Flavorful Grilled Pesto Chicken Recipe with Creamy Burrata Easy Steps

There was this one evening when the sky was just beginning to soften into dusk, and I found myself staring at a sad-looking chicken breast in the fridge, wondering how to turn it into something worth lingering over. Honestly, I wasn’t exactly aiming for a gourmet meal—more like a quick fix after a day that felt like it ran a marathon without me. I had some pesto left over from a pasta night and a small ball of burrata hiding in the back of the fridge, and I thought, why not throw them together on the grill and see what happens?

What happened was unexpectedly delicious. The grilled pesto chicken soaked up smoky char and herbal brightness, while the creamy burrata added a luscious, almost indulgent contrast that felt like a reward for just showing up in the kitchen. It wasn’t fancy or complicated, but every bite told a little story—simple ingredients coming together in a way that felt both comforting and fresh. That night, this recipe quietly earned a spot in my rotation, the kind of dish you reach for when you want something tasty but not fussed over.

Since then, I’ve made this flavorful grilled pesto chicken with creamy burrata more times than I can count, sometimes for a quiet dinner, sometimes for an impromptu backyard gathering. It’s the kind of recipe that feels like it’s got your back, giving you that perfect balance of ease and flavor without demanding too much. And honestly, isn’t that what good food should do?

Why You’ll Love This Recipe

• Quick & Easy: This grilled pesto chicken comes together in under 30 minutes, making it ideal for those busy weeknights when you want something satisfying without the wait.
• Simple Ingredients: No need to hunt down obscure items. Most of these are pantry staples or easy finds, and the creamy burrata adds a touch of indulgence without fuss.
• Perfect for Casual Gatherings: Whether it’s a laid-back summer barbecue or a cozy indoor dinner, this recipe fits seamlessly into any occasion.
• Crowd-Pleaser: The herbal zing of pesto combined with smoky grilled chicken and burrata’s silky texture always gets rave reviews from both adults and kids alike.
• Unbelievably Delicious: The flavors just click—the grilled chicken carries a subtle char that’s perfectly offset by the fresh, vibrant pesto and the rich, creamy burrata on top.
• What Sets It Apart: Unlike typical grilled chicken recipes, this one brings a fresh twist by layering on pesto before grilling, which locks in flavor and moisture. Then, topping it with burrata adds a fresh, creamy dimension that really makes the dish pop.
• A Recipe with Soul: This dish isn’t just about feeding hunger—it’s about creating a moment of simple pleasure after a hectic day or impressing friends without breaking a sweat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, but a few fresh touches really bring the dish to life.

• Chicken breasts – 4 boneless, skinless (about 6 ounces/170g each), pounded to even thickness for uniform grilling
• Fresh basil pesto – ½ cup (homemade or store-bought; I prefer Barilla for its bright, fresh flavor)
• Burrata cheese – 8 ounces (225g), fresh and creamy (look for small, firm balls for best texture)
• Olive oil – 2 tablespoons, extra virgin (adds richness and helps prevent sticking)
• Lemon juice – 1 tablespoon, freshly squeezed (brightens flavors)
• Garlic – 2 cloves, minced (for a subtle kick)
• Salt and freshly ground black pepper – to taste (seasoning is key!)
• Cherry tomatoes – 1 cup, halved (optional, for a fresh, juicy contrast)
• Fresh basil leaves – a handful, torn (for garnish and extra aroma)

Substitution notes: Use almond flour for a gluten-free option if you want to add a light crust to the chicken before grilling. Swap burrata with fresh mozzarella if you can’t find it, but keep in mind burrata’s creaminess is part of what makes this recipe shine. For dairy-free, try a nut-based cheese alternative.

