 Flavorful Chicken and Sundried Tomato Recipes

Ever craved a dinner that’s both hearty and bursting with flavor? These 17 chicken and sun-dried tomato recipes deliver exactly that—from quick skillet meals to comforting pastas. Perfect for busy weeknights, they’re sure to become family favorites. Let’s dive in!

Grilled Chicken with Sundried Tomato Pesto

One bite of this grilled chicken, adorned with a vibrant sundried tomato pesto, transports you to a sun-drenched Italian terrace. The char from the grill meets the robust, tangy pesto in a symphony of flavor, making this a weeknight meal that feels utterly special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Sundried Tomato Pesto

• 1/2 cup oil-packed sundried tomatoes, drained
• 2 cloves garlic, roughly chopped
• 1 cup fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a food processor, combine the drained sundried tomatoes, chopped garlic, fresh basil, grated Parmesan, and toasted pine nuts. Pulse until coarsely chopped.
2. With the motor running, slowly drizzle in the extra-virgin olive oil until the pesto is smooth but still has some texture. Season with salt and pepper, then set aside.
3. Pat the chicken breasts dry with paper towels to ensure a good sear. Brush both sides with olive oil and season evenly with salt and pepper.
4. Preheat a grill or grill pan to medium-high heat (about 400-450°F). Clean and oil the grates to prevent sticking.
5. Grill the chicken breasts for 5-6 minutes per side, without moving them, until the internal temperature reaches 165°F on an instant-read thermometer. For even cooking, pound thicker breasts to an even 1-inch thickness before grilling.
6. Transfer the grilled chicken to a cutting board and let rest for 3 minutes to allow juices to redistribute. Then slice or leave whole.
7. Spoon a generous dollop of sundried tomato pesto over each chicken breast just before serving. Garnish with fresh basil if desired.

The succulent, smoky chicken paired with the bright, nutty pesto creates a harmony of textures and tastes that lingers on the palate. Serve alongside a crisp arugula salad or over a bed of warm quinoa for a complete, satisfying meal.

Creamy Sundried Tomato Chicken Pasta

Elegant yet weeknight-friendly, this creamy sundried tomato chicken pasta brings restaurant-quality flavor to your home table. The rich sauce, studded with tangy sundried tomatoes and savory Parmesan, coats tender chicken and al dente penne beautifully.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 12 oz penne pasta
• 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
• 1/2 cup sundried tomatoes in oil, drained and chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• fresh basil for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, season chicken cutlets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add sundried tomatoes and garlic to the skillet; sauté for 1 minute until fragrant. Do not burn garlic.
4. Pour in heavy cream and chicken broth, stirring to deglaze the pan. Bring to a gentle simmer. Let cook for 3-4 minutes until slightly thickened.
5. Whisk in Parmesan cheese until smooth and melted. Taste and adjust salt/pepper.
6. Slice chicken into strips. Add drained pasta and chicken to the skillet. Toss to coat, adding reserved pasta water a splash at a time if sauce is too thick.
7. Serve immediately, garnished with fresh basil.

Gorgeously creamy with a tangy depth from sundried tomatoes, this pasta balances richness with bright notes. Serve it with a crisp green salad and crusty bread to soak up every last drop of the luscious sauce.

Sundried Tomato Chicken Bake

Gorgeous, golden-brown chicken thighs baked with tangy sundried tomatoes and melty mozzarella—this dish is weeknight elegance at its finest. The Italian herbs infuse the meat with aromatic depth, while the cheese forms a luscious, bubbling crust that’s impossible to resist.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Bake

• 6 bone-in, skin-on chicken thighs
• 1/2 cup oil-packed sundried tomatoes, drained and chopped
• 1 cup shredded mozzarella cheese
• 2 teaspoons dried Italian herb blend
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dry white wine or chicken broth
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs dry with paper towels—this step is crucial for achieving crispy skin. Season both sides evenly with salt, pepper, and the dried Italian herbs.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear without moving for 5 minutes, until the skin is deep golden and releases easily from the pan.
4. Flip the chicken pieces. Add the minced garlic and chopped sundried tomatoes to the skillet, stirring for 30 seconds until fragrant. Pour in the white wine (or broth), scraping up any browned bits from the bottom to build flavor.
5. Sprinkle the shredded mozzarella evenly over the chicken and around the pan.
6. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and browned in spots.
7. Remove from the oven and let rest for 5 minutes—this allows the juices to redistribute for tender meat. Garnish with fresh basil before serving.

