Stuffed tomatoes are hollowed fresh tomatoes filled with a savoury stuffing, then baked until tender and juicy. This version is different from a traditional sausage-stuffed tomato because the filling uses cooked chicken, bread, egg, herbs, and a little tomato flesh for a lighter but still satisfying result. I make this when I have good summer tomatoes, but it also works year-round with large firm tomatoes from the grocery store.

This recipe is based on my YouTube video for tomates farcies, with a few adjustments since publication. In the original video, I used leftover chicken preparation, multigrain bread, eggs, olive oil, and Quebec tomatoes. For the website version, I adjusted the proportions so the recipe is easier to reproduce at home: less egg, a clearer amount of chicken, and a safer baking temperature for the stuffing.

What Makes These Stuffed Tomatoes Different

This is not a creamy chicken recipe like a rich skillet-style mustard chicken or a creamy Tuscan-style chicken pasta. It is also not a tomato soup or a stew, even though tomatoes are the star. The goal here is a baked, juicy, rustic stuffed vegetable with a chicken filling that holds together without becoming heavy.

I make it this way because cooked chicken is already tender and flavourful, so it does not need a long bake. The bread absorbs moisture from the tomato and egg, while the egg sets the filling just enough to hold its shape. I prefer to add a little of the chopped tomato flesh back into the stuffing because it keeps the inside moist and gives the whole dish a fresher tomato flavour.

This is a good recipe for leftover roast chicken, poached chicken, or simple cooked chicken breast. It gives you a protein-rich main dish without needing a cream sauce, a heavy casserole base, or a long simmer.

Ingredients You’ll Need

For the tomatoes, choose large, firm tomatoes that can stand upright in a baking dish. They should be ripe enough to taste good, but not so soft that they collapse during baking.

For the chicken, use cooked chicken that is chopped or shredded. Roast chicken, leftover chicken thighs, or poached chicken breast all work. If your chicken is plain, season the stuffing more generously. If your chicken was already seasoned, taste before adding too much salt.

For the bread, I like multigrain bread because it gives texture and a slightly rustic flavour. White sandwich bread works too, but the filling will be softer. Stale bread is even better because it absorbs the egg and tomato juices without turning mushy.

A little olive oil helps the tomatoes roast nicely. Fresh parsley, garlic, onion, thyme, or basil can be added depending on what you have.

Step-by-Step Instructions

1. Prepare the tomatoes

Cut the top off each tomato and keep the tops for presentation. With a small knife, carefully loosen the inside flesh without cutting through the tomato walls. Leave about 1/4 inch of tomato around the sides so the tomatoes hold their shape.

Scoop out the flesh with a spoon or melon baller. Chop the flesh and strain off excess liquid. Keep a few tablespoons for the stuffing and spoon the rest into the bottom of the baking dish with olive oil, salt, and pepper. This creates a small tomato base that prevents sticking and adds flavour.

Lightly salt the inside of the tomatoes and turn them upside down on paper towels for about 10 minutes. This step helps remove extra water and gives a better final texture.

2. Make the chicken stuffing

In a large bowl, combine diced bread, beaten eggs, chopped cooked chicken, parsley, garlic, onion if using, salt, pepper, and a few tablespoons of chopped tomato flesh. Mix gently until the bread absorbs the moisture.

The mixture should be moist and spoonable, not wet like a batter. If it feels too dry, add another tablespoon of chopped tomato flesh or a small drizzle of olive oil. If it feels too wet, add a little more diced bread.

This is the part of the recipe where the proportions matter. Too much egg can make the filling taste like an omelet. Too much bread can make it heavy. The corrected version keeps the filling balanced, with the chicken still being the main ingredient.

3. Fill the tomatoes

Brush the outside and inside of the tomatoes lightly with olive oil. Spoon the chicken stuffing into each tomato, pressing gently but not packing it too tightly. The filling needs a little space so it stays tender instead of dense.

Place the tomato tops back on top, or leave them slightly tilted for a rustic look.

4. Bake until tender and set

Place the stuffed tomatoes in a baking dish with the reserved tomato flesh in the bottom. Bake at 350°F until the tomatoes are tender and the stuffing is hot and set in the centre.

Because the stuffing contains egg, the safest and most consistent result is to cook the centre until it reaches 165°F. The chicken is already cooked, but the egg still needs to set properly.

5. Serve

Serve the stuffed tomatoes hot with a simple salad, roasted potatoes, or a light vegetable side. In the video, I served them with romaine dressed simply with olive oil, salt, and pepper. That works well because the tomatoes are juicy and the stuffing is savoury, so the side does not need to be complicated.

For a heartier meal, serve them with crispy air fryer potatoes or classic pommes boulangères. For a fresher plate, a simple salad like homemade Greek salad or homemade Caesar salad also works well.

Tips for the Best Stuffed Tomatoes

Use large tomatoes that can stand upright. If they wobble, slice a very thin piece from the bottom, but do not cut too deep or the juices will leak out.

