Baked Chicken With Sun-Dried Tomatoes Recipe: Mediterranean Herb Crisp With Tangy Bites

This baked chicken with sun-dried tomatoes recipe transforms simple ingredients into a restaurant-worthy Mediterranean masterpiece. 🌟 The combination of tender chicken thighs, caramelized sun-dried tomatoes, and fragrant herbs creates a dish that's both elegant and approachable—perfect for weeknight dinners or special occasions.

The key lies in slow baking, which renders the chicken juicy while intensifying the flavors of the tangy tomatoes and aromatic herbs.

The beauty of this recipe is its versatility—it works equally well as a standalone main course or paired with roasted vegetables, crusty bread, or a fresh salad. I've designed it to be foolproof, with a marinade that infuses the chicken with bold Mediterranean flavors while keeping the preparation straightforward.

No fancy techniques required, just a few simple steps that deliver exceptional results every time.

What you'll end up with is golden-brown chicken with crispy edges and tender centers, studded with plump, caramelized sun-dried tomatoes that add bursts of tangy sweetness. The herbs release their aromatic oils during baking, creating a dish that's fragrant, flavorful, and impossible to resist.

This recipe is the kind of meal that turns a simple dinner into an experience worth savoring.

The best part? It comes together in under an hour, with minimal effort and maximum impact. Whether you're cooking for two or feeding a crowd, this baked chicken with sun-dried tomatoes recipe delivers restaurant-quality results that will have everyone asking for seconds.

Let's get started on creating this Mediterranean-inspired dish that's sure to become a new family favorite.

Ingredients for baked chicken with sun dried tomatoes

Mediterranean flavors meet tender chicken in this elegant yet approachable baked dish.

The chicken thighs are the foundation—bone-in, skin-on thighs stay juicier than breasts during slow baking. Look for plump, firm thighs with minimal bruising at Whole Foods or your local butcher. If using breasts, pound them to even thickness for consistent cooking. The sun-dried tomatoes should be oil-packed and plump, not shriveled—Trader Joe's or Gourmet Garage carry excellent quality. For the herbs, fresh is non-negotiable here: bright green rosemary and thyme with no yellowing stems ensure maximum aroma during baking. If you can't find fresh rosemary, dried at half the amount works, but the flavor won't be as vibrant.

No sun-dried tomatoes? Dried tomatoes rehydrated in olive oil (1 tbsp oil + 1/4 cup dried tomatoes, warmed) make a decent substitute. Running short on fresh herbs? Dried oregano and basil can bridge the gap, but reduce to one-third the amount—they're more concentrated. The honey adds caramelization, but maple syrup works equally well if you prefer a vegan option. For the olive oil, avoid light or refined varieties—look for extra-virgin with fruity notes (like California Early Harvest or Italian Arbequina). The reserved oil from the sun-dried tomatoes adds depth to the marinade, so don't drain it completely.

Marinate the chicken for at least 2 hours (overnight is ideal) to maximize flavor infusion. Store the marinade in an airtight container in the fridge for up to 3 days, though the chicken should be baked within 24 hours for best texture. The baked chicken keeps well in the refrigerator for 4 days—reheat gently in a skillet with a splash of water to restore moisture. For make-ahead convenience, prep the marinade and chop all herbs the night before, then assemble in the morning. The dish reheats beautifully and tastes even better the next day as flavors meld further.

Step-by-step instructions for Mediterranean herb chicken with sun-dried tomatoes

This method delivers a perfect balance of crispy skin, tender meat, and vibrant sun-dried tomato flavor.

In a medium bowl, combine the 0.25 cup extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp honey, 1 tbsp lemon zest, and 2 tbsp lemon juice. Whisk until the honey fully dissolves and the mixture becomes emulsified.

Add the 1.5 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, 1 tsp dried oregano, 0.25 cup finely chopped fresh rosemary, 2 tbsp finely chopped fresh thyme, and 4 minced garlic cloves. Stir well to distribute all ingredients evenly. This marinade forms the flavor foundation that infuses the chicken deeply.

