Balsamic Burrata Chicken

This was my first time trying burrata and I honestly don’t think it could’ve been more of a success. If you’ve never had it I HIGHLY recommend it! You can pair it with anything you like but I think it’s best incorporated with balsamic, basil, and tomatoes! This chicken recipe is absolutely to die for! Give it a try, I promise you won’t be disappointed!

Serves:  2 +/- –  Cooktime: 45 minutes to an hour +/-



  • 2 Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Brown Sugar Bourbon Seasoning
  • 1/2 Teaspoon Garlic Powder
  • Salt & Pepper


  • 2 Garlic Cloves, Minced
  • 1/2 Shallot, Sliced Thin
  • 1/2 Red Bell Pepper, Diced
  • 2 Tablespoons Olive Oil
  • 1/2 Jalapeño, Minced
  • 2 Tablespoons Butter
  • 1/2 Lemon, Juiced
  • 4 Tomato Slices
  • 2 Pieces of Burrata
  • Balsamic Glaze
  • Basil
  • Parsley


1.) To prep, smash and mince garlic cloves, divide minced garlic in half. Cut a jalapeño in half and remove seeds. Mince half of the pepper. Thinly slice shallots and 4 slices of tomato. Dice red bell pepper. Juice 1/2 a lemon, set juice aside. Take out burrata from fridge and let come to room temperature, about 30 minutes or so.

2.) Preheat oven to 350°F. Add a cast iron pan to medium-high heat and let come to temperature. Meanwhile, lightly season chicken with salt and pepper and the brown sugar bourbon seasoning. Add olive oil to pan and sear chicken on both sides for 2-3 minutes, or until chicken is crispy and browned on both sides. Stick in oven for 20-25 minutes, or until internal temperature has reached 155°F. (I highly recommend purchasing a digital read thermometer if you don’t already have one! They work great when cooking meat and you’ll never have to worry about over or undercooking your meat again!)

3.) While chicken is cooking, place medium frypan on medium heat and add 2 tablespoons oil, shallots, red bell pepper, and 1/2 of minced garlic. Cook for 6-7 minutes or so, stirring frequently, until shallots and bell pepper are tender. Remove from heat. Also while chicken is cooking, I cooked my sides. I chose my rice pilaf and simple steamed broccoli to go along with the chicken.

4.) Pull chicken out of oven and remove chicken from pan. Set aside on a clean plate or platter. Let pan come down to temperature for 5 minutes or so. Place pan on medium heat and add butter, jalapeño, and other half of minced garlic. Sauté for 5 minutes, stirring frequently to avoid any of the ingredients from burning.

5.) Add chicken back into pan along with bell pepper/shallot mixture and lemon juice. Stir and spoon sauce on top of chicken. Cook on medium low until internal temperature of chicken is 165°F. With two minutes remaining, add tomato slices into pan. Cook for a minute or so each side.

5.) Remove chicken from pan and spoon sauce on top of chicken. Top with 2 tomato slices, burrata, a drizzle of balsamic glaze, and fresh parsley & basil for garnish. Serve alongside your favorite sides. Enjoy!

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