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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 made this tonight for dinner and served it with rice. It’s easy and SO delicious!
Hi Ryan,
Fantastic!!🍒🍉 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! xx
This was absolutely delicious! Super easy and SUPER yummy! Made a gluten free pasta with juice and zest of a lemon, parm cheese, and a little butter and olive oil and it was a perfect side! I have never successfully made stuffed chicken and this was just so delicious I can’t wait to make again!
Hey Paige,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
You do it every time without fail Tieghan, thank you for all of your delicious, easy and wholesome recipes. This one’s a keeper.
Thanks so much Alyssa!! I love to hear that this dish turned out well for you and appreciate you making it! xT
Thank you, Tiegan, for helping me learn how to feed my family delicious, wholesome meals! This is definitely going to be a go-to for us!
Hi Kendall,
Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! Thanks so much for your kind message! xT
Made this for dinner tonight at our cabin. It was delicious! My husband was amazed we could eat like this in the woods. Thank you!
Hi Brenda,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
This turned out amazing & was absolutely delicious!
Hi Luisa,
Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT
Wow!! What a dish. I’m 3 bites in & it’s amazing. I didn’t have any basil pesto so used a tomato pesto instead & it is so delicious. Served with some mashed potatoes. Yumm, will definitely be on rotation in our house.
Thanks so much Amy!! So glad to hear that this dish is a hit and thanks for making it! xx
I made this for dinner tonight and it came out delicious. The flavor was fresh and light. The only change to the recipe that I made was that I didn’t add fresh tomatoes at the end. My family loved it. I will definitely make this again!
Hi Corie,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
This dish was delicious! While family loved it. I made only two adjustments: I pounded the chicken once butterflied to ensure even cooking and I reduced the sauce on the stove top, once the dish was out of the oven. Served with roasted potatoes and brocolli, so good thanks for always sharing easy, yummy recipes!
Hi Kathleen,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Hi I am confused on step 3 when you place chicken in the skillet to cook. Are you sauting the chicken or just kinda of simmering it? Thanks
Hi Robin,
It’s going to be more of a simmer with all of the ingredients. Let me know if you give this dish a try, I hope you love it! xx
This is now my favorite HBH recipe. Deceptively simple and so so so good. I used a cast iron braiser for each step and it worked great. I didn’t change anything about the recipe EXCEPT when it came out of the oven we were so hungry we didn’t do the last step of putting on the uncooked tomatoes SO GOOD!
Thanks so much Lisa!! I appreciate you making this recipe and your review! So glad it was a hit! xT
This was really flavorful! I didn’t use as much cheese as we have to watch our cheese intake! And, I added kalamata olives as another cook commented. My husband absolutely loved it and it could certainly be a dish to serve to guests. Delicious!
Hi Karin,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
Delicious and easy to make. The chicken breasts were moist and flavorful.
Hey Christine,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
So easy to make and ever so flavorful. Everyone loved it. Definite 5 star!
Hey Lily,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
Yum! So good, also added some Kalamata olives. Quick question though, I ended up needing to bake it for probably close to 40 min for the chicken to cook? Maybe my oven is broken 😂
Hey Erin,
Amazing!! So glad to hear that this recipe turned out well for you and thanks for trying it! Lol your chicken may have just been bigger than mine:) Have a great weekend:) xx