Oozing with melted mozzarella and studded with sweet-tart sundried tomatoes, each bite boasts crackling skin and impossibly juicy meat. Serve it directly from the skillet with crusty bread to soak up the savory pan juices, or spoon it over creamy polenta for a truly comforting meal.

Chicken and Sundried Tomato Salad

Crisp arugula, tender shredded chicken, and sun-dried tomatoes come together in this elevated salad, tied together with a tangy balsamic vinaigrette. It’s a refreshing, protein-packed dish perfect for a light lunch or a sophisticated side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 5 ounces baby arugula
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil

Instructions

1. Season both sides of the chicken breasts with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes (this keeps the chicken juicy).
4. Shred the chicken into bite-sized pieces using two forks.
5. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and minced garlic. Slowly drizzle in the extra-virgin olive oil while whisking constantly until emulsified.
6. In a large serving bowl, combine arugula, shredded chicken, and chopped sun-dried tomatoes. Drizzle with the balsamic vinaigrette and toss gently to coat—avoid over-tossing to keep the arugula crisp.
7. For best flavor, let the salad sit for 5 minutes before serving to allow the vinaigrette to soak in without wilting the greens.

Nutty notes from the sun-dried tomatoes balance the peppery arugula, while the vinaigrette adds a bright, tangy finish. Serve chilled, or let it sit for 10 minutes to allow flavors to meld. For added crunch, top with toasted pine nuts or shaved Parmesan.

One-Pan Lemon Chicken with Sundried Tomatoes

Golden and fragrant, this one-pan lemon chicken with sundried tomatoes is a symphony of bright, savory flavors. The chicken emerges perfectly seared, then simmers in a zesty broth infused with capers and sun-dried tomatoes for a dish that feels both elegant and effortless.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Sauce

• 3 cloves garlic, minced
• 1/2 cup sundried tomatoes, oil-packed and drained, chopped
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat the chicken breasts dry with paper towels for a better sear. Season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken in the skillet—do not overcrowd—and sear until deep golden brown, about 4–5 minutes per side. Transfer chicken to a plate.
3. Reduce heat to medium. Add minced garlic and chopped sundried tomatoes; cook, stirring constantly, for 1 minute until fragrant.
4. Pour in chicken broth and fresh lemon juice, scraping up any browned bits from the pan bottom. Stir in drained capers.
5. Return chicken to the skillet, nestling it into the sauce. Cover and simmer over medium-low heat for 10–12 minutes, or until the chicken registers 165°F on an instant-read thermometer.
6. Remove chicken to a serving platter. Add butter to the skillet and swirl until melted and emulsified into the sauce. Spoon the sauce over the chicken.
7. Sprinkle with fresh parsley just before serving.

Drizzle any remaining sauce over the chicken and serve alongside crusty bread or over a bed of couscous to soak up every bright, briny drop. The tender chicken is complemented by the tangy capers and sweet tomatoes, creating a vibrant dish that feels both hearty and refined.

Sundried Tomato Chicken Soup

Rich and soul-warming, this Sundried Tomato Chicken Soup combines tender chicken, creamy white beans, and vibrant spinach with the deep umami of sundried tomatoes for a truly comforting bowl.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup sundried tomatoes (oil-packed), drained and chopped
• 6 cups low-sodium chicken broth
• 1 (15-ounce) can white beans (cannellini or great northern), drained and rinsed
• 2 cups cooked shredded chicken
• 4 cups fresh spinach
• Salt and black pepper to taste
• 1/4 cup freshly grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes. (Tip: Sweating the vegetables gently draws out sweetness without browning.)
2. Add garlic, oregano, and red pepper flakes; cook for 1 minute until fragrant.
3. Stir in the chopped sundried tomatoes and cook for another minute to release their flavor.
4. Pour in the chicken broth and bring to a boil. (Tip: Use low-sodium broth to control saltiness; you can adjust later.)
5. Reduce heat to a simmer and add the white beans. Let simmer for 15 minutes to meld flavors.
6. Add the shredded chicken and cook for 5 minutes until heated through.
7. Stir in the spinach and cook just until wilted, about 2 minutes. (Tip: Adding spinach at the end preserves its bright color and texture.)
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with Parmesan cheese if desired.

Silky broth with a subtle tang from the sundried tomatoes, tender beans, and tender chicken make each spoonful a delight. Serve with crusty bread for dipping or a simple side salad to round out the meal.

