11 Crowd-Pleasing Chicken + Sundried Tomato Ideas

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Ever find yourself craving something that’s both comforting and bursting with flavor? These crowd-pleasing chicken and sundried tomato recipes are your answer—perfect for quick weeknight dinners or impressing guests. From creamy pastas to savory one-pan meals, each idea is a surefire hit. Ready to elevate your dinner rotation?

Roasted Chicken with Sundried Tomatoes and Basil

A chicken that's anything but boring? Yes, please! This roasted beauty gets a sun-dried tomato and basil makeover that'll have your taste buds doing a happy dance. It's like a trip to Italy without the plane ticket.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

For the Chicken

1 (4-pound) whole chicken, giblets removed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Tomato-Basil Paste

1/2 cup oil-packed sundried tomatoes, drained and finely chopped
1/4 cup fresh basil, chopped
4 cloves garlic, minced

Instructions

Preheat your oven to 400°F (200°C). Position a rack in the center.
Pat the chicken completely dry with paper towels—this ensures crispy skin.
In a small bowl, mix the chopped sundried tomatoes, basil, garlic, olive oil, salt, and pepper into a paste. (Tip: If the paste is too thick, add a teaspoon of the reserved sundried tomato oil.)
Using your fingers, gently loosen the skin over the chicken breast and thighs. Spread half the paste directly onto the meat under the skin. Rub the remaining paste all over the outside of the chicken.
Place the chicken breast-side up on a rack in a roasting pan. Tuck the wing tips under the body and tie the legs together with kitchen twine for even cooking.
Roast for 45–55 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. (Tip: If the skin is browning too quickly, tent loosely with foil for the last 15 minutes.)
Remove from oven and let rest for 10 minutes before carving. This lets the juices redistribute—don't skip it!
Carve and serve with pan juices drizzled on top.

Moist, tender, and bursting with sun-dried tomato sweetness and basil freshness, this chicken is a weeknight triumph. Serve it alongside crusty bread or over a bed of pasta to soak up every last drop of those glorious pan juices.

Creamy Sundried Tomato Chicken Breast

Say hello to your new weeknight obsession: creamy sundried tomato chicken that's pan-seared to golden perfection and bathed in a luscious, savory sauce. It's quick, indulgent, and guaranteed to make you feel like a kitchen rockstar.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 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

1/2 cup sundried tomatoes packed in oil, drained
2 cloves garlic minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes optional

Instructions

Season chicken breasts on both sides with salt and pepper. For even cooking, pound breasts to uniform thickness if needed.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Place chicken in skillet and cook for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F. Use a meat thermometer for accuracy. Remove chicken and set aside.
Reduce heat to medium. Add sundried tomatoes and garlic to the same skillet; sauté for 1 minute until fragrant.
Pour in heavy cream and chicken broth, stirring to scrape up any browned bits. Bring to a simmer.
Stir in Parmesan, Italian seasoning, and red pepper flakes (if using). Simmer for 2-3 minutes until sauce thickens slightly. If sauce becomes too thick, add a splash more broth.
Return chicken to skillet, spoon sauce over top. Cook for 2 minutes until chicken is heated through.
Serve immediately.

Pair this creamy chicken with pasta, rice, or crusty bread to soak up every drop of sauce. The tangy sundried tomatoes and rich cream create a flavor explosion that'll have you licking the plate clean. Perfect for a busy weeknight when you want something special without the fuss.

Sundried Tomato Chicken Pasta

Let’s be real: weeknight dinners are a circus, and this Sundried Tomato Chicken Pasta is the ringleader. It’s creamy, tangy, and packed with enough flavor to make your tastebuds do a happy dance—no clown shoes required!

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

Ingredients

Main

1 lb boneless skinless chicken breast, cut into bite-sized pieces
8 oz penne pasta
1/2 cup oil-packed sundried tomatoes, drained and chopped
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken broth
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp fresh basil, chopped for garnish

Instructions

Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, season the chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
Reduce heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the sundried tomatoes and cook for 1 minute until fragrant. Tip: Toasting them brings out their tangy sweetness.
Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant. Be careful not to burn the garlic.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Let the sauce thicken slightly, about 2-3 minutes.
Stir in the grated Parmesan until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked chicken back to the skillet along with the drained pasta. Toss everything together until well coated. Cook for 1-2 minutes to reheat. Tip: For extra creaminess, add more pasta water a tablespoon at a time.
Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and serve immediately.

A forkful of this pasta is pure magic—al dente penne clinging to a velvety sauce with bursts of tangy tomato and savory chicken. Serve it with a crisp green salad and a glass of crisp white wine, and you've got a dinner that feels like a hug in a bowl!

