Cheesy Tomato Basil Stuffed Chicken.
Cheesy Tomato Basil Stuffed Chicken.
All in one skillet and done in about thirty minutes. Cool. Cool.
Currently, I am craving the summertime flavors, all while it’s still very much winter time weather here. UGH. Anyone else in the same boat? We’ve had the craziest weather here, going from warmer sunny..ish days, to very extreme winds, to freezing cold snow and ice. Therefore, I’ve decided just to give into my craving, and go with my dreamy warmer weather flavors. I figured you guys wouldn’t mind.
This skillet chicken was actually inspired by a recipe I gave out as part of my bonus recipes for the launch of my cookbook last fall. This version is a little better suited for the spring season, as it uses sun-dried tomatoes that are available year round, verses fresh heirloom tomatoes that are best in the late days of summer. Which I will not lie, I am majorly dreaming of…
Or maybe just a trip to Florida? Or the Bahamas? Currently I am all bundled, and clearly dreaming of topical things.
Can you blame me? It’s been a minute since I felt warmth on my skin.
I need warm sunshine. Craving warm sunshine. GIVE ME WARM SUNSHINE.
Anyway…
I love this recipe for so many reasons, it’s simple, quick cooking, bright, colorful, cheesy, and packed with fresh flavors.
Here is how this cheesy chicken skillet dinner works.
You’ll start off with the chicken, which gets sliced in half and stuffed with basil pesto, sun-dried tomatoes, and fresh mozzarella. Can you say yum or what? I love using both pesto and sun-dried tomatoes as major performers in recipes. They pack in so much flavor without having to add a billion and one other ingredients. Both also happen to be pantry staples.
When it comes to tomatoes I am very, very picky. For the most part I don’t love tomatoes unless they are perfectly ripe. I usually prefer the tiny heirloom cherry tomatoes that you can only find in the late summer months. This is why I almost always turn to sun-dried tomatoes when looking for good tomato flavor. Sun-dried tomatoes are my all time favorite, I swear, they are sweet enough to be candy and can be used in so many ways. I kind of think they are the best. Just saying.
OK. So that’s my tomato rant. Moving on.
Once the chicken is stuffed, simply add it to a skillet, pan roast, add the cherry tomatoes and a little balsamic, and continue cooking until the tomatoes burst and create a light sauce for the chicken. Then just top with fresh basil and DONE.
So quick and simple. So, so good.
Tip: to add extra flavor and a bit of a wow factor to this dish, I suggest adding some prosciutto right on top of the chicken before baking. The prosciutto will crisp up in the oven and is so DELICIOUS. But then I do love crispy prosciutto.
I also love serving this chicken with a side of steamed rice or quinoa, or even some roasted potatoes. Nothing too time consuming or fancy, I like to allow the cheesy tomato basil chicken to be the star of the show.
This would be a great dinner to entertain with seeing as it practically cooks itself and comes out of the oven looking delicious, colorful, and pretty. You guys know I am all about presentation (because lets be real, we eat with our eyes first) and entertaining with food that is naturally beautiful on its own. A simple garnish of fresh basil is all you need with this tomato basil chicken, so this is a major plus in my book.
Also? I know it’s only spring, but looking into the future I see myself making this chicken A LOT come July and August. I know, I know, I am getting way ahead of myself, but I can’t help. I’m excited.
In the meantime, I’m recommending you make this chicken for dinner. Trust me, it’s what is going to get you through until Friday night.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheesy Tomato Basil Stuffed Chicken
By halfbakedharvest
Course: Main Course
Cuisine: American
Keyword: chicken dinner, quick recipe, stuffed chicken
This chicken is simple, quick cooking, bright, colorful, cheesy, and packed with fresh flavors. Oh, and so delicious!
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/3 cup basil pesto, homemade or store-bought
- 1/3 cup oil packed sun-dried tomatoes, oil drained and reserved
- 1 cup shredded mozzarella cheese
- Kosher salt and black pepper
- 1 cup heirloom cherry tomatoes, halved if large
- 2 cloves garlic, smashed
- 2 tablespoons balsamic vinegar
- 1 pinch crushed red pepper flakes
- ¼ cup fresh basil, roughly torn
Instructions
-
1. Preheat the oven to 425 degrees F.
2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out like an open book. Spread the pesto evenly on each side and then add the sun-dried tomatoes and cheese. Close the chicken sides like a book over the filling.
3. Place the chicken in a 12 inch skillet. Rub with reserved sun-dried tomato oil and season with kosher salt and pepper. Transfer to the oven and bake for 15 minutes, then add the tomatoes, garlic, balsamic vinegar, and a pinch of crushed red pepper flakes to the skillet. Season the tomatoes with salt. Return to the oven and continue baking for another 10 minutes or until the chicken is cooked through.
4. Remove the chicken from the oven and top with fresh basil. Enjoy!
Also? Doubling the cheese is not a bad idea. Just a suggestion.
Our Favorite Recipes
Crispy Oregano Smashed Potatoes with Feta and Lemon.
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!
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!
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! 🙂
hey girl- this dish looks so yummy!
Thank you!
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!
This sounds so good! Another I have to make soon, very soon!!
You totally should! Thank you Billie!
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!!
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!
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!
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!
Makes my mouth water! Love the way you describe tomatoes! It is all about the presentation! Stay warm!?
Thank you!!
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!
There’s nothing better than a good skillet meal and I love these summery flavors!
Thank you Laura!
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!
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! 🙂
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! 🙂
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!!
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!
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!
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!
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!
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!!
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!
Delicious and very easy to make!
I am so glad you enjoyed this and it turned out amazing for you! Thanks Molly!
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!
This was so delicious!!!!
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 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 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
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
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
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
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