Tomato Chicken Burrata
Crispy pork panko coated chicken and burst tomatoes pair with rich and buttery burrata cheese for a one pot meal that's quick, easy, and incredibly flavorful.
This chicken burrata is a fresher, richer version of the classic Italian dish, chicken parmesan. Jarred tomato sauce is replaced by fresh tomatoes that are sautéed until they burst with juicy flavor. And instead of packaged shredded mozzarella and parmesan cheese, you’ll finish this tomato chicken with creamy, buttery burrata cheese – a swap that completely changes the dish!
The chicken in this recipe is similar to my Parmesan Crusted Chicken, but instead of parmesan cheese, you’ll coat your chicken in a savory blend of pork panko (aka crushed up pork rinds) and Italian seasoning. The panko mixture pairs so well with the tomato and burrata, like a little explosion of flavor and texture in each and every bite!
How to make chicken burrata
- Season chicken thighs or chicken breast with salt and pepper.
- Using three dishes, add almond flour to one, beaten eggs to a second dish, and pork panko, Italian seasoning, and garlic powder to a third dish.
- Dust each piece of chicken with almond flour, then dip in the egg wash, and lastly, dredge in the pork panko mixture.
- Fry the breaded chicken in a pan with hot avocado oil.
- Flip after 3-4 minutes or until the bottom crust is golden brown, then fry an additional 3-4 minutes.
- Transfer the chicken to a paper towel-lined plate.
- Sauté cherry tomatoes until they burst.
- Reduce heat and add the chicken back to the skillet.
- Add burrata throughout the skillet in between the chicken, cover, and cook for 2-4 minutes or until the burrata starts to melt and ooze out.
- Serve over arugula tossed with lemon juice and salt or your favorite pasta!
Key ingredients & substitutions
- Chicken – Choose boneless, skinless chicken thighs or chicken breasts for this recipe. You can also use chicken tenderloins, but the cooking time may be shorter as these tend to be much thinner than breasts or thighs. Or pound your chicken into cutlets to turn it into chicken paillard.
- Almond flour – Almond flour is high in protein and low in carbs, which makes it a great substitute for flour when making the breading. Coconut flour, lupin flour or unflavored protein powder can be used as well.
- Eggs – Scramble whole eggs or use an egg replacement.
- Pork panko – Buy prepared pork panko or make your own by adding pork rinds to a food processor and pulsing until finely ground. Grated parmesan cheese can be used as a substitute.
- Tomatoes – I like cherry tomatoes for this chicken burrata, but you can use grape tomatoes or cut a Roma tomato into 1-2 inch pieces.
- Burrata – If you can find burrata at your local grocery store, it’s perfect for this recipe. It’s not always readily available, so fresh mozzarella or cream cheese can be substituted if you can’t find it.
Chicken Burrata Recipe Video
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Chicken Burrata Ingredients
Tomato Chicken Burrata Directions
Season the chicken
Season chicken with salt and pepper.
- 2 pounds chicken breasts or thighs
- salt & pepper
Prepare dipping bowls
Grab three bowls or shallow plates. Place almond flour in one bowl, beaten eggs in the second bowl. The third bowl, combine pork panko with Italian seasoning and garlic powder.
- ½ cup almond flour
- 3 eggs, beaten
- 2 cups pork panko
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
Dust, dip & dredge
Dust a piece of chicken with almond flour, then dip in the egg wash. Finally dredge in pork panko mixture to evenly coat the outside. Repeat with remaining chicken.
Heat enough avocado oil in a large skillet to cover the bottom of the skillet. Heat over medium high heat. Once oil is hot enough, place the breaded chicken into the pan leaving space around each piece.
- Avocado oil
Flip after 3-4 minutes or until the bottom crust is golden brown. Repeat on the second side. Repeat with remaining chicken.
Hate to burst your tomato
Transfer chicken to a paper towel lined plate. Add cherry tomatoes to the skillet and sauté for a few minutes on high until they start to burst slightly. Season with salt & pepper.
- 1 cup cherry tomatoes
Lower the heat to medium low and place the chicken back in the skillet. Add burrata throughout the skillet in between the chicken and cover. Let cook for 2-4 minutes or until the burrata starts to melt and ooze out. Remove from the heat.
- 8 oz burrata
Serve over arugula tossed with lemon juice and salt or over noodles coated with olive oil.