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Skillet Sun-dried Tomato and Basil Stuffed Chicken

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Amy Rains


  • 4 medium sized chicken breast
  • 1.5 cups fresh basil leaves
  • 1/2 cup sun-dried tomatoes marinated in oil
  • 2 clove garlic minced (divided)
  • 1 tsp sea salt
  • 4 tbsp olive oil or avocado oil divided
  • 2 tbsp balsamic vinegar
  • 1/2 cup chicken broth
  • 2 tsp arrowroot starch or cornstarch
  • Salt and pepper to taste


  1. Prepare your chicken breast by pounding the meat thin (approximately 1/2 inch in thickness). Set aside.
  2. Make your sun-dried tomato and basil sauce. Add basil, tomatoes with oil, salt, and 1 clove of minced garlic to your food processor and begin to pulse. While motor is running, slowly add in 2 tbsp olive or avocado oil. Paste should be thick, if too thick, add in another tbsp. Continue to pulse until well combined.
  3. Spoon 1 tbsp of the sun-dried tomato/basil paste on to each chicken breast, spread with a spoon. You will have extra paste, use to serve. Fold each chicken breast in half with paste in the middle. Salt and pepper.
  4. Preheat the oven to 350 degrees.
  5. Heat a cast iron skillet to medium high heat. Once heated, add in another 2 tbsp olive oil, and minced garlic. Saute for 1 minute.
  6. Now add in your chicken. You can secure the folded chicken with a toothpick to prevent it from opening. Cook on each side for 2-3 minutes, or until crispy brown. Add in chicken broth, and balsamic vinegar. Scrape up all the leftover bits on the bottom of the pan. Combine arrowroot starch with a few tsp of water to thicken and pour into the sauce to thicken.
  7. Place the skillet in the oven for another 5-7 minutes, or until chicken is completely cooked. Remove from the oven and serve immediately spooning the sauce over your chicken.