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This baked chicken with sun-dried tomatoes recipe transforms weeknight dinner into a restaurant-worthy meal with minimal effort. The secret lies in crispy, herb-infused skin that locks in juices while sun-dried tomatoes add a tangy depth that elevates every bite. I developed this after years of testing—balancing flavors so the tomatoes don't overpower the chicken but instead enhance its natural richness.
The magic happens in the marinade, where rosemary, garlic, and olive oil create an aromatic base that infuses the chicken while baking. Sun-dried tomatoes, chopped and scattered over the top, caramelize beautifully, creating pockets of sweet-tart flavor that cut through the richness. This dish delivers restaurant-quality results without requiring a special occasion—just a simple pan, an oven, and about 45 minutes of hands-off time.
What you'll end up with is golden, crispy chicken with tender meat inside, topped with glossy, caramelized sun-dried tomatoes that glisten like jewels. The aroma alone will have everyone gathered at your table, and the flavors—herby, tangy, and perfectly balanced—make this dish unforgettable. It's the kind of meal that feels special without requiring hours of prep or fancy ingredients.
Pair with garlic bread and roasted vegetables for a complete, satisfying dinner that comes together effortlessly. The beauty of this recipe is in its simplicity—no complicated techniques, just bold flavors that shine through. Here's how to make it perfectly every time.
Ingredients for baked chicken with sun dried tomatoes
Herb-infused chicken thighs meet sun-dried tomatoes for a restaurant-worthy weeknight dinner—crispy skin and tangy bite guaranteed.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skin-On Chicken Thighs 🍗 | 1 ½ lb | Large, even-sized for crispy skin |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety preferred |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Garlic Cloves 🧄 | 6 cloves | Peeled, minced into fine paste |
| Sun-Dried Tomatoes in Oil 🍅 | ½ cup | Chopped, oil reserved for sauce |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and marinade |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Dried Oregano 🍃 | 1 tsp | Mediterranean blend preferred |
| Fresh Lemon Juice 🍋 | 1 tbsp | Bright, freshly squeezed |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging chicken |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for crisping skin |
The chicken thighs are the foundation—large, bone-in, skin-on for maximum crispiness and flavor. Look for pieces with good fat marbling, which renders beautifully during baking. Local butchers often have the best quality, but the packaged variety at Whole Foods or Trader Joe's works perfectly. The key is even-sized thighs so they cook uniformly; trim any excess fat if needed. For the sun-dried tomatoes, San Marzano brand in oil is ideal—they're plump and flavorful, with none of the bitter aftertaste you sometimes find in cheaper varieties. Always chop them finely for even distribution.
No fresh rosemary? Dried works at half the amount, but the aroma is completely different. The olive oil should be extra-virgin—none of that cheap cooking oil. If you're short on time, Trader Joe's sells pre-chopped rosemary in a jar, which is a lifesaver. For the garlic, I always use a garlic press to create a fine paste that clings to the chicken. No sun-dried tomatoes in oil? Dried tomatoes rehydrated in olive oil work in a pinch, but they lack the same depth of flavor. The lemon juice can be bottled, but freshly squeezed** brightens the dish significantly. And if you're worried about the chicken drying out, don't be—the fat cap insulates the meat beautifully.
Store any leftover sun-dried tomatoes in their oil in the fridge for up to 2 weeks, sealed tightly. The chicken can be prepped ahead and refrigerated for 12 hours before baking—just bring it to room temperature before cooking. For extra crispiness, broil the chicken for 2-3 minutes at the end. This dish reheats beautifully—4-5 days in the fridge or 3 months frozen. I always make a double batch; the leftovers make incredible sandwiches or salads the next day.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. Toss the thighs, tomatoes, and rosemary on a sheet pan, drizzle with olive oil, and forget about it—no extra bowls, no mess. The sun-dried tomatoes release their oil right into the pan, so everything gets that sticky, savory glaze without lifting a finger after prepping.
- Umami Bomb: That jar of sun-dried tomatoes in oil isn’t just a garnish—it’s the star. The salty, tangy punch from the tomatoes pairs perfectly with the crispy skin and juicy garlic-infused chicken. Honestly, I’ve tried fancier tomato sauces, but this? It’s the simplest way to get that restaurant-quality depth without extra work.
