Summer Chicken Dinner

If there was ever a chicken dinner that felt like a full-on summer celebration, this is it. Crispy baked chicken, a juicy tomato salad, creamy cheese, salty prosciutto … every bite of my Summer Chicken Dinner is bright, fresh, and completely satisfying. And the best part? It’s easy, simple, and quick enough for a weeknight but fancy enough to serve to guests.

It hits all the notes: savory, creamy, crunchy, salty, sweet, and tangy. Basically, the chicken dinner of your dreams! Or, am I the only one who dreams of chicken cutlets and burrata?

It may sound like a lot to pull off, but trust me — if you can bread chicken and mix a salad, you’re golden.

Why You’ll Love This Summer Chicken Dinner

• Crispy, golden chicken — No frying required, just a perfectly baked crunching coating.
• Bright tomato salad — Juicy tomatoes, fresh basil, and red onion all come together for peak summer flavor.
• Creamy cheese base — Stracciatella or ricotta adds richness and balances the crunch, and ricotta even adds a little protein boost.
• Crowd-pleasing — Feels fancy without being difficult.

Ingredients

Chicken breasts — Boneless, skinless, and pounded just slightly for even cooking.

Panko breadcrumbs — These light and airy crumbs bake up beautifully crispy, giving the chicken that crave-worthy crunch without any frying.

🌿 Parsley — Adds a subtle herbaceous flavor and a pop of color to the breadcrumb mix.

Oregano — Earthy and slightly peppery, oregano adds a classic Italian seasoning that pairs beautifully with chicken.

🧂 Salt & pepper — Essential for seasoning both the chicken and breadcrumb mixture.

Garlic powder — Adds a warm, savory note. Plus, everything is better with garlic!

Onion powder — Gives a hint of sweetness and depth, balancing the garlic and herbs in the coating.

🧀 Parmigiano-Reggiano — Adds a salty, nutty richness to both the crust and the egg wash.

Egg wash — Helps the breadcrumb coating stick and crisp up in the oven.

Red Wine Vinegar & Olive Oil — The simple, classic combo that ties the tomato salad together and adds a bit of acidity and healthy fat.

🍅 Cherry tomatoes — Sweet, juicy, and bursting with flavor.

🧅 Red onion — Thinly diced for a sharp, tangy bite that balances out the creamy and rich elements.

Fresh basil — Brings bright, herbaceous flavor and that perfect touch of green.

Prosciutto — Baked until crispy and crumbled on top for a salty, savory crunch that really takes the dish over the top.

Stracciatella or Ricotta — Creamy and luxurious. Use stracciatella for a rich base or ricotta for a slightly lighter, higher-protein option.

Balsamic glaze — A drizzle of this sweet, syrupy glaze adds just the right contrast to the savory components.

How to Make This Summer Chicken Dinner

Start by preheating your oven to 400°F. Lay your chicken breasts between two pieces of plastic wrap and use a meat mallet to gently flatten them for even cooking.

Mix all the breadcrumb ingredients together in a shallow dish. In another bowl, whisk the eggs, milk, salt, pepper, and some grated Parmigiano-Reggiano for your egg wash.

Dip each chicken breast into the egg wash, then press into the breadcrumb mix, coating both sides well. Lay them on a parchment-lined baking sheet and spray generously with olive oil spray. Bake for 20–25 minutes or until the chicken reaches 165°F.

While that bakes, crisp your prosciutto. Lay slices on a parchment-lined sheet and bake for 10–12 minutes until golden and crisp.

In a bowl, toss together the halved cherry tomatoes, diced red onion, olive oil, red wine vinegar, salt, and fresh basil. Let it sit while everything finishes—the flavor gets even better as it marinates.

Once the chicken is ready, it’s time to plate. Spread a generous layer of stracciatella or ricotta on a large platter. Lay the crispy chicken on top, then crumble the prosciutto over everything. Finish with the tomato salad and a drizzle of balsamic glaze.

Serve and enjoy immediately.

Substitutions

• No stracciatella? Use Ricotta or even whipped feta instead.
• Not into prosciutto? Crispy turkey bacon or pancetta works too.
• If you’re gluten free, use gluten-free breadcrumbs and check your balsamic glaze ingredients.
• Dairy free? Use your favorite vegan cheese spread and vegan Parm.

Best Served With

• Roasted Pepper Bruschetta
• A simple green salad

How to Store Leftovers

Store each component separately if you can. Chicken will keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain the crispiness. Tomato salad is best fresh but keeps up to 2 days. The cheese spread will hold for 3–4 days in the fridge.