This dish brings together juicy chicken, creamy burrata, and ripe tomatoes in a restaurant-quality plate that screams summer. The combination of warm, seasoned chicken against cool, velvety burrata creates a perfect balance of flavors and textures.
I’ve perfected this recipe to highlight each ingredient’s natural qualities. The tomatoes add a bright, fresh contrast, while the burrata’s richness ties everything together. It’s simple yet feels like a special occasion.
With minimal prep and no-fuss cooking, this meal comes together quickly but looks and tastes like you spent hours. The key is using high-quality ingredients and letting their flavors shine.
Serve it with crusty bread to soak up every last drop of the delicious juices. Here’s how to make it.
Ingredients for Chicken Burrata Tomato
Summer on a plate: juicy chicken, creamy burrata, ripe tomatoes, and crusty bread ready in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, pounded thin |
| Olive Oil 🫒 | ¼ cup | Divided for cooking and drizzling |
| Kosher Salt 🧂 | 1 tsp | Plus more to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Or 2 cloves fresh, minced |
| Dried Oregano 🌿 | 1 tsp | Mediterranean oregano preferred |
| Ripe Tomatoes 🍅 | 4 whole | Heirloom or vine-ripened preferred |
| Fresh Basil Leaves 🌿 | ½ cup | Loosely packed for garnish |
| Balsamic Vinegar 💧 | 2 tbsp | Aged for best flavor |
| Burrata Cheese 🧀 | 8 oz | 1 ball, drained well |
| Lemon 🍋 | 1 whole | Zested and juiced |
| Crusty Bread 🍞 | 1 piece | Sliced, for serving |
The chicken needs to be thin for even cooking—pound it yourself or ask the butcher at Whole Foods to do it (they usually will for free). Burrata is the star here, so splurge on the good stuff from the specialty cheese case. I’ve had luck with BelGioioso at regular grocery stores. The tomatoes? Only buy what smells like summer—no mealy, out-of-season sad ones allowed.
No burrata? Fresh mozzarella works in a pinch (though it’s not the same). Want more acid? Swap balsamic for red wine vinegar. Out of fresh basil? Baby arugula adds peppery bite without losing the fresh factor. The bread should be crusty enough to hold up to soaking—ciabatta or a baguette from the bakery section is perfect.
Everything comes together fast, so prep first. Burrata keeps for 2 days in the fridge once opened. Tomatoes hate the cold, so leave them on the counter until ready to use. The chicken? Cook and eat within 3-4 days.
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything on a sheet pan—chicken, tomatoes, a drizzle of olive oil—and let the oven do the work.
- Garlic-Kissed Perfection: The garlic powder and olive oil create this ridiculous depth of flavor that makes the chicken taste like it marinated for hours.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings when I need something fancy-ish without the fuss.
- Leftovers Luxury: The chicken stays juicy, so I throw it on salads or pasta the next day—no sad reheated meals here.
Step-by-Step Instructions for Chicken Burrata Tomato
Here’s how I nail this dish every time with simple steps and big flavor.
Step 1: Season and Sear the Chicken
Start by patting the 1.5 lb Chicken Breast dry with paper towels. This ensures a good sear. Season both sides evenly with 1 tsp Kosher Salt, 0.5 tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Dried Oregano.
Heat 2 tbsp of the 0.25 cup Olive Oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. This keeps the juices locked in.
Step 2: Prepare the Tomato and Basil Salad
While the chicken rests, slice the 4 whole Ripe Tomatoes into thick wedges. Arrange them on a serving platter or large plate. Drizzle with the remaining Olive Oil and the 2 tbsp Balsamic Vinegar.
Scatter 0.5 cup Fresh Basil Leaves over the tomatoes. Zest the 1 whole Lemon directly over the platter, then squeeze about half the juice over the top. Sprinkle with a pinch of Kosher Salt and Black Pepper.
Step 3: Add the Burrata and Chicken
Tear the 8 oz Burrata Cheese into chunks and arrange it in the center of the tomato platter. The creamy cheese will soak up all the juices and flavors from the tomatoes and balsamic.
Slice the rested chicken into strips and arrange it around the burrata. The warm chicken will slightly soften the burrata, creating a perfect contrast of textures.
Step 4: Finish and Serve Immediately
Drizzle everything with a little more of the Balsamic Vinegar and Olive Oil from the platter. This ties all the flavors together.
Serve right away with the 1 piece Crusty Bread on the side for soaking up the delicious juices. The bread is essential—you won’t want to miss a drop.
This dish is best enjoyed fresh, so gather everyone around the table and dig in while it’s still warm.
Pro Tips For Making Chicken Burrata Tomato
- Pound the Chicken: I learned this the hard way—pound the chicken breasts to an even ½-inch thickness so they cook through at the same rate without drying out.
- Salt the Burrata Last: Sounds weird, but it works: salt the burrata just before serving to keep its creamy texture intact instead of drawing out moisture early.
- Rest Before Slicing: Give the chicken a solid 5-10 minutes under foil after cooking—it keeps the juices locked in when you slice it for the tomatoes and burrata.
- Warm the Tomatoes: Toss the tomatoes with a pinch of salt and let them sit at room temp while the chicken cooks; it brings out their sweetness without extra effort.
Wine and Beer Pairings for This chicken burrata tomato
Italian Whites
I always reach for a crisp Pinot Grigio from Friuli-Venezia Giulia—its bright citrus and mineral notes cut through the burrata’s creaminess while complementing the tomatoes. Serve chilled at 45-50°F for the perfect contrast. 🍷
Light Reds
A chilled Chianti Classico works surprisingly well here. The medium body and cherry notes won’t overpower the dish, and the acidity mirrors the balsamic’s tang. I prefer Banfi for reliable quality.
Sparkling Options
For a celebratory touch, Prosecco adds a refreshing effervescence that cleanses your palate between bites of creamy burrata. Look for La Marca—it’s widely available and consistently delicious.
Craft Beer Picks
A Belgian witbier like Hoegaarden brings citrus and spice notes that echo the lemon and herbs in the recipe. The wheat base adds a creamy texture that pairs well with the burrata.
Local Favorites
If you prefer hops, a light American wheat ale such as Blue Moon with its subtle orange peel works. The mild bitterness balances the richness without competing with the dish’s freshness. 💫
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Use 1.5 lb boneless, skinless thighs and cook for 6-7 minutes per side at medium-high heat. They stay juicier and pair beautifully with the creamy burrata.
What if my burrata is too runny?
Drain it well before using and place it on a paper towel to absorb excess moisture. For best texture, serve immediately after assembling—waiting causes it to soften further.
Is there a way to make this ahead?
Prep the tomato salad and chicken separately up to 4 hours ahead. Store chicken at room temp and tomatoes in the fridge. Assemble just before serving to keep the burrata firm.
Can I swap the balsamic vinegar?
Yes! Try red wine vinegar for sharper acidity or lemon juice for brightness. Avoid white vinegar—it’s too harsh for this delicate dish.
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