Burrata Chicken Parmesan is a leveled-up version of chicken parm, and it is absolutely delicious! With crispy baked chicken cutlets, marinara sauce, and creamy burrata cheese, this burrata chicken is a fast and easy family dinner option that’s equally worthy of special occasions.
My family and I love Baked Chicken Parmesan, but when you replace the standard mozzarella with creamy burrata cheese, it transforms the Italian-American classic into something even better!
The burrata, made with an outer layer of mozzarella filled with shredded mozzarella and rich cream, mingles together with the warm marinara for the most magical chicken dish. You have to try this one!
Why I LOVE this recipe!
- Fast & easy to make – Easy baked chicken cutlets with burrata and marinara takes just 30 minutes to make. Just bake the breaded chicken until crisp outside and juicy inside, then pour on warm marinara and top with torn burrata. So simple!
- Family-friendly meal – With kid-friendly ingredients and flavors, this easy Burrata Chicken Parmesan is a great choice for family dinners.
- Worthy of a special occasion – Date night in? Dinner party? Your entree doesn’t need to take hours to impress, and this burrata chicken is proof! It’s easy to prepare and makes everyone swoon.
- Baked vs. fried – With chicken cutlets that are baked instead of fried, this Burrata Chicken Parmesan is a healthy spin on chicken parm.
What is Burrata?
Burrata cheese is a soft Italian cheese made with something called “stracciatella,” which is a mix of shredded mozzarella, heavy cream, and salt. The stracciatella fills a thin outer layer of fresh mozzarella.
When torn or cut open, the creamy inside oozes out and mingles with whatever it’s served with. It’s delicious on salads, with pasta, on pizza, and – as it turns out – on top of chicken parm!
Recipe Notes
This Burrata Chicken Parmesan recipe is as simple as promised! Just 30 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Burrata Chicken Parmesan to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll want to use boneless, skinless chicken breasts, cut and/or pounded into cutlets.
- Flour – For dipping the chicken breasts before adding the breading. I use all-purpose flour.
- Eggs – For helping the breading adhere to the chicken.
- Bread crumbs – Pick up your favorite brand in the baking section at the grocery store.
- Parmesan cheese – You’ll want finely grated Parmesan cheese (not shredded), which makes an extra flavorful and crisp coating on the chicken.
- Garlic – You’ll need four cloves of fresh garlic for plenty of garlic flavor.
- Italian seasoning – You can find this blend of basil, oregano, rosemary, thyme and more in the spice section at most grocery stores, or you can make your own homemade Italian seasoning mix at home (it’s easy!)
- Salt & pepper – For the chicken breading, but you can add more to the finished dish if you like.
- Butter – Helps create a crisp breaded coating for your chicken cutlets.
- Marinara sauce – Buy your favorite brand of marinara sauce from the store, or you can make delicious homemade marinara from scratch, if you like!
- Burrata – Found in the cheese or deli section of most well-stocked grocery stores. It is pretty common these days and I can even find it at my local Walmart in the deli section.
- Basil – Fresh basil leaves top your Burrata Chicken Parm, which adds color and herbal flavor.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Burrata Chicken Parm– Select a spicy marinara sauce and/or add a couple of hefty pinches of crushed red pepper flakes when simmering the marinara. The spicy sauce will pair so well with the creamy burrata!
- Pesto Burrata Chicken Parm– Instead of warm marinara, spread pesto over the baked chicken cutlets, add thin slices of tomato, then top with burrata.
- Spinach Burrata Chicken Parmesan– Blanch 8-10 ounces of baby spinach by adding it to boiling water for 3 minutes, transferring it to an ice bath, then removing it from the water and squeezing it with a clean dish towel until the excess water is gone. When plating your Chicken Parm, spread the spinach over the chicken and sprinkle with a few crushed red pepper flakes and a squeeze of fresh lemon juice before proceeding with adding marinara and burrata. A delicious way to work some greens in!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Burrata Chicken Parmesan.
Bake the breaded chicken cutlets in the oven and arrange them on a platter.
Warm the marinara sauce and pour it over the top of the chicken cutlets.
Break the burrata open and arrange it over the top.
Top with torn fresh basil leaves.
Recipe Tips
- How to make chicken breasts into cutlets – Place the boneless, skinless chicken breast onto a cutting board and, with a long, sharp knife, carefully slice each chicken breast horizontally, parallel to the cutting board, into three or four thin chicken cutlets. You can also cut the breast in half, then put the chicken into a thick plastic storage bag and pound each piece into thin cutlets.
