Creamy Tuscan Chicken with Burrata & Sun-Dried Tomatoes

Name: Creamy Tuscan Chicken with Burrata & Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: italian-american
Ingredients: 600 g boneless, skinless chicken breasts (approx. 2 large breasts, halved horizontally into 4 cutlets); 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 tsp dried oregano; 2 tbsp all-purpose flour; 2 tbsp olive oil (or oil from the sun-dried tomato jar); 1 tbsp unsalted butter; 1 pcs shallot, finely diced; 4 clove garlic cloves, minced; 100 g sun-dried tomatoes in oil, drained and sliced; 80 ml dry white wine (or low-sodium chicken stock); 120 ml low-sodium chicken stock; 250 ml heavy whipping cream (min. 35% fat); 50 g Parmigiano-Reggiano, finely grated; 100 g fresh baby spinach; 1/4 tsp red pepper flakes; 200 g fresh burrata cheese, drained and brought to room temperature; 15 g fresh basil leaves, roughly torn

By Culiora

Creamy Tuscan Chicken with Burrata & Sun-Dried Tomatoes served on a plate, photographed in natural light

Tender seared chicken breasts simmered in a velvety garlic and parmesan cream sauce studded with sun-dried tomatoes and wilted baby spinach. Fresh torn burrata is nestled on top at the very end, melting softly into the warm sauce for an exceptionally luxurious finish.

Servings: 4
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Ingredients

600 g boneless, skinless chicken breasts (approx. 2 large breasts, halved horizontally into 4 cutlets)
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried oregano
2 tbsp all-purpose flour
2 tbsp olive oil (or oil from the sun-dried tomato jar)
1 tbsp unsalted butter
1 pcs shallot, finely diced
4 clove garlic cloves, minced
100 g sun-dried tomatoes in oil, drained and sliced
80 ml dry white wine (or low-sodium chicken stock)
120 ml low-sodium chicken stock
250 ml heavy whipping cream (min. 35% fat)
50 g Parmigiano-Reggiano, finely grated
100 g fresh baby spinach
1/4 tsp red pepper flakes
200 g fresh burrata cheese, drained and brought to room temperature
15 g fresh basil leaves, roughly torn

Instructions

Pat the chicken breast cutlets thoroughly dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano, then lightly dredge through the flour, shaking off any excess.
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet (at least 28 cm) over medium-high heat. Once hot and shimmering, add the chicken cutlets and sear undisturbed for 4-5 minutes until deep golden brown on the underside. Flip and cook for another 3-4 minutes until cooked through (74°C internal temperature). Transfer chicken to a warm plate and set aside.
Reduce heat to medium. Add the finely diced shallot and sliced sun-dried tomatoes to the residual fat in the skillet. Sauté for 2 minutes until the shallot softens. Add the minced garlic and red pepper flakes, cooking for 30-45 seconds until fragrant, taking care not to burn the garlic.
Pour in the white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom with a wooden spoon. Simmer for 2 minutes until the wine is reduced by half.
Pour in the chicken stock and heavy cream. Bring the liquid to a gentle simmer over medium-low heat and cook for 3-4 minutes until the sauce begins to lightly thicken.
Stir in the grated Parmigiano-Reggiano until completely melted and smooth. Add the baby spinach in handfuls, stirring gently until completely wilted into the sauce, about 1-2 minutes. Taste and adjust seasoning with a pinch of salt if needed.
Return the cooked chicken cutlets and any collected resting juices back into the skillet, spooning the warm sauce over them to reheat for 1 minute.
Remove the pan from the heat. Tear the room-temperature burrata ball gently into large pieces and place them directly over the warm chicken and sauce. Scatter freshly torn basil over the top and serve immediately with crusty bread or over pasta.