Grilled Chicken and Cherry Tomatoes with Garlic Bread
By Jessica RudolphPublished on June 29, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
6 tablespoons unsalted butter, cut into 12 pieces, divided1 tablespoon minced garlic 2 tablespoons chopped fresh parsley, divided1¾ teaspoons table salt, divided¼ teaspoon granulated garlic Pinch red pepper flakes ½ large loaf soft Italian bread, halved horizontally1½ pounds cherry tomatoes 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1 (8-ounce) ball burrata cheese, room temperature, quartered
Before You Begin
Sprinkle the tomatoes and burrata with flake sea salt and freshly ground black pepper before serving.
Instructions
- Microwave 2 tablespoons butter and 1 tablespoon minced garlic in bowl until bubbling, 1 to 2 minutes. Whisk in 2 tablespoons butter, 1 tablespoon parsley, ¼ teaspoon salt, ¼ teaspoon granulated garlic, and a pinch of pepper flakes. Brush the two halves of ½ large loaf soft Italian bread with butter mixture. Reassemble loaf and wrap in foil.
- Lay 1 large piece of foil on counter and top with large piece of parchment. Combine 1½ pounds cherry tomatoes, remaining 2 tablespoons butter, and ½ teaspoon salt on parchment. Gather edges of foil and parchment over tomatoes and crimp to seal, leaving small opening. Sprinkle chicken with remaining 1 teaspoon salt.
- Grill 4 (6- to 8-ounce) trimmed, boneless, skinless chicken breasts; bread; and tomatoes over hot fire. Cook chicken and bread until chicken is charred and cooked through and bread is toasted, 8 to 12 minutes, flipping as needed for even browning (peel foil to check bread color). Cook tomatoes until they burst, 15 to 20 minutes.
- Slice chicken and bread. Divide chicken, tomatoes, and 1 (8-ounce) quartered, room-temperature ball burrata cheese among individual plates. Sprinkle with remaining 1 tablespoon parsley. Serve with bread.
Time
45 minutesYield
Serves 4Ingredients
6 tablespoons unsalted butter, cut into 12 pieces, divided
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley, divided
1¾ teaspoons table salt, divided
¼ teaspoon granulated garlic
Pinch red pepper flakes
½ large loaf soft Italian bread, halved horizontally
1½ pounds cherry tomatoes
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 (8-ounce) ball burrata cheese, room temperature, quartered
Ingredients
6 tablespoons unsalted butter, cut into 12 pieces, divided
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley, divided
1¾ teaspoons table salt, divided
¼ teaspoon granulated garlic
Pinch red pepper flakes
½ large loaf soft Italian bread, halved horizontally
1½ pounds cherry tomatoes
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 (8-ounce) ball burrata cheese, room temperature, quartered
Ingredients
6 tablespoons unsalted butter, cut into 12 pieces, divided
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley, divided
1¾ teaspoons table salt, divided
¼ teaspoon granulated garlic
Pinch red pepper flakes
½ large loaf soft Italian bread, halved horizontally
1½ pounds cherry tomatoes
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 (8-ounce) ball burrata cheese, room temperature, quartered
Why This Recipe Works
Grilled chicken can sometimes be dry; we added lots of moisture and savory richness with burst cherry tomatoes and creamy burrata. We used parchment and foil to make a leakproof packet of cherry tomatoes with butter and salt and grilled them until they were blistered and saucy. An easy grilled garlic bread made a tasty side for dragging through the flavorful juices.
Before You Begin
Sprinkle the tomatoes and burrata with flake sea salt and freshly ground black pepper before serving.
Instructions
- Microwave 2 tablespoons butter and 1 tablespoon minced garlic in bowl until bubbling, 1 to 2 minutes. Whisk in 2 tablespoons butter, 1 tablespoon parsley, ¼ teaspoon salt, ¼ teaspoon granulated garlic, and a pinch of pepper flakes. Brush the two halves of ½ large loaf soft Italian bread with butter mixture. Reassemble loaf and wrap in foil.
- Lay 1 large piece of foil on counter and top with large piece of parchment. Combine 1½ pounds cherry tomatoes, remaining 2 tablespoons butter, and ½ teaspoon salt on parchment. Gather edges of foil and parchment over tomatoes and crimp to seal, leaving small opening. Sprinkle chicken with remaining 1 teaspoon salt.
- Grill 4 (6- to 8-ounce) trimmed, boneless, skinless chicken breasts; bread; and tomatoes over hot fire. Cook chicken and bread until chicken is charred and cooked through and bread is toasted, 8 to 12 minutes, flipping as needed for even browning (peel foil to check bread color). Cook tomatoes until they burst, 15 to 20 minutes.
- Slice chicken and bread. Divide chicken, tomatoes, and 1 (8-ounce) quartered, room-temperature ball burrata cheese among individual plates. Sprinkle with remaining 1 tablespoon parsley. Serve with bread.
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