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Sundried Tomato Chicken with Basil

Tasty Sundried Tomato Chicken with Basil is served over rice, pasta, or mashed potatoes for an easy and comforting meal your whole family will love. Whether you bake these or cook the dish in the skillet, the thighs are perfectly moist and full of flavor.

Top half of image shows chicken and other ingredients in a bag. The bottom half of the image shows the steps to make the dish. In between the text says freezer meal sundried tomato chicken with basil.

If you have leftovers, you’ll have no shortage of uses for this delicious chicken. Slice it up for a sandwich or salad, add it to a stir-fry rice or noodle bowl, mix up a chicken salad, or use it for quesadillas. You might even want to make extra to have for leftovers!

It’s another crazy weeknight after a day full of errands and busyness, and I just do not want to cook at all. The good news is this: I have a freezer full of quick meals I can throw together when I need a life hack. Which is now. This recipe is what’s for dinner, but if you need a whole lot of life hacks in your freezer, check out our Freezer Meals 101 Club. Try our Baked Caesar Chicken Recipe or Mediterranean Chicken Sheet Pan Dinner if this one isn’t quite what you were looking for.

Sundried Tomato Chicken with Basil Recipe

Ingredients for Sundried Tomato Chicken

  • 12 chicken thighs, boneless, skinless
  • 1/3 cup sundried tomatoes, sliced. You will find these in glass jars near the pickles and olives.
  • 2 clove garlic, minced
  • 1/4 cup white wine
  • 1 tsp. fresh basil
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • splash of honey, melted
  • 1 large (gallon) freezer bag or reusable silicone bag

How to Make Sundried Tomato Chicken with Basil

Assembly Instructions

  1. Place all the ingredients in a large freezer bag.
  2. Remove excess air, seal, and freeze.
Freezer bag with chicken and other ingredients inside.

Cooking Instructions

  1. Thaw your freezer bag overnight in the fridge.
  2. Bake in the oven at 350°F for 45-60 minutes, uncovered.
  3. Alternatively, you can cook the chicken in a skillet for 15-25 minutes over medium heat, turning occasionally.
  4. Chicken is fully cooked when it reaches an internal temperature of 165° F.
baked chicken on a tray covered in sundried tomatoes.

What are sundried tomatoes?

Typically made from the red plum variety, these tomatoes are treated to improve the color and results, then dried in the sun for four to ten days. Once harvested they are preserved in olive oil. You can find them in glass jars at your grocery market, near where you would find olives, and pickle or with the canned tomatoes. The flavor is more intense and the dried form retains all of its nutritional value.

Are sundried tomatoes good for you?

Yes! These little tomato nuggets are packed with nutrition. According to WebMD, they contain a good percentage of your daily iron, vitamin C, vitamin K, vitamin B6, manganese, copper, magnesium, and potassium, in addition to other vitamins and anti-oxidants such as lycopene. Sundried tomatoes also contain fiber and protein.

Why do so many recipes call for chicken thighs?

Chicken thighs have many advantages. For one thing, they have more moisture and fat and do not dry out as quickly. Once the intramuscular fat renders, the meat becomes more tender. Dark meat also has a more intense flavor. If you want the most juicy, flavorful chicken, choose thighs.

How do I trim chicken thighs?

I recommend giving them a rinse and trimming off the excess fat on either side of the thigh. Then check the rough section of the back for small, missed bones, which seems to be happening more and more these days.

What can I substitute in place of white wine?

You can use alcohol-free white wine, chicken broth, or white grape juice with a bit of vinegar to cut the sweetness.

Collage image shows completed dish -Sundried Tomato Chicken with Basil --, plated with rice and sweet potato mash, while on the left, the bagged freezer meal, chicken spread out on the tray, and baked chicken are shown in smaller images.

Sundried Tomato Chicken with Basil Recipe Ideas

You do not have to use thighs. Instead, use boneless, skinless chicken breasts. If they are large, halve each one. Make sure to track the temperature of the boneless breasts closely and remove them as soon as they reach 165ºF. Use an instant read thermometer. Chicken tenders will cook faster and are also a reasonable substitute.

Sundried Tomatoes come in different varieties and are sometimes preserved with capers, herbs, or both. You can use any of these varieties with your chicken. Be aware that the capers will add salt content to the dish.

I encourage you to try them once, but if you aren’t a fan, leave out the sundried tomatoes. You’ll still love the chicken.

Instead of basil, you could use thyme, oregano, dill, rosemary, or marjoram. Each has a slightly different flavor but will play nicely with the tomatoes.

Plated Sundried Tomato Chicken with Basil paired with rice and mashed sweet potatoes.

How do I store Sundried Tomato Chicken with Basil?

Keep your leftovers in the refrigerator in an airtight container for up to three days. I like to make individual containers of sliced chicken over rice for people to take to work or school, and then it flies out of my refrigerator because they don’t have to think about how to pack their lunchbox. You can also freeze the individual servings for up to three months.

What to Serve with Sundried Tomato Chicken with Basil

This incredible baked meat is great with rice, mashed potatoes, pasta, quinoa, or even salad as its base. You can even slice it and make it into sandwiches. However you serve the chicken, add a nice salad or green vegetable for contrast and nutrition.

Sundried Tomato Chicken with Basil
Prep Time
10 mins
Cook Time
22 mins
Total Time
35 mins
 
Servings: 3
Calories: 295 kcal
Ingredients
  • 12 chicken thighs, boneless, skinless
  • 1/3 cup sundried tomatoes sliced
  • 2 cloves garlic minced
  • 1/4 cup white wine
  • 1 tsp fresh basil
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 splash honey melted
Instructions
Assembly Instructions
  1. Place all the ingredients in a large freezer bag.

  2. Remove excess air, seal, and freeze.

Cooking Instructions
  1. Thaw.

  2. Bake in the oven at 350°F for 45-60 minutes, uncovered.

  3. Alternatively, cook in a skillet for 15-25 minutes over medium heat, turning occasionally.

  4. Chicken is fully cooked when it reaches an internal temperature of 165° F.