Sundried Tomato Chicken Salad

Ever had a chicken salad that actually excites your taste buds? This isn't your grandma's mayo-heavy version—it's a zesty, herbaceous bowl of magic with sundried tomatoes, peppery arugula, and a tangy balsamic vinaigrette that'll have you licking the bowl clean.

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

Ingredients

For the Chicken

2 boneless, skinless chicken breasts (about 1 lb)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Vinaigrette

3 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/3 cup extra virgin olive oil

For the Salad

4 cups arugula
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup sundried tomatoes in oil, drained and chopped
1/4 cup toasted pine nuts

Instructions

Season both sides of the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. (Tip: Letting the chicken rest after cooking keeps it juicy.)
Transfer chicken to a cutting board and let rest for 5 minutes, then dice into bite-sized pieces.
While chicken rests, make the vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Slowly drizzle in 1/3 cup olive oil while whisking constantly until emulsified. (Tip: Whisk vigorously to create a creamy, stable dressing.)
In a large bowl, combine arugula, cherry tomatoes, red onion, chopped sundried tomatoes, and toasted pine nuts. (Tip: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant—watch closely to avoid burning.)
Add the diced chicken to the bowl, then pour the vinaigrette over everything. Toss gently to coat all ingredients evenly. Serve immediately, or for a make-ahead option, refrigerate and toss again before serving.

Make it a meal: serve this salad alongside crusty bread or pile it onto a croissant for the ultimate lunch. The combination of tender chicken, chewy sundried tomatoes, and peppery arugula with that bright balsamic kick is simply irresistible.

Sundried Tomato Chicken Casserole

Um, have you ever met a casserole that’s equal parts cheesy, tangy, and crunchy? Meet your new weeknight hero—this Sundried Tomato Chicken Casserole is basically a warm hug from Italy, minus the plane ticket. It’s creamy, bubbly, and topped with golden breadcrumbs that’ll make you forget about takeout.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Casserole

2 cups cooked, shredded chicken (about 2 large breasts)
1 cup chopped sundried tomatoes (oil-packed, drained)
1 cup shredded mozzarella cheese
1/2 cup heavy cream
1/2 cup chicken broth
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz (about 2 cups) rotini pasta, cooked al dente

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 375°F. Grease a 9×13 baking dish.
In a large bowl, combine shredded chicken, chopped sundried tomatoes, mozzarella, heavy cream, chicken broth, minced garlic, oregano, salt, and pepper. Mix well. (Tip: Use oil-packed sundried tomatoes for more flavor—don’t discard the oil, add a tablespoon to the mix for extra richness.)
Add the cooked rotini and stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread in an even layer.
In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the casserole. (Tip: Toast the breadcrumbs in a dry skillet for 2 minutes before mixing for extra crunch.)
Bake for 25-30 minutes, until bubbly and the topping is golden brown. Let rest for 5 minutes before serving. (Tip: If the topping browns too quickly, tent with foil halfway through.)

Picture this: a forkful of tender pasta, juicy chicken, and those chewy, sweet sundried tomatoes, all blanketed in a creamy, cheesy sauce with a crispy, buttery crunch on top. It’s comfort food that feels a little fancy—but so easy to throw together. Serve with a simple green salad and crusty bread to soak up every last drop.

Sundried Tomato Chicken Soup

Oh, soup weather? More like soup *forever* weather. This Sundried Tomato Chicken Soup is a hug in a bowl, packed with tangy tomatoes, creamy beans, and tender chicken. It’s the kind of cozy you can spoon up any day.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 cup oil-packed sundried tomatoes, drained and chopped
6 cups low-sodium chicken broth
1 lb boneless skinless chicken breast
1 can (15 oz) cannellini beans, drained and rinsed
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
4 cups fresh spinach
1/4 cup grated Parmesan cheese (for serving)

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in chopped sundried tomatoes and cook for 2 minutes, allowing their flavor to deepen.
Pour in chicken broth and bring to a boil over high heat.
Add chicken breast, reduce heat to low, cover, and simmer for 15-20 minutes until the internal temperature reaches 165°F (use a meat thermometer for accuracy).
Remove chicken to a cutting board and shred with two forks while still warm (it shreds easier). Return shredded chicken to the pot.
Stir in drained cannellini beans, oregano, thyme, salt, and pepper. Simmer uncovered for 5 minutes to meld flavors.
Add fresh spinach and cook for 2 minutes until just wilted (don't overcook—you want bright green leaves).
Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese.

The combination of rich sundried tomatoes and hearty white beans makes every spoonful deeply satisfying. Serve with crusty bread for dipping, or just enjoy it solo—no judgment here.