Chicken Sundried Tomato Flatbread

Velvety flatbreads meet the bold flavors of sun-dried tomatoes, tender chicken, and creamy feta in this elevated yet approachable weeknight meal. Each bite offers a delightful contrast of textures and a burst of Mediterranean-inspired taste.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 4 flatbreads (or naan)
• 2 cups cooked chicken, shredded
• ½ cup sun-dried tomatoes in oil, drained and chopped
• ½ cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 1 cup fresh arugula

Instructions

1. Preheat the oven to 400°F.
2. In a small bowl, combine the olive oil and minced garlic; brush the mixture evenly over each flatbread.
3. Distribute the shredded chicken and chopped sun-dried tomatoes over the flatbreads.
4. Bake for 10–12 minutes, until the flatbread edges are golden and crisp. For extra crispness, place the flatbreads directly on the oven rack.
5. Remove from the oven and immediately top with crumbled feta and fresh arugula. The residual heat will slightly wilt the arugula and soften the feta.
6. Season with black pepper and optional red pepper flakes. Serve warm.

Served warm, the crisp flatbread gives way to savory chicken, sweet-tangy tomatoes, and creamy feta, while the peppery arugula adds a fresh finish. This flatbread pairs beautifully with a simple green salad or a glass of crisp white wine.

Slow Cooker Sundried Tomato Chicken

Certain evenings call for a dish that feels both effortless and indulgent, and this slow cooker sundried tomato chicken delivers exactly that. The rich, tangy-sweet sauce, infused with garlic and rosemary, transforms simple chicken breasts into a company-worthy meal with minimal hands-on time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup sundried tomatoes in oil, drained and chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 cup chicken broth
• 1/2 cup heavy cream

Instructions

1. Season the chicken breasts evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden brown. (Tip: Searing locks in moisture and adds deep flavor.)
3. Transfer the chicken to a 6-quart slow cooker. Add the chopped sundried tomatoes, minced garlic, and chopped rosemary.
4. Pour 1 cup chicken broth around the chicken. Cover and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F. (Tip: Use an instant-read thermometer to ensure perfect doneness.)
5. Carefully remove the chicken to a plate. Whisk 1/2 cup heavy cream into the slow cooker liquid until smooth. Return the chicken to the sauce, spooning the sauce over the top. Let rest for 5 minutes before serving. (Tip: For a thicker sauce, simmer on high uncovered for 10 minutes.)

Just a spoonful of that velvety, sun-drenched sauce over creamy polenta or crusty bread turns this into a memorable meal. The chicken stays succulent, and the flavors meld beautifully—a true set-it-and-forget-it triumph.

Air Fryer Sundried Tomato Chicken Thighs

Brushed with a vibrant sundried tomato paste and kissed by hot air, these chicken thighs achieve a crackling golden skin while staying lusciously moist within. This dish brings a taste of the Mediterranean to your air fryer, perfect for a quick yet elegant weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1/2 cup sundried tomatoes in oil, drained and chopped
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 lbs boneless, skin-on chicken thighs (about 4-6 thighs)
• Fresh parsley for garnish (optional)

Instructions

1. In a small bowl, combine the chopped sundried tomatoes, tomato paste, minced garlic, olive oil, red wine vinegar, dried oregano, salt, and pepper. Stir into a thick paste. (Tip: For a smoother paste, pulse the sundried tomatoes first in a food processor.)
2. Pat the chicken thighs dry with paper towels. Using your fingers, gently loosen the skin from the meat to create a pocket, being careful not to tear the skin.
3. Spread about 1 tablespoon of the sundried tomato paste under the skin of each thigh, then rub the remaining paste all over the outside. Let marinate at room temperature for 10 minutes (or up to 1 hour in the fridge for deeper flavor). (Tip: Allowing the chicken to sit at room temperature before cooking ensures even cooking.)
4. Preheat your air fryer to 380°F (193°C) for 3 minutes. Place the chicken thighs skin-side down in a single layer in the basket, leaving space between them for air circulation.
5. Air fry at 380°F for 10 minutes. Flip the thighs using tongs, then continue air frying for another 8-10 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C) in the thickest part. (Tip: For extra crispy skin, spray the thighs lightly with oil before flipping.)
6. Remove from the air fryer and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Once rested, the meat yields tenderly under a brittle, spice-freckled crust, with the sweet-tart sun-dried tomato paste permeating every bite. Serve these thighs alongside a lemony arugula salad or over creamy polenta to capture the full Mediterranean spirit.