- Weeknight Flex: This recipe works for everything. Too busy for dinner? Throw it in the oven while you chop veggies for a salad. Hosting friends? Double the batch—it’s hearty enough for a crowd but still feels special. Even my picky teen devours it, and that’s saying something.
- Budget Win: Skin-on thighs stretch my grocery budget and my patience—juicy, flavorful, and way cheaper than breasts. The sun-dried tomatoes add luxury without breaking the bank, and leftovers? They reheat like a dream for lunches or sandwiches. Between us, this is my go-to when I need to feed everyone without stressing.
Step-by-step instructions for herb-infused crispy chicken
Master this technique for golden, shatteringly crisp skin with a vibrant herb marinade.
Prepare the Herb Marinade
In a small bowl, combine the 0.5 cup extra-virgin olive oil, 0.25 cup finely chopped fresh rosemary, 6 cloves minced garlic, 1.5 tsp diamond crystal kosher salt, 1 tsp freshly ground black pepper, 1 tsp dried oregano, and 1 tbsp fresh lemon juice. Whisk vigorously until fully emulsified—the mixture should coat the back of a spoon smoothly. This aromatic blend will infuse the chicken while preventing dryness.
Transfer the marinade to a resealable plastic bag and add the 1.5 lb boneless, skin-on chicken thighs, ensuring each piece is thoroughly coated. Seal the bag and massage the marinade into the chicken, working it into the skin pockets. Let it marinate in the refrigerator for at least 2 hours, or up to 12 hours for maximum flavor penetration. The acidity from the lemon juice will tenderize the meat while the herbs create that signature Mediterranean brightness.
Dredge and Crisp the Chicken
Remove the chicken from the marinade and pat it dry with paper towels—this critical step ensures maximum crispiness. Place the 2 tbsp all-purpose flour in a shallow dish and lightly dredge each chicken thigh, shaking off any excess. The thin flour coating will create a delicate crust that browns beautifully in the oven.
Heat a large oven-safe skillet over medium heat and add the 2 tbsp cold unsalted butter. When the butter foams, carefully add the floured chicken thighs skin-side down. Cook undisturbed for 3-4 minutes until the skin turns deep golden brown and crispy. Flip the chicken and cook for another 2 minutes to ensure even browning. The butter will baste the chicken, adding richness while the flour creates a perfect crust.
Bake to Juicy Perfection
Preheat your oven to 400°F while the chicken browns. Transfer the skillet to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F when measured at the thickest part of the thigh. The skin should remain crisp while the meat cooks through evenly. If the skin starts to lose its crispness, return it to the stovetop for 1-2 minutes to restore it.
During the last 5 minutes of baking, sprinkle the 0.5 cup chopped sun-dried tomatoes in oil (reserve the oil for later) evenly over the chicken. The tomatoes will release their tangy oils and caramelize slightly, creating a beautiful contrast against the crisp skin. The reserved oil from the sun-dried tomatoes can be used to drizzle over the finished dish for extra depth of flavor.
Rest and Garnish
Remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes—this crucial step allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. Skipping this step will result in dry chicken, no matter how perfect the crispy skin might look.
Before serving, garnish each portion with 0.25 cup chopped fresh thyme leaves. The thyme adds a final herbal note that complements the rosemary and sun-dried tomatoes. Serve immediately with the reserved sun-dried tomato oil drizzled over the top and alongside your choice of roasted vegetables or crusty bread to soak up the delicious juices.
Pro Tips For Making Baked Chicken With Sun Dried Tomatoes
- CRISP THE SKIN FIRST: Pat the thighs bone-dry with paper towels, then sear skin-side down in a cold pan over medium heat for 6-8 minutes—no oil needed. The skin will render fat and crisp up like a restaurant cut, while the sun-dried tomatoes stay vibrant instead of steaming into mush.
- DRAIN AND PAT THOSE TOMATOES: Sun-dried tomatoes packed in oil are delicious, but that oil pools under the chicken and turns the pan into a greasy mess. Drain them well, then blot with a paper towel—you’ll lose some flavor, but your sauce won’t turn into a slick puddle.
