Go Back
Homemade Easy Burrata Chicken Parmesan photo
Print Recipe Save it for later

Easy Burrata Chicken Parmesan

Crispy breaded chicken topped with warm marinara and creamy burrata for an easy, impressive weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts (about 3 breasts)
  • 3/4 cup all-purpose flour
  • 3 eggs beaten
  • 1 cup bread crumbs
  • 1/2 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 torn

Instructions

  • Preheat the oven to 425°F (220°C) and grease one or more baking sheets or line them with parchment.
  • Slice each chicken breast horizontally into 3–4 thin cutlets or cut each breast in half and gently pound to about 1/4-inch thickness; pat dry.
  • Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and in the third combine bread crumbs, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper; stir in melted butter until evenly distributed.
  • Coat each chicken cutlet by dredging in flour, dipping in the beaten eggs, then pressing into the breadcrumb mixture so both sides are evenly coated.
  • Place the breaded cutlets in a single layer on the prepared baking sheet and bake 12–15 minutes, or until the chicken reaches 165°F (74°C) and the coating is golden and crispy.
  • Transfer the cooked cutlets to a wire rack to stay crispy while you heat the sauce.
  • Warm the marinara sauce in a small saucepan over low heat until heated through.
  • Arrange the cutlets on a platter, spoon the warmed marinara over them, then break open the burrata and distribute it on top of the sauce.
  • Garnish with torn basil leaves and serve immediately.

Equipment

  • Baking Sheet
  • Wire Rack
  • 3 shallow bowls
  • Knife
  • Cutting Board
  • Small Saucepan
  • Tongs

Notes

  • Reheat in 30-second microwave increments or covered in a 350°F oven until warmed.
  • To double the recipe, multiply all ingredients and use additional baking sheets.