Print

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 128 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 rich butter and olive oil sauce with bursting cherry tomatoes, garlic, fresh herbs, and melted mozzarella cheese, finished under the broiler for a deliciously melty and aromatic finish.

Ingredients

Chicken and Coating

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

Cooking Fats

  • 10 tablespoons cold salted butter, cubed
  • 4 tablespoons extra virgin olive oil

Vegetables and Herbs

  • 2 1/2 cups cherry tomatoes
  • 4 cloves garlic, smashed
  • 2 tablespoons fresh chopped thyme, divided
  • 1 pinch crushed red pepper flakes
  • 3 tablespoons fresh lemon juice
  • 1/2 cup fresh basil, torn

Cheese

  • 4 ounces buffalo or regular mozzarella, torn

Instructions

  1. Preheat and Prepare: Preheat your oven broiler. Place the beaten egg and flour each into separate shallow bowls to prepare for dredging.
  2. Season and Dredge Chicken: Season both sides of the chicken breast cutlets with kosher salt and pepper. Dredge each piece first in the beaten egg, then coat thoroughly with flour. Set the coated chicken pieces aside on a plate.
  3. Cook Tomatoes and Garlic: In an oven-safe skillet over medium heat, add 2 tablespoons of olive oil. Once the oil shimmers, add cherry tomatoes, smashed garlic cloves, 1 tablespoon of chopped thyme, and a pinch of salt, pepper, and crushed red pepper flakes. Cook for about 4-5 minutes, until tomatoes start popping. Remove from heat and transfer the tomato mixture to a plate.
  4. Sear Chicken: In the same skillet, melt 4 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Once shimmering, add the dredged chicken pieces. Cook for about 3-4 minutes on the first side until golden brown.
  5. Flip and Butter Baste: Flip the chicken and add the remaining 6 tablespoons of butter along with the last tablespoon of thyme. Continuously spoon the melted butter over the chicken to baste it while cooking for an additional 4-5 minutes until cooked through and golden on both sides.
  6. Add Cheese and Tomatoes: Remove the skillet from heat. Arrange torn mozzarella around the chicken pieces. Spoon the cooked cherry tomatoes over the chicken and drizzle with fresh lemon juice.
  7. Broil and Garnish: Place the skillet under the preheated broiler for about 1 minute, just until the cheese melts and bubbles. Remove carefully, then garnish generously with torn fresh basil. Serve immediately and enjoy!

Notes

  • Use cold salted butter for best flavor and texture when basting the chicken.
  • If you prefer, replace all-purpose flour with a gluten-free alternative to make the dish gluten-free.
  • Buffalo mozzarella provides a creamier texture and flavor, but regular mozzarella works well too.
  • Adjust crushed red pepper flakes to control the dish’s heat level.
  • Ensure the skillet is oven-safe before broiling to prevent damage or safety hazards.

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