Why You’ll Love This One-Pan Creamy Pesto Burrata Chicken
There’s something magical that happens when burrata melts into a hot pink pesto cream sauce — it becomes this luxurious, restaurant-style dinner that takes almost no effort. The chicken gets perfectly golden in the pan, the pesto and marinara swirl into a silky rosé sauce, and that ball of burrata melts just enough to create the creamiest finish. It’s cozy, elevated, and absolutely unforgettable.
This recipe is the perfect marriage of bold flavor and simplicity: creamy pesto chicken meets a glossy red pesto sauce, finished with basil, tomatoes, and parmesan. If you’ve been craving a chicken-and-burrata recipe that feels special without being fussy, this is the one.
Background: My First Dinner in the Mineral B Pro Pan
I was gifted the Mineral B Pro carbon steel pan by de Buyer — pronounced duh-BWEE-yay — and this recipe was the very first thing I cooked in it. I seasoned the pan before using it (a quick step that gives carbon steel its gorgeous bronze patina) and immediately fell in love with how beautifully it browned the chicken.
The heat holds steady, the crust forms quickly, and the sauce becomes glossy and rich in minutes. This chicken and burrata recipe feels like something you'd order in a fancy restaurant… but it's made with everyday ingredients at home.
If you’re new to carbon steel pans, I’ll be publishing a separate post about how to season them properly.
This pairs beautifully with this Crispy Garlic Hasselback Potato recipe and Homemade Fattoush Salad and Dressing.
Jump to:
- Why You’ll Love This One-Pan Creamy Pesto Burrata Chicken
- Background: My First Dinner in the Mineral B Pro Pan
- Ingredients for This Chicken and Burrata Recipe
- Summarized Steps for Making Creamy Pesto Burrata Chicken
- Substitutions for Burrata Chicken
- Variations for This Creamy Pesto Chicken Recipe
- Equipment for This One-Pan Chicken and Burrata Recipe
- How to Store Leftover Burrata Chicken
- Top Tip
- FAQs About Burrata Chicken and Creamy Pesto Sauce
- Try Something New!
- Pairing
Ingredients for This Chicken and Burrata Recipe
Here’s everything you’ll gather to make this creamy pesto burrata chicken:
- Boneless chicken breasts (pounded for even cooking)
- Salt, pepper, Italian seasoning
- Olive oil
- Butter
- Minced garlic
- Chicken broth
- Heavy cream
- Basil pesto
- Marinara sauce
- Fresh burrata cheese (the star!)
- Diced tomatoes
- Fresh basil
- Parmesan cheese
See recipe card for quantities.
This combination creates the most beautiful, creamy burrata sauce — a rosé-style blend of pesto, cream, and marinara.
Summarized Steps for Making Creamy Pesto Burrata Chicken
This dish comes together in under 30 minutes and uses just one pan.
- Step 1: Season and sear the chicken until golden.
- Step 2: Make the creamy red pesto sauce with garlic, broth, cream, pesto, and marinara.
- Step 3: Add the chicken back to simmer in the sauce.
- Step 4: Add burrata and gently split it so it melts into the creamy burrata sauce. Finish with tomatoes, basil, and parmesan.
Hint: Warm the burrata just enough so it softens and melts slightly — don’t overheat.
Substitutions for Burrata Chicken
- Burrata: Swap with mozzarella, ricotta, or whipped mascarpone.
- Pesto: Use red pesto for a deeper creamy red pesto chicken flavor.
- Chicken: Thighs work beautifully.
- Cream: Coconut cream or half-and-half as substitutes.
Variations for This Creamy Pesto Chicken Recipe
- Creamy pesto burrata pasta: Toss sliced chicken and the sauce with pasta.
- Spicy burrata chicken: Add red pepper flakes or Calabrian chili.
- Lighter burrata sauce: Use half-and-half and reduce broth slightly.
- Burrata chicken bake: Broil for 1–2 minutes to bubble the cheese.
Equipment for This One-Pan Chicken and Burrata Recipe
- Large skillet (carbon steel recommended)
- Cutting board
- Meat mallet
- Wooden spoon
How to Store Leftover Burrata Chicken
- Refrigerate 2–3 days in an airtight container.
- Reheat gently with a splash of broth or cream.
- Avoid overheating burrata — it may separate.
Top Tip
Pound the chicken evenly — it cooks faster, browns better, and soaks up more of the creamy pesto burrata sauce.
FAQs About Burrata Chicken and Creamy Pesto Sauce
Yes — it melts into the sauce and creates the richest burrata sauce for chicken.
Usually around 90–100 calories per ounce, depending on the brand.
Yes — try mozzarella, ricotta, or mascarpone.
Absolutely. It makes an incredible creamy red pesto chicken variation.
Yes — they pair beautifully with burrata and pesto.
Try Something New!
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Creamy Burrata Chicken recipe:
One-Pan Creamy Burrata Pesto Rosé Chicken
Equipment
- Large Skillet (carbon steel recommended)
- cutting board
- meat mallet
- Wooden Spoon
Ingredients
Chicken
- 2 large chicken breasts pounded and sliced horizontally (4 cutlets total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 –2 tablespoons olive oil
Sauce
- 1 tablespoon butter
- 2 garlic cloves minced
- ½ cup chicken broth
- ½ cup heavy cream
- ⅓ cup basil pesto
- ¼ cup marinara sauce
Finishing
- 1 8 oz ball burrata
- ¼ cup tomatoes diced
- ¼ cup fresh basil chopped
- ¼ cup parmesan cheese grated
Instructions
- Pound the chicken to even thickness; season with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high. Sear chicken 4–5 minutes per side; remove.
- Add butter and garlic to the pan; cook until fragrant.
- Add chicken broth and scrape up browned bits.
- Stir in heavy cream, pesto, and marinara to create a creamy pesto rosé sauce.
- Return the chicken and simmer for 3–4 minutes.
- Add the burrata in the center; warm for 1–2 minutes.
- Split the burrata open so it melts into the burrata sauce.
- Top with tomatoes, basil, and parmesan.
Notes
- Pound the chicken evenly so it cooks quickly and gets a deep golden crust. Thicker chicken may need an extra minute or two.
- Don’t overheat the burrata — you want it melty and creamy, not broken. Add it at the very end.
- Use good pesto — the flavor really drives this dish. A refrigerated pesto (or homemade) gives the best creamy pesto burrata chicken flavor.
- Make it spicier: Add Calabrian chili paste or red pepper flakes to the sauce.
- Sauce consistency: If it gets too thick, add a splash of broth. If it’s too thin, simmer uncovered for 1–2 minutes.
- Thighs work too: Boneless chicken thighs are excellent here and stay very juicy.
- Gluten-free option: This dish is naturally gluten-free when served without pasta or with GF pasta.
- Serve it with: Rice pilaf, roasted vegetables, pasta, or crusty bread to scoop up the creamy burrata sauce.
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