Sundried Tomato Chicken uses Mediterranean-inspired ingredients to add zing to boring chicken.

Sundried Tomato Chicken Recipe

 

Sundried Tomato Chicken is inspired by the flavors of the Mediterranean. I love the natural sweetness of sun-dried tomatoes and the perky flavor of fresh oregano. Here, they come together, along with garlic, black olives, and Parmesan cheese to give new life to otherwise dull, boring chicken. The combination is wholeheartedly Mediterranean and delicious. Be sure to check out my notes below before you begin.

Sundried Tomato Chicken Recipe


1 cup (4 to 5 ounces) moist sun-dried tomatoes, packed (see Notes)
3 Tablespoons room temperature butter, cut into 1/2-inch chunks
1/3 cup water
1/4 cup chopped sweet onions
1/4 cup fresh oregano leaves, packed or 2 teaspoons dried oregano
2 Tablespoons sweet Hungarian paprika
1 Tablespoon brown sugar
2 large cloves garlic, pressed
1 Tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1-1/2 teaspoons salt
1/2 teaspoon cayenne or ground chipotle pepper, or to taste
8 chicken thighs, bone-in, skin-on (See Notes)
1/4 cup (2.25 ounce can) sliced black olives, optional
1/4 cup grated Parmesan cheese
1/4 cup sliced green onions (scallions)

Preheat oven to 375 F. Spray a 9- x 13-inch glass casserole dish with vegetable oil.

Place sun-dried tomatoes, water, onions, butter, oregano, sweet paprika, brown sugar, garlic, Worcestershire sauce, Dijon mustard, salt, and cayenne pepper in the bowl of a food processor. Process into a thick, slightly chunky paste.

Place chicken thighs side by side, skin-side up, in the greased casserole dish. Spread the sun-dried tomato mixture evenly onto the skin side. Sprinkle with the optional sliced black olives and Parmesan cheese.

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Cover with foil and bake for 45 minutes. Uncover and bake an additional 10 minutes. Remove from the oven and immediately sprinkle with the sliced green onions. Let rest for 10 minutes before serving. Serve with rice pilaf and a salad for a complete meal.

Yield: 6 servings

Notes:
• Use soft, moist sundried tomatoes, not the type that need to be reconstituted. Feel them through the package. They should be soft and pliable. If you need to reconstitute your sun-dried tomatoes, here are instructions.

• Oil-packed sun-dried tomatoes may be substituted for the dry-packed. Drain the oil, and pat them as dry as you can.

• If you use oil-packed sun-dried tomatoes, you may substitute the oil for the butter.

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• Roasted red peppers (jarred is fine) may be substituted for the sun-dried tomatoes for a variation. Drain and pat them dry before processing.

• I usually buy the more economical whole legs and cut them apart myself to save money. You may use all thighs, all legs, or a combination of both. I prefer bone-in, skin-on chicken for added flavor, but you may substitute boneless, skinless.

• This recipe is designed for chicken dark meat. If you substitute chicken breasts, you will need to reduce the cooking time to keep them from drying out. Use a meat thermometer to check internally. When the temperature reaches 165 F., they are done.

Sundried Tomato Chicken Recipe Photo ©2021 Peggy Filippone

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