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5 from 1 vote

Balsamic Chicken with Blistered Tomatoes and Burrata

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: dinner
Cuisine: American, Italian
Keyword: balsamic vinegar, burrata, cherry tomatoes, chicken breasts, gluten free, honey, pine nuts, thyme, tomatoes
Servings: 4 servings
Author: GFchow @ gfchow.com

Ingredients

  • 4 large chicken breasts boneless, skinless
  • 2 fresh burrata balls
  • Pint of cherry tomatoes any color, grape tomatoes can also be used
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves minced
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons toasted pine nuts for serving
  • small handful fresh thyme sprigs

Dry rub

  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon sweet paprika smoked paprika can also be used
  • 1 teaspoon red pepper flakes adjust amount according to spice level preference

Instructions

  • Mix together dry rub ingredients and coat chicken pieces with the rub.
  • Heat oil and butter in large pan over medium high heat. Add chicken and cook, about 4-5 minutes per side (I cooked mine for 4 mins/side) or until fully cooked and browned with a nice crust on both sides. Total cook time 8-10 minutes. Cooking time will vary based on the size of the chicken breasts. Remove chicken from pan and place on a plate. Set aside and let cool slightly.
  • Lower the heat to medium-low, add garlic and cook for 30 seconds. Deglaze the pan with 1/4 cup water. Stir with a wooden spoon or spatula to scape up the browned bits from the bottom of the pan. Simmer for 1 minute. Add cherry tomatoes, and stir in balsamic vinegar, honey, and thyme sprigs. Cover and cook for 10 minutes.
  • While tomatoes are cooking, cut each piece of chicken into approx. five slices. Once tomatoes have cooked for 10 mins, remove the lid and slide chicken back into the pan. Simmer, uncovered, for 1-2 minutes or until heated through.
  • Break the burrata balls into pieces and place over the chicken and tomatoes and turn off the heat. Let the chicken rest for 3 minutes, and add toasted pine nuts.
  • Either serve family style directly from the pan or place a piece of chicken with some tomatoes, burrata, and pine nuts on individual plates. Garnish with more thyme sprigs. Serve immediately.

Notes

This recipe can easily be halved.