Main Courses
This baked chicken with sun-dried tomatoes recipe brings Mediterranean flavors to your dinner table with minimal effort. The secret lies in a simple marinade that tenderizes the chicken while infusing it with bright, tangy notes from sun-dried tomatoes and fresh herbs. I've been perfecting this technique for years, and it never fails to deliver juicy, flavorful chicken with crispy edges that everyone will love.
The beauty of this recipe is its simplicity—just a handful of ingredients and about 30 minutes of active time. The sun-dried tomatoes add a deep, concentrated sweetness that pairs perfectly with the savory chicken, while the olive oil and herbs create a rich, aromatic crust. The key to achieving that perfect crispy texture is baking at high heat and letting the chicken rest before serving.
What you'll end up with is golden, tender chicken pieces that are juicy inside and crispy outside, all coated in a glaze of caramelized sun-dried tomatoes. The aroma alone will have everyone gathering around the table, and each bite delivers that perfect balance of savory, sweet, and herby flavors. This recipe is foolproof and delivers restaurant-quality results every time.
Serve with a simple side of roasted vegetables or a fresh salad to complete the Mediterranean-inspired meal. The flavors are rich enough to stand alone but also versatile enough to pair with a variety of sides. Let's get started on this delicious, easy-to-make dinner!"
Ingredients for baked chicken with sun dried tomatoes
Mediterranean flavors start with these sun-kissed ingredients for crispy, juicy chicken bites everyone will love.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces for even cooking |
| Sun-Dried Tomatoes (Oil-Packed) 🍅 | ½ cup | Chopped, oil reserved for marinade |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High quality, fruity variety preferred |
| Fresh Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Dried Oregano 🌿 | 1 tsp | Mediterranean blend preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dredging chicken pieces |
| Cornstarch 🌾 | 1 tbsp | For extra crispiness |
The sun-dried tomatoes are the star—look for oil-packed in the Mediterranean aisle at Whole Foods or Trader Joe's. The oil they're packed in adds richness to the marinade, so don't drain it completely. Fresh rosemary and thyme make all the difference here. Grow your own if possible—the flavor is unmatched, but store-bought works fine. For the chicken, thighs stay juicier than breasts during baking. Ask your butcher to trim excess fat if you want leaner pieces, but leave some for flavor. The lemon juice should be freshly squeezed—bottled just doesn't cut it.
No sun-dried tomatoes? Dried tomatoes at half the amount work in a pinch, but they lack that sweet, concentrated flavor. Short on fresh herbs? Dried oregano and basil at one-third the amount will get you close. The olive oil matters—avoid cheap supermarket brands. Look for extra-virgin with a harvest date within the last year. For extra crispiness, mix the flour and cornstarch together before dredging. Trader Joe's carries a great Mediterranean herb blend that's perfect for this recipe if you want to simplify things. The garlic can be pre-minced from a jar if you're short on time, but fresh is always better.
Marinate the chicken for at least 30 minutes—overnight is ideal. Store any leftover marinade in a sealed container in the fridge for up to 5 days. The cooked chicken keeps well for 3 days in the fridge, but reheats best at 350°F for 10 minutes. For meal prep, portion into single servings and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The crispy coating loses its crunch when reheated, so enjoy fresh or serve immediately after baking.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss everything on a sheet pan, season, and bake. The sun-dried tomatoes release their oil right onto the chicken, so no extra drizzling needed.
- Umami Bomb: That jar of oil-packed sun-dried tomatoes? It’s the secret weapon here. The salty, tangy bursts cut through the richness of the chicken, and the garlic-rosemary combo turns it into something restaurant-worthy without trying.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cold slices of chicken with the tomatoes clinging to them? It’s like a gourmet sandwich. I pack it in wraps or over greens, and it’s still a hit by Wednesday.
- Budget Win: Chicken thighs stretch farther than breasts, and sun-dried tomatoes in oil add depth without breaking the bank. Honestly, I’ve made this for $1.50 a serving—plus, leftovers reheat like a dream (just add a splash of water).
Step-by-step instructions for Mediterranean-inspired crispy chicken
Here's how to achieve perfectly crispy, flavor-packed chicken bites with sun-dried tomato depth.
