Imagine a dish so mouthwatering that it transforms an ordinary weeknight dinner into a gourmet experience. Our Sundried Tomato Pan Roasted Chicken is not just a meal—it's a culinary journey that promises to tantalize your taste buds and impress even the pickiest eaters. With a perfect blend of Italian-inspired flavors and a foolproof cooking technique, this recipe will have you feeling like a professional chef in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1/2 cup sundried tomatoes
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1/2 cup sundried tomatoes, 1/4 cup olive oil, 2 cloves of minced garlic, 1 teaspoon of dried basil, and salt and pepper to taste.
- Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
- In a medium bowl, combine the sundried tomatoes, minced garlic, dried basil, olive oil, salt, and pepper. Mix well to create a marinade.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the sundried tomato mixture over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and let it marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for enhanced flavor.
- After marinating, heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil if needed to prevent sticking.
- Once the skillet is hot, carefully place the marinated chicken breasts in the skillet. Sear the chicken for about 5-7 minutes on one side until golden brown.
- Flip the chicken breasts over and cook for an additional 5 minutes on the other side to achieve a nice sear.
- Transfer the skillet to the preheated oven. Roast the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- Serve the sundried tomato pan-roasted chicken warm, garnished with any remaining sundried tomato mixture from the skillet. This dish pairs beautifully with a side of roasted vegetables or a fresh salad.
Tips
- Temperature is Key: Always let your chicken come to room temperature before cooking to ensure even roasting.
- Don't Overcrowd the Pan: Cook chicken breasts in batches if necessary to achieve a perfect golden-brown sear.
- Use an Instant-Read Thermometer: This is the most accurate way to check if your chicken is cooked to the safe internal temperature of 165°F.
- Let it Rest: Allowing the chicken to rest after cooking helps retain its juices, ensuring a moist and tender result.
- Maximize Flavor: For an extra flavor boost, try toasting the sundried tomatoes briefly before mixing them into the marinade.
- Customize Your Marinade: Feel free to add fresh herbs like fresh basil or rosemary to enhance the dish's aromatics.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 35g
Fat: 18g
Saturated Fat: g
Cholesterol: 110mg
