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Chicken with Braised Tomatoes + Burrata

A delicious, crowd-pleasing, hearty meal that is perfect for brisk nights. This one pan dish comes together in 30 minutes and comes out picture-perfect every time. Serve it straight out of the cast iron to save on dishes!

Chef Tip: Can't find tomatoes on the vine? This recipe works wonderfully with canned or crushed tomatoes! Fresh cherry tomatoes aren't always required.


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Step 1

In a resealable bag, marinate the chicken with a pinch of salt and half a pouch of the Chimichurri sauce

Step 2

Heat a glug of oil in a braiser over medium-high heat and cook the chicken breast on both sides for about 5 minutes or until the chicken registers an internal temperature of 165F. Remove and set it aside

Step 3

In the same pan, add the chopped garlic and sauté for 30 seconds. Add a dash of water and deglaze the pan for any burnt bits

Step 4

Add the cherry tomatoes and ½ a pouch of the Romesco. Cover with a lid and allow it to braise for 10 minutes until the tomatoes break down

Step 5

Slice the cooked chicken and add it back to the braiser. Break the burrata over the tomatoes and chicken

Step 6

Garnish with a pinch chili flakes and torn basil leaves. Serve immediately

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


While boiling is cooking something in a large amount of water, braising is when something is seared or browned, then simmered in a shallow amount of liquid like a broth or sauce. It’s typically used for larger cuts of meat but can also be used for veggies, beans, and tofu.


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

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