This Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Tastes Like a Restaurant Dinner

There’s something about wrapping chicken in prosciutto and pesto that makes dinner feel intentional. This pesto chicken saltimbocca comes together in less than an hour, but tastes like you’ve been in the kitchen all day. The crispy panko exterior gives way to tender, herb-coated chicken, while the burst tomatoes underneath soften into a warm sauce. A handful of creamy burrata at the end brings everything together with a cool, luxurious finish.

Why This Dish Works

Saltimbocca traditionally pairs thin meat with prosciutto and sage, but this version swaps in basil pesto for deeper, brighter flavor. The pesto does double duty: it seasons the chicken and helps the prosciutto stick during cooking. Panko adds a satisfying crunch that contrasts with the tender chicken inside.

The burst tomatoes become the foundation of your sauce. By cooking them on high heat until their skins split, you concentrate their sweetness and create a light, jammy base that’s nothing like raw tomatoes. The honey and balsamic add subtle sweetness and acidity that balances the richness of the cheese and prosciutto.

What You’ll Need

• 4 chicken cutlets (about 1/2 inch thick)
• 1/3 cup basil pesto
• 8 thin slices of prosciutto
• 1 1/2 cups Panko bread crumbs
• 2/3 cup grated Parmesan
• 2 balls (8 ounces) burrata cheese, torn into pieces
• 3 cups cherry tomatoes
• 1/4 cup extra virgin olive oil, plus more for cooking
• 2 shallots, thinly sliced
• 6 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• Zest of 1 lemon
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• Fresh basil leaves and chili flakes
• Kosher salt and black pepper

How to Make This Pesto Chicken Saltimbocca

Step 1: Coat and wrap the chicken. Toss the chicken cutlets in a bowl with the pesto until fully coated. In a shallow bowl, mix together the Panko and Parmesan. Press 2 basil leaves on top of each cutlet, then wrap 2 pieces of prosciutto around each one to hold the basil in place. The pesto should keep everything moist enough to stick, but if it looks dry, drizzle lightly with olive oil. Dredge each wrapped cutlet through the Panko mixture, pressing gently so the crumbs adhere.

For another idea to try next, see Chicken Pot Pie Soup.

Step 2: Cook the tomatoes first. Heat 1/4 cup olive oil in a large skillet over high heat. Add 2 cups of the cherry tomatoes along with the sliced shallots, garlic, thyme, lemon zest, a pinch of chili flakes, salt, and pepper. Let this cook undisturbed for about 10 minutes, until the tomato skins burst and begin to collapse. This is the magic moment—the tomatoes should look broken down and slightly caramelized at the edges. Turn off the heat. Halve the remaining 1 cup of tomatoes and stir them in with the balsamic vinegar and honey. Set the skillet aside and keep warm.

Step 3: Cook the chicken. Heat a few tablespoons of oil in another large skillet over medium-high heat. When the oil shimmers, carefully add the chicken and cook for 3-4 minutes per side until golden brown and crispy. The prosciutto should be slightly crisped at the edges. Remove the chicken to a plate and season with salt.

Step 4: Plate and serve. Place warm chicken on serving plates. Spoon the burst tomato mixture around or over the top. Tear the burrata into pieces and scatter over each plate. Finish with fresh basil leaves and a light sprinkle of chili flakes if you like heat.

Looking for more? Don’t miss our Chicken Parmesan for One.

How to Keep the Chicken Crispy and Tender

The key to success is not overcooking the chicken. Since the cutlets are thin (about 1/2 inch), they cook quickly. Medium-high heat ensures the outside crisps up before the inside dries out. If your chicken seems thicker than 1/2 inch, gently pound it down before coating. Also, don’t skip pressing the Panko onto the chicken—the more surface contact, the crunchier the crust.

Another tip: let the chicken rest on the plate for a minute before plating. This allows the juices to redistribute rather than run onto your plate.

Small Details That Change Everything

The lemon zest in the tomatoes brightens the whole dish without making it taste acidic. Fresh thyme is worth using here—dried thyme can taste dusty by comparison. When you tear the burrata, don’t cut it with a knife; the creamy center should ooze slightly onto the warm chicken and tomatoes. This is intentional and delicious.

If you enjoy this, you’ll love our Jerk Chicken For One.

The honey in the tomato sauce might seem small, but it rounds out the balsamic and prevents the dish from tasting too sharp. Start with 2 teaspoons and taste; you can always add a touch more if needed.

For safe cooking and handling of chicken, follow USDA food safety guidelines for poultry storage and temperature.

More from the kitchen: Small Batch Chicken Noodle Soup.

Serving Ideas

Serve this over creamy polenta, alongside roasted green beans, or with a simple arugula salad dressed in lemon vinaigrette. A crisp white wine like Vermentino or Pinot Grigio pairs beautifully. For a lighter meal, serve over cauliflower rice or with sautéed spinach instead of a starch.

