Chicken Parm with Burrata and Tomato Salsa Recipe

Introduction

Chicken Parm with Burrata and Tomatoes offers a fresh twist on a classic favorite. Crispy, well-seasoned chicken thighs are paired with creamy burrata and vibrant, marinated cherry tomatoes for a flavorful and satisfying meal.

Ingredients

• 5 chicken thighs
• Oil for frying
• ¼ cup flour
• 1 tsp kosher salt
• 1 tsp white pepper
• 2 tsp smoked paprika
• 2 tsp oregano
• 1½ tsp garlic powder
• 2 tsp onion powder
• 2 eggs
• 2 tbsp milk
• 1½ cup panko
• ½ cup parm
• 1½ pint cherry tomatoes (red and sungold)
• 1 clove garlic (small, grated)
• 3 tbsp parsley (fresh, chopped)
• 3 tbsp chives (fresh, chopped)
• 8 leaves basil (fresh, chiffonade)
• 1 pinch salt
• 3 tbsp white balsamic vinegar
• 3 tbsp olive oil
• 2 tsp crushed red peppers
• 1 pinch flakey salt
• Parm (for topping)
• Burrata (amount to your liking)

Instructions

1. Step 1: On a cutting board, place your chicken thighs and cover with parchment paper or plastic wrap. With a meat mallet, pound the chicken until even and at your desired thickness.
2. Step 2: Prepare three dredging stations:
   • Station 1: Mix the flour, kosher salt, white pepper, smoked paprika, oregano, garlic powder, and onion powder.
   • Station 2: Whisk eggs with milk in a bowl, then strain onto a plate.
   • Station 3: Grind or crush panko, then mix with parm on a plate.
3. Step 3: Dredge each chicken thigh first in the flour mixture, shaking off excess, then dip in the egg mixture, and finally coat well with the panko and parm mixture.
4. Step 4: Place the coated chicken on a wire rack over a baking sheet and let it rest for 15-25 minutes.
5. Step 5: Preheat the oven to 350°F and bring a pot of water to boil on the stove.
6. Step 6: Make an “X” on the end of each cherry tomato. Prepare a bowl of ice water.
7. Step 7: Blanch the tomatoes in boiling water for 45 seconds, then transfer immediately to the ice water. Remove skins and roughly chop the tomatoes.
8. Step 8: In a bowl, combine the chopped tomatoes, grated garlic, parsley, chives, basil, salt, white balsamic vinegar, olive oil, and crushed red peppers. Let this mixture sit for 20-30 minutes to develop flavor.
9. Step 9: Heat a pan on high for 2-3 minutes, add plenty of olive oil, then reduce to medium-high heat.
10. Step 10: Fry the chicken until golden brown on both sides, about 3-4 minutes per side. Remove from the pan.
11. Step 11: While the chicken is still hot, sprinkle with flaky salt, grated parm, and add a generous dollop of burrata. Place in the preheated oven for 2-3 minutes to warm the burrata.
12. Step 12: Top the chicken with the marinated tomatoes and serve immediately. Enjoy!

Tips & Variations

• To make the panko coating extra crispy, pulse it lightly in a food processor before mixing with parm.
• For a milder spice level, reduce or omit the crushed red peppers in the tomato marinade.
• If you prefer, substitute chicken breasts for the thighs but be careful not to overcook.
• Use fresh burrata for the creamiest texture; if unavailable, fresh mozzarella is a good alternative.
• The marinated tomatoes can be prepared a day ahead to deepen flavors.

Storage

Store leftover chicken parm in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to avoid drying out the chicken and to melt the burrata again. The marinated tomatoes keep well separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used, but they tend to cook faster and can dry out if overcooked. Pound them evenly and monitor cooking time closely.

What if I can’t find burrata?

If burrata is unavailable, fresh mozzarella is a good substitute. While it won’t be as creamy, it still adds richness to the dish.

