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Crispy pan-fried Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata. Pesto-coated chicken cutlets, wrapped in prosciutto, and breaded in Panko bread crumbs plus freshly grated parmesan. Then pan-fried in olive oil until lightly golden and crisp. Serve each piece of chicken with warm burst cherry tomatoes and creamy burrata cheese. This dish is quick to make and every last bite is full of delicious summer flavors. Enjoy this all season long!

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata |

I’ve been cooking so many summer recipes this past week. I’m loving the change in produce, seasons, and flavors so much. What I enjoy most about the changing of the seasons is the amount of new inspiration it brings.

Summertime cooking is all about utilizing what’s in season. While still keeping recipes relatively quick, fresh, and of course, delicious.

The sweet cherry tomatoes have arrived at our Whole Foods. So I’ve been coming up with new ways to use them in our summer recipes.

And I’ve been doing the same with our homegrown herbs too. We don’t have as many as we did this time last year, but they’re slowly coming in. And I love having them just outside my door!

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata |

I’ve made a few Saltimbocca recipes before, but this is by far my favorite. Saltimbocca is an Italian dish that’s more often made with veal. My family prefers chicken, so I always make a more Americanized chicken saltimbocca.

Whether using veal or chicken, saltimbocca is delicious. Thinly sliced meat, wrapped in salty prosciutto, then coated in breadcrumbs and pan-fried until golden and crisp.

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata |

Here are the details

For the chicken, I like to use precut chicken cutlets, which are very thinly sliced chicken breasts. Each chicken cutlet is coated in basil pesto and then wrapped with thin slices of prosciutto.

The oils from the presto should moisten the prosciutto enough to make it just perfect for dredging through a mix of Panko breadcrumbs and parmesan cheese. No egg needed!

If you’re having trouble with your crumbs adhering to the chicken, rub each cutlet with a small amount of olive oil.

Before you begin to cook the chicken, make the tomatoes. Burst tomatoes in olive oil with garlic, herbs, lots of chili flakes, and a bit of balsamic vinegar. Simple and super easy to make, but with so much flavor.

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata |

Simply cook the tomatoes in a big skillet with the oil, shallots, garlic, and herbs until they burst and become sweet and delicious. Towards the end, stir in a few fresh tomatoes and balsamic vinegar.

There’s nothing like a burst cherry tomato. The high heat allows them to caramelize and become even sweeter than before, making them incredibly delicious.

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata |

To finish, pan-fry the chicken for a couple of minutes on each side until the prosciutto begins to crisp and the Panko becomes light golden in color.

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 warm tomatoes. I always finish with fresh basil.

Such a great summer dinner that’s ready in less than an hour. It’s a dish that everyone will love!

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata |

Looking for other skillet-made dinners? Here are a few of my go-to’s. 

Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce

Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki

Cajun Chicken Lazone with Herby Corn

Pesto Peach Chicken in White Wine with Burrata

Lastly, if you make this Pesto Chicken Saltimbocca with Burst 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!

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 617 kcal

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




  • 1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Serve the chicken warm topped with torn burrata, tomatoes, and fresh basil.
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Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata |

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  1. 5 stars
    I’ve made this twice. First time true to recipe and it was amazing. The second time, I made the chicken and the burst tomatoes, and served it over a bed of greens drizzled with balsamic and honey, and it was AMAZING!! Don’t skip the small amount of honey in this recipe. It adds a depth of flavor that is so good!!!

  2. 5 stars
    I’ve made a lot of half baked harvest recipes, which are always amazing, but THIS! I had to leave a review because it literally blew our minds at how good it was. We made a little penne pasta to go with it. Our new favorite (fancy) dinner!!!! A must try!

  3. 5 stars
    Forgot the Burrata until we only had a few bites left. Was absolutely delicious. My family said it was the best chicken they’ve ever had in their lives! ❤️

  4. 5 stars
    Doubled for a Friend’s Dinner! FANTASTIC everyone enjoyed! Made the tomatoes and prepped the chicken up to dredging in the Panko and served with chunky zuc, onions & yellow squash and garlic-parsley angel hair! ! YUMM!

  5. 5 stars
    Do you think this could be made in the oven and baked as a sheet pan meal with everything together?

  6. 4 stars
    As always it was amazing. I made some judgment calls on the recipe.

    I only put in 2 teaspoons of honey despite it saying that twice.

    I also removed the tomatoes from the pan and cleaned it out before putting chicken in. I wasn’t really sure what to do here. Might want to clarify both of those.

    1. Hi Christine,
      Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! Sorry, I am not sure where you are seeing the honey twice, it’s only in step 3. No need to clean the pan:) xT

      1. 5 stars
        Honey is listed twice under tomatoes. It’s at the bottom of that list of ingredients and then another 2 teaspoons of honey listed seven ingredients up from the bottom of the Tomato list.

  7. 5 stars
    My niece told me how good this recipe was several weeks ago, finally decided to make today and do most ahead as I had a meeting late in the day close to dinner time. This recipe is fantastic! It has now moved into our top ten HBH recipes. Took a suggestion to make tomatoes ahead, and assembled chicken ahead. Then when it was dinner time just cooked up the chicken, warmed the tomatoes and tore up the burrata. I also roasted zucchini and made some angel hair pasta to serve alongside. So delicious!!! There was only one piece of chicken left, next time I will double for more leftovers. Definitely better than any restaurant for saltimbocca. I claimed the last of the leftovers for my lunch tomorrow,…..if I don’t eat them up tonight for a snack. YUM.

    1. Hey Shelley,
      Fantastic!!🍒🍉 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! Thanks for sharing what worked well for you! xx

  8. Is there a side you would recommend serving this with? Pasta or rice? Or veggies?

    PS – LOVE all your recipes! You’re pretty much the only chef we follow now 🙂

    1. Hi Hannah,
      Thanks so much for your kind message!! I like to do pasta, but rice would be great too and same with veggies! I hope you love this dish, let me know if you give it a try! xT

  9. I made this last night and it was a HUGE hit with my family! I wanted to use up some grape tomatoes and this recipe was perfect. The flavors were amazing, and it was devoured by everyone. The pesto kept the chicken moist while the proscuitto and panko had a nice crisp to it. I cooked the tomatoes ahead of dinner and then just reheated them while I cooked the chicken. It came together so easily and my family wants it on my regular rotation! Thank you for another wonderful recipe!

    1. Hey Brooke,
      Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx

      1. 5 stars
        This recipe is wonderful but now I want to make it for my daughter who needs a gluten free version, is there something I can substitute for panko?

  10. About to make this, and have a spouse who doesn’t like tomatoes, but likes sun-dried tomatoes. Can I make the swap? The flavors sound like a great combination!


    1. Hi John,
      Sure, sounds like a great idea! Let me know how this recipe turns out for you, I hope you love it! xT

  11. 5 stars
    Absolutely fabulous exactly as written! We loved this recipe. I could see it easily becoming a family favorite.

    1. Hi Angie,
      Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT