Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 24 of 457 is Sun-Dried Tomato Baked Chicken—and here’s how it turned out.
This dish came together on a quiet Monday evening, but you wouldn’t know it from the flavor. I started with a generous ladle of pasta. The chicken was tender, seared and then baked with heavy cream, chicken stock, garlic, and those gloriously tangy sun-dried tomatoes in oil.
As the oven worked its magic, the house started to smell like the kind of place you want to linger. And when it was time to plate, I slowed down. Not because I had to but because I wanted to. Pasta first. Then chicken. A heavy sprinkle of grated Parmesan. And finally, a scattering of basil leaves that made the whole thing look like I knew what I was doing.
It felt a little like writing a love letter, one spoonful at a time.
A Few Notes from My Kitchen:
- I kept it simple and stayed with one pan, my trusty cast iron skillet. I seared the chicken right in it, then poured in the sauce ingredients and tucked everything into the oven, skillet and all. Once it was baked and bubbling, I pulled it out to rest while I boiled the pasta.
- Any short, sturdy noodle will work.
- Start to finish, it felt easy but elegant. Not fussy, just full of flavor, and joyfully low on cleanup.
Verdict: This one? A keeper. It’s easy enough for a weeknight but tastes like you called ahead and got the chef’s special. The sauce is silky, rich without being too heavy, and the sun-dried tomatoes bring this deep, savory sweetness that pulls it all together.
⭐⭐⭐⭐⭐ = Make this now
A forever favorite. Instant classic. Feels like something Joanna would bring to your porch in a casserole dish, just because.
433 recipes to go
Gracefully yours,
Meal & Grace 