Chicken Parm with Burrata and Tomato Salsa Recipe

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4.5 from 132 reviews

A flavorful and crispy chicken Parmesan recipe topped with creamy burrata and vibrant marinated cherry tomatoes. This dish features perfectly pounded and breaded chicken thighs, pan-fried to golden perfection, and complemented with a fresh, herby tomato salad infused with garlic, basil, and white balsamic vinegar, making for an indulgent yet balanced meal.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 5 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Breading

• 5 chicken thighs
• Oil for frying
• ¼ cup flour
• 1 tsp kosher salt
• 1 tsp white pepper
• 2 tsp smoked paprika
• 2 tsp oregano
• 1 ½ tsp garlic powder
• 2 tsp onion powder
• 2 eggs
• 2 tbsp milk
• 1 ½ cup panko
• ½ cup Parmesan cheese

Tomato Salad

• 1½ pint cherry tomatoes (red and sungold)
• 1 small clove garlic, grated
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh chives, chopped
• 8 leaves fresh basil, chiffonade
• 1 pinch salt
• 3 tbsp white balsamic vinegar
• 3 tbsp olive oil
• 2 tsp crushed red peppers
• 1 pinch flaky salt

Topping

• Additional Parmesan cheese for garnish
• Burrata cheese (quantity to preference)

Instructions

1. Pound the Chicken: Place chicken thighs on a cutting board and cover with parchment paper or plastic wrap. Use a meat mallet to pound the chicken evenly to your desired thickness to ensure uniform cooking.
2. Prepare Dredging Stations: Create three stations: Mix the flour, salt, white pepper, smoked paprika, oregano, garlic powder, and onion powder in one shallow dish. Whisk eggs and milk, then strain into a second dish. Crush panko breadcrumbs in a mortar and pestle or rolling pin, then mix with Parmesan cheese in a third dish.
3. Dredge Chicken: Coat each chicken thigh first with the seasoned flour mix, shaking off excess, then dip into the egg wash, followed by the panko-Parmesan mixture. Place coated chicken on a wire rack set over a baking sheet and let rest for 15-25 minutes so the breading adheres properly.
4. Preheat Oven and Boil Water: Preheat your oven to 350°F and bring a pot of water to boil on the stove for blanching tomatoes.
5. Prepare Tomatoes: Score the bottom of each cherry tomato with an “X.” Prepare a bowl of ice water for shocking.
6. Blanch Tomatoes: Add tomatoes to boiling water for 45 seconds, then transfer immediately to ice water to cool. Peel off the skins and roughly chop the tomatoes.
7. Mix Tomato Salad: Combine chopped tomatoes with grated garlic, parsley, chives, basil, salt, white balsamic vinegar, olive oil, and crushed red pepper. Let the mixture rest for 20-30 minutes to absorb flavors. Adjust seasoning as needed.
8. Fry Chicken: Heat a pan on high for 2-3 minutes, add a generous amount of olive oil, then reduce heat to medium-high. Fry the breaded chicken thighs until golden brown on both sides, about 3-4 minutes per side. Remove from heat.
9. Warm Burrata: While chicken is still hot, sprinkle flaky salt and grated Parmesan over it, then top with a generous dollop of burrata cheese. Place the chicken in the preheated oven for 2-3 minutes to gently warm the burrata.
10. Serve: Top each chicken thigh with the marinated tomato salad and serve immediately, enjoying the combination of crispy chicken, creamy burrata, and tangy tomatoes.

Notes

• Resting the breaded chicken before frying helps the coating stick better and results in a crispier crust.
• Blanching tomatoes easily removes their skins and enhances the texture of the tomato salad.
• Adjust the amount of crushed red pepper to your preferred level of heat.
• Use fresh herbs like parsley, chives, and basil for the best flavor in the tomato salad.
• Burrata can be added according to your taste, adding creaminess to the dish.
• For a lighter option, use chicken breast instead of thighs, keeping in mind it may require less cooking time.

Keywords: Chicken Parmesan, Burrata, Cherry Tomatoes, Italian Chicken Recipe, Crispy Chicken, Marinated Tomatoes