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Extra Crispy Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata…that I love so much! Prosciutto-wrapped chicken breasts, breaded in Panko bread crumbs, then pan-fried in olive oil until lightly golden and crisp. Serve each piece of chicken with marinated cherry tomatoes and creamy burrata cheese. It’s simple, quick, and every last bite is full of delicious summer flavors. This is sure to become your go-to summertime dinner from now until September.

overhead photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata on platter

Monday is made better with this recipe, it’s true.

I made this a couple of weeks ago and I’ve been waiting until June to share it with you guys. This is such a summer recipe. It’s hands down, one of my favorite dinners right now. Shockingly, I have never really made anything like this chicken before. This is my first pan-fried chicken (it’s not deep-fried, so still healthy..ish). And not so shockingly, I love it, as you probably have noticed. I’ve really been craving summertime flavors. And while I know it’s very, very early into the season, the fresh tomatoes and berries are already out of this world good.

Now that June is here, I’m no longer holding back on the summer recipes. Before I know it, August will be here and we’ll all be prepping for fall produce to arrive. My game plan for the next few months? Embrace all of summer, and every last ounce of produce it has to offer until September arrives. Who’s with me?

Basil Chicken Saltimbocca before adding the bread crumbs

Assuming you’re all on board, let’s talk about this chicken. This is not your typical boring chicken dish. Nope, this dish has crispy, salty, basily, chicken, and is so freaking good. And? This is coming from a person that, in general, finds chicken to be on the boring side…which is why all my chicken recipes tend to have a good amount of added flavor.

But adding flavor doesn’t have to mean difficult, this chicken is actually quite simple. If you’ve never heard of chicken saltimbocca, it’s an Italian chicken dish. Traditionally made with fresh sage and prosciutto. Saltimbocca actually translates to “jumps in your mouth”. Which honestly doesn’t make any sense to me, but I guess it is supposed to mean that it’s extremely flavorful. Enter my very confused face…

Marinated Tomatoes in bowl

Anyway, I’ve given this classic Italian dish a very summery twist. I swapped out the sage for basil, and added marinated cherry tomatoes and creamy burrata cheese.

The combo is mouthwatering, and well, extremely flavorful. It maybe even “jumps in your mouth”.

close up side angle photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata

The dish consists of 6 ingredients…boneless chicken breasts, fresh basil, salty prosciutto, eggs, and Panko bread crumbs. First, you’ll start by slicing your chicken breasts in half to create cutlets. You want thin pieces of chicken so that they cook up evenly in the skillet. If your grocery store carries chicken cutlets, you can just buy those and skip slicing the breasts in half.

To start, you’ll press a couple of fresh basil leaves onto each piece of chicken and then wrap the basil up in prosciutto. The prosciutto-wrapped chicken then goes for a dip through a few beaten eggs and is then coated in Panko crumbs. Basically, we’re making fancy chicken parmesan, but minus the parmesan…though if you wanted to add some freshly grated parmesan cheese to the panko bread crumbs, I’d tell you that was a very good idea.

Once you have the chicken breaded, toss together the marinated cherry tomatoes. I make mine with sweet cherry tomatoes, a touch of balsamic, fresh basil, thyme, and a pinch of salt. So simple and so perfect. It’s best to have this all prepared before you start cooking the chicken.

overhead close up photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata on platter

OK, now time to cook the chicken. Instead of frying in vegetable oil, I like to use a few tablespoons of extra virgin olive oil. I prefer the flavor and it’s much healthier.

Pan-fry the chicken for a couple of minutes on each side, until the prosciutto begins to crisp and the Panko crumbs become light golden in color. Honestly? This alone is beyond good. Salty, crispy prosciutto with basil is one of the most delicious combinations. It’s salty, savory, and makes for the perfect bite every single time.

BUT, the marinated tomatoes and burrata obviously add SO much, so don’t skip! As soon as the chicken is done cooking, finish it off with flaky sea salt. Then break the burrata cheese over top and spoon on the tomatoes.

DONE. Is your mouth watering yet? Because me personally? I’m ready to make this again for dinner. It’s just so good, so pretty, and so summery!

