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square crispy pesto chicken

Crispy Pesto Chicken with Peach, Tomato and Burrata salad

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 520 kcal

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

Notes

If baking - Place the coated chicken on the lined baking tray or rack. Lightly spray or drizzle the tops with vegetable or olive oil, this helps achieve golden crispiness in the oven. 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). If needed, finish under the grill for 1–2 minutes for added colour.

Nutrition

Calories: 520kcalCarbohydrates: 23gProtein: 24gFat: 36g
Keyword burrata salad, chicken salad, chicken with salad, crispy chicken, panko chicken, peach salad, pesto chicken, pesto chicken salad
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