Sun Dried Tomato Crusted Chicken
Elevate your weeknight dinner game with this irresistible Sun-Dried Tomato Crusted Chicken recipe! Juicy, tender chicken breasts are enveloped in a bold, flavorful crust made from sun-dried tomatoes, Parmesan cheese, panko breadcrumbs, fresh basil, and garlic. The sun-dried tomatoes, packed in oil, infuse the crust with a tangy richness that pairs beautifully with the savory crunch of the baked coating. Drizzled with olive oil to ensure a perfectly crispy texture, this dish is as satisfying as it is easy to prepare. Perfect for busy evenings, this recipe requires just 20 minutes of prep and is ready in under an hour. Serve it alongside roasted vegetables, creamy mashed potatoes, or a crisp green salad to create a well-rounded meal that’s sure to impress. Whether for a family dinner or entertaining guests, this sun-dried tomato-crusted chicken is a flavorful centerpiece that delivers on both taste and presentation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (packed in oil)
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 0.25 cup fresh basil leaves
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.33 cup all-purpose flour
- 2 pieces eggs
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, combine sun-dried tomatoes, Parmesan cheese, panko breadcrumbs, fresh basil leaves, garlic cloves, 1 tablespoon of olive oil, salt, and black pepper. Pulse until you achieve a coarse, crumbly mixture.
Set up a breading station with three shallow bowls: one containing the flour, another containing the eggs (whisked), and the last containing the tomato crust mixture.
Dip each chicken breast first into the flour, shaking off any excess, then into the whisked eggs, ensuring it is well coated, and finally press it into the sun-dried tomato mixture. Ensure an even coating on all sides.
Transfer the crusted chicken breasts to the prepared baking sheet.
Drizzle the remaining tablespoon of olive oil evenly over the crusted chicken to help it crisp up while baking.
Bake in the preheated oven for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
Remove from the oven and allow the chicken to rest for 5 minutes before serving.
Serve warm with your favorite side dish, such as roasted vegetables, mashed potatoes, or a crisp green salad.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 220.0 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