I hope you all love this dish as much as I do. It’s going to make the perfect no-bake summer dinner, that’s ready in less than 45 minutes, and is a dish that everyone will love. And I kind of think that’s all you need to know. Let’s make this tonight and celebrate the start of June and Caprese salad season. Enjoy!

side angle photo of Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata with chicken piece cut in half

If you make this Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Basil Chicken Saltimbocca with Marinated Tomatoes and Burrata

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories Per Serving: 792 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Place the eggs and Panko in separate shallow bowls.
    2. Rub the chicken with garlic and season with salt and pepper. 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. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
    3. To make the marinated tomatoes. In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil, the thyme, lemon zest, and a pinch of salt.
    4. Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a plate and season with salt.
    5. Serve the chicken warm topped with torn burrata and marinated tomatoes. ENJOY!


Chicken adapted from Bon Appètit.
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    1. Hey Lindsay,
      I would serve with a salad, side of pasta, or crust bread:) Please let me know if you have any other questions! xx

  1. 5 stars
    Not only the prettiest dish I’ve ever made, but the tastiest too!! I’m not a huge fan of cooking, but this recipe may spark a change of heart. Easy, delicious & no modifications necessary. Thanks for sharing!

    1. Hi Jenneane,
      Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)

    1. Hi Sharon,
      Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)

  2. 5 stars
    Love this recipe! Made this last night and it was so delicious! Big hit with my husband. Thank You!!!

    1. Hi Mary Ann,
      Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan

  3. 5 stars
    This is sooooo good! Ran out of olive oil and had only butter for the pan but the dish didn’t mind and the family loved it!!! Super fresh wholesome ingredients make this so simple and delicious!! 10 out of 10!!

    1. Hey Lisa,
      Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT

  4. 5 stars
    I really haven’t met a HBH recipe I didn’t like, and this is one of the best! My family thoroughly enjoyed this extremely flavorful meal! I make a HBH recipe nearly every night. Thank you, Tieghan, for helping me feed my family delicious meals!

  5. 5 stars
    I made this tonight. Sat outside and enjoyed a beautiful evening with one of my new all time favorite dinners! This was beyond delicious and if I could give it more stars I would. Perfection!! I love using all of my farmer’s market goodies…I love summer recipes. Thanks for another great one!

    1. Hey Kate,
      Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan

  6. Hello! I made this last night after my sister recommended it and it was SO GOOD! My sister, my friends and I love all of your recipes and send the ones we try to each other! Have never tried one we don’t like but this may be my new fav! Thank you for sharing!! I love following you on Instagram and watching you make your recipes!

    1. Hey Caitlin,
      Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan

      1. 5 stars
        Looks amazing! I’m planning on making this for my dad’s 87th birthday (with your lemon cacio e Pepe as a first course), but wondering if I can make this chicken dish ahead of time (Maybe reheat it in the oven)?

        1. Hi Denise,
          Sure, I don’t see why not! I hope you love this recipe, please let me know how it turns out! xTieghan

    2. I can’t wait to make this! Am I missing where the prosciutto comes into play that’s listed in the ingredients?

      1. Hey Allison,
        The prosciutto is used in step 2. I hope you give this recipe a try, please let me know how it turns out! xTieghan

  7. Looks delicious, but the calorie count is definitely incorrect on this, as a 4 oz piece of chicken is ~180 calories. I’m still planning on making this tonight for dinner, but my food tracker estimates the calories for this dish to be closer to 500-600 per serving.

    1. I hope you love the recipe Maegan! This is what our calorie counter estimated, just a reminder it is just an estimate:) xTieghan

  8. One of my families favorite out of all your recipes! The chicken is so yummy and we love to put it over pasta for the kids and arugula for us!

  9. What would I be able to substitute for the prosciutto ? ( I don’t eat pork and generally try to avoid processed meats )

  10. Omg, I made this tonight with tomatoes and all. Was delish, didn’t take photos dang it cause we were starving but oh so good!!

  11. 5 stars
    I made this tonight and it was incredible! My husband and I agreed this was a restaurant quality dish. The creamy burrata was a great compliment to the saltiness of the chicken. The Balsamic for the tomatoes was elevated by the addition of the lemon zest and thyme. Thank you for another fantastic recipe!

  12. 5 stars
    Made this exactly as written with only one addition (used Balsamic Cream in addition to marinade
    Ingredients to impart more sweetness to the tomatoes). It was soooo good! Everyone loved it and wants it regularly now. Thank you so much for sharing your fantastic recipes, I’ve yet to make one that wasn’t ?!