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!
