Step 1

Season chicken with 1 tsp salt, 1 tsp black pepper and sweet paprika.

Step 2

Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate.

Step 3

Lower the heat, add garlic and cook for 1 minute. Deglaze the skillet with 1/4 cup water. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Stir in balsamic vinegar, honey and thyme sprigs. Cover and allow to braise for 10 minutes.

Step 4

In the meantime, thinly slice the chicken. When ready, remove the lid and slide chicken back into the skillet. Simmer, uncovered, for 1-2 minutes or until heated through.

Step 5

Break the burrata over the chicken and turn off the heat. Let the chicken rest for 3 minutes, then finish off with black pepper, red pepper flakes and toasted pine nuts.

Step 6

Serve with a big salad and some crusty bread. Enjoy!