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Cheesy Tomato Basil Stuffed Chicken breasts, stuffed with basil pesto, mozzarella cheese, and sun-dried tomatoes. Then simmered in a fresh garlic cherry tomato sauce. Top this cheesy skillet chicken with herb-tossed cherry tomatoes and a drizzle of balsamic vinegar. This dinner comes together easily, highlights in-season tomatoes, and is so delicious! Itโs also quick, using just 1 skillet! Serve with crusty, toasted bread for mopping up that yummy cherry tomato sauce!
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We are just over a week away from the first official day of summer! I canโt wait. Although it already feels like summer is here, doesnโt it? In my book, Memorial Day is the unofficial, but official start of summer days.
Thereโs so much Iโm looking forward to this summer, but the thing thatโs exciting me most is fresh new summer produce. I have so many new recipe ideas, I donโt know what to make and share first!
Summer tomatoes, zucchini, berries, stone fruit, sweet corn, itโs all coming this season. I foresee lots of yummies produce dishes ahead.
This skillet chicken is just the beginning!
Todayโs recipe is one Iโve been making over and over for the last few summers. Itโs essentially caprese chicken made with both sun-dried tomatoes and fresh cherry tomatoes.
It really is one of the simplest dinners to prepare! You will love it!
Some details
Step 1 โ cut the chickenย
This part sounds tricky, but what I love about this chicken is that nothing about the dish needs to be perfect.
Take a sharp knife and cut each chicken breast in half horizontally, stopping just before slicing it all the way through. This is called butterflying your chicken.
A lot of times my grocery store will carry already butterflied chicken breasts. I love to buy those and skip this step. It makes the dish come together even quicker!
Step 2 โ stuff the chicken
Now take basil pesto, sun-dried tomatoes, and slices of mozzarella cheese. Layer them over the split chicken. Try not to overstuff the chicken breasts.
Close the chicken up like a book and then place it in an oven-safe skillet.
Step 3 โ cook the chicken
Place the skillet over medium heat. Heat the chicken, then add half of the cherry tomatoes and transfer the entire skillet to the oven. Allow the chicken to cook until itโs fully cooked through and the cherry tomatoes burst, about 10 minutes.
While the chicken is cooking, take the remaining cherry tomatoes and stoss them with fresh basil and thyme.
Step 4 โ serve the chicken
When ready, serve the chicken and tomatoes topped with fresh cherry tomatoes, basil, salt, and pepper.
I love adding a simple side of rice pilaf and crusty bread. The bread is so yummy when dipped right into that delicious cherry tomato pan sauce!
This will be great for serving to family on busy nights. I love how easily it comes together. Oh, and the leftovers reheat well and are delicious the following day for lunch or dinner.
Looks like Iโll be making this all summer long!
Looking for other simple dinners? Here are my favorites:ย
Creamy Sun-Dried Tomato Chicken Pasta
One Pot Creamy Sun-Dried Tomato Orzo
One Pot French Onion Pasta with Crispy Prosciutto
Creamy Roasted Garlic Butternut Squash Pasta
One Pan Corn and Zucchini Pesto Orzo Casserole
Lastly, if you make this Cheesy Tomato Basil Stuffed Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram!
Cheesy Tomato Basil Stuffed Chicken
Ingredientsย
- 4-6 boneless skinless chicken breasts
- 1/2 cup basil pesto
- 1/3 cup oil packed sun-dried tomatoes
- 1 cup shredded mozzarella cheese
- kosher salt and black pepper
- 2 cups cherry tomatoes, halved if large
- 2 cloves garlic, smashed
- 2 tablespoons balsamic vinegar
- chili flakes
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh thyme leaves
Instructionsย
- 1. Preheat the oven to 425ยฐ F.2. Slice the chicken through the middle horizontally, being careful not to cut all the way through the chicken. Open the chicken and spread with pesto. Add the cheese and sun-dried tomatoes. Close the chicken, covering the filling. 3. Place the chicken in a large oven-safe skillet. Drizzle with 2-3 tablespoons of reserved sun-dried tomato oil. Season with salt and pepper. Set the skillet over medium heat, cook 5 minutes. Add 1 1/2 cups tomatoes, garlic, balsamic vinegar, and season with salt, pepper, and chili flakes. Cook 2-3 minutes, then remove from the heat.4. Bake for 10 minutes, until the chicken is cooked through and the tomatoes burst. 5. Toss 1/2 cup tomatoes with basil, thyme, salt, and pepper. Serve the chicken topped with fresh tomatoes. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Loved this recipe! I used Rao’s basil pesto. I used Roma tomatoes. This is a keeper!
Hey Gaye,
Awesome! Love to hear you enjoyed this recipe, I appreciate you giving it a try!
Have a great week!
Making this now. Not sure how long to bake it, but it sure looks yummy so far. Putting it over some angel hair pasta for big eaters!
Thanks for making this recipe! I hope it turned out nicely for you:) Happy Friday!
I made this for dinner last evening, it was great and well received! I topped mine with a bit of ricotta cheese. I added a bit more balsamic for great dippping sauce.
Hey Gina,
Happy Friday!! Thanks so much for making this recipe and your feedback, love to hear it was a hit!
SO yummy! I was out of mozzarella cheese so used shredded swiss / gruyere cheese and it was delicious!
Hey Merritt,
Yay! Love to hear this dish turned out well for you, thanks so much for making it! Have the best week:)
Love this! I baked with goat cheese on top
Hey Erin,
Happy Sunday! Thanks a lot for trying this recipe and your comment, Iโm so glad it was enjoyed! xxx
I love this recipe, I’ve made it many times! I like to make orzo and mix it with the tomatoes and the sauce it creates with the vinegar and herbs. Tonight, I didn’t have mozzerella, so I replaced it with cream cheese and it actually turned out delicious!
Hey Danielle,
Awesome!! Thanks so much for making this recipe so often and sharing your feedback! So glad it is always enjoyed! xT
Added Italian seasoning and lemon pepper.
Thanks so much for trying this recipe, Lane!!
Hi Tieghan,
Delicious, easy recipe! Could you stuff the day before and cook the next day?
Thanks!
Hey Caroline,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for making it! Totally, that will work well for you! xT
I canโt wait to make this tonight! Do you use shredded mozzarella or slices? Recipe says shredded but commentary says slice. And Iโm guessing fresh would always be better? Thanks!
Hey LeeAnn,
If you have fresh, go ahead and use that! I hope you love this recipe, let me know how it turns out! xT