Prepare the Chicken and Marinade Components
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces for even cooking. In a medium bowl, combine the 0.5 cup chopped sun-dried tomatoes (reserve the oil), 0.25 cup extra-virgin olive oil, 4 minced garlic cloves, 0.25 cup finely chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tsp dried oregano, 2 tbsp lemon juice, 1.5 tsp kosher salt, and 0.5 tsp ground black pepper. Mix thoroughly until the chicken pieces are fully coated.
Let the chicken marinate for at least 30 minutes (up to 4 hours for deeper flavor). This resting period allows the Mediterranean herbs and sun-dried tomatoes to infuse the meat, ensuring every bite bursts with concentrated flavor. The acidity from the lemon juice also helps tenderize the chicken slightly.
Create the Crispy Coating
In a separate shallow bowl, whisk together the 0.25 cup all-purpose flour and 1 tbsp cornstarch. This combination creates a lighter, crisper coating than flour alone. The cornstarch adds that extra crunch we're aiming for—those golden, shatterable bits that make this dish so satisfying.
After marinating, remove the chicken pieces and pat them dry with paper towels. This step is critical—any moisture on the surface will prevent the coating from adhering properly and achieving that perfect crisp. Working in batches if needed, toss each piece in the flour-cornstarch mixture until fully and evenly coated. Shake off any excess, but don't worry about getting it perfect—just make sure every piece has an even layer.
Bake to Crispy Perfection
Preheat your oven to 425°F and position a rack in the middle position. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the coated chicken pieces in a single layer, leaving about 1 inch between each piece. This spacing ensures they cook evenly and develop that beautiful crispy exterior.
Bake for 20-25 minutes, flipping the chicken pieces halfway through at the 12-minute mark. You'll know they're ready when the edges are deep golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer. The cornstarch coating should be crispy enough to stand up to a gentle touch—if it feels soft, bake for another 2-3 minutes.
Rest and Serve
Transfer the baked chicken to a serving platter and let it rest for 5 minutes. This brief resting period allows the juices to redistribute throughout the meat, preventing them from pooling on the surface when you cut in. The chicken will stay crispy during this time, so don't skip this step—it's what separates good chicken from exceptional chicken.
Serve immediately with any reserved marinade (strain if you prefer a smoother sauce) drizzled over the top. The combination of crispy, herb-infused chicken with the tangy sun-dried tomato marinade creates a perfect balance of textures and flavors. Pair with a simple arugula salad or crusty bread to complete this Mediterranean-inspired meal.
Pro Tips For Making Baked Chicken With Sun Dried Tomatoes
- CRISP THE THIGHS FIRST: Pat those chicken thighs dry with paper towels before seasoning—wet skin won’t crisp, and you’ll end up with soggy, flavorless chicken. I used to skip this, and the sun-dried tomatoes just sat on a mushy base. Trust me, the 2-minute dry-off makes all the difference when baking.
- CHOP TOMATOES SMALL: Slice those oil-packed sun-dried tomatoes into thin strips—no bigger than ¼-inch. Whole chunks burn unevenly and stay too chewy. I learned this after one disastrous batch where half the tomatoes were rubbery while the rest were crispy. Small pieces cook faster and soak up the garlic-rosemary oil better.
- DON’T OVERCROWD THE PAN: Give the thighs space—they need room to brown, not steam. If your pan’s packed, the chicken will poach in its juices instead of developing that golden crust. I cram mine in when impatient, and the result? Bland, gray chicken. Space them like you’re parking a luxury car—no bumper-to-bumper chaos.
- USE ROSEMARY SPRIGS, NOT NEEDLES: Tuck whole rosemary sprigs under the chicken skin or nestle them into the tomato mixture—not chopping them into dust. The needles burn easily and turn bitter, while whole sprigs infuse flavor without overpowering. My grandmother’s trick: “A little goes a long way, but it’s got to stay intact.”
