Chicken and Sun Dried Tomato Strata

A savory twist on comfort food—this Chicken and Sun Dried Tomato Strata is everything you love about bread pudding, only better.

Imagine golden, custard-soaked bread layered with tender chicken, savory pesto, sweet leeks and peppers, sun-dried tomatoes, and melty cheese, all baked until puffed and perfectly golden.

This dish was originally inspired by a chef’s take on clafoutis, but over the years, it’s evolved in my kitchen.

And let’s be honest—it’s not even close to a clafoutis anymore. What I’ve actually been making all along is a rich, savory bread pudding—what food lovers know as a strata.

So, it’s time for this recipe to get the glow-up it deserves: a new name, fresh photos, and a flavor-forward rewrite.

Whether you’re serving it for brunch, lunch, or a cozy weeknight dinner, this strata delivers comfort and big flavor in every bite.

It’s also a smart way to use up stale bread, leftover chicken, or that jar of sun-dried tomatoes you’ve been saving.

🌿 Serving Ideas

• Serve with a crisp green salad, fresh tomato wedges, or a spoonful of Greek yogurt on the side. It’s brunch-perfect, meal-prep friendly, and even better the next day.

📝 Notes & Tips

• Make-ahead friendly: Assemble the strata the night before and refrigerate. Let it sit at room temp for 20 minutes before baking.
• Dairy-free? Sub full-fat oat milk or coconut cream, and skip the cheese or use a plant-based one.
• Add-ins: Chopped spinach, mushrooms, or olives would be lovely here too.

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BREAKFAST BRIOCHE BREAD PUDDING

If you make Chicken and Sun Dried Tomato Strata, tag me on Instagram @sandraseasycooking – I’d love to see your delicious creations!

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Yield: Serves 6

Chicken and Sun Dried Tomato Strata

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A savory twist on comfort food—this Chicken and Sun-Dried Tomato Strata is everything you love about bread pudding, only better. Imagine golden, custard-soaked bread layered with tender chicken, savory pesto, sweet leeks and peppers, sun-dried tomatoes, and melty cheese, all baked until puffed and perfectly golden

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

For the chicken mixture:

• 2 tablespoons olive oil
• 1 medium leek, sliced (white and light green parts only)
• ½ small yellow onion, chopped
• 3 small sweet peppers, sliced (red/yellow mix – or sub green bell pepper)
• 500g (1.1 lb) chicken breast or thighs, cut into small cubes (smaller than bite-size)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons sun-dried tomato pesto
• ¼ cup chicken broth (optional, for added moisture)
• Optional: pinch of crushed red pepper flakes, herbs, and Parmesan cheese

For the base:

• 300g (10 oz) rustic bread, torn into chunks (preferably day-old)

For the custard:

• 4 large eggs
• 240ml (1 cup) milk
• 120ml (½ cup) heavy cream
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano or thyme
• 60g (½ cup) grated Parmesan cheese

Instructions

Preheat & Prep

1. Preheat oven to 375°F (190°C).
2. Grease a large ovenproof skillet or baking dish.

Cook the Chicken Mixture

1. Heat olive oil in a skillet over medium heat. Add the leek, onion, and sweet peppers. Sauté for 3–4 minutes.
2. Add the cubed chicken, season with salt and pepper, and cook until lightly browned.
3. Stir in the sun-dried tomato pesto and cook for another minute. Remove from heat.

Layer the Base

1. Add torn bread to the pan and gently mix with the chicken and vegetables.
2. Pour in the chicken broth (if using) to soften the bread slightly—I like this step because it adds extra flavor.

Make the Custard

1. In a medium bowl, whisk together the eggs, milk, cream, salt, garlic powder, herbs, and Parmesan until smooth.

Assemble the Strata

1. Pour the custard evenly over the bread and chicken mixture.
   Press down gently to help the bread absorb the liquid.
2. Let it sit for 10–15 minutes before baking.

Bake

1. Transfer the skillet to the oven and bake for 35–40 minutes, or until golden brown and set in the center.
2. Let rest for 5–10 minutes before slicing and serving.
   

Notes

• Make-ahead friendly: Assemble the strata the night before and refrigerate. Let it sit at room temp for 20 minutes before baking.
• Dairy-free? Sub full-fat oat milk or coconut cream, and skip the cheese or use a plant-based one.
• Add-ins: Chopped spinach, mushrooms, or olives would be lovely here too.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 221Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 160mgSodium: 560mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 12g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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