Recipes

Cheesy Sun-Dried Tomato & Mozzarella Chicken Thighs with Mediterranean Veggie Medley

Boneless chicken thighs bring rich, juicy flavour and withstand drying out even under bold seasonings, making them a terrific pick for creative, fuss-free family dinners. In this recipe, they’re coated in melted mozzarella, seared, then bathed in a velvety sun-dried tomato sauce. Paired with colourful roasted vegetables, it’s a complete, fun, and satisfying meal that brightens the dinner table.

Ingredients (Serves 4):

• Chicken:

  • 6 boneless, skinless chicken thighs

  • Salt & black pepper, to taste

  • ½ cup grated mozzarella cheese (for coating)

• Sauce:

  • 2 tbsp oil from jarred sun-dried tomatoes

  • ½ cup drained sun-dried tomatoes, thinly sliced

  • 2 garlic cloves, minced

  • 1 tsp Italian seasoning

  • ½ cup heavy cream

  • Optional: pinch of red pepper flakes for a mild kick

• Veggie Medley:

  • 1 red bell pepper, cut into strips

  • 1 courgette (zucchini), sliced

  • 1 red onion, cut into wedges

  • 2 tbsp olive oil

  • Salt & pepper, to taste

Instructions:

1. Prep veggies: Preheat your oven to 200 °C (400 °F). Toss bell pepper, courgette, and red onion in olive oil, salt, and pepper. Arrange on a baking tray and roast for ~20 minutes until tender and golden.

2. Cheese-coated chicken: Season chicken thighs with salt and pepper, then press both sides into the grated mozzarella until well coated.

3. Sear the chicken: Heat the sun-dried tomato oil in a large skillet over medium-high heat. Sear the cheese-coated thighs for 4–5 minutes per side until golden and crisp. Transfer to a plate and keep warm.

4. Make the sauce: In the same pan, add garlic, sun-dried tomatoes, and Italian seasoning. Sauté for 1–2 minutes until fragrant. Pour in the cream (and red pepper flakes, if using), stir to combine, and simmer for 2–3 minutes until slightly thickened.

5. Combine & finish: Return the chicken to the skillet, spooning sauce over to coat. Simmer gently for another 2 minutes to heat through.

6. Serve: Plate the veggie medley alongside the chicken thighs, ladling extra sauce over the top.

Seasoning & Serving:

Seasoning: The mozzarella crust adds fun gooeyness and a mild savoury base, while sun-dried tomatoes deliver intense umami and tang. Italian herbs and garlic round it out with warm, aromatic notes.
Serving: Serve each thigh atop a bed of those roasted veggies for vibrant colour, or accompany with mashed potatoes, couscous, or garlic bread to soak up the sauce.