If you're looking for a vibrant summer recipe that’s both indulgent and fresh, this crispy pesto chicken with peach, tomato and burrata salad is a must-try. It’s the kind of dish that hits all the right notes, crispy, juicy, creamy, sweet, and tangya all in one beautiful plate. This crispy pesto chicken is all about contrast: crunchy golden chicken, creamy burrata, juicy tomatoes, sweet peaches, and peppery rocket, all brought together with the herby richness of pesto and a drizzle of balsamic glaze.
This crispy pesto chicken recipe was born out of a craving for something crunchy, herby, and summery all at once. It brings together Italian flavours and sunny seasonal produce in the most effortless way. The combination of golden fried chicken and juicy peach-tomato salad makes it ideal for warm evenings, casual dinners, or dinner parties when you want a showstopper without the stress.
This chicken dish is so fresh and flavorful. Similar recipes of mine include my chimichurri steak salad which is colourful and light but still high in protein. Other chicken dishes you should try include my chicken parm smashed tacos or my chicken caesar lettuce wraps.
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Ingredients
For the Crispy Pesto Chicken:
Chicken thighs or breast fillets – I love using thighs for their juiciness and flavour, but chicken breast works beautifully if you butterfly and flatten it. You want thin cutlets so they cook quickly and evenly.
Panko breadcrumbs – These Japanese-style breadcrumbs are a game-changer for that signature crispy pesto chicken crunch. They’re lighter and airier than regular breadcrumbs, creating a more dramatic texture.
Egg + Pesto – Mixing pesto into the egg wash infuses the chicken with flavour from the inside out. I love using a garlicky basil pesto here, it adds depth and a herby punch right from the start.
Vegetable oil for frying – A neutral oil like vegetable oil is perfect for shallow frying, giving the chicken its golden, crispy exterior without overpowering the pesto flavour.
For the Peach, Tomato and Burrata Salad:
Rocket (arugula) – I like using rocket because its peppery kick balances the sweetness of the peaches and richness of the chicken. It’s a fresh, slightly bitter green that lifts the whole plate.
Peaches – Sliced ripe peaches add a summery sweetness that pairs so well with creamy burrata and savoury chicken. They also add a beautiful pop of colour.
Baby tomatoes – Their juicy, tart-sweet bite complements the other salad elements, adding brightness and acidity.
Burrata or mozzarella – I always reach for burrata when I can—its soft, creamy centre takes this dish to another level. Mozzarella works too, especially a good-quality ball torn into pieces.
Lemon juice + olive oil – Just a touch of each brings acidity and richness, dressing the salad simply but perfectly.
Pesto and Basil – A little extra pesto ties the salad to the chicken and builds those bold, herby flavours throughout the dish.
Salt and pepper – Essential to enhance every ingredient.
Balsamic glaze – A final drizzle of balsamic glaze adds sweetness and tang, helping all the flavours sing.
Instructions
Start by slicing your peaches, halving the tomatoes, and prepping the rocket and burrata. This way, once the chicken is done, everything is ready to assemble. If using two small chicken breasts, slice them through the side to butterfly and gently flatten with a rolling pin or meat mallet. For one large chicken breast, slice it horizontally all the way through so you have two thinner cutlets. Flatten them slightly, this helps them cook evenly and quickly.
- Step 1: In one shallow bowl, beat the egg with a tablespoon of pesto. In another, pour the panko breadcrumbs. Dip each chicken cutlet into the pesto egg wash, then coat in panko. For an extra crispy pesto chicken finish, repeat the dipping process once more.
- Step 2: Heat vegetable oil in a large pan over high heat. Fry the breaded chicken for 3–4 minutes on each side until golden and crisp. Transfer to a preheated oven at 200°C (about 390°F) for 10 minutes to finish cooking. If baking instead - Place the coated chicken on a lined baking tray. Lightly spray or drizzle with vegetable or olive oil. Bake for 20–25 minutes, flipping halfway through, until the coating is crisp and the chicken is cooked through (internal temp should be 75°C/165°F). Finish under the grill for 1–2 minutes if needed.
- Step 3: While the crispy pesto chicken finishes in the oven, toss the rocket, sliced peaches, halved tomatoes, basil, a squeeze of lemon juice, a drizzle of olive oil, and a spoonful of pesto in a large bowl. Season to taste with salt and pepper.
- Step 4: Plate the hot crispy pesto chicken and top with generous handfuls of the salad. Tear the burrata over the top and finish with a drizzle of balsamic glaze. Serve immediately and enjoy every juicy, crunchy, creamy bite.
Hint: Double-dipping the chicken in the pesto egg and breadcrumbs creates a thicker, more textured crust. Press the panko in firmly on the second dip to ensure it sticks well and gives that satisfying crunch we’re after in crispy pesto chicken.
Substitutions
If Chicken thighs or breast – Use boneless pork chops for a similar cooking method and juicy texture, or firm tofu for a vegetarian option that still crisps up beautifully.
Panko breadcrumbs – Substitute with crushed cornflakes for an ultra-crispy finish or almond flour for a low-carb, gluten-free alternative.
Egg – Replace with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan-friendly binder or Greek yogurt for a thicker coating and added moisture.
Pesto – Try sun-dried tomato pesto for a tangier, umami-rich twist or homemade coriander chutney for a fresh and spicy variation.
Vegetable oil – Use avocado oil for a higher smoke point and neutral flavour or light olive oil for a slightly fruitier finish.