Chicken and Sundried Tomato Risotto

Polished and deeply satisfying, this Chicken and Sundried Tomato Risotto marries creamy arborio rice with tender chicken and the intense sweetness of sundried tomatoes, finished with a shower of Parmesan. Each spoonful is a harmonious blend of textures and flavors, perfect for a refined weeknight dinner or an intimate gathering.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 1/2 cups arborio rice
• 4 cups chicken broth, kept warm
• 1/2 cup dry white wine
• 1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
• 1/2 cup oil-packed sundried tomatoes, drained and chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter, divided
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves, plus more for garnish

Instructions

1. In a medium saucepan, warm the chicken broth over low heat. Keep it covered, maintaining a gentle simmer nearby on the stove.
2. Season the chicken cubes with 1/4 teaspoon salt and a pinch of pepper. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, about 4–5 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium. Add the remaining 2 tablespoons butter. Sauté the onion until translucent, about 3 minutes. Stir in garlic and sundried tomatoes, cooking for 1 minute until fragrant.
4. Add the arborio rice, stirring constantly to coat each grain with butter. Toast for 1–2 minutes until the edges turn translucent—this step builds nutty flavor and helps the rice maintain structure.
5. Pour in the white wine, stirring until fully absorbed. The wine should sizzle and evaporate quickly, deglazing the pan.
6. Begin adding warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is almost completely absorbed before adding the next. This process should take about 18–20 minutes total. The rice is ready when it’s tender but still has a slight bite—al dente, not mushy. Tip: To test, taste a grain; it should be creamy on the outside with a tiny firm center.
7. When the rice is just tender and the risotto is loose but not soupy, stir in the cooked chicken and sundried tomatoes. Cook for 1 minute to reheat.
8. Remove from heat. Fold in the Parmesan cheese and thyme leaves. Adjust salt and pepper to taste (remember, broth and cheese add saltiness). If the risotto seems thick, stir in a splash of warm broth or water to loosen it to a creamy consistency. Serve immediately, garnished with extra thyme. Tip: Risotto continues to thicken as it sits, so plate it right away for the best texture.
9. For an extra layer of flavor, swap half the broth for mushroom stock or use a combination of dry vermouth and wine. Tip: Always use high-quality broth—its richness directly impacts the dish.

Finished with a final flourish of fresh thyme, this risotto is a study in contrasts: the creaminess of the rice gives way to bursts of tangy tomato and savory chicken. Serve it as a main course with a crisp green salad, or as a luxurious side alongside grilled lamb chops—either way, it’s a dish that lingers on the palate and in memory.

Sundried Tomato Chicken Wrap

Here, the classic chicken wrap is elevated with the intense, sun-drenched sweetness of sundried tomatoes and the cool, creamy tang of ranch dressing. Grilled chicken, crisp lettuce, and chewy tomatoes nestle inside a warm flour tortilla for a lunch that feels both indulgent and effortlessly chic.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 4 large (10-inch) flour tortillas
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup oil-packed sundried tomatoes, drained and chopped
• 2 cups romaine lettuce, shredded
• 1/2 cup ranch dressing

Instructions

1. Preheat a grill or grill pan over medium-high heat (about 400°F).
2. Brush the chicken breasts with olive oil and season evenly with salt and pepper.
3. Grill the chicken for 5–6 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips. (Tip: Resting the chicken keeps it juicy; slicing against the grain ensures tenderness.)
4. While the chicken rests, warm the flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side until pliable. (Tip: Warming prevents cracking and enhances flavor.)
5. In a small bowl, toss the shredded romaine with 1 tablespoon of ranch dressing to lightly coat.
6. Lay a warm tortilla flat. Spread 2 tablespoons of ranch dressing down the center. Top with one-quarter of the dressed lettuce, one-quarter of the sliced chicken, and one-quarter of the chopped sundried tomatoes. (Tip: Drain the tomatoes well to avoid sogginess.)
7. Fold in the sides of the tortilla, then roll tightly from the bottom up, ensuring a secure wrap. Repeat with remaining ingredients.
8. Cut each wrap in half on a diagonal and serve immediately.

Served fresh, the wrap delivers a satisfying contrast of cool, creamy ranch and chewy, tangy tomatoes against tender, smoky chicken and crisp lettuce. For a lighter presentation, slice into pinwheels and arrange on a bed of arugula with a drizzle of balsamic glaze.