- DON’T OVERCROWD THE PAN: I learned this the hard way—stuffing three thick thighs into a single pan means they steam instead of brown. Leave space between them, and if needed, bake in batches. Crowding turns crispy skin soggy and dulls the rosemary’s punch.
- GARLIC NEEDS A HEAD START: Smash those garlic cloves with the flat side of your knife before tossing them in—it releases more flavor faster. Toss them in raw with the oil and tomatoes for the first 5 minutes of baking, then let the chicken finish uncovered. The aroma will be stronger, and the cloves won’t burn into bitter sludge.
Dietary considerations for this baked chicken with sun dried tomatoes
Gluten-Free Adaptations
The original recipe uses flour for dredging, but you can easily make it gluten-free by substituting 2 tbsp cornstarch or gluten-free all-purpose flour blend like Bob's Red Mill 1-to-1. Simply toss the chicken in the gluten-free flour instead of regular flour before browning. The texture will still crisp beautifully, though you might want to press the flour slightly harder onto the skin to ensure adhesion. 🌾
Dairy-Free Options
For a dairy-free version, skip the butter when browning the chicken. Instead, use 2 tbsp refined coconut oil or avocado oil—both have high smoke points and won't impart strong flavors. The chicken will still develop crispy skin, though you may need to monitor it closely to prevent over-browning. The sun-dried tomatoes and herb marinade remain completely dairy-free, so no other adjustments are needed.
Lower-Carb Modifications
To reduce carbs further, omit the flour entirely and simply pat the chicken dry before browning. The skin will still crisp thanks to the fat cap, though it may be slightly less golden. You can also use sugar-free sun-dried tomatoes (like those from Muir Glen) to cut carbs by about 5 grams per serving. Just be aware that sugar-free versions may lack some of the natural sweetness that balances the tangy flavor.
Allergen-Friendly Tips
If you're avoiding common allergens, check your sun-dried tomatoes for added preservatives or sulfites—some brands include these. For a completely clean version, use organic sun-dried tomatoes from trusted sources like Trader Joe's or Whole Foods, which typically have minimal additives. For nut allergies, ensure your olive oil is nut-free (some brands process in facilities with nuts). Always double-check labels, as cross-contamination can occur.
Vegetarian Substitute
While this recipe is traditionally made with chicken, you can adapt it for vegetarians using extra-firm tofu or hearts of palm. Press and marinate a 14-ounce block of tofu in the same herb mixture, then bake at 375°F for 25-30 minutes until golden. For a meatier texture, use hearts of palm slices marinated and baked similarly. The sun-dried tomatoes will still add that tangy depth, though the texture will differ from chicken.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work, but they'll be less juicy and more prone to drying out. If you must use them, choose bone-in, skin-on breasts for better moisture retention. Marinate them for at least 4 hours and reduce oven temperature to 375°F for 15-18 minutes total. The skin won't crisp as dramatically as thighs, but you'll still get great flavor.
How do I prevent the sun-dried tomatoes from burning?
Add the tomatoes only during the last 5 minutes of baking, when the chicken is nearly done. Their natural oils will caramelize beautifully without burning. For extra protection, sprinkle them in a single layer and avoid overlapping. If you notice browning too quickly, tent the pan with foil.
What's the best way to reheat leftovers?
Reheat gently in a 350°F oven for 10-12 minutes on a wire rack over a baking sheet to maintain crispiness. Avoid microwaving—it'll turn the skin rubbery. For quick meals, use leftover chicken in salads or wraps where texture isn't as critical.
Can I make this recipe ahead of time?
Prep the marinade and coat the chicken up to 12 hours ahead. Store it in the fridge, then bring to room temperature before cooking. For the complete dish, assemble and bake just before serving—this keeps the skin perfectly crisp. The flavors actually improve overnight in the marinade.
What if I don't have fresh rosemary?
Use 1 tsp dried rosemary instead, but reduce other herbs slightly to balance the stronger flavor. Alternatively, boost the garlic to 8 cloves or add 1 tsp dried thyme for depth. The dish will still taste delicious—just slightly different in aroma.