Chicken with Burrata, Leeks, and Breadcrumbs

Chicken with Burrata, Leeks, & Breadcrumbs


This easy one-pan chicken dinner is the perfect springtime meal, and a lot easier than it’s ingredients suggest.



3 tablespoons olive oil, divided
1 cup fresh breadcrumbs, OR 2/3 cup panko
1 1/2 pounds thin chicken breast cutlets (I used six)
2 large leeks
1 tablespoon butter
fresh parsley
1-8 oz. ball of burrata cheese


Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the breadcrumbs, season well with salt and pepper, and stir it all to combine. Cook until toasted, stirring to make sure they don’t burn. Panko will toast quickly, in3-5 minutes, while fresh breadcrumbs will take 5-8 minutes. 

Meanwhile, dry your chicken with paper towels and season both sides with salt and pepper.

Once the breadcrumbs are toasted, remove to a bowl and set aside to cool slightly. Wipe out the pan with a paper towel. (It doesn’t need to be super clean, you just want to avoid any errant crumbs in the pan or they’ll burn.) Heat half of the remaining oil in the pan until quite hot. Cook half of the chicken to avoid crowding your pan, about three minutes a side or cooked through. Remove to a serving platter and repeat with remaining oil and chicken.

While the chicken cooks, prep your leeks. Cut off the roots, then cut off the white and light green section from the dark green tops. Discard the tops (or save for stock). Cut the white section in half lengthwise, then into quarter inch slices. They’ll probably be quite sandy (leeks are grown in loose soil) and need to be washed–I like to use my salad spinner.

Once the chicken is done cooking, turn the heat down to medium-low and add the butter. Once melted, stir in the leeks and season with salt and pepper. Cover the pan and let cook gently for 5-8 minutes, until they’ve started to soften and have released some liquid. Remove the lid, and give it all a good stir, making sure to scrape up all the brown bits from the bottom of the pan. Turn the heat back up to medium and cook for another five minutes, or until the liquid has evaporated and the leeks are cooked through and soft. 

While the leeks do their thing, chop a couple of tablespoons of fresh parsley and stir it into the breadcrumbs.

Once everything is ready, tear the ball of burrata open over your chicken, spreading its goodness all over. Spoon the leeks over the cheese, and sprinkle the breadcrumbs over everything. Serve immediately.