Lemon Pepper Basil Chicken with Cherry Tomatoes + Burrata
We ALL need a fresh tasting chicken dish in our back pocket for quick dinners. PLUS one that is on the healthier and lighter side.
Fresh basil and parsley with slices of lemon and cherry tomatoes – all the fresh flavors with simply seared chicken breast.
Serving this all on top of buttery egg noodles and creamy burrata dreamy cheese. Well, it’s light but heavy in flavors. Love fresh herbs like basil and parsley sprinkled on top. It freshens every meal.
I can't decide what my favorite part is.
OH, don’t forget the white wine. All the alcohol burns off – so don’t worry, my kids ate it and loved it. It adds tons of flavor and is a great base for the sauce. Butter, olive oil and wine always makes a great pan sauce.
I can’t decide what my favorite part of this dish is. The lemon pepper chicken? Creamy burrata melting into the noodles? Garlic, butter and wine sauce? Hard to decide. SO good! You will have seconds!
I love these chicken recipes too!
Lemon Pepper Basil Chicken with Cherry Tomatoes + Burrata
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 2–3 skinless boneless chicken breasts, cut in half to form thin cutlets
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 heaping tablespoon tapioca flour
- 2 tablespoons butter
- 1–2 cups fresh cherry tomatoes
- 1 lemon, sliced into 3–4 pieces
- 5 garlic cloves, sliced thinly
- 1 1/2 cups white wine
- 1 small bunch fresh parsley, chopped
- 1 small bunch basil, chopped
- 1 piece of burrata cheese
- Egg noodles (or other noodle of your choice), cook according to the package
Instructions
- Using a heavy duty pan, heat it up over high heat with the oil in the pan.
- Arrange the chicken on a cutting board or plate and pat them dry with a paper towel. Sprinkle with 1/2 teaspoon each salt and pepper on both sides of each chicken breast. Then sprinkle with tapioca flour, again on both sides.
- When the pan is hot, add the chicken and cook for 5-6 minutes or until that side is brown. Flip over and turn the heat down to medium. Cook for 1 minute. Remove the chicken to a plate.
- Turn the heat to low. Add the butter, cherry tomatoes, lemon slices, garlic and remaining 1/2 teaspoons of salt and pepper. Stir so that the garlic doesn’t burn for about 2 minutes. Add the wine and stir to combine everything. Cook it for 3 minutes.
- Add the chicken back into the pan. Cook for 3-4 minutes or until the chicken is cooked through. Turn the heat off. Sprinkle with the parsley and basil.
- Serve with egg noodles and burrata cheese . Make sure to serve with all the pan sauce.
Notes
If the sauce isn’t as thick as you would like, add 1/2 teaspoon more of tapioca flour to the pan sauce. Make sure to whisk or use a fork + stir a lot so that lumps don’t form.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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