Baked Chicken with Garlic and Sun-Dried Tomatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/4 ts black pepper ground
- 1/2 c chicken broth
- 1/4 c dry white wine
- 4 boneless skinless chicken
- 1 md onion sliced 1/4-inch
- 1/2 c sun-dried tomatoes chopped
- 20 cloves garlic peeled
- 1 ts dried oregano (i use 3t. of
- Carbohydrate 11.6727131247423 g
- Cholesterol 460.6 mg
- Fat 20.647516249959 g
- Fiber 1.75453125960396 g
- Protein 143.152794374956 g
- Saturated Fat 5.25979124998936 g
- Serving Size 1 1 Serving (740g)
- Sodium 768.05524999994 mg
- Sugar 9.91818186513832 g
- Trans Fat 4.35778124999324 g
- Calories 839 calories
A Weeknight Winner: Baked Chicken with Garlic and Sun-Dried Tomatoes
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. There are days when takeout seems like the only option, but I’m committed to keeping things as fresh and homemade as possible for my family. This recipe for Baked Chicken with Garlic and Sun-Dried Tomatoes has become a weeknight staple in our home—it's incredibly flavorful, requires minimal prep, and is on the table in under an hour.
The beauty of this dish lies in its simplicity. The sun-dried tomatoes add a burst of intense flavor, perfectly complementing the savory garlic and tender chicken. The white wine adds a subtle depth, and the oregano ties everything together beautifully. I often find myself adapting this recipe to what’s on hand; sometimes I add a sprinkle of red pepper flakes for a little kick, other times I’ll swap the couscous for quinoa or roasted vegetables. The flexibility makes it perfect for a busy week when I don't have the energy to meticulously follow a complex recipe.
The process itself couldn’t be easier. It starts with browning the chicken, giving it a lovely sear that seals in the juices and adds wonderful texture. Then, layering the onions, tomatoes, and garlic in the skillet creates a fragrant base that infuses the chicken with flavor as it bakes. The combination of dry white wine and chicken broth creates a wonderfully flavorful sauce that’s perfect for spooning over the chicken and any side dishes. I’ve found that serving this dish over fluffy couscous is a fantastic combination—the couscous absorbs the delicious pan juices, creating a satisfying and hearty meal. A simple side of crusty bread is also a must, perfect for soaking up the extra garlicky goodness.
Beyond the Weeknight: This recipe is also remarkably versatile for entertaining. With a little extra effort, it easily elevates to a more sophisticated dish. You could use higher-quality ingredients, such as organic chicken and artisan bread. For a more elegant presentation, you can arrange the chicken and vegetables more artfully in the baking dish. This recipe has certainly become a go-to in my culinary repertoire, perfect for everything from busy weeknights to more relaxed weekend evenings. It’s a recipe that embodies the best aspects of home cooking: simple, flavorful, and incredibly satisfying. This recipe will always make a place in my kitchen. And I’m confident that it will become one of your favorites too.
Tips and Variations:
- Bone-in Chicken: Feel free to use bone-in, skin-on chicken thighs or breasts. Just adjust the cooking time accordingly. Bone-in chicken will require longer to cook.
- Spice it Up: Add a pinch of red pepper flakes for extra heat.
- Herbs: Experiment with other herbs like thyme, rosemary, or parsley.
- Vegetables: Add other vegetables like bell peppers, zucchini, or mushrooms.
- Serving Suggestions: Serve with roasted vegetables, mashed potatoes, rice, or a simple green salad.
This dish truly is a testament to the power of simple, fresh ingredients. The combination of the sun-dried tomatoes and garlic creates a depth of flavor that is both comforting and exciting. It is a dinner that always receives rave reviews, and it's a dish that I look forward to making again and again. This baked chicken recipe is a winner, perfect for any occasion.
I hope you enjoy this recipe as much as I do. It's a perfect blend of simple preparation and amazing flavor, making it a true weeknight go-to. Happy cooking!
Step-by-step
- Rinse chicken, pat dry.
- Coat a large ovenproof skillet with olive oil cooking spray, and preheat over medium-high heat. Crush 2 of the garlic cloves, and place in the skillet. Place the chicken in the skillet, and arrange the remaining garlic cloves around the chicken.
- Cook chicken for about 2 minutes on each side, or until the chicken and garlic cloves are nicely browned. Remove the chicken from the skillet, and set aside. Remove the skillet from heat.
- Lay the onions and tomatoes over the garlic cloves in the skillet. Arrange the chicken in a single layer over the tomatoes, onions, and garlic. Pour the wine and broth over the chicken, and sprinkle with the oregano and pepper.
- Cover and bake at 350 F for 30 minutes, or until chicken is tender.
- Serve hot. (I serve this over couscous and with some bread to spread the yummy garlic cloves on.)
