Balsamic Chicken and Sun-Dried Tomato Sauce
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: Serves 3
  • Chicken:
  • ¼ cup + 2 tbsp extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 boneless, skinless chicken breasts
  • ¼ cup red wine
  • Sauce:
  • 1½ cups sun-dried tomatoes
  • 1 tbsp dried basil
  • ½ cup white or red wine
  • 1 large clove (or 2 small) of garlic, minced
  1. Combine ¼ cup EVOO, balsamic vinegar, salt, and pepper in a liquid measuring cup and whisk together.
  2. Add chicken breasts to a Ziploc bag or Tupperware. Pour in marinade and make sure each breast is covered. Place in the refrigerator for a minimum of 1 hour.
  3. Preheat your oven to 400 degrees.
  4. Add 1 tbsp of EVOO to a large cast-iron skillet over medium heat.
  5. Add chicken breasts with red wine and cook for about 8 minutes on each side, or until chicken is completely browned (but not cooked through).
  6. Place skillet in oven and bake chicken for 10 minutes.
  7. While chicken is in the oven, add 1 tbsp EVOO to a small sauce pan over medium heat.
  8. Add in minced garlic, sun-dried tomatoes, basil, and wine. Stir until boiling, then move heat to a simmer. Cook for about 5-8 minutes.
  9. Place sauce mixture into a bullet or blender. Wait until it's cooled a bit then blend to make sauce puree.
  10. Remove chicken skillet from oven and place back on the stove over low heat.
  11. Pour sauce onto chicken and combine everything together. Sprinkle with one more pinch of salt (~1/8 tsp) and enjoy!
If you don't have a cast iron skillet (or any skillet that can be placed in the oven), place chicken on a baking sheet to bake.
Recipe by the blissful balance at