Sun-Dried Tomato-Baked Chicken

Weeknights don’t have to mean boring chicken.

As parents, we’re always juggling homework help, after-school activities, and making sure everyone actually eats what’s on their plates. That’s why I love this Sun-Dried Tomato Baked Chicken—it’s a flavor-packed, no-fuss dish that feels special without keeping you stuck in the kitchen all evening.

Sweet-tangy sun-dried tomatoes and a creamy, herby sauce turn simple chicken breasts into something the whole family will look forward to. It’s the kind of recipe you can pop in the oven, finish setting the table, and still have time to hear about everyone’s day before calling them to dinner. Bonus points: it reheats beautifully, so tomorrow’s lunch is halfway done before you even start it.

If you need a quick, comforting, and kid-approved dinner that still feels grown-up enough to serve for guests—this just might become your new weeknight hero.

Serves: 6

Ingredients

• 6 large boneless, skinless chicken breasts

• 3 teaspoons salt

• 2 teaspoons freshly cracked pepper

• 2 tablespoons olive oil

• 2 ½ cups chicken stock

• 8.5 ounce jar sun-dried tomatoes in oil

• 1 cup heavy cream

• 2 tablespoons fresh basil leaves, chopped

• ½ teaspoon garlic powder

• 2 garlic cloves

• 6 ounces part-skim mozzarella cheese, cut into 6 slices

• 1 lb torttole pasta

• 1 lb broccoli crowns, cut into bite-size pieces

• 3 tablespoons parmesan cheese, grated

• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 375℉.

2. Pat the chicken breasts dry with a paper towel. Cut a 2 ½-inch slit in the side of each chicken breast, being careful not to cut all the way through. Season all sides of the chicken breasts with 2 teaspoons each of the salt and pepper.

3. In a large skillet, heat the olive oil over medium-high heat. Place three beasts in the skillet and brown, flipping once, about 4 minutes per side. The chicken will not be cooked through after browning, Place the browned chicken on a plate and repeat with the remaining chicken.

4. Meanwhile, make the sauce. In a blender, add the chicken stock, sun-dried tomatoes (including the oil), cream, basil, garlic powder, and garlic cloves. Blend until smooth, 1 minute.

5. Carefully stuff each chicken breast with a mozzarella slice so that the chicken encloses it completely.

6. Spread 1 cup of the sauce in the bottom of a 9x13-inch baking dish and nestle the stuffed chicken breasts into the sauce in a single layer. Cover with 1 cup of the sauce. Reserve the remaining sauce.

7. Bake the chicken, uncovered, for 40 minutes.

8. Remove the chicken from the oven and let rest at room temperature for 30 minutes.

9. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions, adding the broccoli during  the last 4 minutes of cooking. The pasta should be al dente and broccoli tender and bring green. Drain the pasta and broccoli in a strainer then place in a large bowl.

10. Reheat and ladle the remaining sauce and remaining 1 teaspoon salt over the pasta and broccoli and toss to coat.

11. For each serving, top a serving of pasta and broccoli with a chicken breast and garnish with fresh Parmesan and parsley. Serve right away.  

Note: Store in an airtight container in the refrigerator for 3 to 5 days. This recipe does not freeze well.