Crispy pork panko chicken, burst cherry tomatoes, and rich, oozing burrata make this my upgraded take on chicken parmesan, at 1.8g net carbs and 44g protein. I dust, dip, and dredge each piece through almond flour, egg, and seasoned pork panko, fry until golden, and I let the burrata melt over everything under a lid at the end.
I started making this after years of perfecting my chicken parmesan. I love a classic chicken parm, but one night I swapped the jarred sauce for fresh cherry tomatoes and traded shredded mozzarella for a ball of burrata. The difference was instant. The tomatoes burst in the hot skillet and created this concentrated, juicy sauce that clings to the chicken. And the burrata melts into something so creamy and rich that regular mozzarella feels like a downgrade.
The breading is what makes this keto friendly. Instead of traditional breadcrumbs, I use a blend of pork panko (crushed pork rinds) with Italian seasoning and garlic powder. I’ve been using this technique for over a decade now, and it gives you a golden, crunchy crust that holds up just as well as the flour-based version. If you’ve tried my Boursin Chicken or my Creamy Pesto Chicken, you already know how well a crispy coating works on a skillet chicken dinner.
The whole dish comes together in one skillet in about 40 minutes. I fry the chicken first, set it aside, then saute the cherry tomatoes in the same pan so they pick up all that flavor from the breading. Once the tomatoes start splitting open and releasing their juices, I nestle the chicken back in, tear the burrata into pieces, and cover the pan. Two to four minutes is all it takes for the burrata to go from firm to this gorgeous, oozy melt.
I serve mine over a bed of arugula tossed with a squeeze of lemon and a pinch of salt. The peppery greens cut through the richness of the cheese, and it makes the whole plate feel lighter. If you want something heartier, my Keto Baked Ziti uses a similar Italian flavor profile. My husband has started requesting this on weeknights, which tells me something because he’s not usually a salad-with-dinner person.
What is burrata cheese (and is it keto)?
Burrata is a soft Italian cheese with a mozzarella shell and a creamy, almost liquid center made from cheese curds and fresh cream. I describe it to people as mozzarella’s richer, more indulgent cousin. The outside looks identical to a ball of fresh mozzarella, but when you tear it open, the inside spills out like thick cream. I find it in the specialty cheese section near the fresh mozzarella, packed in liquid in a small plastic tub, and I always check the date because burrata has a short shelf life.
The good news for keto: burrata has about 0-1g net carbs per ounce, so it fits perfectly. The 8 oz ball in this recipe adds roughly 4-6g net carbs to the whole dish, split across 6 servings, and it has never been an issue for staying in ketosis. While mozzarella is mild and bouncy, burrata is buttery and lush. The flavor has a subtle sweetness from the cream that mozzarella just doesn’t have. I use it on top of Crustless Pizza and in this recipe where it melts into the tomatoes and creates something that tastes far more special than the 40 minutes it takes to make.
Variations I've tested in my kitchen
I’ve made this dish dozens of times, and these are the variations that actually worked.
Garlic. I smash 3-4 cloves and toss them into the pan with the cherry tomatoes. They soften in the tomato juices and add this warm, savory depth that I now consider essential. Most Italian restaurants do this and I get why.
Fresh basil. I tear a handful of leaves and scatter them over the top right after pulling the lid. The heat wilts them just enough to release their flavor without cooking them out. This is my go-to finishing move.
Red pepper flakes. A pinch in the pan with the tomatoes gives this a subtle warmth without turning it spicy. I use about a quarter teaspoon.
Bacon. I cook 3 slices and crumble them over the top right after adding the burrata. The salty crunch against the creamy cheese is incredible.
Mushrooms. I slice baby bellas and add them to the pan with the tomatoes. They soak up all the juices and add a meaty depth.
No breading. For a stricter carnivore week I season the chicken with salt, pepper, garlic powder, and Italian seasoning, then pan sear it in avocado oil until golden. The tomato and burrata part stays exactly the same. You lose the crunch, so I sometimes add a sprinkle of parmesan on top for texture.
Balsamic vinegar. I add a splash about halfway through sauteing the tomatoes. It concentrates as it cooks and gives the sauce a slightly sweet tang. This is probably my favorite variation for a low carb weeknight dinner.
Pre-roasted tomatoes. One of my readers, Elizabeth, roasts cherry tomatoes at 400 degrees for about 20 minutes before the skillet step. She described them as “jammy pockets that pool underneath the burrata.” I tried it and she’s right. If your cherry tomatoes are bland (winter, I’m looking at you), this step covers you.
