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20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes Recipe

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3.9 from 6 reviews

This 20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes is a quick and flavorful dish featuring tender chicken breast cutlets cooked in a luscious butter and olive oil sauce, topped with melted mozzarella, bursting cherry tomatoes, and fresh herbs. Perfect for a weeknight dinner, this recipe combines rich, savory flavors with fresh, bright accents like lemon juice and basil for a deliciously balanced meal.

Ingredients

Chicken Preparation

  • 1 large egg, beaten
  • 1/4 cup all-purpose flour (or use gluten free)
  • 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
  • Kosher salt and pepper, to taste

Cooking Components

  • 10 tablespoons cold salted butter, cubed
  • 4 tablespoons extra virgin olive oil
  • 2 1/2 cups cherry tomatoes
  • 4 cloves garlic, smashed
  • 2 tablespoons fresh chopped thyme
  • 1 pinch crushed red pepper flakes

Toppings and Garnish

  • 4 ounces buffalo or regular mozzarella, torn
  • 3 tablespoons fresh lemon juice
  • 1/2 cup fresh basil, torn

Instructions

  1. Preheat and Prepare Coating: Preheat your oven's broiler. Set out the beaten egg and flour in separate shallow bowls for dredging the chicken.
  2. Season and Dredge Chicken: Season the chicken cutlets generously with kosher salt and pepper. Dip each cutlet first in the beaten egg, then coat thoroughly with flour, shaking off excess. Place coated cutlets on a plate ready for cooking.
  3. Cook Tomatoes and Aromatics: Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until shimmering. Add the cherry tomatoes, smashed garlic cloves, 1 tablespoon chopped thyme, and a pinch each of salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, until the tomatoes begin to burst, about 4 to 5 minutes. Remove from heat and transfer the tomato mixture to a plate.
  4. Cook Chicken and Build Butter Sauce: In the same skillet, melt 4 tablespoons of butter along with 2 tablespoons olive oil over medium heat. Once the oil shimmers, add the chicken cutlets. Cook undisturbed until the bottom is golden brown, about 3 to 4 minutes. Flip the chicken, add the remaining 6 tablespoons of butter and 1 tablespoon chopped thyme to the pan. Swirl the melted butter around the chicken, basting it continuously as it cooks until fully cooked and golden brown on the other side, about 4 to 5 minutes more.
  5. Add Cheese, Tomatoes, and Broil: Remove the skillet from heat and arrange torn mozzarella around the chicken pieces. Spoon the cooked burst cherry tomatoes on top along with the fresh lemon juice. Place the skillet under the preheated broiler for 1 minute until the mozzarella just melts and bubbles.
  6. Serve with Fresh Basil: Remove from the oven, sprinkle torn fresh basil over the chicken and tomatoes. Serve immediately while hot and enjoy the vibrant, buttery flavors!

Notes

  • Use cold, salted butter for richer flavor when basting the chicken.
  • If you don’t have an oven-safe skillet, cook the chicken in a skillet and transfer everything to a baking dish for broiling.
  • For gluten-free option, substitute all-purpose flour with gluten-free flour blend.
  • Basil can be substituted with fresh spinach for a slightly different Florentine touch.
  • The mozzarella can be buffalo or regular, depending on preference for creaminess and tang.

Find it online: https://recipefeastful.com/20-minute-florentine-butter-chicken-with-burst-cherry-tomatoes-recipe/