Equipment Needed

• Grill or grill pan: A charcoal or gas grill works best for that authentic smoky flavor, but a sturdy grill pan on the stovetop is a great alternative when outdoor grilling isn’t an option.
• Meat mallet or rolling pin: To pound the chicken breasts evenly for uniform cooking.
• Brush: For applying olive oil and pesto evenly on the chicken.
• Sharp knife and cutting board: For prepping garlic, tomatoes, and basil.
• Tongs: Essential for flipping the chicken cleanly on the grill.
• Instant-read thermometer (optional): Helpful to check chicken doneness, aiming for 165°F (74°C).

If you don’t have a grill, a cast-iron skillet with ridges can mimic grill marks well. And honestly, I’ve used a basic nonstick pan when in a pinch, just turning the heat down to avoid burning the pesto. For maintenance, clean your grill or pan right after cooking to keep it in good shape and prevent sticking next time.

Preparation Method

1. Prep the chicken: Rinse and pat dry 4 boneless, skinless chicken breasts. Place each between two sheets of plastic wrap and gently pound to about ½ inch (1.3 cm) thickness using a meat mallet or rolling pin. This helps them cook evenly and stay juicy. (Time: 5 minutes)
2. Make the marinade: In a small bowl, mix ½ cup fresh basil pesto, 2 tablespoons olive oil, 1 tablespoon freshly squeezed lemon juice, and 2 minced garlic cloves. Season with salt and freshly ground black pepper to taste. (Tip: Taste the pesto mixture before applying—it should taste bright and herby with a little tang.) (Time: 3 minutes)
3. Marinate the chicken: Brush the pesto mixture generously over both sides of each chicken breast. Let them rest at room temperature for 15 minutes to soak in the flavors. (If you’re short on time, even 10 minutes helps.) (Time: 15 minutes)
4. Preheat the grill: Heat your grill or grill pan to medium-high (about 400°F or 200°C). Lightly oil the grill grates or pan to prevent sticking. (Time: 5 minutes)
5. Grill the chicken: Place chicken breasts on the hot grill. Cook for 5–6 minutes on one side, until you see nice grill marks and the edges start to firm up. Flip and cook another 5 minutes until the internal temperature reaches 165°F (74°C). (Tip: Avoid flipping too often—one flip is enough.) (Total cook time: ~10–12 minutes)
6. Rest the chicken: Transfer to a plate and let rest for 5 minutes. This keeps the juices locked in, making the chicken tender and moist.
7. Prepare the toppings: While chicken rests, halve 1 cup cherry tomatoes and tear a handful of fresh basil leaves. Slice the burrata into generous chunks or tear it open to reveal its creamy interior.
8. Assemble the dish: Arrange grilled pesto chicken on a serving platter. Top each breast with a generous portion of creamy burrata, scatter cherry tomatoes and torn basil over the top. Drizzle a little extra olive oil and fresh lemon juice if desired for added brightness.
9. Serve immediately: The contrast between warm grilled chicken and cool, creamy burrata is what makes this dish so special. (Enjoy!)

Cooking Tips & Techniques

Grilling pesto chicken can be straightforward, but a few tricks make all the difference. First, pounding the chicken breasts to an even thickness ensures they cook uniformly without drying out. I learned this the hard way when my chicken turned out tough on one side and underdone on the other.

Applying pesto before grilling is a bit of a balancing act. Too thick and it burns; too thin and you lose that vibrant flavor. I find brushing a generous, even layer works best. Also, letting the chicken rest after cooking is crucial. It’s tempting to dive right in, but the meat needs those few minutes to redistribute juices.

Using an instant-read thermometer takes the guesswork out of doneness—aim for 165°F (74°C). Overcooking is a common pitfall that leads to dryness. When grilling, resist the urge to flip the chicken multiple times; one flip keeps those beautiful grill marks and cooks it evenly.

For multitasking, prep your pesto marinade and toppings while the grill heats up—this way, everything flows smoothly. I often make the pesto marinade ahead and keep it refrigerated for a day or two; it actually deepens the flavors.