Stuffed Chicken Breast with Sundried Tomatoes

Zooming in on tonight's dinner: a chicken breast that's anything but basic. We're stuffing it with tangy sundried tomatoes, creamy goat cheese, and fresh herbs, then baking it to golden perfection. Get ready for a flavor explosion that'll make your taste buds do a happy dance.

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

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1/3 cup sundried tomatoes (oil-packed, drained and chopped)
4 oz goat cheese, softened
2 tablespoons fresh basil, chopped
1 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1/2 cup low-sodium chicken broth

Instructions

Preheat oven to 400°F.
Butterfly each chicken breast by slicing horizontally almost in half, then open like a book. Season both sides with salt and pepper.
In a small bowl, combine sundried tomatoes, goat cheese, basil, thyme, and minced garlic. Mix until well blended.
Divide the filling evenly among the chicken breasts, placing it on one half. Fold the other half over to close. Secure with toothpicks (at least 2 per breast).
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3 minutes per side, until golden brown. (Pro tip: Don't crowd the pan—work in batches if needed.)
In a small bowl, whisk together balsamic vinegar and chicken broth. Pour around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the internal temperature reaches 165°F. (Pro tip: Use a meat thermometer inserted into the thickest part of the breast—no guessing!)
Remove from oven and let rest for 5 minutes. (This is key—it keeps the juices locked in, not running all over your plate.) Remove toothpicks before serving.

How about serving this with a crisp arugula salad tossed in lemon vinaigrette or some roasted asparagus? The creamy goat cheese and tangy sundried tomatoes really pop against the tender chicken, and the balsamic pan sauce is like a flavor hug. Trust me, this one's a keeper—your dinner routine just got a serious upgrade.

Sundried Tomato Chicken Pizza

Alright, pizza lovers—grab your rolling pins and prepare for a crispy revelation. A thin-crust pizza that’s salty, tangy, and ridiculously easy to pull off on a weeknight? Meet your new favorite dinner.

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

Ingredients

For the Pizza

1 lb store-bought pizza dough
2 tbsp olive oil
2 cloves garlic, minced
1 cup cooked chicken breast, shredded
⅓ cup oil-packed sundried tomatoes, drained and chopped
½ cup crumbled feta cheese
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish

Instructions

Preheat your oven to 450°F (if using a pizza stone, place it in the oven while preheating).
Let the pizza dough sit at room temperature for about 20 minutes so it’s easier to stretch.
On a lightly floured surface, roll or stretch the dough into a 12-inch round—keep it thin for that crispy crust.
Transfer the dough to a piece of parchment paper (or directly to a floured baking sheet if not using a stone).
In a small bowl, mix the olive oil and minced garlic; brush the mixture evenly over the dough, leaving a 1-inch border for the crust. (Tip: Don’t drown it—too much oil can make the dough soggy.)
Top with shredded chicken, sundried tomatoes, crumbled feta, and shredded mozzarella. (Tip: Pat the sundried tomatoes dry with a paper towel first—excess oil leads to a greasy pizza.)
Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly and lightly browned. (Tip: For extra crispiness, bake directly on the preheated stone.)
Remove from oven, scatter fresh basil leaves on top, let rest for 2 minutes, then slice and serve.

The first bite delivers a satisfying crunch, followed by a burst of tangy sundried tomatoes, creamy feta, and juicy chicken. This thin-crust marvel is all about balance—no heavy sauce needed. Serve it with a side salad dressed in lemon vinaigrette for a dinner that feels gourmet but comes together in under 30 minutes.

Grilled Chicken Skewers with Sundried Tomatoes

Oh, you thought grilling season was over? Think again — these skewers are a year-round party. Bursting with sun-dried tomato tang and bright lemon, they’re like a summer fling you can have any Tuesday.

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

Ingredients

Marinade

1/4 cup olive oil
3 tablespoons lemon juice (from about 1 lemon)
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Skewers

1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup oil-packed sun-dried tomatoes, drained and halved if large
8 wooden or metal skewers (if wooden, soaked in water for 30 minutes)
Fresh parsley, chopped (for garnish)

Instructions

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined. Tip: Let the marinade sit for 5 minutes to allow the flavors to meld.
Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
While the chicken marinates, soak wooden skewers in water (if using) to prevent burning on the grill.
Thread the marinated chicken and sundried tomato halves onto skewers, alternating pieces and leaving a small gap between each for even cooking. Aim for about 5-6 pieces per skewer.
Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
Grill the skewers for 10-12 minutes, turning every 3-4 minutes, until the chicken is cooked through and has nice char marks. An internal temperature of 165°F is your golden ticket.
Remove skewers from the grill and let rest for 2 minutes. Sprinkle with fresh parsley before serving. Tip: Squeeze a little extra lemon juice over the top for a fresh pop of acidity.