Rocket (arugula) – Swap with baby spinach for a milder taste or watercress for a peppery punch.
Peaches – Use nectarines for a firmer texture or grilled apricots for a slightly caramelised sweetness.
Baby tomatoes – Substitute with heirloom tomatoes for more variety in flavour and colour or roasted red peppers for a deeper, smoky profile.
Burrata – Swap with fresh mozzarella for a similar creamy texture or whipped ricotta for an airy, luxurious feel.
Lemon juice – Replace with white wine vinegar for a sharper edge or lime juice for a citrusy zing.
Olive oil – Use grapeseed oil for a more neutral flavour or walnut oil for a subtle nuttiness.
Salt and pepper – Try smoked salt for a barbecue-like depth or soy sauce for a savoury, umami-rich boost.
Balsamic glaze – Substitute with honey mixed with a splash of vinegar for a similar sweet-tangy balance or pomegranate molasses for a fruity sharpness.
Variations
Caesar Style - Top with a caesar salad for a creamier tangy caesar version.
Spicy Kick - Add chili flakes to the panko for a little heat and use spicy pesto in the egg mixture for a bold, fiery version.
Grilled Version - Grill the pesto-marinated chicken instead of frying for a lighter, smoky take—perfect for summer barbecues.
Equipment
Storage
To store leftover crispy pesto chicken, allow the chicken to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. For the best results, reheat in the oven or an air fryer at 180°C (350°F) for 8–10 minutes until hot and crispy again, avoid the microwave, as it will soften the coating.
The salad is best eaten fresh, but if storing, keep the components separate. Store peaches, tomatoes, and rocket in a sealed container without dressing, and burrata in its brine (if packaged) or wrapped tightly. Assemble the salad just before serving to preserve texture and freshness. If the burrata has been opened, consume within 1–2 days for the best flavour. Balsamic glaze and pesto will keep well in the fridge for up to a week, so you can easily recreate the dish or repurpose the ingredients in other meals.
Top Tip
Don’t overcrowd the pan when frying the chicken. Too many pieces will drop the oil temperature, making the coating absorb more oil and turn soggy. Work in batches if needed and keep the heat moderately high to lock in crispness.
FAQ
Pesto can be used both ways! For crispy pesto chicken, mix it into the egg coating before frying to infuse flavour. You can also drizzle more pesto on top after cooking for an extra herby punch.
Burrata pairs beautifully with tomatoes, peaches, prosciutto, fresh basil, balsamic glaze, crusty bread, and olive oil. Its creamy texture and mild flavour make it ideal for balancing sweet, salty, or tangy ingredients in fresh salads or antipasti.
Yes, peaches and pesto are a surprisingly delicious combo. The sweetness of ripe peaches contrasts perfectly with the savoury, herby richness of pesto, especially when paired with creamy burrata or crispy chicken for texture and balance.
Related
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Pairing
These are my favorite dishes to serve with this crispy pesto chicken:
Recipe
Crispy Pesto Chicken with Peach, Tomato and Burrata salad
Equipment
- Large skillet
- Mixing bowl
Ingredients
For the chicken
- 2 small chicken thighs or one large thighs halved through the middle
- 60 g panko breadcrumbs
- 1 egg
- 1 tablespoon pesto
- 200 ml vegetable oil for frying
For the salad and topping
- 30 g rocket arugula
- 2 peaches sliced
- 200 g baby tomatoes halved
- 5 g basil chopped
- ½ lemon juice
- 1 tablespoon pesto
- 1 teaspoon olive oil
- Salt and pepper
- 1 tablespoon balsamic glaze
- 50 g burrata or mozzarella
Instructions
- Start by slicing your peaches, halving the tomatoes, and prepping the rocket and burrata. This way, once the chicken is done, everything is ready to assemble.
- If using two small chicken breasts, slice them through the side to butterfly and gently flatten with a rolling pin or meat mallet. For one large chicken breast, slice it horizontally all the way through so you have two thinner cutlets. Flatten them slightly, this helps them cook evenly and quickly. Season with salt and pepper.2 small chicken thighs
- In one shallow bowl, beat the egg with a tablespoon of pesto. In another, pour the panko breadcrumbs. Dip each chicken cutlet into the pesto egg wash, then coat in panko. For an extra crispy pesto chicken finish, repeat the dipping process once more.60 g panko breadcrumbs, 1 egg, 1 tablespoon pesto
- Heat vegetable oil in a large pan over high heat (see notes for baking instructions). Once hot, gently lower the breaded chicken into the pan and fry for 3–4 minutes on each side until golden and crisp. Transfer to a preheated oven at 200°C (about 390°F) for 10 minutes to finish cooking through.200 ml vegetable oil
- While the crispy pesto chicken finishes in the oven, toss the rocket, sliced peaches, halved tomatoes, a squeeze of lemon juice, a drizzle of olive oil, and a spoonful of pesto in a large bowl. Season to taste with salt and pepper.30 g rocket, 2 peaches, 200 g baby tomatoes, 5 g basil, ½ lemon, 1 tablespoon pesto, 1 teaspoon olive oil, Salt and pepper
- Plate the hot crispy pesto chicken and top with generous handfuls of the salad. Tear the burrata over the top and finish with a drizzle of balsamic glaze. Serve immediately and enjoy every juicy, crunchy, creamy bite.1 tablespoon balsamic glaze, 50 g burrata
