Cheesy Tomato Basil Stuffed Chicken Breasts Imagine juicy chicken breasts stuffed with creamy basil pesto, gooey mozzarella cheese, and sweet sun-dried tomatoes. Then, they’re simmered in a rich garlicky cherry tomato sauce that’s bursting with flavor. To finish it off, you’ll top the chicken with fresh herb-tossed cherry tomatoes and a drizzle of tangy balsamic vinegar.
This dinner is so easy to make, celebrates the best of summer tomatoes, and tastes absolutely incredible. And the best part? It all comes together in just one skillet—minimal cleanup! Don’t forget to serve it with some crusty toasted bread on the side for soaking up every last bit of that delicious sauce.
Can you believe summer is just over a week away? I’m beyond excited! Honestly, it already feels like summer, doesn’t it? To me, Memorial Day has always been the unofficial (but totally official) kickoff to summer.
There’s so much to look forward to this summer, but what I’m most excited about? All that fresh, seasonal produce! I have so many new recipe ideas swirling in my head, I don’t even know where to start.
Juicy summer tomatoes, crisp zucchini, sweet berries, ripe stone fruit, buttery corn—it’s all about to be at its peak. I can already tell we’re in for a season full of amazing, veggie-packed dishes.
And this skillet chicken? Oh, it’s just the beginning of all the deliciousness to come!
This recipe is one I’ve been making every summer for years—it’s a total favorite. Think of it like caprese chicken, but even better, thanks to the combo of sun-dried tomatoes and fresh cherry tomatoes.
It’s honestly one of the simplest dinners you can make, and trust me, you’ll love it.
Let’s Break It Down Step by Step
Step 1 – Cut the Chicken
Okay, this part might sound a little tricky, but don’t worry—it doesn’t have to be perfect at all!
Just take a sharp knife and carefully slice each chicken breast in half horizontally, stopping just before you cut all the way through. (This is called butterflying the chicken.)
Here’s a little shortcut: Sometimes, grocery stores sell chicken breasts that are already butterflied. If you can find them, grab those—it saves time and makes this dish come together even faster!
Step 2 – Stuff the Chicken
Now, the fun part—stuffing! Spread a layer of basil pesto inside the chicken, then add sun-dried tomatoes and slices of fresh mozzarella. Try not to overstuff it (though, let’s be real, extra cheese is never a bad thing).
Once it’s filled, fold the chicken back together like a book and place it in an oven-safe skillet.
Step 3 – Cook the Chicken
Heat the skillet over medium heat to get a nice sear on the chicken. Then, toss in half of the cherry tomatoes and pop the whole skillet into the oven. Let it cook until the chicken is juicy and fully cooked, and the tomatoes burst open—about 10 minutes.
While that’s happening, take the rest of your cherry tomatoes and toss them with fresh basil and thyme for a bright, herby topping.
Step 4 – Serve the Chicken
When it’s ready, plate up the chicken and spoon those gorgeous roasted tomatoes and pan sauce over the top. Finish it off with the fresh herb-tossed cherry tomatoes, a sprinkle of salt and pepper, and maybe an extra drizzle of balsamic if you’re feeling fancy.
I love serving this with a simple side of rice pilaf and—most importantly—lots of crusty bread. That bread is key for mopping up every last drop of that incredible cherry tomato sauce.
This dish is perfect for busy weeknights because it’s quick, easy, and so satisfying. Plus, the leftovers are just as good the next day—whether you’re reheating them for lunch or dinner.
Honestly? I’ll probably be making this on repeat all summer long!