Oh, and these skewers are begging to be dunked in tzatziki or a simple yogurt sauce. The juicy, tangy bites are perfect over a bed of herby couscous or tucked into warm pita. One bite and you'll be planning your next batch before the grill even cools.

Sundried Tomato Chicken Stew

The thing about a slow cooker is it basically does your chores while you nap—and this Sundried Tomato Chicken Stew is the MVP of low-effort, high-reward dinners. Tender chicken, briny olives, and buttery potatoes swim in a rich, tangy tomato sauce that’s basically a hug in a bowl.

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

Ingredients

2 tbsp olive oil
2 lbs boneless, skinless chicken thighs
1 tsp salt
1/2 tsp black pepper
1 medium yellow onion, diced
4 cloves garlic, minced
1/2 cup oil-packed sundried tomatoes, drained and chopped
2 tbsp tomato paste
2 cups low-sodium chicken broth
1 tsp dried oregano
2 bay leaves
1 lb small red potatoes, halved (or quartered if large)
1/2 cup pitted Kalamata olives
2 tbsp chopped fresh parsley

Instructions

Season chicken thighs with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Brown chicken in batches (don't crowd the pan) for 3-4 minutes per side, until golden. Transfer to slow cooker.
In the same skillet, reduce heat to medium and add onion. Cook 3-4 minutes, until softened. Add garlic and cook 30 seconds, until fragrant.
Stir in sundried tomatoes and tomato paste; cook 1 minute, until paste darkens. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
Pour the broth mixture over the chicken in the slow cooker. Add oregano, bay leaves, potatoes, and olives; stir gently to combine.
Cover and cook on low for 6 hours or on high for 3 hours, until chicken is fork-tender and potatoes are easily pierced with a knife.
Using two forks, shred the chicken into bite-sized pieces directly in the slow cooker. (Tip: Remove chicken to a cutting board, shred, then return for cleaner chunks.)
Discard bay leaves. Taste and add more salt or pepper if needed. (Tip: Sundried tomatoes and olives are salty, so go easy on extra salt.) Garnish with fresh parsley before serving.

Between the melt-in-your-mouth chicken and the rich, tangy broth, this stew is pure comfort. Serve it over creamy polenta or with crusty bread to soak up every last drop—you'll want to lick the bowl.

Sundried Tomato Chicken Sandwich

Get ready to meet your new favorite lunchtime hero: the Sundried Tomato Chicken Sandwich. It’s grilled chicken, melty provolone, and a bold sundried tomato spread that’ll make your taste buds do a happy dance—no sad desk lunches here!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

1/2 cup sundried tomatoes in oil, drained
2 tbsp mayonnaise
1 clove garlic, minced
4 boneless, skinless chicken breasts (about 6 oz each)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
4 ciabatta rolls or sturdy buns, split
4 slices provolone cheese
4 leaves lettuce (such as romaine or butter)

Instructions

Make the sundried tomato spread: In a food processor, combine drained sundried tomatoes, mayonnaise, and minced garlic. Pulse until smooth but still slightly chunky. Set aside.
Season the chicken: Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, until golden and internal temperature reaches 165°F on an instant-read thermometer. (Tip: Don’t crowd the pan—cook in batches if needed for even browning.)
Add cheese: During the last minute of cooking, top each chicken breast with a slice of provolone. Cover the pan with a lid to help the cheese melt. Remove from heat and let chicken rest for 2 minutes.
Toast the buns: While chicken rests, place ciabatta rolls cut-side down in the same skillet (or on a griddle) over medium heat. Toast for 1–2 minutes until lightly golden. (Tip: Toasting adds crunch and prevents sogginess.)
Assemble the sandwiches: Spread a generous layer of sundried tomato spread on the bottom half of each roll. Top with a cheesy chicken breast and a lettuce leaf. Close with the top bun. Serve immediately.
(Tip: For extra flavor, marinate chicken in Italian dressing for 30 minutes before cooking—it infuses the meat with zesty notes.)

Really, this sandwich hits all the right notes: juicy chicken, creamy melted provolone, and that tangy, umami-packed spread. Try it with a side of crispy sweet potato fries or a simple arugula salad—it’s a crowd-pleaser that feels fancy but comes together in under 30 minutes.

Conclusion

Zesty, savory, and oh-so-satisfying – these chicken and sun-dried tomato recipes are perfect for weeknight dinners or impressing guests. Give them a try, then drop a comment with your fave! Don’t forget to pin this article for later on Pinterest.

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