What I serve with this
Since this dish is protein-rich and the burrata makes it plenty decadent, I keep the sides light. Here’s what I reach for most often:
This dish is best fresh, but I get leftovers from time to time. I store everything in an airtight container in the fridge for up to 3-4 days.
Here’s what I’ve learned about reheating: separate the chicken from the burrata and tomatoes before you reheat. The chicken goes in the air fryer at 350 degrees for 3-5 minutes, which brings back the crunch. The tomatoes and any remaining burrata go in the microwave in 30-second bursts until warmed through. If I try to reheat everything together, the breading gets soggy and the burrata turns rubbery.
I freeze just the breaded chicken and reheat it in the air fryer at 375 straight from frozen for 8-10 minutes. The pork panko crust comes back crispy where regular fried chicken goes soggy by day two. I don’t recommend freezing the burrata portion because the texture changes completely once it thaws.
How to make chicken burrata
Season chicken thighs or breasts with salt and pepper.
Set up three dishes: almond flour in one, beaten eggs in a second, and the pork panko mixture (pork panko, Italian seasoning, garlic powder) in a third. I line them up left to right so I can move through the dredge without doubling back.
Dust each piece of chicken with almond flour, then dip in the egg wash, and dredge in the pork panko mixture. Press the panko in firmly. I use my non-dominant hand for the dry bowls and my dominant hand for the egg to avoid clumping.
Fry the breaded chicken in hot avocado oil over medium-high heat. I test the oil by dropping a pinch of panko in first. If it sizzles immediately, the oil is ready.
Flip after 3-4 minutes or when the bottom crust is golden brown, then fry another 3-4 minutes on the second side. The chicken is done when the thickest piece reads 165 degrees.
Transfer the chicken to a paper towel-lined plate.
Saute cherry tomatoes in the same skillet until they burst and release their juices.
Lower the heat and add the chicken back to the skillet.
Add burrata (torn into pieces) throughout the skillet between the chicken pieces, cover, and cook for 2-4 minutes until the cheese starts to melt and ooze out. I pull it right when the edges go soft but the center still has some structure.
Serve over arugula tossed with lemon juice and salt. I sometimes finish with a few torn basil leaves.
Grab three bowls or shallow plates. Place almond flour in one bowl, beaten eggs in the second bowl. In the third bowl, combine pork panko with Italian seasoning and garlic powder.
For this step
½ cup almond flour
3 eggs, beaten
2 cups pork panko
2 teaspoon Italian seasoning
1 teaspoon garlic powder
3
Dust, dip and 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.
4
Fry 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.
For this step
Avocado oil
5
Chicken flip
Flip after 3-4 minutes or until the bottom crust is golden brown. Repeat on the second side. Repeat with remaining chicken.
6
Burst the tomatoes
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.
For this step
1 cup cherry tomatoes
7
Melted burrata
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.
For this step
8 oz burrata
8
Serve
Serve over arugula tossed with lemon juice and salt or over noodles coated with olive oil.
Nutrition
Per serving: 1/6 of recipe
Calories
436
Fat
25.7g
Protein
44g
Total carbs
3g
Net carbs
1.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use mozzarella or ricotta instead of burrata?
Fresh mozzarella works when I can't find burrata, and it still tastes great. It melts into stretchy strings instead of oozing into a creamy sauce, so I slice it thin so it melts faster under the lid. Ricotta is a bigger change. It softens and warms through but stays in distinct spoonfuls rather than spreading across the pan, and the flavor is milder. My workaround is thinning ricotta with a tablespoon of cream, then spooning it over the chicken before covering. Cream cheese in a pinch gives you the richness but not the same texture.
Should burrata be room temperature or cold when I add it?
I always pull my burrata out of the fridge about 20 minutes before I start cooking. Room temperature burrata melts more evenly and faster in the skillet. When I've added it straight from the fridge, the outside melts but the center stays cold and firm. That 20-minute rest makes a real difference.
Should I use chicken thighs or breasts?
I prefer thighs. They stay juicier and are more forgiving if you cook them a minute too long. Thighs are usually thicker, so I pound them to about half-inch thickness before breading, which keeps the fry at 3-4 minutes per side. Breasts work too; watch the second side closely and pull them as soon as the crust is golden so they don't dry out.
Why did the breading fall off my chicken?
