Cherry Tomato Burrata Chicken Skillet
This Cherry Tomato Burrata Chicken Skillet is the kind of dish that makes you look like a total kitchen genius with barely any effort. Juicy pesto-coated chicken, wrapped in prosciutto, crisped in a pan, and piled high with burst cherry tomatoes and melty burrata? Yes, please.
I made this for the first time on a lazy July evening when I had a pint of cherry tomatoes begging to be used, and honestly, it’s been on repeat ever since. It’s one of those easy July meals that somehow feels fancy enough for guests but chill enough for a Tuesday night.
Table of Contents
Why You’ll Love This Recipe
This tomato burrata chicken dish hits every note you want from a summer skillet dinner. It’s got crunch from the Panko crust, creamy richness from the burrata, and a bright, punchy tomato sauce that ties it all together.
The prosciutto wrapping does double duty — it locks in moisture and adds a salty, savory bite that pairs beautifully with the sweet burst tomatoes. Think of it as a caprese salad and a chicken cutlet had a very delicious baby.
And the cleanup? One skillet. You’re welcome.
Ingredients
Here’s everything you need, grouped so it’s easy to shop and prep. The tomato base is where most of the magic happens, so don’t skip on quality olive oil or fresh thyme if you can help it.
| Category | Ingredient | Amount |
|---|---|---|
| Chicken | Chicken cutlets | 4 |
| Chicken | Basil pesto | 1/3 cup |
| Chicken | Thin slices of prosciutto | 8 slices |
| Chicken | Panko bread crumbs | 1 1/2 cups |
| Chicken | Grated parmesan | 2/3 cup |
| Topping | Burrata cheese, torn into pieces | 2 balls (8 oz) |
| Topping | Fresh basil | For serving |
| Tomatoes | Cherry tomatoes | 3 cups |
| Tomatoes | Extra virgin olive oil (plus more for cooking) | 1/4 cup |
| Tomatoes | Shallots, thinly sliced | 2 |
| Tomatoes | Garlic cloves, chopped | 6 |
| Tomatoes | Honey | 2 teaspoons |
| Tomatoes | Fresh thyme leaves | 2 tablespoons |
| Tomatoes | Lemon zest | Zest of 1 lemon |
| Tomatoes | Chili flakes, kosher salt, black pepper | To taste |
| Tomatoes | Balsamic vinegar | 2 tablespoons |
How to Make Cherry Tomato Burrata Chicken Skillet
This recipe comes together in a few easy stages. Don’t rush the tomatoes — that’s where all that incredible flavor builds up. Let’s walk through it step by step.
Step 1: Coat the Chicken in Pesto
Toss your chicken cutlets in a bowl with the basil pesto until every piece is fully coated. In a separate shallow bowl, mix together the Panko bread crumbs and grated parmesan.
This pesto coating does two things: it flavors the chicken and acts as the glue for the crispy crust. Don’t be shy — really get in there and coat it well.
Step 2: Wrap and Dredge
Working one cutlet at a time, press 2 basil leaves on top of each piece of chicken. Then wrap 2 slices of prosciutto snugly around each cutlet to hold the basil in place.
The oils from the pesto should keep the prosciutto moist and sticky. If it feels dry, just drizzle a tiny bit of olive oil over it. Then press each wrapped cutlet firmly into the Panko mixture to coat all over. Set on a plate while you work through the rest.
Pro tip: press the Panko on firmly — this is what gives you that gorgeous golden crust.
Step 3: Burst Those Tomatoes
In a large skillet over high heat, combine 2 cups of cherry tomatoes with the olive oil, shallots, garlic, fresh thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper.
Cook this on high heat for about 10 minutes, until the tomatoes start to blister and burst. The whole kitchen is going to smell absolutely amazing at this point. Turn the heat off, then stir in the remaining halved tomatoes along with the balsamic vinegar and honey.
That last hit of raw tomato keeps the sauce fresh and bright — it’s a little trick that makes a huge difference in this summer skillet dinner.
Step 4: Crisp Up the Chicken
Heat a few tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers — that’s your cue it’s ready — add the chicken cutlets in a single layer.
Cook for 3 to 4 minutes per side until deeply golden brown and cooked through. Season with a pinch of salt right after they come out of the pan. Don’t crowd the skillet or the crust will steam instead of crisp.
Step 5: Assemble and Serve
Plate the warm chicken cutlets and spoon the burst cherry tomatoes generously over the top. Tear the burrata by hand and pile it on while everything is still warm — that’s when it gets all melty and dreamy.
Finish with fresh basil leaves and serve immediately. This Cherry Tomato Burrata Chicken Skillet is best eaten right away, with crusty bread to soak up all those incredible tomato juices.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Results
Use room-temperature burrata. Cold burrata straight from the fridge doesn’t melt as nicely over the warm chicken. Pull it out about 20 minutes before serving and you’ll thank yourself later.
If you can’t find chicken cutlets, just butterfly regular chicken breasts and pound them thin. This helps them cook evenly and quickly, which is key for a simple weeknight dinner that doesn’t keep you chained to the stove.
Flavor Variations
Want more heat? Double the chili flakes in the tomato sauce or add a fresh sliced chili when you sear the garlic. It turns this into a spicy summer skillet dinner that pairs great with a cold glass of wine.
You can also swap the basil pesto for sun-dried tomato pesto if you want a deeper, richer flavor profile. Both work beautifully with the prosciutto and crispy Panko crust.
