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Spatchcock chicken in creamy herb sauce in cast iron skillet with melted cheese tomato slices in background

Summer Marry Me Spatchcock Chicken with Burst Heirloom Tomatoes and Burrata

Summer marry me spatchcock chicken with a whole bird rubbed in Cajun seasoning and cooked in a pizza oven at 350-400°F, nestled into a creamy parmesan sauce with sun-dried tomatoes, served alongside blistered heirloom tomatoes topped with torn burrata, fresh basil, and flaky salt.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken 3-5 lbs
  • 2 tbsp olive oil
  • Cajun seasoning generous coating
Marry Me Sauce
  • 2 tbsp butter
  • 1 shallot minced
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup sun-dried tomatoes chopped
  • Salt, black pepper, red pepper flakes to taste
Tomato and Burrata Finish
  • 2-3 heirloom tomatoes sliced
  • 1 ball burrata cheese
  • Olive oil, fresh basil, flaky salt, black pepper

Equipment

  • Pizza oven
  • Cast iron skillet (2)
  • Kitchen Shears
  • Instant-Read Thermometer

Method
 

  1. Spatchcock the chicken: cut along both sides of backbone with kitchen shears, remove it, flip and press flat. Pat dry, rub with olive oil, season heavily with Cajun seasoning.
  2. Preheat pizza oven to 350-400°F. Cook chicken skin-side up until internal temp reaches 165°F. Tent with foil if skin darkens too fast. Rest while making sauce.
  3. In cast iron skillet, melt butter and sauté shallot until soft. Add garlic, cook 10-15 seconds. Add cream and broth, simmer 3-4 minutes. Stir in parmesan until smooth. Add sun-dried tomatoes and simmer until thickened. Season to taste.
  4. Place rested chicken into skillet on top of sauce. Spoon sauce over chicken and baste well.
  5. In a separate skillet, arrange heirloom tomatoes with olive oil, salt, pepper. Blister in pizza oven. Remove, tear burrata over top, return briefly to warm. Finish with basil, flaky salt, pepper, and olive oil. Serve alongside chicken.

Notes

Spatchcock flat: Removing the backbone and pressing flat cooks the bird 25% faster with even, crispy skin across the entire surface.
Foil shield: If the Cajun-crusted skin darkens too fast, loosely tent with foil to slow browning and remove near the end for a final crisp.
Burrata timing: Tear the burrata over blistered tomatoes and return to the oven just until it warms and slightly melts. Too long and it liquefies.
Separate skillets: The chicken and the tomato-burrata finish cook in separate cast iron skillets so each component gets the right treatment.

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