Usually something went wrong in the dredge or the fry. I dust each piece with almond flour first so the egg has something to grip, and I press the pork panko in firmly when I coat. The oil has to be hot before the chicken goes in, so I drop a pinch of panko in and wait for an immediate sizzle. Then I leave space around each piece, because a crowded skillet steams the breading instead of frying it into a crust.
I have made a lot of chicken parm attempts over the years and this one is the BEST by far. The pork panko coating held up so well, thank you for that tip!
Almond flour before the egg wash felt like an extra step someone invented to dirty more dishes. Now I get it, that’s what gives the panko something to grip. First breaded chicken I’ve made where the crust actually stayed put when I flipped it.
Really pleased with this overall. One thing: pull the burrata out about 20 minutes before plating. I used it cold the first time and it stayed firm instead of breaking down into the tomato juices. Room temp burrata tears easily and the cream spreads into the crust, that’s the whole point of the dish. Everything else is spot on.
Cherry tomatoes dumping all that juice into the hot pan while the chicken crisped. That’s when I stopped thinking of this as a substitute. Six months into keto I’d written off anything fried and Italian, just got used to it. Two bites and I went back through a folder of saved recipes I’d stopped opening. Get the oil properly hot before the chicken goes in. Crust seals right away.
That tomato moment is when I stop thinking of it as a recipe and start thinking of it as dinner. The juice pulls up all the fond from the chicken and you have a sauce you didn’t have to plan for. Worth the folder dive.
Watching the burrata tear over the chicken at the table, those burst cherry tomatoes all over everything, one of my friends just picked up her fork without saying anything. That’s the reaction. Pork panko held the whole drive over, still crispy when we sat down (I’ve given up on keeping a crust in transit, but it doesn’t steam itself soft the way regular breadcrumbs do). Going in the summer rotation.
The pork panko crust got genuinely crispy, way crispier than anything I’ve managed breading chicken before, and the burrata pooling into the tomatoes was the kind of thing you stop and look at before eating. My only note is that a couple pieces lost their crust on the flip, so if there’s a trick to keeping it attached I’d love to know.
Press the panko in hard when you’re coating, like really push it into the chicken. And then don’t touch it in the pan until the crust releases on its own. If you’re fighting the spatula it’s not ready. Another 30 seconds usually does it.
I don’t usually fry chicken at home but the pork panko crust came out more evenly golden than I expected. One question: do you think it works just as well with breasts, or does the extra fat in the thighs help the coating stay crisp?
Made this six times now and finally tried it with breasts instead of thighs (store was out) and the pork panko crust came out freaking identical, I need everyone to know this works.
Making this Friday for a dinner party. Can I bread the chicken earlier in the day and refrigerate it, or does the panko crust need to go straight from dredge to pan?
My mom made chicken parm every Sunday growing up and when I went keto I kind of just filed that away as something I’d never have again. The pork panko gets this exact same crunch, that deep golden crust that hits when you break through it. I made this on a Sunday night without really thinking about it and halfway through dinner it clicked why I kept coming back for more bites. Still thinking about it.
I genuinely thought crispy-coated chicken was gone for me on keto, and the pork panko crust on this proved me completely wrong in the best possible way. The burrata melting over those burst tomatoes is something I keep replaying. Slightly oversalted mine on the first try, which is the only thing keeping me from calling this flawless.
I roasted the cherry tomatoes in the oven at 400 for about 20 minutes before adding them to the skillet, and the difference is freaking significant. They concentrate down into these little jammy pockets that pool underneath the burrata and the whole thing becomes something else entirely. Also worth knowing: pat the chicken completely dry before you hit it with the almond flour. I skipped that step the first time and the coating slipped around during frying. Second time, bone dry chicken, and the pork panko crust came out even and golden all the way across. If you’re making this in winter when cherry tomatoes can be pretty lackluster, the roasting step covers you.
Roasting them concentrates all that tomato juice into those little jammy pools underneath. Dry chicken before almond flour is huge. Trying this next time.
Added a few sun-dried tomatoes with the cherry tomatoes and they basically melted into this intense little pan sauce that clung to the pork panko crust, SO good, I genuinely can’t make it the original way now. One thing: sun-dried ones burst way faster so lower the heat a little or they go bitter.
Haven’t tried sun-dried in this one but that sauce sounds like it’d coat the crust completely differently than the burst cherry tomatoes alone. Yeah, they go bitter fast once concentrated. Pulling the heat back early makes sense.
