Crispy Chicken with Bursting Tomatoes and Burrata

This crispy chicken with bursting tomatoes and burrata is where perfectly golden chicken meets a flavorful tomato sauce and creamy burrata in an irresistible Italian-inspired feast.

Watch how to make this

Ingredients

• Cherry tomatoes: The star of the sauce - their natural sweetness intensifies as they cook down and burst, creating a jammy, concentrated flavor base. Cherry tomatoes hold their shape better than larger varieties while still breaking down enough to release their juices.
• Fennel: Adds a subtle licorice-like sweetness and aromatic complexity to the tomato sauce.
• Red chili flakes: Bring gentle heat and warmth to cut through the richness of the burrata and fried chicken.
• Balsamic vinegar: Provides acidity to brighten the tomato sauce and adds a subtle sweetness with tangy depth.
• Chicken breasts: The main protein, chicken breasts are sliced thin and pounded for quick, even cooking. You can substitute it with chicken thighs, if desired.
• Panko: The larger, flakier texture provides better crunch and doesn't get soggy as quickly.
• Italian seasoning: Ties the flavors together with herbs like basil, oregano, and thyme that complement the tomato sauce.
• Burrata: Adds creamy richness to the dish that contrasts beautifully with the crispy chicken and intense tomato sauce.

Substitutions and variations

• Vegetarian: Try this recipe with breaded eggplant for a vegetarian version.
• Dairy-free: Omit the parmesan in the breading for the chicken and the burrata. You can serve the chicken with a dairy-free yogurt sauce instead if you prefer, but the dish will still be wonderful with just the chicken and tomato sauce.
• Gluten-free: Use gluten-free panko and gluten-free all-purpose flour when breading the chicken.

Recipe

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5 from 1 vote

Crispy Chicken with Bursting Tomatoes and Burrata

Total Time45 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: chicken

Servings: 4

Author: Christine Ma

Ingredients

Tomato sauce

• 2 tablespoons olive oil
• 2 shallots minced
• 3 garlic cloves minced
• ½ teaspoon fennel seeds
• ½ teaspoon red chili flakes
• ½ teaspoon oregano
• 1 pound cherry tomatoes
• ¼ cup water
• 1 tablespoon balsamic vinegar
• ½ teaspoon granulated sugar
• salt and pepper

Crispy chicken

• 1 pound chicken breasts boneless, skinless
• salt and pepper
• ½ cup all-purpose flour
• 2 large eggs beaten
• 1 cup panko or homemade breadcrumbs
• ¼ cup grated parmesan
• 1 teaspoon Italian seasoning
• oil for frying
• 8 ounces burrata
• 2 tablespoons fresh basil

Instructions

• Make tomato sauce. Heat olive oil in a large saute pan over medium heat. Add shallots and garlic and saute until shallots are softened, about 2 minutes. Add fennel, red chili flakes, and oregano, stirring to combine.
• Add tomatoes, water, balsamic vinegar, and sugar. Bring to a boil, reduce heat to low and simmer for 20 minutes or until almost all of the liquid has evaporated. Gently crush tomatoes while cooking to release the juices. Season with salt and pepper and set aside.
• Thinly slice chicken breasts to ½-inch thick and pound with a mallet until ¼-inch thick. Season both sides with salt and pepper.
• Prepare breading station. Place flour in a one shallow bowl, eggs in another, and panko, parmesan, and Italian seasoning in a third bowl. Dredge chicken in flour then dip in eggs. Coat in panko mixture, making sure to cover the entire chicken. Repeat with remaining cutlets.
• Heat enough oil in a large saute pan over medium-high heat to come up halfway the sides. Lay chicken in the pan and cook until golden brown. Flip and cook until golden brown on the other side. You may have to cook the chicken in batches. Remove and drain excess oil on paper towels.
• Transfer chicken to a serving platter and top with burrata. Season burrata with salt and pepper and top with tomato sauce and fresh basil. Serve immediately.

Notes

You can cook the tomato sauce up to 3 days in advance. You can also bread the chicken earlier in the day and let it sit in the refridgerator until ready to cook.

Step-by-step instructions

Step 1: Make tomato sauce

This crispy chicken with bursting tomatoes dish starts with creating a tomato sauce that's anything but ordinary. Heat olive oil in a large sauté pan and gently cook minced shallots and garlic until they're fragrant and softened.

Then comes the flavor trio that makes this sauce special: fennel seeds for subtle sweetness, red chili flakes for warmth, and oregano for that classic Italian touch. You can also use ground fennel if you're not a fan of the whole seeds.

Stir everything together and then add the cherry tomatoes, water, balsamic vinegar, and just a touch of sugar. As everything simmers for about 20 minutes, those little tomatoes start to burst and release their juices, creating this incredibly concentrated, almost chutney-like sauce.

I like to gently crush them as they cook to help the process along. The key is letting most of the liquid evaporate so you're left with an intensely flavored, jammy tomato mixture that won't make your crispy chicken soggy.

If you're short on time, you can halve the cherry tomatoes before adding them to the pot. This should shorten the cooking time by almost half.

Step 2: Prepare chicken

While the sauce is doing its thing, it's time to prep the chicken. Slice boneless, skinless chicken breasts to about half an inch thick, then pound them down to a quarter inch with a meat mallet. This might seem like extra work, but trust me - it's what ensures your chicken cooks evenly and quickly, staying tender inside that crispy shell.

Then, prepare your breading station. Set up three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, grated parmesan, and Italian seasoning in the third.

The panko is crucial here - those larger, flakier crumbs create a much lighter and crispier coating than regular breadcrumbs. You can also use homemade breadcrumbs if you have them.

Each piece of chicken gets the full treatment: flour, then egg, then the panko mixture. Make sure you get every nook and cranny for the crispiest chicken.

Step 3: Cook chicken

Now it's time to get cooking. Heat enough oil in a large sauté pan to come about halfway up the sides - you want enough for proper shallow frying, but not so much that you're deep frying. The key is maintaining medium-high heat so the coating gets golden and crispy without the oil getting so hot that it burns before the chicken cooks through.

Lay the breaded cutlets in the pan (working in batches if needed - don't overcrowd!) and let them cook undisturbed until they're golden brown on the bottom, about 3-4 minutes. Then a quick flip for another 3-4 minutes on the other side. Since we pounded the chicken thin, it cooks incredibly fast.

Remove the cooked chicken and drain it on paper towels to remove any excess oil.

Transfer the crispy chicken to serving platters and immediately top each piece with torn burrata while the chicken is still warm. The heat gently softens the cheese, making it even more luxurious. Top with a generous spoonful of that intensely flavored tomato sauce and fresh basil leaves.

The result is pure comfort food perfection - crispy, cheesy, tomato-y goodness that feels both familiar and special. It's the kind of dish that makes you slow down and savor every bite, especially when those summer tomatoes are at their absolute peak.

For more summer recipes featuring tomatoes, check out this salmon with caramelized tomato sauce, herby shrimp with tomato shallot sauce, and crispy fried feta with blistered tomato relish!

Make-ahead and storage tips

• Make-ahead: The sauce can be made up to 2 days in advance and refrigerated. Reheat gently before serving.
• Store: Keep the leftover sauce, chicken, and burrata in separate containers in the refrigerator for up to 3 days.

Frequently asked questions

More Italian chicken recipes

Looking for more Italian dishes with chicken? Try these: