3-Minute Chicken With Charred Cherry Tomatoes, Burrata & Mint

July 22, 2019
17 Ratings
Photo by Rocky Luten
  • Prep time 25 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

Yes, you can cook chicken in three minutes—and you should. By butterflying and pounding the breasts, this ingredient becomes not only weeknight-speedy, but concentrated in flavor and oversized in surface area, perfect for piling with toppings. I like broiled tomatoes, which become juicy and jammy, tossed with creamy burrata and fresh mint. But the options are endless. Try baby arugula tossed with shaved Parmesan. Or chopped cucumbers and tomatoes with feta. Or smacked zucchini salad. Or sauerkraut and sour cream. Or kimchi and a soft-boiled egg. The recipe serves two, but it can be easily halved or doubled. —Emma Laperruque

What You'll Need
Watch This Recipe
3-Minute Chicken With Charred Cherry Tomatoes, Burrata & Mint
  • 1 pint cherry tomatoes
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 ¼ teaspoons kosher salt, divided, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 chicken breasts
  • 1/3 cup mint leaves, roughly chopped
  • 2 tablespoons canola oil
  • 4 ounces burrata
  1. Heat the broiler. Line a rimmed sheet pan with foil. Add the tomatoes, ¼ teaspoon salt, and 1 tablespoon olive oil. Toss with your hands. Broil until charred, juicy, and slouchy. For my broiler, this took almost 15 or so minutes, but broilers vary widely. Check the sheet pan every 5 minutes, and pull them when they look good to you.
  2. While the tomatoes are cooking, butterfly the chicken breasts. Which is just a fancy way of saying: Horizontally halve the chicken breast almost all the way, but stop right before you reach the end, then open the chicken breast like a book. (It should still all be in one piece, but half the thickness that it originally was.) Cover the chicken breast with plastic wrap and use the flat side of a meat mallet (or a rolling pin or a skillet) to pound the chicken breast until it’s about 1-centimeter (or just under ½-inch) thick. Repeat with the remaining chicken breast. Season both all over with the 1 teaspoon salt and 1 teaspoon black pepper.
  3. When the tomatoes are done broiling, dump them in a bowl. Add the mint and the remaining 3 tablespoons olive oil. Stir, taste, and adjust the salt as needed.
  4. Heat a cast-iron skillet over high heat. When it’s very hot, add 1 tablespoon canola oil. Now add one chicken breast—it should sizzle loudly. Cook for 1 to 1 ½ minutes per side, until browned all over and the chicken is cooked through. Repeat with the remaining canola oil and chicken breast.
  5. To serve, put each pan-seared chicken breast on its own plate. Evenly top with the tomato salad and burrata. Sprinkle with more salt and drizzle with more olive oil.

See what other Food52ers are saying.

  • HapppyBee
  • tastysweet
  • Phoebe Fry
    Phoebe Fry
  • Gretchen
  • Emma Laperruque
    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

24 Reviews

ShellE May 18, 2022
Great recipe, but as an FYI to the author and Food 52, another site copied this recipe practically word for word:
C F. February 9, 2022
Delish! Used basil since that burrata/tomato/basil combo seems so classic. Simple and tasty - will definitely make this again (and again).
Jane September 19, 2019
This was awesome on a hot late August evening with a fresh harvest of summer tomatoes. I love the idea of butterflying the chicken, but this night I had more time and wanted to grill it. So I marinated in equal amounts of balsamic vinegar and olive oil, with some garlic, salt and pepper and grilled while broiling the tomatoes. Ok it wasn’t “3-minute chicken” but the end result was amazing. I could see this bringing a taste of summer in the middle of the winter with grocery store tomatoes. The only thing I would do differently is to bring the burrata to room temp-it was chilly compared to the rest- but sop that sauce up with some crusty Italian bread and you’ve got yourself a dinner, folks!
HapppyBee August 18, 2019
I made this tonight and loved it! This is how I like to cook these days; fast, easy, healthy and delicious. An added bonus is it was low carb for the diabetic hubby who thinks he only likes chicken thighs. Will try with basil next time. I also served it over an arugula salad with lemon vinaigrette, but not sure it even needed the dressing. So very good! Thank you!
Emma L. August 19, 2019
Yahoo, so happy to hear that!
meme S. August 18, 2019
Hi Diane -- My daughter too, does not care for mint on any meat except in salads and tea. If you have Italian herbs mixture or basil or tarragon they make good marriage with poultry, most of any meat, seafood, fish and veggies. If the herbs are dried I'll use about 1/4 tsp., and if fresh 1 to 2 tsps., Chiffonne, or more to your liking. Garnish with chopped parsley, Voila, Bonne Chance et Bon Appetit!
Diane August 18, 2019
Thank you for such an easy recipe. I plan to make it this week, but am not a mint fan. What would you suggest as a substitute?
HapppyBee August 18, 2019
I think basil would be a lovely substitute, like a caprese salad.
Emma L. August 19, 2019
Basil or parsley would both be great! Just be gentle with the basil so it doesn't bruise too much.
Nancy August 13, 2019
Julia Child cooks chicken in a similar way using butter instead of canola oil. See recipe for Supreme de Vollailles a la blanc in Mastering the Art of French Cooking.
Jennifer M. August 13, 2019
My daughter and I made this - easy - mint such a nice touch - and who doesn't like burrata on anything! Can't wait to make again and may add artichoke hearts to the char tomatoes.... thanks for an easy but delicious recipe!
Emma L. August 13, 2019
Mmm artichoke hearts would be a great addition!
Brett O. August 12, 2019
This was excellent. I followed the directions and served it over arugula. Will be a go to for me with lots of creative edits, thank you!
Emma L. August 13, 2019
Thanks, Brett!
tastysweet August 11, 2019
This looks like a great recipe. Just wondering. You are only cooking one at a time? Can you put in low oven to keep warm while the other is cooking?
Emma L. August 12, 2019
Hi! You certainly could put the first piece of cooked chicken in a low-temp oven to keep warm. But because the second piece only takes 3 minutes to cook, I personally don't mind the first one hanging out at room temp for that short time.
tastysweet August 12, 2019
Thank you.
Chris August 13, 2019
I started with one at a time, and realized I could fit two in the pan without it cooling down much, put the done ones on a plate in the oven until ready to serve. Did not dry out at all and was very tender and juicy still... I made 7 total to give you an idea.
meme S. August 11, 2019
I'm giving these great quick meals 5* & More!

Thank you for bringing back this quick meals especially for those who works. Real delish! I used to be a working Mom and have made similar quick poultry diners in several ways, too. My family and friends always will ask for the recipes, but your sauces are amazing, too!, flavorful, super easy and mostly have on hand. YUM, YUM!
Emma L. August 12, 2019
So happy to hear that, thanks!
Phoebe F. July 28, 2019
Thank you for this stunning, healthy, foolproof recipe! Made it last night with a big arugula salad on the side and it was perfect.
Emma L. July 28, 2019
Thanks, Phoebe! Big arugula salad on the side sounds so good.
Gretchen July 25, 2019
The video of this recipe seduced me and I’m so glad it did! I followed the recipe exactly and it exceeded my expectations. The chicken was easy and delicious, the tomatoes were soft and full of flavor, the mint and burrata were perfect compliments. So good and easy and elegant. Can’t wait for tomorrow’s leftovers!
Emma L. July 26, 2019
Thanks, Gretchen—so glad you enjoyed it!