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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!
I’m confused – is this a new recipe? All of the comments are from years ago but you say in the body of the post that this is new?
Hi Elle,
This is an old recipe that I revamped:) Please let me know if you have any other questions! xx
This might be one of my favorites from you, Tieghan. I am making a recipe a day this week from you and this is today’s meal. I did alter it a bit and I love the way it came out. I added some chicken broth to the sauce before putting it in the oven. Maybe 1 cup or so. It gave it a really nice sauce I could pour over the chicken and the orzo I made for the side. I also added some provolone and mozzarella to the tops of the chicken and put it back in the over for an extra 5 minutes. OMG! YUM!
Thanks so much Sarah!! I love to hear that this dish was a hit, thanks for making it and sharing what worked well for you! Have a great Thursday! xx
what was the sauce you squirted at the end in the video on insta stories? was it balsamic? maybe soy?
Hi Milly,
If you would like to add a drizzle of balsamic at the end that would be great! Let me know if you give this recipe a try, I hope it’s delish! xT
Please note, it is a good idea to always check the temperature of the chicken to make sure it is cooked thoroughly.
Thanks Julia!!
Made this tonight sooooo delicious! Will be a go to all summer.
Hi Cathryn,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xx
I love your recipes too Tieghan but the nutritional value is really important to me.
Hi Cheryl,
Thanks for your feedback, at this time I only have the estimated calorie count available. xT
Cheryl, there are numerous websites and apps out there to calculate nutritional values. Google is your friend! Why should people who go through all the hard work of providing us with their wonderful recipes (free of charge even) have to provide further information that is not needed for making the recipe? Entitled much?
What an ignorant comment. Most food bloggers i follow include complete nutritional Information below their recipes and they also go through all the hard work & share FREE recipes like tieghan. There are plenty of people who need this sort of information because of their health condition & it’s something a food blogger should think about if she wants to be professional. Also
regarding to your hard work argument this recipe is from years ago just recycled see comments below.
Agree. For T to get an “estimated calorie” count, that data must have been input somewhere… so why not include the complete information? I put this URL into a calorie counting website, and the actual calorie count is more than double what she estimated.
what is on top of the chicken? doesnt look like just salt and pepper!
Hi Margot,
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!
Hey there,
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!
Hi Jo,
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 ?
Hey Nina,
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…
Hey Nina,
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!
Hey Morgan,
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!!
Hey Maureen,
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?
Hey Willon,
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!
Thank you Melissa! I am so glad you liked this and I hope you love all of the others you try! xTieghan