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Our Quick Chicken with Tomatoes and Burrata is on the table in under 30 mins. By cutting the chicken in half and pounding thin, it cooks in under 4 mins while the tomatoes roast in the oven. We used rainbow cherry tomatoes for this recipe, but grape tomatoes would work great here, too. Roasting the tomatoes brings out their sweetness and releases the juices, so it makes for a delicious jammy topping for the chicken and burrata. Mint is mixed with the tomatoes to bring brightness and freshness.
Perfect for a busy weeknight or after spending a long day outside, we love to make this when we’re short on time but want lots of flavor. We don’t even miss the carbs, but you could add some crusty bread to soak up the juicy tomatoes and creamy burrata. This recipe is easy to scale for a larger dinner and flexible enough to make it your own with different herbs.
Quick Chicken with Tomatoes & Burrata
Roasted cherry tomatoes with fresh mint top the chicken along with creamy burrata for a low-carb meal that’s fresh and flavorful and done in under 30 mins.
ingredients
12 oz cherry tomatoes
2 cloves garlic, smashed
2 Tbsp cold-pressed extra virgin olive oil
1 large chicken breast
kosher salt
pepper
2 Tbsp olive oil, divided
handful of fresh mint, chopped or torn, plus more for garnish
4 oz burrata
method
Step 1
Preheat the oven to 425°. Line a small rimmed baking sheet with parchment paper. Add the tomatoes and garlic. Toss with 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Roast in the oven for 15 mins until the tomatoes are starting to shrivel and release their juices.
Step 2
Cut the chicken in half horizontally. Cover with plastic wrap and gently pound the chicken cutlets with a mallet or rolling pin until they are about 1 cm in thickness. Season both pieces with 1/2 tsp salt and 1/2 tsp pepper.
Step 3
Heat a skillet over medium heat. When the skillet is hot, add 1 Tbsp olive oil to the pan. Add the chicken cutlets to the pan and cook until browned and cooked through (about 2 mins per side).
Step 4
Place the tomatoes and their juices in a bowl. Toss with 2 Tbsp cold-pressed extra virgin olive oil and mint. Add salt to taste. Remove the garlic cloves.
Step 5
To serve, top each piece of chicken with divided burrata and tomato mixture. Garnish with mint leaves and serve immediately.
serving tips
One large chicken breast is enough for two people, but if you have smaller chicken breasts or a larger appetite, you can butterfly two chicken breasts (one for each person). To butterfly the chicken, cut in half horizontally but not all the way through. The chicken breast should open like a book. Gently pound the chicken breasts and cook separately in the pan (you’ll still cook each for about 2 mins per side).
Recipe adapted from Food52.
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Quick Chicken with Tomatoes & Burrata
Ingredients
- 12 oz cherry tomatoes
- 2 cloves garlic smashed
- 2 Tbsp cold-pressed extra virgin olive oil
- 1 large chicken breast
- kosher salt
- pepper
- 2 Tbsp olive oil divided
- handful of fresh mint chopped or torn, plus more for garnish
- 4 oz burrata
Instructions
- Preheat the oven to 425°. Line a small rimmed baking sheet with parchment paper. Add the tomatoes and garlic. Toss with 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Roast in the oven for 15 mins until the tomatoes are starting to shrivel and release their juices.
- Cut the chicken in half horizontally. Cover with plastic wrap and gently pound the chicken cutlets with a mallet or rolling pin until they are about 1 cm in thickness. Season both pieces with 1/2 tsp salt and 1/2 tsp pepper.
- Heat a skillet over medium heat. When the skillet is hot, add 1 Tbsp olive oil to the pan. Add the chicken cutlets to the pan and cook until browned and cooked through (about 2 mins per side).
- Place the tomatoes and their juices in a bowl. Toss with 2 Tbsp cold-pressed extra virgin olive oil and mint. Add salt to taste. Remove the garlic cloves.
- To serve, top each piece of chicken with divided burrata and tomato mixture. Garnish with mint leaves and serve immediately.
