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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! It’s also quick, using just 1 skillet! Serve with crusty, toasted bread for mopping up that yummy cherry tomato sauce!
We are just over a week away from the first official day of summer! I can’t wait. Although it already feels like summer is here, doesn’t it? In my book, Memorial Day is the unofficial, but official start of summer days.
There’s so much I’m looking forward to this summer, but the thing that’s exciting me most is fresh new summer produce. I have so many new recipe ideas, I don’t know what to make and share first!
Summer tomatoes, zucchini, berries, stone fruit, sweet corn, it’s all coming this season. I foresee lots of yummies produce dishes ahead.
This skillet chicken is just the beginning!
Today’s recipe is one I’ve been making over and over for the last few summers. It’s 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 – cut the chicken
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 – 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 – 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 it’s 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 – 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 I’ll be making this all summer long!
Looking for other simple dinners? Here are my favorites:
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, don’t forget to tag me on Instagram!
Cheesy Tomato Basil Stuffed Chicken
Servings: 6
Calories Per Serving: 251 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 1. Preheat the oven to 425° 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!
Making this tonight. When is the chopped basil and/or the red pepper flakes added?
Thanks!
You add the crushed pepper with the tomatoes and the basil before serving. Recipe is fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi from Melbourne, Australia, We’re still enjoying a very balmy early Autumn and I still have basil growing well in pots. Always looking for a quick dinner to prepare after work for my family of boys, I’ll just have to double the quantity!!!! Thanks HBH!!
I hope you love this! Thank you Clare!
There’s nothing better than a good skillet meal and I love these summery flavors!
Thank you Laura!
I made this for dinner tonight – a) because I happened to have all the ingredients at hand and b) because spring weather’s finally here in Germany and this seemed like the perfect meal to celebrate that fact. It was so easy to make and really delicious! I served it with some creamy polenta and would recommend that to anyone. I think though that next time I make this chicken I will brown it in a pan for some minutes before transferring it to the oven. But either way it’s a really yummy weeknight dish 🙂
Hi Ruth! I am so glad you loved this recipe! Thank you so much! I hope you continue to enjoy others on my blog!
Makes my mouth water! Love the way you describe tomatoes! It is all about the presentation! Stay warm!?
Thank you!!
I made this tonight and it was off the hooooook!! Super easy to make- not a lot of dishes which I love (I also dont have any fancy cookware like a food processor or slow cooker so it was perfect for my simple kitchen). I love how its healthy but hearty at the same time as I cook for my partner who needs hearty/filling meals. The flavors are amazing and easy to come by in the grocery store. All in all I will be saving this recipe and definitely making it again! Keep these recipes coming!! You truly have a gift!
Awh this is so sweet! Thank you so much Adriann! I am so glad you enjoyed this recipe and hope you love others of mine as well!
I made this tonight. It was so easy and absolutely delicious. My fiancé kept raving about it. This will definitely be on my rotation of meals!!!
That is so awesome! Thank you Lynne!
Any grocery store will have them in the produce section. They are in a jar by “California Sun- Dry” Sun Dried Tomatoes either Halves or Sliced with Herbs (they come in an 8.5 oz. jar with oil in them. Soooo Delish!
Thanks Leslie!
This looks just like what the weather, here in Utah, calls for- something to forget the blustery, rain and snow, and to dream of spring while eating warn goodness. Thanks- I will try this tonight, hopefully, if I have all the ingredients. The idea of topping with Prosciutto is genius! My mouth is watering while I type this….
I hope you love this Liz! Thank you!!
This sounds so good! Another I have to make soon, very soon!!
You totally should! Thank you Billie!
Yup… here in Alberta Canada it’s warm one minute and snowing the next. Yesterday it snowed. I am so ready for warmer temperatures, I can’t even tell you how tired I am of winter. This stuffed chicken recipe looks perfect for any weather. I too am craving warmer weather foods.. sigh!!
Awh! I am hoping for some warm weather for you soon!
hey girl- this dish looks so yummy!
Thank you!
Can’t wait to try! Where do you get your sundried tomatoes and what brand do you use?
Hi! I use Delallo brand sun-dried tomatoes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This looks so amazing. I love sun dried tomatoes too, they have so much flavor. I get frustrated with tomatoes – I am partial to the fresh grape tomatoes that I get off my boyfriends dad’d tomato plants in the summer. Otherwise, I don’t buy them often.
I agree, they do! I hope you love this recipe Danielle!
That looks wonderful! I’m with you on bundled after all the snow melted in Minneapolis we got 8 inches and are expecting more. According to a friend, today is January 75th.
Haha I love that! Hope you get some warm weather soon!