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Sun-Dried Tomato and Basil Baked Chicken | asimplepantry.com

Sun-Dried Tomato and Basil Baked Chicken

Course Dinner
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6


  • 3 lbs. Boneless Skinless Chicken Breast, trimmed of fat
  • 2 Tbsp Canola Oil
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Black Pepper
  • 1 Tbsp Garlic Powder
  • ½ C Chicken Broth
  • ½ C Sun-Dried Tomato and Basil Everything Spread
  • C Fresh Basil chopped
  • ½ C Feta for garnish
  • 2 Tbsp Balsamic Reduction for drizzling


  • Preheat the oven to 350 degrees. Mix the salt, pepper, and garlic powder together, then sprinkle liberally over the chicken breasts and pat down.
  • Heat the canola oil in a large frying pan over medium high heat. Once hot, add the chicken breast and cook until browned, around 3 minutes. Flip the chicken oven and cook for another 2 minutes.
  • Reduce the heat, add the chicken broth to the pan, then slather the tops of the chicken with a thick layer of the Sun-Dried Tomato and Basil Everything Spread. Cover with aluminum foil and bake in the oven for 30 minutes, or until a meat thermometer reads 165 degrees.
  • Remove the pan from the oven, uncover, and allow to sit for a couple minutes. Top with the fresh basil, feta, and balsamic reduction, then serve immediately.