How to Store Leftovers Without Ruining the Texture

This dish is best enjoyed fresh, but leftovers keep well for up to 2 days in an airtight container in the refrigerator. Store the chicken, tomatoes, and burrata separately if possible. The Panko crust will soften slightly when stored with the warm tomatoes, but the chicken itself stays tender.

How to Reheat Without Drying It Out

Reheat the chicken gently in a 300°F oven for about 8 minutes, covered loosely with foil. This warms it through without further drying the meat. Reheat the tomatoes separately in a small saucepan over low heat. Add fresh burrata just before serving—never reheat the cheese. If the tomato sauce seems thin after reheating, simmer it uncovered for 2-3 minutes to concentrate the flavors.

It pairs beautifully with Sheet Pan Yogurt-Spiced Chicken with Veggies.

Common Mistakes to Avoid

Overcooking the chicken. This is the biggest pitfall. Thin cutlets cook fast, so watch them closely. 3-4 minutes per side is usually perfect.

Skipping the pesto coating. It’s not just flavor—it keeps the prosciutto moist and helps everything stick together during cooking.

Not letting the tomatoes burst fully. If you rush this step, you’ll end up with firm tomatoes instead of a soft, concentrated sauce. Give them the full 10 minutes on high heat.

For another idea to try next, see Kung Pao Chicken for One.

Adding the burrata too early. It will melt if it sits on warm chicken for too long. Add it just before serving.

Using low-quality prosciutto. Thin, quality prosciutto crisps up nicely. Thick or low-quality versions can turn rubbery.

Looking for more? Don’t miss our Air Fryer Chicken Wings.

Questions You Might Have

Can I make this ahead? You can prep the chicken up to 4 hours ahead—coat it in pesto, wrap in prosciutto, and dredge in Panko. Keep it on a plate in the fridge. Cook it fresh when you’re ready to eat. The tomato sauce can be made a few hours ahead and gently reheated.

What if I don’t have burrata? Fresh mozzarella works in a pinch, though it won’t have the same creamy center. Ricotta is another option. You could also skip it and finish with shaved Parmesan and fresh basil instead.

Can I use chicken breast instead of cutlets? Yes, but you’ll need to pound chicken breasts thin (about 1/2 inch) to ensure they cook evenly and quickly. Chicken thighs are less ideal here because they take longer to cook and might dry out the prosciutto.

If you enjoy this, you’ll love our Balsamic Herb Grilled Chicken.

Is there a vegetarian version? You could replace the chicken with thin eggplant or zucchini slices, though the cooking time will be shorter (about 2-3 minutes per side). Skip the prosciutto or replace it with thin slices of roasted red pepper.

How do I know when the chicken is done? The chicken is done when the internal temperature reaches 165°F, and the juices run clear when you cut into the thickest part. Since these are thin cutlets, visual cues work well too—the meat should be opaque throughout with no pink.

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Recipe by 50Krecipes

0.0 from 0 votes

Elegant Italian-inspired chicken wrapped in prosciutto and coated in crispy Panko, topped with burst cherry tomatoes and creamy burrata. Restaurant-quality dinner ready in 45 minutes.

Course: Main Courses, Chicken

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 4 chicken cutlets

• 1/3 cup basil pesto

• 8 thin slices of prosciutto

• 1 1/2 cups Panko bread crumbs

• 2/3 cup grated parmesan

• 2 balls (8 ounces) burrata cheese, torn into pieces

• basil, for serving

• 3 cups cherry tomatoes

• 1/4 cup extra virgin olive oil, plus more for cooking

• 2 shallots, thinly sliced

• 6 cloves garlic, chopped

• 2 teaspoons honey

• 2 tablespoons fresh thyme leaves

• zest of 1 lemon

• chili flakes

• kosher salt and black pepper

• 2 tablespoons balsamic vinegar

• 2 teaspoons honey

Directions

• In a bowl, toss together the chicken and pesto, coating the chicken fully in pesto. Combine the Panko and parmesan in a separate shallow bowl.
• Working with 1 cutlet at a time, press 2 basil leaves on top of each cutlet. Wrap 2 pieces of prosciutto around each cutlet to secure the basil. The oils from the pesto should moisten the prosciutto, if not drizzle lightly with olive oil. Dredge through the Panko, pressing to adhere. Place the chicken on a plate.
• To make the tomatoes. In a large skillet, over high heat, combine the olive oil, 2 cups tomatoes, shallots, garlic, thyme, lemon zest, and a pinch each of chili flakes, salt, and pepper. Cook until the tomatoes burst about, 10 minutes. Turn the heat off. Halve the remaining tomatoes and stir them in with the vinegar and honey.
• Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until golden brown, 3-4 minutes. Cook until golden brown, 3-4 minutes per side. Remove from the skillet and season with salt.
• Serve the chicken warm topped with torn burrata, tomatoes, and fresh basil.