5 Ingredient Chocolate Covered Peanut Butter Crunch Bars.
Cheesy Tomato Basil Stuffed Chicken.
All in one skillet and done in about thirty minutes. Cool. Cool.
Currently, I am craving the summertime flavors, all while it’s still very much winter time weather here. UGH. Anyone else in the same boat? We’ve had the craziest weather here, going from warmer sunny..ish days, to very extreme winds, to freezing cold snow and ice. Therefore, I’ve decided just to give into my craving, and go with my dreamy warmer weather flavors. I figured you guys wouldn’t mind.
This skillet chicken was actually inspired by a recipe I gave out as part of my bonus recipes for the launch of my cookbook last fall. This version is a little better suited for the spring season, as it uses sun-dried tomatoes that are available year round, verses fresh heirloom tomatoes that are best in the late days of summer. Which I will not lie, I am majorly dreaming of…
Or maybe just a trip to Florida? Or the Bahamas? Currently I am all bundled, and clearly dreaming of topical things.
Can you blame me? It’s been a minute since I felt warmth on my skin.
I need warm sunshine. Craving warm sunshine. GIVE ME WARM SUNSHINE.
I love this recipe for so many reasons, it’s simple, quick cooking, bright, colorful, cheesy, and packed with fresh flavors.
Here is how this cheesy chicken skillet dinner works.
You’ll start off with the chicken, which gets sliced in half and stuffed with basil pesto, sun-dried tomatoes, and fresh mozzarella. Can you say yum or what? I love using both pesto and sun-dried tomatoes as major performers in recipes. They pack in so much flavor without having to add a billion and one other ingredients. Both also happen to be pantry staples.
When it comes to tomatoes I am very, very picky. For the most part I don’t love tomatoes unless they are perfectly ripe. I usually prefer the tiny heirloom cherry tomatoes that you can only find in the late summer months. This is why I almost always turn to sun-dried tomatoes when looking for good tomato flavor. Sun-dried tomatoes are my all time favorite, I swear, they are sweet enough to be candy and can be used in so many ways. I kind of think they are the best. Just saying.
OK. So that’s my tomato rant. Moving on.
Once the chicken is stuffed, simply add it to a skillet, pan roast, add the cherry tomatoes and a little balsamic, and continue cooking until the tomatoes burst and create a light sauce for the chicken. Then just top with fresh basil and DONE.
So quick and simple. So, so good.
Tip: to add extra flavor and a bit of a wow factor to this dish, I suggest adding some prosciutto right on top of the chicken before baking. The prosciutto will crisp up in the oven and is so DELICIOUS. But then I do love crispy prosciutto.
I also love serving this chicken with a side of steamed rice or quinoa, or even some roasted potatoes. Nothing too time consuming or fancy, I like to allow the cheesy tomato basil chicken to be the star of the show.
This would be a great dinner to entertain with seeing as it practically cooks itself and comes out of the oven looking delicious, colorful, and pretty. You guys know I am all about presentation (because lets be real, we eat with our eyes first) and entertaining with food that is naturally beautiful on its own. A simple garnish of fresh basil is all you need with this tomato basil chicken, so this is a major plus in my book.
Also? I know it’s only spring, but looking into the future I see myself making this chicken A LOT come July and August. I know, I know, I am getting way ahead of myself, but I can’t help. I’m excited.
In the meantime, I’m recommending you make this chicken for dinner. Trust me, it’s what is going to get you through until Friday night.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Also? Doubling the cheese is not a bad idea. Just a suggestion.
I love your recipes too Tieghan but the nutritional value is really important to me.
Thanks for your feedback, at this time I only have the estimated calorie count available. xT
what is on top of the chicken? doesnt look like just salt and pepper!
It’s salt, pepper, and some of the torn basil. Please let me know if you have any other questions, I hope you love the recipe!! xT
This was dinner tonight! Made it with tomato pesto. Amazing flavours! It felt and tested like caprese simplified for perfect week night restaurant feel like dinner! Added to rotation! Many thanks!
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Sooooooo good!!! This had so much flavor and was super easy to make, everyone loved it!
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
We just celebrated Fathers Day (UK) with a meal out with our Son. I sent him back with this chicken meal, along with home made spicy wedges ready to put in the oven and a green seasonal salad. I received a lovely text tonight saying how much they enjoyed it… his lovely girlfriend said ‘more of this please’ hahaha I’m going to cook it for us tomorrow… thank you for such a fabulous recipe… stay safe ?
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
Update…. I made this dish for the two of us tonight.. the sun shone (no rain tonight UK) and we ate our meal in the garden…. I baked jacket potatoes and served a small lime dressed salad on the side… I know why my Son and his girlfriend enjoyed this chicken dish so much… a fabulous recipe ??? only thing I did different was add half a red pepper (left over from a salad) and roasted it alongside the chicken. This recipe is 10 stars from me… the levels of flavours blend so well together – thank you Tieghan Stay Safe…
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
I have made this dish many times and love it so much! I am planning to make it this weekend for a larger group and am wondering if it would cook well in a 9×13 baking pan instead of my usual cast iron skillet? Just trying to fit more in the pan at once!
Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! Sure, that will work just fine for you! xxTieghan
My husband and I loved this recipe!! So good and full of delicious flavors. We had ours with bow tie pasta!! Thank you for such a great recipe!!
Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
How long would I cook the chicken on the stove top if I don’t have an oven?
You will want to cook for 15-20 minutes until your chicken reaches and internal temp of 160 degrees. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just need to say this is the best and easiest recipe! I make it a lot, always serving it with rice, and it’s a big hit. Thanks!
Thank you Becky!! I am so glad this turned out so well for you! xTieghan
LOVE this recipe, thank you for sharing it! My family has requested that this be put into the regular rotation and I couldn’t be happier because it was easy, super yummy and quick! As you mention, this would be a great dish for entertaining as well. So happy I came across your website, I have a line up already of other recipes to try!
Thank you Melissa! I am so glad you liked this and I hope you love all of the others you try! xTieghan