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One-pan creamy pesto burrata chicken topped with tomatoes, basil, and parmesan in a skillet.
Lindsay Lehrer

One-Pan Creamy Burrata Pesto Rosé Chicken

A one-pan chicken and burrata recipe with a silky pesto rosé sauce and melty burrata cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American, Italian, Italian-Inspired
Calories: 480
Ingredients Equipment Method Notes

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

Equipment

  • Large Skillet (carbon steel recommended)
  • cutting board
  • meat mallet
  • Wooden Spoon

Method
 

  1. Pound the chicken to even thickness; season with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a skillet over medium-high. Sear chicken 4–5 minutes per side; remove.
  3. Add butter and garlic to the pan; cook until fragrant.
  4. Add chicken broth and scrape up browned bits.
  5. Stir in heavy cream, pesto, and marinara to create a creamy pesto rosé sauce.
  6. Return the chicken and simmer for 3–4 minutes.
  7. Add the burrata in the center; warm for 1–2 minutes.
  8. Split the burrata open so it melts into the burrata sauce.
  9. 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.