Here’s a rustic, elegant recipe for Chicken with Braised Tomatoes and Burrata — juicy pan-seared chicken, simmered in garlicky, herbed tomatoes and topped with creamy burrata cheese. It’s simple, full of flavor, and perfect with crusty bread or pasta.
🍅 Chicken with Braised Tomatoes and Burrata
Ingredients:
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2–4 boneless, skinless chicken breasts (or thighs)
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Salt & pepper, to taste
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2 tablespoons olive oil
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4 garlic cloves, thinly sliced
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1/2 teaspoon crushed red pepper flakes (optional)
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1 pint cherry tomatoes (or 2 cups diced fresh tomatoes)
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1/2 teaspoon dried oregano (or Italian seasoning)
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1/4 cup dry white wine or chicken broth
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1 tablespoon balsamic vinegar (optional, for depth)
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1 ball burrata cheese (cut in half or left whole, depending on size)
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Fresh basil or parsley, for garnish
Instructions:
1. Season & sear the chicken:
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Season both sides of chicken with salt and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Sear the chicken until golden brown on both sides (about 4–5 minutes per side). It doesn’t need to be fully cooked through yet. Remove and set aside.
2. Braise the tomatoes:
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In the same pan, reduce heat to medium. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
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Add cherry tomatoes, oregano, and a pinch of salt. Cook until tomatoes start to blister and release juices (5–7 minutes).
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Pour in white wine (or broth) and balsamic vinegar. Simmer 2–3 minutes.
3. Return chicken & simmer:
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Nestle chicken back into the pan with the tomatoes.
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Cover and simmer for 8–10 minutes, or until chicken is fully cooked through (internal temp of 165°F/74°C).
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Uncover and let sauce reduce slightly if needed.
4. Add burrata & finish:
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Remove from heat. Tear the burrata and place over the chicken and tomatoes.
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Let it sit for a minute or two to melt slightly.
5. Serve:
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Garnish with fresh basil or parsley.
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Serve with toasted bread, pasta, polenta, or a simple green salad.