There’s something magical about dishes that look elegant but come together effortlessly, and this Chicken with Braised Tomatoes and Burrata is one of those. Juicy, golden-seared chicken breasts are nestled in a rich, tomato sauce, then topped with creamy burrata cheese that melts into a luscious, savory finish.
The first time I made this, it was a weeknight experiment that felt like a restaurant-quality dinner. The sweetness of the tomatoes, the richness of the burrata, and the perfectly cooked chicken—it all came together in a way that felt indulgent yet simple.
What I love most about this dish is its versatility. Serve it with crusty bread, pasta, or even a fresh salad, and it transforms into a meal that works for a cozy night in or a dinner party with friends.
Let’s bring this Chicken with Braised Tomatoes and Burrata to your table and create a dish that’s as stunning as it is delicious.
The Chicken with Braised Tomatoes and Burrata combines juicy, seared chicken with a rich, tomato-based sauce and creamy burrata. This simple, one-pan recipe is perfect for busy weeknights or casual entertaining.
The tomatoes are braised until they burst with flavor, complementing the tender chicken, while the burrata adds a luxurious, creamy finish. It’s a dish that’s easy to prepare yet feels sophisticated enough for any occasion.
An Exciting Story:
The first time I served this Chicken with Braised Tomatoes and Burrata, my husband was convinced it came from a high-end Italian restaurant. The combination of sweet, tangy tomatoes and rich, velvety burrata was a hit, and it quickly became one of our go-to recipes for impressing guests. Even my kids, who are usually picky eaters, couldn’t get enough!
Why This Chicken with Braised Tomatoes and Burrata?
- Rich and Flavorful: Sweet, braised tomatoes and creamy burrata make every bite special.
- One-Pan Wonder: Minimal cleanup with maximum flavor.
- Elegant Yet Easy: Simple enough for weeknights, stunning enough for entertaining.
- Customizable: Pair with your favorite sides to create a complete meal.
- Restaurant-Quality at Home: A dish that looks and tastes like a chef’s creation.
What You Need for Chicken with Braised Tomatoes and Burrata
- For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly cracked black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- For the Braised Tomatoes:
- 1 pint cherry or grape tomatoes
- 3 cloves garlic, thinly sliced
- ½ tsp red pepper flakes (optional, for heat)
- ¼ cup dry white wine (or chicken broth)
- ½ cup chicken broth
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
- For Garnish:
- 1 ball burrata cheese (8 oz), torn into pieces
- Fresh basil leaves
- Crusty bread or cooked pasta, for serving
How to Make Chicken with Braised Tomatoes and Burrata
- Prepare the Chicken:
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Tomatoes:
- In the same skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, cooking until fragrant (about 1 minute).
- Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and begin to burst.
- Deglaze the Pan:
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then add the chicken broth and thyme. Cook for another 3-4 minutes, allowing the sauce to reduce slightly.
- Combine and Finish:
- Return the chicken to the skillet, spooning the tomato sauce over the top. Nestle the torn burrata pieces around the skillet. Remove from heat and let the burrata soften into the sauce.
- Serve:
- Garnish with fresh basil leaves and serve immediately with crusty bread or over cooked pasta.
Tips for Chicken with Braised Tomatoes and Burrata
- Don’t Overcook the Chicken: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for perfect juiciness.
- Choose Sweet Tomatoes: Use ripe, in-season tomatoes for the best flavor.
Substitutions and Variations:
- Make It Vegetarian: Swap chicken with roasted eggplant or zucchini.
- Add More Veggies: Include sautéed spinach, mushrooms, or artichoke hearts in the sauce.
- No Burrata? Substitute with fresh mozzarella or ricotta.
Make a Healthier Version:
- Use low-sodium chicken broth and reduce the butter to 1 tsp.
- Opt for a whole-grain side like quinoa or farro instead of bread or pasta.
Closing for Chicken with Braised Tomatoes and Burrata:
And there you have it—Chicken with Braised Tomatoes and Burrata that’s as delicious as it is elegant. Whether you’re serving it for a special occasion or a comforting weeknight dinner, this dish is sure to impress. Let us know how yours turns out, and don’t forget to explore more of our flavorful, easy-to-make recipes!
Frequently Asked Questions for Chicken with Braised Tomatoes and Burrata
- Can I make this ahead of time?
Yes, prepare the chicken and tomato sauce ahead, then add the burrata just before serving. - What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I freeze this dish?
The chicken and tomato sauce can be frozen, but add fresh burrata after reheating. - What’s the best wine for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. - Can I use canned tomatoes?
Yes, use whole peeled or diced tomatoes in place of fresh cherry tomatoes. - What pairs well with this dish?
Serve with garlic bread, pasta, or a side salad. - Can I make this spicy?
Add extra red pepper flakes or a pinch of cayenne for more heat. - What’s a fun serving idea?
Serve directly from the skillet at the table for a rustic, family-style presentation. - How do I prevent the chicken from drying out?
Sear it quickly over high heat and finish cooking in the tomato sauce for added moisture. - Can I use bone-in chicken?
Yes, adjust the cooking time to ensure it’s fully cooked through. - Why is my sauce watery?
Let the sauce simmer longer to reduce and concentrate the flavors. - Can I add cheese to the sauce?
Stir in a handful of grated Parmesan or Pecorino Romano for extra richness.
Chicken with Braised Tomatoes and Burrata
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Chicken:
4 4 boneless, skinless chicken breasts
Salt and freshly cracked black pepper
2 tbsp 2 olive oil
1 tbsp 1 unsalted butter
- For the Braised Tomatoes:
1 pint 1 cherry or grape tomatoes
3 cloves 3 garlic, thinly sliced
½ tsp red pepper flakes (optional, for heat)
¼ cup dry white wine (or chicken broth)
½ cup chicken broth
1 tsp 1 fresh thyme leaves (or ½ tsp dried thyme)
Salt and pepper to taste
- For Garnish:
1 1 ball burrata cheese (8 oz), torn into pieces
Fresh basil leaves
Crusty bread or cooked pasta, for serving
Directions
- Prepare the Chicken:
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Tomatoes:
- In the same skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, cooking until fragrant (about 1 minute).
- Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and begin to burst.
- Deglaze the Pan:
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then add the chicken broth and thyme. Cook for another 3-4 minutes, allowing the sauce to reduce slightly.
- Combine and Finish:
- Return the chicken to the skillet, spooning the tomato sauce over the top. Nestle the torn burrata pieces around the skillet. Remove from heat and let the burrata soften into the sauce.
- Serve:
- Garnish with fresh basil leaves and serve immediately with crusty bread or over cooked pasta.
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