Chicken Sundried Tomato Pizza

Crafted for those who crave a pizza that feels both rustic and refined, this Chicken Sundried Tomato Pizza layers tender shredded chicken, tangy sundried tomatoes, and creamy mozzarella over a vibrant pesto base. Each bite offers a perfect balance of herbaceous and savory notes, making it an ideal centerpiece for a cozy dinner or an impressive gathering.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Pizza

• 1 pre-made pizza dough (12 oz)
• 1/3 cup pesto
• 2 cups shredded cooked chicken
• 1/2 cup oil-packed sundried tomatoes, drained and chopped
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 475°F. If using a pizza stone, place it in the oven to heat; otherwise, lightly grease a baking sheet or line with parchment paper.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, about 1/4-inch thick. Transfer to the prepared baking sheet.
3. Spread the pesto evenly over the dough, leaving a 1/2-inch border for the crust.
4. Scatter the shredded chicken over the pesto, followed by the sundried tomatoes, mozzarella, and Parmesan.
5. Bake for 12–15 minutes, until the crust is golden brown and the cheese is melted and bubbly. For extra crispiness, preheat the baking sheet in the oven for 10 minutes before adding the pizza.
6. Remove from the oven and let the pizza rest for 3 minutes before slicing. Garnish with fresh basil leaves.

Vibrant and satisfying, this pizza delivers a delightful contrast of textures—crunchy crust, tender chicken, and chewy tomatoes. Serve it with a simple arugula salad dressed in lemon vinaigrette to elevate the meal even further.

Spicy Sundried Tomato Chicken Stir-Fry

Fusing the bright tang of sun-dried tomatoes with a gentle heat from chili flakes, this chicken stir-fry comes together in under 30 minutes, making it an ideal weeknight dinner that feels anything but ordinary.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into 1/2-inch strips
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 bell peppers (any color), seeded and sliced into thin strips
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp red chili flakes (adjust to taste)
• 3 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 green onions, sliced (for garnish)

Instructions

1. In a medium bowl, toss the chicken strips with soy sauce and cornstarch until evenly coated. Let marinate for 10 minutes at room temperature.
2. Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and sear without moving for 1 minute, then stir-fry for 2–3 minutes until golden and cooked through. Transfer to a plate.
3. Reduce heat to medium-high and add the remaining 1 tablespoon vegetable oil. Add the sun-dried tomatoes and bell peppers; stir-fry for 2 minutes until the peppers are crisp-tender and slightly charred.
4. Push the vegetables to the sides of the wok, then add the garlic, ginger, and chili flakes to the center. Cook for 30 seconds until fragrant, stirring constantly.
5. Return the chicken to the wok along with any accumulated juices. Add the oyster sauce and sesame oil, tossing everything together for 1 minute until the sauce coats the ingredients evenly.
6. Remove from heat. Garnish with sliced green onions and serve immediately.

Despite its speed, this dish delivers layers of flavor — the chewy sun-dried tomatoes, the charred peppers, and the tender chicken coated in a glossy sauce. Serve over steamed jasmine rice or with crusty bread to soak up every drop.

Chicken Sundried Tomato Kabobs

Perfectly charred and bursting with Mediterranean flavors, these Chicken Sundried Tomato Kabobs are a summertime showstopper. The combination of tender chicken, tangy sundried tomatoes, and sweet red onion creates a harmonious skewer that is as beautiful as it is delicious.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup oil-packed sundried tomatoes, drained and halved
• 1 medium red onion, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
2. Add chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (up to 2 hours).
3. Preheat grill to medium-high heat, about 400°F.
4. Thread marinated chicken, sundried tomatoes, and red onion pieces onto soaked skewers, alternating ingredients. Tip: Leave a small gap between pieces to promote even cooking and charring.
5. Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through with nice grill marks. Tip: An instant-read thermometer inserted into the thickest piece should read 165°F.
6. Remove from grill and let rest for 2 minutes before serving. Tip: Resting allows juices to redistribute, ensuring moist chicken.

Zesty and satisfying, these kabobs pair beautifully with a side of lemon-herb couscous or a crisp Greek salad. The smoky char from the grill enhances the sweetness of the tomatoes and onions, making every bite a burst of summer.