Place the 1.5 lb boneless, skinless chicken thighs in a resealable plastic bag and pour the herb marinade over them. Seal the bag and massage the marinade into the chicken, ensuring it coats all surfaces. Let it marinate in the refrigerator for at least 2 hours, or up to 12 hours for maximum flavor development.

While the chicken marinates, prepare the sun-dried tomatoes by draining them thoroughly and chopping them into ¼-inch pieces. Reserve 1 tbsp of the oil from the jar for basting later. The marinating process is crucial—it tenderizes the chicken and creates that signature Mediterranean herb profile we're after.

Preheat your oven to 425°F with a rack positioned in the center. Line a baking sheet with parchment paper for easy cleanup. Remove the chicken from the marinade (reserve the marinade) and place it on the prepared baking sheet, skin-side up if you had skin-on thighs.

Spread the chopped sun-dried tomatoes evenly over the chicken, pressing them gently into the surface. This creates those beautiful charred tomato bits that add texture and depth. Drizzle the reserved 1 tbsp sun-dried tomato oil over the chicken and spread it around with your fingers.

Bake the chicken for 25-30 minutes until the internal temperature reaches 165°F and the edges are deep golden brown. About halfway through baking (15 minutes in), pour the reserved marinade over the chicken and return it to the oven. This basting step ensures maximum flavor and helps create that beautiful caramelized crust.

Watch closely during the last 5 minutes of baking—this is when the chicken develops its signature crispy texture. You'll see the edges start to crisp and the sun-dried tomatoes darken slightly. The chicken should be juicy inside with a slightly crisp exterior when done.

Transfer the chicken to a cutting board and let it rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. During this time, preheat your serving plates to maintain the chicken's temperature.

Garnish each serving with 0.25 cup chopped fresh parsley and an additional sprinkle of freshly ground black pepper. The parsley adds a bright finish that cuts through the richness of the chicken and sun-dried tomatoes. Serve immediately with crusty bread or over a bed of roasted vegetables for a complete Mediterranean meal.

Dietary considerations for this recipe

Gluten-Free Adaptations

This recipe is naturally gluten-free since it relies on fresh herbs, olive oil, and sun-dried tomatoes—no wheat-based ingredients here. The marinade and baking process remain identical, but always double-check your sun-dried tomatoes for hidden gluten additives.

I recommend Trader Joe's or Gourmet Garage brands, which are typically gluten-free. For extra flavor, add 1 tsp gluten-free capers to the marinade for a briny Mediterranean twist. 🌿

Dairy-Free Considerations

The recipe is already dairy-free, but if you're serving it alongside creamy sides (like mashed potatoes), opt for olive oil-based preparations. The sun-dried tomatoes and herbs provide enough richness without dairy.

For garnishes, skip any cheese toppings and stick with fresh parsley or a drizzle of extra-virgin olive oil for brightness. The dish shines on its own with its natural tangy-sweet balance. 🍅

Allergen-Friendly Swaps

For nut allergies, ensure your sun-dried tomatoes are packaged in a nut-free facility—some brands process in shared facilities. If you're avoiding garlic, substitute with 1 tbsp onion powder in the marinade.

For a honey-free version, use maple syrup (same amount) or agave nectar for the same caramelization. Always verify ingredient labels, especially for store-bought sun-dried tomatoes. 💡

Low-Sodium Version

Reduce the kosher salt to 1 tsp total (cut in half) and boost flavor with 1 tbsp lemon juice and 1 tsp smoked paprika in the marinade.

The sun-dried tomatoes already contribute saltiness, so this adjustment keeps the dish flavorful without excess sodium. Pair with a low-sodium roasted vegetable medley to maintain balance. 🧂

Vegetarian Alternative

Swap the chicken for extra-firm tofu or portobello mushrooms (marinated identically). For tofu, press and slice into thick medallions, then bake at 400°F for 20-25 minutes until golden.

Portobello caps hold up well too—just remove gills and marinate for 1 hour before baking. The sun-dried tomatoes and herbs still shine as the star flavors. 🍄

Frequently asked questions