1. Cook the chicken
Season chicken with salt, pepper, garlic powder, and Italian seasoning. Lightly coat with flour.
Heat olive oil in a large oven-safe skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate.
2. Make the Sauce
Reduce heat to medium. Add butter and tomatoes and cook for 6–8 minutes until softened and beginning to burst.
Stir in shallot and cook 2 minutes. Add garlic and red pepper flakes and cook for 30 seconds.
Pour in wine and lemon juice, scraping up any browned bits. Simmer for 2–3 minutes, then stir in basil.
3. Finish
Return chicken to the skillet and spoon the tomatoes over the top. Tear burrata into pieces and arrange over the chicken.
Broil for 1–2 minutes, just until the burrata softens.
4. Serve
Finish with basil, flaky salt, cracked pepper, and a drizzle of hot honey if desired.
