One-Pot Wonders

Chicken with Braised Tomatoes and Burrata

July  8, 2021
0 Ratings
Photo by Anna Chwistek | Serving Dumplings
Author Notes

30 minute chicken with braised cherry tomatoes and burrata… all made in one skillet. It’s simple but mouthwatering. The chicken fillets are seared until golden, topped with burrata and spoonfuls of garlicky, balsamic-braised cherry tomatoes. Serve this simple skillet chicken with some crusty bread for soaking up all that delicious pan-sauce. A tasty dinner that celebrates the ease of a classic combination.

Anna Chwistek | Serving Dumplings

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
Ingredients
  • 2 large chicken breast fillets
  • 2 burrata balls (150 g/5.3 oz each)
  • 400 grams 14.2 oz cherry tomatoes
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, minced
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 4 sprigs fresh thyme
  • pine nuts, for serving
  • salt, black pepper, sweet paprika, red pepper flakes
In This Recipe
Directions
  1. Season chicken with 1 tsp salt, 1 tsp black pepper and sweet paprika. Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate.
  2. Lower the heat, add garlic and cook for 1 minute. Deglaze the skillet with 1/4 cup water. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Stir in balsamic vinegar and honey. Cover and allow to braise for 10 minutes.
  3. In the meantime, thinly slice the chicken. When ready, remove the lid and slide chicken back into the skillet. Simmer for 1-2 minutes or until heated through. Break the burrata over the chicken and turn off the heat. Let the chicken rest for 3 minutes, then finish off with black pepper, red pepper flakes and toasted pine nuts. Serve with a big salad and some crusty bread. Enjoy!

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