Get ready to fall in love with a dish that’s equal parts elegant and effortless! Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata brings together the savory flavors of prosciutto-wrapped chicken, the summery zing of marinated tomatoes, and the creamy decadence of fresh burrata—all finished with fragrant basil. It’s one of those magical recipes that feels straight out of a Tuscan trattoria, yet comes together in just 30 minutes. Whether you’re impressing guests or treating yourself to a special night in, this is the kind of meal that turns any evening into a celebration.
Ingredients You’ll Need
This recipe shines because it relies on simple, fresh ingredients that each play a starring role—there’s nothing complicated, just high-quality essentials that meld together beautifully. Each item adds its own note of flavor or texture, so be sure to choose the very best you can find!
- Chicken cutlets: Look for boneless, skinless cutlets so they cook quickly and stay juicy.
- Salt and black pepper: The foundation of perfect seasoning—don’t be shy here!
- Fresh basil leaves: Their bright, herbaceous flavor is the heart of this dish.
- Prosciutto: This dry-cured ham adds a lovely salty richness and crisps up beautifully.
- Olive oil: Choose a good quality olive oil for sautéing and marinating; it elevates the whole dish.
- Unsalted butter: Butter adds silkiness to the pan sauce and rounds out the flavors.
- Dry white wine: A splash of wine deglazes the pan, creating a light, savory sauce.
- Cherry tomatoes: Halved and marinated, they add bursts of sweetness and color.
- Balsamic vinegar: This gives the tomatoes a tangy-sweet edge that’s irresistible.
- Olive oil (for tomatoes): A bit more oil makes the tomato marinade luscious and rich.
- Garlic: Just a touch, minced finely, adds a bit of bite and aroma to the tomatoes.
- Crushed red pepper flakes: Adds a subtle, gentle heat to the marinated tomatoes.
- Fresh burrata cheese: The creamy, dreamy centerpiece that makes every bite luxurious.
- Fresh basil leaves (for garnish): Tearing a few leaves at the end ensures a pop of color and freshness.
How to Make Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata
Step 1: Season and Prepare the Chicken
Begin by generously seasoning your chicken cutlets with salt and black pepper on both sides. Lay two basil leaves on each cutlet—this little touch infuses the chicken with an herby aroma that’s absolutely delicious. Wrap each cutlet with a slice of prosciutto, gently pressing so the ham hugs the chicken tightly. This not only adds flavor but also helps keep everything juicy in the pan.
Step 2: Sear the Chicken
In a large skillet, heat two tablespoons of olive oil over medium-high heat. When the oil is shimmering, add your chicken cutlets, prosciutto side down. Sear for 3 to 4 minutes on each side, turning once, until golden brown and cooked through. The prosciutto crisps up beautifully and locks in all those juices. Once done, transfer the chicken to a plate and keep warm.
Step 3: Make the Pan Sauce
With the chicken out of the skillet, lower the heat and add two tablespoons of butter and the dry white wine. Let it simmer, scraping up any golden bits stuck to the bottom—these are packed with flavor! In just a couple of minutes, you’ve got a quick, silky sauce that perfectly complements the chicken.
Step 4: Marinate the Tomatoes
While the chicken is cooking, toss the halved cherry tomatoes in a mixing bowl with balsamic vinegar, a tablespoon of olive oil, minced garlic, and crushed red pepper flakes. Let these marinate for at least 10 minutes. This not only draws out their sweetness but also gives them a rich, tangy bite that pairs beautifully with the rest of the Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata.
Step 5: Bring It All Together
To serve, arrange the chicken cutlets on plates. Spoon over a generous portion of those marinated tomatoes, then tear open your burrata and let the creamy center tumble out beside the chicken. Drizzle everything with the buttery pan sauce and scatter a handful of fresh basil leaves over the top. Every bite is a medley of salty, savory, creamy, and bright flavors—the very best kind of Italian comfort food.
How to Serve Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata
Garnishes
Nothing beats a finishing touch of torn fresh basil leaves! For a little extra flair, try a dollop of additional olive oil on top or a grind of fresh black pepper. If you want to make the plate pop, add a few extra ribbons of prosciutto or even a sprinkle of flaky sea salt for texture.
