Why You’ll Love This Recipe
I love this recipe because it combines classic Italian-inspired flavors with fresh, vibrant ingredients. The pesto keeps the chicken flavorful and moist, while the prosciutto adds a delicious savory touch. The burst tomatoes create a naturally sweet sauce, and the creamy burrata finishes the dish with an irresistible richness. I also appreciate that everything comes together in a single skillet for easy cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- 1/4 cup basil pesto
- 4 slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cups cherry tomatoes
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 ounces burrata cheese
- Fresh basil leaves, for garnish
- Balsamic glaze (optional, for serving)
Directions
- I season the chicken lightly with salt, black pepper, and Italian seasoning.
- I spread a thin layer of basil pesto over each chicken breast.
- I wrap each piece of chicken with a slice of prosciutto, pressing gently so it stays in place.
- I heat the olive oil and butter in a large skillet over medium-high heat.
- I add the chicken and cook for about 5 to 6 minutes per side, or until the prosciutto is crisp and the chicken is fully cooked.
- I transfer the chicken to a plate and loosely cover it to keep it warm.
- In the same skillet, I add the garlic and cook for about 30 seconds until fragrant.
- I stir in the cherry tomatoes and cook for 5 to 7 minutes, stirring occasionally, until they soften and begin to burst, releasing their juices.
- I return the chicken to the skillet, spooning the tomatoes over the top.
- I tear the burrata into large pieces and place it around and over the warm chicken.
- I garnish the dish with fresh basil and drizzle it with balsamic glaze if I’m using it.
- I serve the chicken immediately with crusty bread, pasta, mashed potatoes, or roasted vegetables.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- I substitute fresh mozzarella for burrata when I want a lighter option.
- I use turkey cutlets instead of chicken for a different twist.
- I add fresh spinach to the tomatoes for extra greens.
- I sprinkle toasted pine nuts over the finished dish for added texture.
- I include crushed red pepper flakes when I want a little heat.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. I keep the burrata separate whenever possible so it stays fresh and creamy. I reheat the chicken and tomatoes gently in a skillet over medium-low heat or in the microwave using short intervals until warmed through. I add fresh burrata after reheating for the best texture and flavor.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. I often use boneless, skinless chicken thighs because they stay juicy and work just as well with the pesto and prosciutto.
What can I use instead of burrata?
I substitute fresh mozzarella, burrata-style mozzarella, or even creamy ricotta when burrata isn’t available.
Can I make this recipe ahead of time?
Yes. I prepare the chicken and tomato mixture in advance, then add fresh burrata just before serving to keep it creamy and fresh.
What sides pair well with this dish?
I enjoy serving it with pasta, creamy polenta, mashed potatoes, roasted vegetables, or warm crusty bread to soak up the flavorful tomato juices.
Can I make this recipe without prosciutto?
Yes. I simply omit the prosciutto if I prefer a lighter dish, although I find it adds a wonderful savory flavor that complements the pesto and tomatoes.
Conclusion
I enjoy making this Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata because it brings together fresh, bold flavors in an easy-to-make meal. The juicy chicken, fragrant pesto, savory prosciutto, sweet tomatoes, and creamy burrata create a combination that feels both comforting and elegant. Whether I’m preparing dinner for my family or serving guests, this recipe always delivers a memorable and satisfying meal.
PrintPesto Chicken Saltimbocca with Burst Tomatoes and Burrata Recipe
This Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata is an elegant one-skillet meal featuring juicy pesto-coated chicken wrapped in savory prosciutto, sweet burst tomatoes, and creamy burrata. It’s a flavorful Italian-inspired dinner that’s perfect for weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup basil pesto
- 4 slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cups cherry tomatoes
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 ounces burrata cheese
- Fresh basil leaves, for garnish
- Balsamic glaze (optional, for serving)
Instructions
- Season the chicken with salt, black pepper, and Italian seasoning.
- Spread a thin layer of basil pesto over each chicken breast.
- Wrap each chicken breast with a slice of prosciutto, pressing gently to secure.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Cook the chicken for 5–6 minutes per side, or until the prosciutto is crisp and the chicken is cooked through.
- Transfer the chicken to a plate and keep warm.
- In the same skillet, cook the garlic for about 30 seconds until fragrant.
- Add the cherry tomatoes and cook for 5–7 minutes until they soften and burst, releasing their juices.
- Return the chicken to the skillet and spoon the tomatoes over the top.
- Tear the burrata into large pieces and place it over and around the warm chicken.
- Garnish with fresh basil and drizzle with balsamic glaze if desired.
- Serve immediately with crusty bread, pasta, mashed potatoes, or roasted vegetables.
Notes
- Substitute fresh mozzarella or ricotta for burrata if needed.
- Boneless, skinless chicken thighs or turkey cutlets work well in place of chicken breasts.
- Add fresh spinach to the tomatoes for extra greens.
- Sprinkle toasted pine nuts over the finished dish for added texture.
- Add crushed red pepper flakes for a touch of heat.
- Store leftovers in the refrigerator for up to 3 days, keeping the burrata separate when possible. Reheat the chicken and tomatoes gently, then add fresh burrata before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 58 g
- Cholesterol: 180 mg