Creative variations of this recipe
Mediterranean Herb Twist
Swap the rosemary for 1 tbsp fresh oregano and add 1 tsp ground coriander to the marinade for a more traditional Greek-inspired flavor. I love using Trader Joe's Mediterranean herb blend instead of individual herbs—it simplifies things while delivering bold, complex flavors. For extra brightness, toss in 1 tbsp finely chopped fresh dill at the end of marinating. 🌿
Spicy Sun-Dried Tomato
Add ½ tsp crushed red pepper flakes or 1 tsp hot honey to the marinade for a kick. I prefer the subtle heat of red pepper flakes over the sweet-spicy contrast of honey. For a smoky twist, include ½ tsp smoked paprika in the flour-cornstarch coating. This variation works especially well with chicken breast pieces instead of thighs for a lighter, spicier bite.
Creamy Garlic Parmesan
After baking, toss the chicken in ½ cup grated Parmesan cheese mixed with 2 tbsp melted butter and 1 minced garlic clove. This creates a creamy, garlicky crust that pairs perfectly with the sun-dried tomato marinade. For extra richness, add 1 tbsp heavy cream to the butter mixture. Serve with a side of roasted asparagus for a restaurant-worthy dish.
Lemon-Caper Surprise
Add 2 tbsp chopped oil-packed capers and 1 tbsp lemon zest to the marinade for a briny, citrusy twist. The capers add a salty punch that balances the sweetness of the sun-dried tomatoes. For presentation, sprinkle extra capers and lemon zest on top before serving. This variation is perfect for a light, summery dinner when you want something fresh but still flavorful.
Honey-Glazed Option
Brush the baked chicken with 2 tbsp honey mixed with 1 tbsp Dijon mustard during the last 5 minutes of baking. The honey caramelizes beautifully, creating a sticky glaze that complements the sun-dried tomatoes. For extra depth, add ½ tsp ground cinnamon to the honey mixture. This sweet-savory combo is a crowd-pleaser, especially with a side of roasted sweet potatoes.
Weeknight Shortcut
Use pre-cut chicken tenders instead of thighs to save time. Toss them in the marinade for 15 minutes (no need for overnight soaking), then bake at 400°F for 12-15 minutes. For an even quicker version, use rotisserie chicken shredded and tossed with the sun-dried tomato marinade—great for salads or wraps. This is my go-to when I need dinner on the table in under 30 minutes without sacrificing flavor. 💪
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes, but with adjustments! Chicken breast cooks faster and dries out more easily. Use 1-inch thick pieces and bake at 375°F for 18-20 minutes (instead of 425°F) to prevent overcooking. For extra moisture, marinate for 2-4 hours instead of just 30 minutes. The crispy coating will still work, but keep a close eye on the internal temperature—165°F is your goal.
What if I don't have cornstarch for crispiness?
No problem! Swap the cornstarch for 1 tbsp extra flour or 1 tbsp panko breadcrumbs—both add texture. For extra crunch without cornstarch, try 1 tsp crushed potato chips (trust me, it works!). The coating will still be crispy, though slightly less shatterable. The key is patting the chicken dry before dredging to ensure the coating sticks properly.
How can I make this recipe healthier?
Lighten it up by using skinless chicken breast (as mentioned above) and reducing the olive oil to 2 tbsp instead of ¼ cup. Replace half the flour with 2 tbsp almond flour for a lower-carb coating. For extra veggies, add ½ cup diced bell peppers or zucchini to the baking sheet—they'll roast beautifully alongside the chicken. Serve with a big salad instead of bread to cut calories further.
Can I make this in an air fryer instead?
Preheat the air fryer to 400°F and cook the coated chicken in a single layer for 12-15 minutes, shaking the basket halfway. The air fryer creates crispiness without needing high oven heat. For best results, work in two batches to avoid crowding. Watch closely after 10 minutes—air fryers can cook faster than ovens. The internal temp should still reach 165°F.
Why did my chicken turn out dry?
Dry chicken usually means overcooking or skipping the rest step. Always use a meat thermometer—165°F is your target, not color alone. For thighs, 20-25 minutes at 425°F should be perfect. Let the chicken rest 5 minutes before serving (this redistributes juices). If using breast, reduce heat to 375°F and watch closely after 15 minutes. Don't overcrowd the pan—leave 1 inch between pieces for even cooking.