Side Dishes
Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata is dreamy alongside a pile of crusty bread—the ideal vehicle for mopping up that luscious sauce and every drop of creamy burrata. For something lighter, a crisp green salad dressed with lemon vinaigrette is just right. Roasted asparagus or buttery polenta also make fantastic pairings if you’re feeling a little more decadent.
Creative Ways to Present
Why not turn this into a showstopping appetizer? Slice the cooked chicken cutlets and layer them on crostini with a spoonful of marinated tomatoes, a bit of burrata, and a sprig of basil on top. Or, for family-style entertaining, arrange everything on a big platter; let guests help themselves to their own little piece of Italian magic.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata (lucky you!), keep the chicken, tomatoes, and burrata separate for best results. Store each in airtight containers in the refrigerator and discard any burrata after a day, as it’s best enjoyed fresh.
Freezing
While the marinated tomatoes and burrata aren’t freezer-friendly, you can freeze the chicken after searing and before adding the burrata or tomatoes. Wrap the cooled chicken tightly in plastic wrap and place in a zip-top bag. Freeze for up to two months; thaw overnight in the fridge before reheating.
Reheating
To reheat the chicken, place it in a skillet with a splash of water or chicken broth, cover, and warm over low heat until just heated through to prevent drying out. Add fresh marinated tomatoes and burrata just before serving—the creamy cheese and bright tomatoes really shine when served at room temperature.
FAQs
Can I use mozzarella instead of burrata?
Absolutely! If you can’t get your hands on burrata, fresh mozzarella is a wonderful substitute. It won’t have the same creamy center, but it will still offer a lovely milky softness that pairs beautifully with the chicken and tomatoes.
Is there a gluten-free option?
Yes, Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata is inherently gluten-free. The one thing to check is your wine and prosciutto, as some brands may process with gluten—just double-check your labels if you’re cooking for someone sensitive.
What if I don’t have white wine?
No white wine on hand? No problem! You can use low-sodium chicken broth as a substitute when making the sauce. The finished flavor will be slightly different, but it will still be delicious and flavorful.
Can I make this dish ahead of time for a dinner party?
You can prep parts of the dish ahead: marinate the tomatoes and wrap the chicken in prosciutto up to a few hours in advance. Wait to cook the chicken and assemble the dish just before serving for the best taste and texture—basil and burrata are always at their best fresh!
How can I make this for a crowd?
To serve Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata to a larger group, simply double or triple the quantities. Sear the chicken in batches if needed and keep it warm in a low oven. Serve family-style on a big platter with plenty of extra tomatoes and burrata so everyone can dig in.
Final Thoughts
Every time you plate up Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata, you’re dishing out a little bit of Italian sunshine. I hope you get as much joy from this recipe as I do—the combination of flavors and textures is truly unforgettable. Treat yourself and share the love; this one deserves a spot in your regular dinner rotation!
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Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Italy with this delicious Basil Chicken Saltimbocca served with marinated tomatoes and creamy burrata cheese. This dish combines tender chicken wrapped in prosciutto and basil, seared to perfection and topped with a flavorful pan sauce. Paired with sweet and tangy marinated cherry tomatoes, this meal is a true delight for your taste buds.
Ingredients
For the Chicken Saltimbocca:
- 4 boneless skinless chicken cutlets (about 1 1/4 lbs)
- Salt and black pepper to taste
- 8 fresh basil leaves
- 4 thin slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Marinated Tomatoes:
- 1 pint cherry tomatoes (halved)
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil (for tomatoes)
- 1 garlic clove (minced)
- 1/4 teaspoon crushed red pepper flakes
- 1 ball fresh burrata cheese
- Fresh basil leaves for garnish
Instructions
- Season and Wrap Chicken: Season chicken cutlets with salt and pepper, place basil leaves on each cutlet, and wrap with prosciutto.
- Sear Chicken: Sear chicken in olive oil until golden and cooked through.
- Create Sauce: Make a light sauce with butter and white wine in the skillet.
- Marinate Tomatoes: Toss cherry tomatoes with balsamic vinegar, olive oil, garlic, and red pepper flakes.
- Assemble: Plate chicken, top with marinated tomatoes, burrata, and pan sauce. Garnish with basil.
Notes
- Serve with crusty bread or a light green salad.
- Substitute fresh mozzarella if burrata is not available.
- For a gluten-free option, use certified gluten-free wine and prosciutto.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plated portion
- Calories: 480
- Sugar: 4g
- Sodium: 790mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