Do not overfill the tomatoes too tightly. A compact stuffing can become dense after baking.

Drain the tomato flesh before adding it to the stuffing. Tomato juice is delicious, but too much liquid can make the filling soggy.

Taste the chicken before seasoning the stuffing. Leftover chicken can already be salty, especially if it came from a roasted or marinated recipe.

Use a thermometer if possible. The tomatoes may look ready before the egg in the stuffing is fully set.

Substitutions

Chicken

Cooked turkey can replace chicken, especially after a holiday meal. You can also use leftover shredded chicken from a simple roast or from a more seasoned dish like honey garlic chicken, but be careful because sweet sauces will change the flavour.

Bread

Multigrain bread gives the best rustic texture, but white bread, sourdough, or a small amount of breadcrumbs can work. If using dry breadcrumbs, start with less because they absorb more moisture.

Herbs

Parsley is simple and classic. Basil gives a more summery flavour. Thyme makes the recipe feel more French and comforting.

Vegetables

Finely chopped cooked mushrooms, peppers, or zucchini can be added, but keep the total filling moist rather than watery. If using vegetables that release water, cook them first.

Cheese

A little grated Parmesan, mozzarella, or cheddar can be added to the stuffing or sprinkled on top. This makes the recipe richer, but it is optional.

What to Serve with Stuffed Tomatoes

These chicken stuffed tomatoes can be the main dish with a salad, or part of a larger dinner with potatoes and vegetables.

For a potato side, serve them with air fryer roasted potatoes, pommes boulangères, or oven-roasted mixed vegetables. The tomatoes bring acidity and juice, so they pair well with simple roasted sides.

For a salad, keep it fresh with Greek salad, Caesar salad, or creamy coleslaw.

For similar chicken ideas, try sweet and sour chicken, Poulet Basquaise, or chicken tagine with olives and preserved lemons. Those recipes are more saucy and aromatic, while this one is more of a baked stuffed vegetable dish.

If you want another tomato-based recipe, creamy tomato soup is a good option for a completely different meal. That one is blended and silky, while these stuffed tomatoes stay whole and are served as a main course.

FAQ

Can I make stuffed tomatoes ahead of time?

Yes. You can hollow the tomatoes and prepare the stuffing a few hours ahead. Keep both refrigerated separately, then fill and bake when ready. You can also stuff them ahead, but the tomatoes may release more liquid as they sit.

Can I use raw chicken?

I do not recommend using raw chicken for this version. The tomatoes may become too soft before the chicken cooks properly. This recipe is designed for cooked chicken.

Why did you reduce the eggs from the video version?

The video used leftover chicken preparation, so the exact amount of chicken was not measured. For a written recipe, 5 eggs for 5 tomatoes can be too much unless the amount of chicken and bread is very large. Two eggs give better control and a more reliable texture.

Can I use canned tomatoes?

No. This recipe needs whole fresh tomatoes that can be hollowed and baked. Canned tomatoes are better for sauce, soup, or stew.

How do I keep stuffed tomatoes from getting watery?

Salt the inside lightly, drain them upside down for 10 minutes, and do not add too much tomato juice to the filling. Using slightly stale bread also helps absorb moisture.

Can I freeze stuffed tomatoes?

I do not recommend freezing them after baking. Tomatoes become very soft and watery after thawing. The stuffing can be made ahead and frozen separately if needed.

Easy Stuffed Tomatoes with Chicken

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Prep Time 25

Cooking Time 45

Category Main Dish

Cuisine Canadian, French-inspired

Portions 5 stuffed tomatoes

Calories 290 kcal

Ingredients

5 large firm tomatoes
1 lb cooked chicken chopped or shredded
3 to 4 slices multigrain bread diced
2 large eggs beaten
1 small onion or shallot finely chopped, optional
1 garlic clove minced, optional
2 tablespoons fresh parsley chopped
3 tablespoons chopped tomato flesh drained
2 tablespoons olive oil plus more for the baking dish
1/2 teaspoon salt plus more for the tomatoes
1/4 teaspoon black pepper

Instructions

Preheat the oven to 350°F.
Cut the tops off the tomatoes and reserve them.
Hollow out the tomatoes, leaving about 1/4 inch of flesh around the sides.
Chop the tomato flesh and drain off excess liquid. Reserve 3 tablespoons for the stuffing and place the rest in the bottom of an oiled baking dish.
Lightly salt the inside of the tomatoes and drain them upside down for 10 minutes.
In a bowl, mix the diced bread, beaten eggs, cooked chicken, onion, garlic, parsley, reserved chopped tomato flesh, olive oil, salt, and pepper.
Fill the tomatoes with the chicken stuffing without packing too tightly.
Place the tomato tops back on and arrange the tomatoes in the baking dish.
Bake for 35 to 45 minutes, until the tomatoes are tender and the stuffing reaches 165°F in the centre.
Serve hot with romaine lettuce, roasted potatoes, or a simple salad.

Video

Notes

FAQ