Print

Flavorful Grilled Pesto Chicken Recipe with Creamy Burrata

grilled pesto chicken - featured image
Print Recipe

A quick and easy grilled chicken recipe layered with fresh basil pesto and topped with creamy burrata cheese, perfect for casual gatherings or a satisfying weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces/170g each), pounded to even thickness
  • ½ cup fresh basil pesto (homemade or store-bought)
  • 8 ounces burrata cheese, fresh and creamy
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved (optional)
  • A handful of fresh basil leaves, torn (for garnish and aroma)

Instructions

  1. Rinse and pat dry chicken breasts. Place each between two sheets of plastic wrap and gently pound to about ½ inch thickness using a meat mallet or rolling pin.
  2. In a small bowl, mix basil pesto, olive oil, lemon juice, minced garlic, salt, and pepper. Taste to ensure bright and herby flavor.
  3. Brush the pesto mixture generously over both sides of each chicken breast. Let rest at room temperature for 15 minutes to marinate.
  4. Preheat grill or grill pan to medium-high heat (about 400°F). Lightly oil the grill grates or pan to prevent sticking.
  5. Grill chicken breasts for 5–6 minutes on one side until grill marks appear and edges firm up. Flip and cook another 5 minutes until internal temperature reaches 165°F.
  6. Transfer chicken to a plate and let rest for 5 minutes to lock in juices.
  7. While chicken rests, halve cherry tomatoes and tear fresh basil leaves. Slice or tear burrata to reveal creamy interior.
  8. Arrange grilled chicken on a serving platter. Top each breast with burrata, scatter cherry tomatoes and basil leaves over the top. Drizzle extra olive oil and lemon juice if desired.
  9. Serve immediately and enjoy the contrast of warm grilled chicken and cool creamy burrata.

Notes

Pound chicken breasts evenly for uniform cooking and juiciness. Brush pesto generously but not too thick to avoid burning. Let chicken rest after grilling to redistribute juices. Use an instant-read thermometer to ensure chicken reaches 165°F. Burrata is best added fresh just before serving. For dairy-free, substitute burrata with nut-based cheese alternatives. Almond flour can be used for a gluten-free crust if desired.

Nutrition

Keywords: grilled chicken, pesto chicken, burrata, easy dinner, quick recipe, summer barbecue, healthy chicken recipe

Find it online: https://emmaoven.com/flavorful-grilled-pesto-chicken-recipe-with-creamy-burrata-easy-steps/