Sundried Tomato Chicken Casserole

Perfectly balanced between hearty and elegant, this Sundried Tomato Chicken Casserole brings together tender chicken, nutty rice, and the intense sweetness of sundried tomatoes under a golden, bubbly cheese crust. Every bite is a harmonious blend of textures and flavors.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Casserole Base

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup oil-packed sundried tomatoes, drained and chopped
• 1 cup uncooked long-grain white rice
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream

For the Cheese Topping

• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3 minutes. (Tip: Stir frequently to prevent garlic from burning.)
3. Add chicken pieces, salt, pepper, and thyme. Cook until chicken is no longer pink on the outside, about 5–7 minutes, stirring occasionally.
4. Stir in sundried tomatoes, rice, chicken broth, and heavy cream. Bring to a simmer, then remove from heat. (Tip: Use long-grain rice for the fluffiest texture.)
5. Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 30 minutes.
6. Remove foil, stir gently, then sprinkle both cheeses evenly over the top. Bake uncovered for 15 more minutes, until cheese is bubbly and golden, and rice is tender. (Tip: If the top browns too quickly, tent loosely with foil.)
7. Let the casserole rest for 5 minutes before serving. (Tip: Resting allows the rice to absorb remaining liquid and sets the casserole for clean slices.)

Glistening with a golden cheese crust, this casserole is comfort at its finest—creamy, savory, with bursts of tangy sun-dried tomatoes. Serve it with a crisp green salad to balance the richness, or simply enjoy it as a complete meal on a cozy evening.

Chicken Sundried Tomato Burgers

Keenly aware that summer calls for lighter yet deeply satisfying fare, these chicken sundried tomato burgers deliver a welcome escape from the classic beef patty. The addition of chopped sundried tomatoes and fresh basil infuses each bite with bright, herbaceous notes, while the ground chicken keeps the texture tender and moist.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Patties

• 1 lb ground chicken
• 1/2 cup chopped sundried tomatoes (oil-packed, drained)
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/2 cup plain breadcrumbs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine ground chicken, chopped sundried tomatoes, chopped basil, minced garlic, beaten egg, breadcrumbs, salt, and pepper. Mix gently until just combined—overmixing can make the patties dense.
2. Divide the mixture into 4 equal portions and shape each into a 3/4-inch-thick patty. Press a slight indent in the center of each to help them cook evenly. Tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place the patties in the skillet, leaving space between them. Cook without moving for 4-5 minutes, until a golden crust forms.
4. Flip the patties and reduce heat to medium. Continue cooking for another 4-5 minutes, or until an instant-read thermometer inserted into the center registers 165°F. Tip: For extra juiciness, cover the skillet loosely during the last 2 minutes.
5. Transfer patties to a plate and let rest for 2-3 minutes before serving. This allows the juices to redistribute. Tip: While they rest, lightly toast brioche buns in the same skillet for added flavor.

Golden and juicy, these burgers boast a moist interior punctuated by the sweet-tart pop of sundried tomatoes and the fresh lift of basil. Serve on toasted brioche buns with a smear of basil aioli and crisp lettuce for an elegant, summer-perfect meal.

Stuffed Chicken Breast with Sundried Tomatoes

The elegant simplicity of a stuffed chicken breast makes it a favorite for both weeknight dinners and special occasions. This version features sundried tomatoes, spinach, and creamy goat cheese, creating a filling that is both vibrant and indulgent. Each slice reveals a beautiful spiral of colors and flavors.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

Stuffed Chicken Breast

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1/2 cup oil-packed sundried tomatoes, drained and chopped
• 2 cups fresh spinach, chopped
• 4 oz goat cheese, softened
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup chicken broth
• Toothpicks

Instructions

1. Preheat oven to 375°F.
2. Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a rolling pin or meat mallet. Tip: Pounding to even thickness ensures uniform cooking.
3. Season both sides with salt and pepper.
4. In a small bowl, combine sundried tomatoes, spinach, goat cheese, and minced garlic; mix until evenly distributed. Tip: Drain sundried tomatoes well to prevent excess moisture.
5. Spread about 3 tablespoons of filling onto each chicken breast, leaving a small border around edges.
6. Roll up chicken tightly from one short end, tucking in filling as you go. Secure with toothpicks.
7. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken rolls for 2-3 minutes per side until golden brown.
8. Add chicken broth to the skillet, then transfer to oven. Bake for 15-20 minutes until internal temperature reaches 165°F.
9. Remove from oven, let rest 5 minutes before slicing into medallions. Remove toothpicks before serving. Tip: Letting the chicken rest allows juices to redistribute.

Served alongside a simple arugula salad or roasted vegetables, these stuffed chicken breasts are as beautiful as they are delicious. The creamy tang of goat cheese paired with the sweet intensity of sundried tomatoes makes each bite a delight.

Conclusion

Bring a burst of flavor to your table with these chicken and sun-dried tomato recipes! They’re perfect for weeknight dinners or special occasions. Try one tonight, leave a comment with your favorite, and share this roundup on Pinterest to inspire others. Happy cooking!

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