30-minute chicken with braised cherry tomatoes and burrata—all made in one skillet. It’s simple and mouthwatering. The chicken fillets are seared until golden, and topped with burrata, and spoonfuls of garlicky, balsamic-braised cherry tomatoes. Serve this with some crusty bread to soak up all that delicious pan sauce.
This dish is creamy, rich, and sweet, thanks to the cherry tomatoes braised in butter, garlic, balsamic vinegar, and honey. It’s perfect for a weeknight dinner or a dinner party. Pair it with a big salad and some chilled white wine for a truly impressive meal.
Store any leftovers in an airtight container in the fridge for up to 3 days. The burrata’s texture might change a bit, but it will still be tasty. You can also freeze leftovers for up to 3 months.
Chicken Burrata Recipe
Ingredients
- 2 Large chicken breast fillets
- 2 Burrata balls about 150 g/5.5 oz each
- 14 ounces Cherry tomatoes
- 3 tbsp Olive oil
- 1 tbsp Unsalted butter
- 4 Garlic cloves minced
- 1 tbsp Honey
- 2 tbsp Balsamic vinegar
- 4 Sprigs fresh thyme
- Crusty bread for serving
- Toasted pine nuts for serving
Seasoning
- 2 tsp Salt divided
- 2 tsp Black pepper divided (more for serving)
- 1 tsp Sweet paprika
- 1 tsp Red pepper flakes more for serving
Instructions
Season and Cook the Chicken
- Season the chicken fillets with 1 tsp salt, 1 tsp black pepper, and sweet paprika.
- Heat the olive oil and butter in a non-stick frying skillet over medium-high heat.
- Add the chicken and cook for about 5-7 minutes per side, or until fully cooked and browned. This time may vary depending on the size of your chicken fillets.
- Remove the chicken from the skillet and place it on a clean plate.
Prepare the Cherry Tomatoes
- Lower the heat and add the minced garlic to the skillet. Cook for 1 minute.
- Deglaze the skillet with 1/4 cup of water, stirring with a wooden spoon to dissolve the browned bits from the bottom.
- Simmer for 1 minute, then add the cherry tomatoes, 1 tsp salt, 1 tsp black pepper, and red pepper flakes.
- Stir in the balsamic vinegar, honey, and thyme sprigs.
- Cover and allow to braise for 10 minutes.
Combine and Serve
- Thinly slice the cooked chicken.
- Remove the lid from the skillet and slide the sliced chicken back into the skillet. Simmer, uncovered, for 1-2 minutes or until heated through.
- Break the burrata over the chicken and turn off the heat. Let the dish rest for 3 minutes.
- Finish with a sprinkle of black pepper, red pepper flakes, and toasted pine nuts.
- Serve with a big salad and crusty bread. Enjoy!
Notes
- Sear Properly: Ensure your skillet is hot before adding the chicken to get a nice golden sear, locking in the juices and flavor.
- Deglaze Effectively: Use water or broth to deglaze the skillet, which helps incorporate all the flavorful browned bits into the sauce.
- Serve Fresh: For the best texture and flavor, break the burrata over the chicken just before serving, allowing it to melt slightly into the warm dish.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 235 kcal |
| Carbohydrates | 13g |
| Protein | 14g |
| Fat | 16g |
| Cholesterol | 45mg |
| Sodium | 1251mg |
| Fiber | 2g |
| Sugar | 9g |
Can I Use Chicken Thighs Instead of Chicken Breast Fillets?
Yes, you can use chicken thighs instead of breast fillets. Thighs are more flavorful and can be juicier, but they might need a bit more cooking time. Ensure they are cooked through by checking for an internal temperature of 165°F (74°C).
How Do I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and tomatoes in a skillet over medium heat until warmed through. You can also microwave it, but the burrata might become runny, so add it fresh if possible.
What Can I Serve With This Dish?
This chicken burrata dish pairs wonderfully with crusty bread for soaking up the sauce. You can also serve it with a side salad, roasted vegetables, or pasta to make a more substantial meal. The fresh burrata adds a creamy contrast to the savoury chicken and tomatoes.