No prosciutto? Thin-sliced pancetta or even turkey bacon will do the job in a pinch. The main goal is just to wrap the basil leaves against the chicken so they stay put during cooking.
Troubleshooting Common Issues
If your Panko crust isn’t sticking, make sure the pesto coat is thick enough before pressing into the breadcrumbs. The pesto is the adhesive — too little and the crust will slide right off.
If the tomatoes aren’t bursting, make sure your skillet is actually hot before they go in. A lukewarm pan will just stew them instead of blistering them. High heat is your friend here.
Storage Instructions
| Method | How to Store | How Long |
|---|---|---|
| Refrigerator | Store chicken and tomatoes separately in airtight containers | Up to 3 days |
| Freezer | Not recommended (burrata and tomatoes don’t freeze well) | — |
| Reheating | Reheat chicken in a 375F oven for 8-10 minutes to re-crisp the crust | Best eaten fresh |
Leftover burst tomatoes are gold. Toss them with pasta, spoon them over scrambled eggs, or use them as a bruschetta topping the next morning. Seriously, don’t let a single drop go to waste.
If the chicken crust has softened, skip the microwave — it’ll just make it soggy. A quick blast in a hot oven or air fryer brings back that satisfying crunch. Pair it with leftovers from this easy summer dessert for a full meal the next day.
Nutritional Information
The following is an estimate per serving based on 6 servings. Actual values may vary depending on ingredient brands and portion sizes.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 520 kcal |
| Protein | 38g |
| Carbohydrates | 22g |
| Fat | 30g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sodium | 780mg |
| Sugar | 7g |
Frequently Asked Questions
Can I make the tomato sauce ahead of time?
Absolutely! The burst cherry tomato sauce can be made up to 2 days ahead and stored in an airtight container in the fridge. Just reheat it gently in a pan while your chicken cooks. It actually tastes even better the next day as the flavors meld together.
What should I serve with this Cherry Tomato Burrata Chicken Skillet?
Crusty bread is a must for soaking up those amazing tomato juices. This dish also pairs beautifully with a simple arugula salad, roasted potatoes, or even a bowl of pasta. It’s a flexible summer skillet dinner that works with whatever you have on hand.
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly here and is a great shortcut for easy July meals. Just make sure to use a good-quality brand — the pesto flavor comes through in the crust, so it’s worth picking one you actually enjoy eating by the spoonful.
Can this recipe be made gluten-free?
Yes! Simply swap the Panko bread crumbs for your favorite gluten-free breadcrumbs. The rest of the ingredients in this tomato burrata chicken recipe are naturally gluten-free. The crust may be slightly less crunchy but it will still taste amazing.
How do I keep the Panko crust from getting soggy?
The key is to serve the tomatoes on top right before eating rather than letting the chicken sit in the sauce. Also, always reheat leftover chicken in the oven or air fryer — never the microwave — to bring the crisp back.
Final Thoughts
This Cherry Tomato Burrata Chicken Skillet is everything a summer dinner should be — bright, fresh, satisfying, and just a little bit fancy without any of the fuss. It’s the kind of recipe you’ll come back to all season long.
Give it a try this week and let me know how it goes in the comments below! And if you make it, share it on Pinterest — it photographs beautifully and your friends will absolutely want the recipe.
Cherry Tomato Burrata Chicken Skillet
Equipment
- Large skillet
- Shallow bowl
- Mixing bowl
- Tongs
- Cutting board
- Knife
Ingredients
Chicken
- 4 Chicken cutlets
- ⅓ cup Basil pesto
- 8 slices Prosciutto thin slices
- 1 ½ cups Panko bread crumbs
- ⅔ cup Parmesan grated
Toppings
- 2 balls (8 oz) Burrata cheese torn into pieces
- Fresh basil for serving
Tomatoes
- 3 cups Cherry tomatoes divided — 2 cups whole, 1 cup halved
- ¼ cup Extra virgin olive oil plus more for cooking
- 2 Shallots thinly sliced
- 6 cloves Garlic chopped
- 2 teaspoons Honey
- 2 tablespoons Fresh thyme leaves
- 1 Lemon zested
- Chili flakes to taste
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons Balsamic vinegar
Instructions
- In a bowl, toss together the chicken cutlets and basil pesto, coating each piece fully. In a separate shallow bowl, mix together the Panko bread crumbs and grated parmesan.
- Working one cutlet at a time, press 2 basil leaves on top of each piece. Wrap 2 slices of prosciutto snugly around each cutlet to secure the basil. The oils from the pesto should keep the prosciutto moist — if not, drizzle lightly with olive oil. Press each wrapped cutlet firmly into the Panko mixture to coat all over. Set on a plate and repeat with remaining cutlets.
- To make the tomatoes: In a large skillet over high heat, combine the olive oil, 2 cups of cherry tomatoes, shallots, garlic, fresh thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper. Cook until the tomatoes blister and burst, about 10 minutes. Turn off the heat. Stir in the remaining halved tomatoes along with the balsamic vinegar and honey.
- Heat a few tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken cutlets in a single layer. Cook until golden brown, 3 to 4 minutes per side. Remove from the skillet and season with salt.
- Serve the chicken warm, topped with torn burrata, the burst cherry tomato sauce, and fresh basil leaves. Serve immediately with crusty bread to soak up the juices.
