This Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata is a fresh and vibrant summer dinner that combines crispy prosciutto-wrapped chicken, juicy marinated cherry tomatoes, and creamy burrata cheese. Lightly pan-fried in olive oil and coated in golden Panko crumbs, each bite delivers layers of savory, herby, and tangy flavors. It’s elegant enough for guests, yet simple enough for a weeknight meal.

Why You’ll Love This Recipe

• Crispy and flavorful prosciutto-wrapped chicken with fresh basil in every bite
• Quick and easy to prepare in just 35 minutes
• Perfect balance of textures: crunchy, creamy, and juicy
• Fresh summer ingredients that feel light yet satisfying
• Restaurant-quality presentation made right at home
• Ideal for entertaining or casual family dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, sliced in half horizontally (or 4 chicken cutlets)
2 cloves garlic, grated
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh basil leaves
8 thin slices prosciutto
3 large eggs, beaten
2 cups Panko bread crumbs
2 cups cherry tomatoes, halved
1/4 cup extra virgin olive oil, plus 3 tablespoons for marinating and more for cooking
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme leaves
zest of 1 lemon
3 balls burrata cheese, torn

Directions

1. Prepare the breading station by placing the beaten eggs in one shallow bowl and the Panko bread crumbs in another shallow bowl.
2. Pat the chicken dry. Rub each piece with grated garlic, then season evenly with salt and black pepper.
3. Place 2 fresh basil leaves on top of each cutlet. Wrap each piece with 2 slices of prosciutto, securing the basil underneath.
4. Dip each wrapped cutlet into the beaten eggs, coating both sides. Transfer to the Panko bread crumbs and press gently to ensure an even coating. Set aside on a plate.
5. In a medium bowl, combine the halved cherry tomatoes, 3 tablespoons olive oil, balsamic vinegar, 1/2 cup fresh basil, thyme leaves, lemon zest, and a small pinch of salt. Toss well and let marinate while cooking the chicken.
6. Heat 2 to 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken.
7. Cook for 3 to 4 minutes per side, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
8. Transfer the chicken to a plate and lightly season with a small pinch of salt if needed.
9. Serve warm, topped with torn burrata and generous spoonfuls of marinated tomatoes.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Approximate Calories: 792 kcal per serving

Variations

Add grated parmesan cheese to the Panko bread crumbs for extra depth of flavor.

Substitute fresh mozzarella if burrata is unavailable.

Use heirloom cherry tomatoes for a colorful presentation.

Add crushed red pepper flakes to the tomatoes for gentle heat.

Swap basil for fresh sage for a more traditional saltimbocca flavor.

Serve over arugula or alongside a simple pasta tossed in olive oil and garlic.

Storage/Reheating

Store leftover chicken separately from the tomatoes and burrata in an airtight container in the refrigerator for up to 3 days.

To reheat, place the chicken in a skillet over medium heat with a small amount of olive oil until warmed through and crisp again. You can also reheat in a 350°F (175°C) oven for 10 to 12 minutes.

Avoid microwaving if possible, as it can soften the crispy coating.

The marinated tomatoes are best enjoyed fresh but can be refrigerated for up to 2 days.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can wrap and bread the chicken up to 6 hours in advance. Store covered in the refrigerator until ready to cook.

What can I use instead of prosciutto?

Thinly sliced turkey deli meat or beef prosciutto-style slices can work as alternatives while still providing a salty layer.

How do I know when the chicken is fully cooked?

Use a meat thermometer. The internal temperature should reach 165°F (75°C).

Can I bake the chicken instead of pan-frying?

Yes, bake at 400°F (200°C) for about 18–22 minutes, flipping halfway through for even browning.

Is burrata necessary for this recipe?

Burrata adds creaminess, but fresh mozzarella or even ricotta can be substituted.

Can I make this gluten-free?

Yes, replace the Panko bread crumbs with gluten-free bread crumbs.

What side dishes pair well with this meal?

Light pasta, roasted vegetables, garlic bread, or a fresh green salad complement this dish well.

Can I use chicken thighs instead of breasts?

Boneless, skinless chicken thighs can be used, but adjust cooking time as needed.

How long should the tomatoes marinate?

At least 10 to 15 minutes for the best flavor, though longer marinating enhances taste even more.

Can I freeze the cooked chicken?

Yes, freeze the cooked chicken (without toppings) for up to 2 months. Reheat in the oven to maintain crispiness.

Conclusion

Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata is the perfect celebration of fresh summer flavors. Crispy prosciutto-wrapped chicken, bright marinated tomatoes, and creamy burrata come together in a dish that feels both comforting and refined. Ready in just 35 minutes, this recipe is sure to become a seasonal favorite you’ll turn to again and again.

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