Recipe Chicken Sundried Tomatoes: Mediterranean Flavor in One Pan

This one-pan chicken dish brings Mediterranean flavors to your table with minimal effort and maximum impact.

The sun-dried tomatoes add intense sweetness and depth, while the chicken stays juicy and tender throughout the cooking process.

Ingredients for Recipe Chicken Sundried Tomatoes

One pan, a handful of Mediterranean staples, and dinner is basically done.

The chicken thighs are non-negotiable here—they stay juicy where breasts would dry out. Look for skinless, boneless at Whole Foods or your butcher (they’ll trim them for you). The sun-dried tomatoes? Oil-packed from Trader Joe’s are my go-to—more tender than dry-packed, and that oil is liquid gold for cooking. If using dry-packed, rehydrate them in warm water for 10 minutes first.

No white wine? Chicken broth with a splash of lemon juice works in a pinch. Swap Kalamata olives for green olives if that’s what you’ve got (just pit them). Fresh herbs are ideal, but dried at one-third the amount is totally fine. Skip the capers? A pinch of lemon zest adds that same bright pop—though honestly, the capers make this taste restaurant-worthy.

This keeps 3-4 days in the fridge and reheats like a dream. The flavors actually get better overnight. Freeze extras for up to 3 months—just thaw in the fridge before reheating. That leftover oil from the sun-dried tomatoes? Don’t toss it. Drizzle on bread, roast veggies, or use for your next batch.

Step-by-Step Instructions for Chicken with Sun-Dried Tomatoes

Here’s my one-pan method that locks in bold Mediterranean flavors without the fuss.

Step 1: Sear Chicken Thighs to Golden Perfection

Pat the 1.5 lb Boneless Skinless Chicken Thighs completely dry with paper towels – moisture ruins a good sear. Season both sides generously with the 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. This aggressive seasoning ensures flavor penetrates every bite.

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering but not smoking. Add the chicken skin-side down (if using skin-on) and sear undisturbed for 5-6 minutes until the edges develop a deep golden crust. The meat should release easily when ready to flip – don’t force it.

Step 2: Build the Aromatic Base

Remove the chicken to a plate and reduce heat to medium. Add the thinly sliced 1 whole Yellow Onion to the same skillet. Cook for 3-4 minutes until softened and just beginning to caramelize around the edges, stirring occasionally to prevent burning.

Add the minced 4 cloves Garlic Cloves, chopped 1 tbsp Fresh Rosemary, and chopped 1 tbsp Fresh Thyme. Stir constantly for 30 seconds until fragrant – garlic burns quickly so keep it moving. The herbs should sizzle and release their oils into the pan.

Step 3: Deglaze and Create the Sauce

Pour in the 0.5 cup Dry White Wine and scrape up all browned bits from the bottom with a wooden spoon. This is where the magic happens – those caramelized bits dissolve into the wine, creating a rich, flavorful base. Let it simmer for 2-3 minutes until reduced by half.

Add the 0.5 cup Chicken Broth, drained and chopped 0.5 cup Sun-Dried Tomatoes, pitted and halved 0.25 cup Kalata Olives, and drained 2 tbsp Capers. Stir to combine and let simmer for 2 minutes to meld the flavors. The liquid should reduce slightly and become glossy.

Step 4: Finish Cooking and Rest

Return the chicken to the skillet along with any accumulated juices. Spoon the sauce over the top and reduce heat to medium-low. Cover and cook for 8-10 minutes, flipping once, until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.

The chicken should be tender and the sauce should coat the back of a spoon. If it’s too thin, simmer uncovered for another 2-3 minutes. The sun-dried tomatoes will plump slightly in the sauce, and the olives and capers will distribute their briny flavor throughout.

Step 5: Garnish and Serve

Transfer the chicken to a serving platter and spoon the sauce and vegetable mixture over the top. Sprinkle with the chopped 0.25 cup Fresh Parsley for a fresh, bright finish. The parsley adds color and cuts through the richness of the dish.

Let it rest for 5 minutes before serving. This allows the juices to redistribute in the chicken, ensuring every bite is moist and flavorful. Serve with crusty bread to soak up the delicious sauce.

Troubleshooting Perfect Results

Sauce Too Thin

If your sauce hasn’t thickened after 8-10 minutes, uncover the skillet and simmer for 2-3 more minutes. The alcohol in the wine needs time to cook off. I often add 1 tsp cornstarch mixed with water as a last resort. 💡

Chicken Overcooking

Chicken thighs can dry out if cooked past 165°F. Use a meat thermometer—I love the ThermoPro TP03. If they’re done early, remove them and keep warm while the sauce finishes reducing.

Sun-Dried Tomatoes Dry

If using dry-packed tomatoes, they may stay tough. Rehydrate in warm water for 10 minutes before cooking, or add ¼ cup extra broth to the sauce. Oil-packed from Trader Joe’s are my go-to for tenderness.

Sauce Too Salty

Capers and olives can make the dish overly salty. Taste before adding the full 1 tsp Kosher Salt. If needed, add ¼ cup water and a squeeze of lemon to balance the flavors.

Burnt Garlic

Garlic burns in 30 seconds over high heat. Keep the skillet at medium and stir constantly. If it browns too quickly, remove the pan from heat briefly to cool it down.

Sticking Problems

If chicken sticks, your pan may not be hot enough or you’re moving it too soon. Wait for that deep golden crust to form—it should release easily. Use a stainless steel skillet for best results.

Frequently Asked Questions