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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!
Made this a few months ago, and it was so good. Very easy to put together and loved the addition of cherry tomatoes. The cheese melted perfectly in the oven!
So happy to hear that! Thank you for trying this Kasmira! xTieghan
This recipe is amazing and has become a staple in our household! My husband LOVES it and wants to make it every week, and I have zero complaints because it’s so simple and delicious. Thank you Tieghan!
Thank you so much Cece! I am so glad you loved this recipe! xTieghan
This was really delicious and easy to make. I added butter and thinly sliced onion with the tomatoes/garlic/balsamic near the end. Definitely adding to my go to list. Great job thanks for the recipe.
I am so glad it turned out so amazing for you!
This may be my most favorite recipe of yours yet. Out of this world good and packed with so much flavor!
Thank you so much Kristen!
This was so delicious!!!!
Made this for 6 people in a oven dish instead of a skillet and it turned out awesome. Next time I will put the cherry tomatoes in 5-10 mins earlier as they didn’t cook & burst as much as I would have liked but that may have been due to the fact I was cooking an extra two chicken breasts. Will definitely be doing again though!
Thank you so much Harri!
Delicious and very easy to make!
I am so glad you enjoyed this and it turned out amazing for you! Thanks Molly!
Can’t wait to make this again this Sunday!! Served with some homemade bread and that’s it, my guests adored it…and I’m craving it so making it again this weekend!
I am so happy to hear that!! Thank you so much Karen!
I am obsessed with this recipe. Have made it about 5x and it’s such a delicious easy weeknight meal. Super fresh and tastes more involved than it is. I use whatever cheese I have on hand have even fashioned organic chicken tenders and thighs. So good. I like to put the chicken in for 10 min then the tomatoes and garlic in for 15 so they make more of a sauce. Thanks so much!!!
I am so glad you loved this Rachel! Thank you so much!!
Do you have calorie counts in your recipes or cookbooks?
Hi Eileen!
I do not provide the nutritional information for my recipes because I truly try to use whole ingredients as much as possible. I am so sorry for this. There are many calorie counting apps and websites where you can put in the information and divid by the serving size to find out the calories, fat etc. If you have any other questions please let me know! I hope you love this recipe!
So I’ve made this dish 4 times already. It’s so so easy and so delicious. And honestly it’s so easy… I have two babies and don’t have time to do a ton of prep work that’s why this is going to be a family favorite and go to meal for us. Thanks for the recipe. I use fresh mozzarella ball and slice it in instead of the shredded kind. My dish doesn’t look like yours… yellow in the sauce… my basil pesto seems to melt out of it – I’ll have to try your recipe for a pesto one day. I also don’t have a skillet to put in the oven so I used a ceramic pan to bake it all. Still came out delicious. Thanks for this amazing recipe.
I am so glad you love this recipe Jodie and it is easy for you! Also, I am sure it looks amazing! Thank you!
I made this last night since my sister was visiting, and it was glorious. I used a bit less pesto (Probably about a tablespoon each breast) and it was still extremely flavorful and gorgeous. Also, the timing in the oven was perfect. I made it with two large chicken breasts and they were both super moist:) Thank you!
That is so great! Thank you Christine! I am so glad you loved this!
I’ve made this twice now – it’s delicious and healthy! My husband loves this meal as well. I served it with rice the first time and then without the second – both delicious full meals. I also slightly brown the chicken on the skillet before baking, and one time added some goat cheese to the skillet as well.
YUM! I am so glad you loved this Mena! Thank you!
My husband and I made this for dinner last night and oh my goodness, is was so good. I was going to take a picture but I forgot all about it in our hurry to eat it! Thanks so much for another wonderful recipe! We’re also heartily enjoying the new cookbook!!
Thank you Erika!!
When is the chopped basil and/or the red pepper flakes added?
Red pepper goes in with the tomatoes, basil at the end. Recipe has been fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