Juicy chicken breast is quickly marinated with the lemons, sun-dried tomatoes, and fresh basil, then it's seared and baked with the same lemon, sun-dried tomatoes, and fresh basil marinade.
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.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.