- Chicken is done when it reaches a temp of 165°F – Use an instant-read thermometer with the probe inserted into the thickest part of the chicken. When it reads 165, it’s done!
- Rest chicken on a wire cooling rack – After the chicken is baked and you are warming your marinara, transfer it from the baking sheet to a wire cooling rack until ready to serve. This will help keep the air circulating around the chicken so that it stays crispy.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Purchase chicken breasts already made into cutlets – Some grocery stores sell chicken already prepped into cutlets, or you can ask the butcher to cut it for you.
- Prep ahead – There’s not a lot to do to prep this one ahead of time, but two steps you can do ahead of time are: 1) Prep the chicken cutlets (or buy them that way), then store them in the fridge until you’re ready to cook the meal and 2) Pre-mix your breading (except for the butter), which you can keep in an airtight container in the fridge for up to 2 days before it’s time to cook your Burrata Chicken Parmesan. Then, you can just add butter and proceed with the recipe.
What to Serve with Burrata Chicken Parmesan
Since this protein based dinner has the delicious flavors of Italian-American cuisine, it will pair well with many of your favorite Italian-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Creamy Pesto Tortellini
- Lemon Rice
- Parmesan Roasted Cauliflower
- Italian House Salad
- Kale Salad
- Arugula Pear Salad
- Garlic Cheese Bread
Burrata Chicken Parmesan Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Chicken Burrata Sandwich– Spread a sub roll with garlic butter and toast it, the slice leftover chicken cutlets into strips and arrange them inside the roll. Top with warm marinara and torn burrata cheese plus a few torn basil leaves.
- Chicken Burrata Pasta– Toss freshly cooked pasta with pesto then arrange it on the plate and top with leftover chicken burrata and fresh basil.
- Chicken Burrata Salad– Chop leftover chicken burrata into bite-size pieces and serve on top of a bed of baby arugula tossed with cherry tomatoes and pesto vinaigrette. Top with more burrata before serving.
Recipe FAQ’s
Why is it called chicken parm if it’s made with mozzarella?
The name for Chicken Parmesan is commonly thought to have originated from the city of Parma, Italy. So it is not named after Parmesan cheese, though my recipe contains both Parmesan cheese and mozzarella!
What exactly is a chicken cutlet?
A chicken cutlet is a thinly sliced piece of chicken breast. The thin pieces of chicken cook fast and get extra crispy on the outside, perfect for Chicken Parm.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Tuscan Garlic Chicken
- Marry Me Chicken
- Lemon Pepper Chicken Tenders
- Cheesy Pesto Chicken Bake
- Caprese Chicken
Burrata Chicken Parmesan
Ingredients
- 2 pounds boneless skinless chicken breast, (3 chicken breasts)
- 3/4 cup flour
- 3 eggs
- 1 cup bread crumbs
- ½ cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter, melted
- 15 ounces marinara sauce, (about 2 cups)
- 8 ounces burrata
- 4-6 basil leaves
Instructions
- Preheat the oven to 425˚F.
To make the chicken into cutlets
- Place the chicken breast on a cutting board or other firm surface. Carefully use a long, sharp knife to slice each chicken breast horizontally into 3-4 thin chicken cutlets.Alternately, you can cut the chicken in half and pound the chicken out into thin cutlets.
To bread the chicken cutlets
- Gather 3 shallow bowls. In the first, add the flour. In the second, beat 3 eggs. In the the third, combine the bread crumbs, parmesan cheese, garlic, Italian seasonings, salt, and pepper. Then pour in the melted butter and stir together until evenly distributed.
- To coat the chicken, first dip it into the flour on all sides. Then wet the entire chicken cutlet in the egg mixture. Last turn each side to coat in the bread crumbs.
To bake the chicken cutlets
- Grease one or more baking sheets, then lay the chicken cutlets on the pan in a single layer (not touching). Bake for 12-15 minutes or until the tops are crispy and the chicken is cooked through to an internal temperature of 165˚F.
- Remove from the oven and move the chicken cutlets to a wire cooling rack until ready to serve to stay crispy. If you let them sit on the baking sheet the bottoms can get soggy.
To assemble the dish
- Heat the marinara sauce in a sauce pan over low heat.
- Arrange the chicken cutlets on a platter. Pour the marinara over the top of the cutlets.
- Break the burrata open and arrange on top of the marinara sauce. Garnish with torn basil leaves.
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