Variations & Adaptations

• Dietary Adjustments: For a dairy-free version, swap the burrata for a coconut-based creamy cheese or a mashed avocado topping. Almond flour can be used to dust the chicken lightly for a gluten-free crust before grilling.
• Seasonal Twists: In summer, swap cherry tomatoes for grilled peaches or figs for a sweet contrast. In cooler months, roasted red peppers or sun-dried tomatoes bring warmth and depth.
• Flavor Boosters: Add a sprinkle of toasted pine nuts or chopped walnuts on top for crunch. A drizzle of balsamic glaze can add a tangy sweetness that pairs beautifully with burrata.
• Cooking Methods: If you don’t have a grill, the recipe works wonderfully in a hot cast-iron skillet or broiled in the oven. Just watch closely to avoid burning the pesto.
• Personal Favorite: I once tried adding a hint of smoked paprika to the pesto mixture for a subtle smoky warmth—unexpected but really delicious!

Serving & Storage Suggestions

This dish shines best served warm, right off the grill, so the burrata is cool and creamy against the hot chicken. Serve it with a crisp green salad or grilled vegetables to keep things light and fresh. A chilled glass of dry white wine or sparkling water with lemon complements the herbal flavors beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the burrata separate if possible, as it doesn’t reheat well. To reheat the chicken, use a low oven (around 300°F/150°C) or gently warm in a skillet to retain juiciness. Flavors tend to meld over time, so the dish can taste even better the next day if you’re patient.

Nutritional Information & Benefits

Each serving of grilled pesto chicken with creamy burrata offers approximately 400-450 calories, with around 35 grams of protein, making it a satisfying, protein-rich meal. The basil pesto contributes heart-healthy fats from olive oil and pine nuts, along with antioxidants from fresh herbs. Burrata adds calcium and a creamy texture without heavy processing.

This recipe suits a gluten-free diet naturally and can be adapted for low-carb preferences by pairing with leafy greens or roasted veggies instead of bread or pasta. Be mindful of dairy if you have allergies, but substitutions can keep it accessible.

From a wellness perspective, it’s a balanced dish that combines lean protein, healthy fats, and fresh herbs—comfort food that feels nourishing rather than indulgent.

Conclusion

This flavorful grilled pesto chicken with creamy burrata is just the kind of recipe that feels like a little celebration on your plate without demanding hours in the kitchen. It’s flexible, approachable, and packed with a satisfying mix of smoky, herbal, and creamy flavors that stick with you long after the last bite.

Make it your own—swap ingredients, adjust the toppings, or pair it with your favorite sides. I love coming back to this recipe because it’s simple yet never boring, a trusty friend on hectic days or when I want something a bit special without fuss.

Give it a try, and I’d love to hear how you put your spin on it—feel free to share your tweaks or questions in the comments. Here’s to good food that feels like home, no matter the day.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Boneless, skinless chicken thighs work well and stay juicy. Just adjust the grilling time slightly—about 6-7 minutes per side depending on thickness.

Is it possible to make the pesto from scratch?

Yes! Fresh basil, pine nuts, garlic, Parmesan, olive oil, and lemon juice blended together make a vibrant pesto that really shines here. Homemade pesto adds a fresh, bright flavor that store-bought can’t always match.

How do I prevent the pesto from burning on the grill?

Brush the pesto on just before grilling and keep the heat at medium to medium-high. Avoid letting the chicken sit too long on one spot and don’t over-flip. You can also marinate instead of just brushing if you want less direct exposure.

Can I prepare this recipe ahead of time?

You can marinate the chicken up to 24 hours ahead and keep it refrigerated. Burrata is best added fresh just before serving. Grilled chicken can be reheated gently, but the dish tastes best freshly assembled.

What should I serve alongside this grilled pesto chicken?

A crisp green salad, grilled vegetables, or even a light pasta tossed with olive oil and lemon pairs beautifully. For drinks, a chilled white wine or sparkling water with citrus works well to balance the rich flavors.

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