Very simple baked chicken dish and it’s packed with flavorful ingredients. Juicy chicken breasts quickly marinated with lemons, sun-dried tomatoes, and fresh basil. Then, it’s seared and baked with the same lemon, sun-dried tomatoes, and fresh basil marinade. Marinading the chicken is completely optional but it does infuse chicken with more flavor.
EASY BAKED CHICKEN
Summer is almost over and it’s almost time for our family’s “birthday season.” This is the first year where I have to plan two parties. It’s weird and exciting at the same time. My little princess is turning ONE so soon! Time to set aside the fact that I’m freaking out about how fast they are growing up and start planning their parties.
Little man is starting 3rd grade right after his birthday and it reminds me of his first days of school. I couldn’t even leave the parking lot of school that day. During that whole week, I just stayed in the school parking lot. Can’t tell if it got easier to leave through the years or I just got use to it.
So summer is coming to an end for all of us and our kids will be going back to school. Are you ready? It’s time to plan some easy weekly dinners and after-school snacks. Between work and homework, we need as many easy dinner recipes as possible.
I have a tasty baked chicken recipe here for you. It’s very easy and has beautiful flavors from the combination of lemon, fresh basil, and sun-dried tomatoes. I like to marinate this chicken in the mixture of sun-dried tomatoes in olive oil (oil included), lemon slices, and basil before I cook it. It infuses the chicken with more of the flavors it will be cooked in, but if you are pressed for time you can skip the marinating.
HOW CAN I SERVE BAKED CHICKEN:
The beauty of this baked chicken dish that that it can be serve with any side dish.
This chicken comes out quite juicy, so it can be served over pasta and rice. No additional sauce is necessary.
You can use a larger skillet and throw in some zucchini and mushrooms to cook with the chicken.
It can be served with a side of roasted or mashed potatoes. You can even cut potatoes into small cubes and cook it along with chicken. Cubes that are about 1/2 inch or smaller should cook through in the same amount of time as the chicken.
HERE ARE SOME MORE EASY RECIPES:
Creamy Chipotle Pepper Chicken Thighs
Bacon Wrapped Mozzarella and Pesto Stuffed Chicken
Sun-Dried Tomato Feta Stuffed Chicken
Creamy Sun-Dried Tomato and Spinach Stuffed Chicken
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Sun-Dried Tomato Baked Chicken
Ingredients
- 24 oz boneless, skinless chicken breasts (about 4 raw chicken breasts)
- 7 oz sun-dried tomatoes in olive oil
- 1 large lemon
- 1/4 cup minced fresh basil don't pack too tight
- salt
- fresh cracked black pepper
Instructions
- Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in into a mixing bowl (or a gallon zip-lock bag).
- Slice lemon thinly and add it to the tomatoes.
- Add minced basil, salt, and pepper to the tomatoes as well.
- Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinade. (You can also do the same in the zip-lock bag if preferred.)
- Preheat a cast iron skillet (or an oven save cooking pan) by adding a little bit of olive oil and preheat it over medium-high heat.
- Preheat the oven to 350 degrees.
- Once the skillet it hot, add chicken breasts and let them sear for a couple of minutes on each sides.
- Add the tomato/lemon/basil mixture that chicken was marinating in right into the pan. Spread everything evenly, bring to simmer, and place into the oven.
- Bake for 20-30 minutes, until chicken is just done. Bake time depends on thickness of the chicken breasts.
- Serve with any side dish you desire.
Notes
Nutrition
Nina says
I’m thinking of making this recipe but my mom isn’t a fan of lemon on chicken. I was wondering if the lemon flavor is strong?
LyubaB says
Hi Nina,
You can taste a little lemon in this recipe but it’s not very strong. You could cut the lemon in half so that it is even less of a lemon flavor.
Gamul says
If we cant find sun dried tomatoes in oil but only ones in a package, how much oil should we add to balance it out? I’m thinking about 1/3 to 1/2 cup?
Gene S. says
Received some sundried tomatoes as part of a wine and cheese gift. Never cooked with them before (and im Italian!). Googled some recipes and this one popped up. Went for it and was very happy. Even though at one point im like “No garlic??” I was sweatin’, but followed your recipe to the letter. Thank you so much. Will look for more of your recipes in the future.
LyubaB says
Thanks, Gene! So glad you liked it! 🙂
Julie says
This recipe was the best!! So much flavor and easy to make!! Will be making this again soon,
Yezmin says
Awesome recipe, thank you!