Chicken with Braised Tomatoes and Burrata

Instructions

Step 1: Season both sides of the chicken breasts with salt and black pepper.

Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 5–6 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and cover loosely.

Step 3: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic, red pepper flakes, and crushed fennel seeds (if using). Sauté for 30 seconds until fragrant.

Step 4: Add the cherry tomatoes to the skillet. Season with salt and pepper. Cook for 6–8 minutes, gently pressing some of the tomatoes to release their juices. Stir in the balsamic vinegar and cook for another 2 minutes.

Step 5: Return the chicken to the skillet and spoon the tomato mixture over the top. Let it simmer for 2–3 minutes to heat through.

Step 6: Transfer the chicken and tomatoes to a serving platter. Tear the burrata over the top and garnish with fresh basil.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. For best results, add fresh burrata just before serving again.