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Keeping things colorful and easy today with this Pesto Peach Chicken in White Wine with Burrata. Lightly breaded chicken seared in browned butter until golden with sweet summer peaches and a savory white wine pan sauce. The chicken is finished with creamy burrata cheese and basil pesto. It’s simple but mouthwatering and made in just under thirty minutes.
Summer is officially here and somehow we are more than halfway through June. All the more reason for me to embrace summer produce and super simple dinners more than ever. Our forecast for the next ten days is mostly sunny with a few clouds here and there. This means that, just like you, I really want to be limiting my time inside cooking. But I also don’t want to sacrifice good food…and we don’t have to!
One of the many things that I love so much about this time of year is the produce that’s available to us. It’s so flavorful and colorful that it doesn’t need a lot of the “extra” stuff to make it extra delicious.
That brings me to this chicken. It’s relatively simple, but full of summer flavor, herbs from the garden, and in-season fresh peaches.
More times than not peaches are used in a sweet way, which I love (I’ll be making this peach crisp all summer long). But I also love to switch things up a bit and use peaches in a savory dish as well. This is one of those recipes you just need to trust me on and give something new a try.
Here are the details – it all starts with the chicken
You’ll need chicken breast cutlets and a bit of butter. Dredge the chicken through a beaten egg and then toss it in a mix of flour and rosemary to coat. I LOVE rosemary and peaches, but fresh thyme would be great too.
Once the chicken is prepped, slice the peaches and get them all ready to go. This dish cooks pretty fast, so I find it helpful to have everything pre-prepped before I start cooking the chicken.
The secret to this chicken is all in the butter. It’s pan-seared in a mix of olive oil and butter, which allows the chicken to form a nice golden crust on the outside. Using thin chicken cutlets is also key. The thin chicken cooks evenly and browns nicely in a short amount of time. If you have a hard time finding cutlets, try using chicken tenders.
Once the chicken is crispy and the butter browned, add in a splash of wine and a squeeze of lemon to create a really nice pan sauce. Then remove the large skillet from the heat and add the peaches plus a small drizzle of honey. The honey helps the peaches caramelize in the oven. Now place the entire skillet into the oven and broil for a minute, just until the peaches are warmed and slightly charring on the edges.
Now the cheese – my favorite part
As soon as I pull the skillet out of the oven, I break the burrata cheese over the peaches, add the pesto, and then let everything sit for about five minutes. As the cheese sits, it melts over the warm peaches and chicken becoming perfectly melty. And of course so delicious.
The pesto just adds another wonderful layer of summer flavor. Making this dish this time of year, with all the fresh garden basil, really is the best.
Finish it up
As always, serve the chicken topped with lots and lots of fresh basil. And done, dinner in less than thirty minutes and with very little effort.
I love to serve this directly out of the skillet since it’s so visually pretty. You can enjoy this with just about much any side dish you love like potatoes, rice, or pasta. But crusty bread is highly recommended for soaking up the extra sauce in the skillet.
Such a fun and easy recipe jump into simple summer cooking, right?
And most importantly, it’s just really good. The chicken soaks up all that delicious browned butter sauce. It’s perfectly seasoned with a sprinkle of fresh rosemary and lemon. And the peaches make the entire dish feel extra special and so summery.
Looking for other Summer dinner recipes? Here are some favorites:
Garlic Butter Creamed Corn Chicken
Spicy Southern Style Shrimp with Lemon Basil Orzo
Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
Lastly, if you make this Pesto Peach Chicken in White Wine with Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pesto Peach Chicken in White Wine with Burrata
Servings: 4
Calories Per Serving: 868 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 large egg, beaten
- 1/4 cup all-purpose flour or use gluten free
- 1 tablespoons chopped fresh rosemary
- 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
- kosher salt and black pepper
- 6 tablespoons cold salted butter, cubed (see note)
- 2 tablespoons extra virgin olive oil
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3 tablespoons fresh lemon juice
- 2-3 peaches, sliced
- 1 tablespoon honey
- 8 ounces burrata cheese, at room temperature
- 1/3 cup basil pesto
- 1/2 cup fresh basil, torn
Instructions
- 1. Preheat the broiler. Place the egg and flour in separate shallow bowls. Toss the rosemary with the flour. 2. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.3. In an oven safe skillet, melt together 3 tablespoons butter and 2 tablespoons olive oil. Add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 3 tablespoons butter, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes. 3. Reduce the heat to medium low and pour in the wine and lemon juice. Simmer 5 minutes. Remove from the heat, arrange the peaches around the chicken. Drizzle the peaches with honey, salt and chili flakes (if desired). Broil 1 minute, until the peaches are softened. 4. Break the burrata over the peaches and chicken. Spoon the pesto over the entire skillet. Let sit 5 minutes to warm the cheese. Serve topped with lots of fresh basil. Enjoy!
Notes
Cultured Butter: If you can find it, use cultured butter. It’s fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and higher smoke point, making it ideal for browning. I love using Vermont Creamery’s Cultured Butter.
This post was originally published on June 21, 2021
I made this yesterday and it was such a lovely fresh summer meal. While I love it with the chicken, my mum is vegetarian and was wondering if I could try making it with a veggi in replace of the chicken. Do you have any ideas of what could be a good replacement? My mind originally went to eggplant, although I don’t think this would hold well/taste all that good after the deglaze process. Let me know what you think!
A fish alternative would also be welcomed!
A mild white fish would also work:)
You could possibly use Tofu!!
Hey Bobbi,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! I think cauliflower steaks would also work well here as a vegetarian option! xTieghan
What would you serve this with to make it a complete meal? Roasted potato? Mash? Pasta? Rice?
Hey Nina,
Really anything you like! Rice or potatoes would be great, also some crusty bread! I hope you love the dish, please let me know if you give it a try! xTieghan
Can u please post your recipe for Garlic Parmesan Knots?
I’m making this for dinner tonight and I will serve with rice, ?
Hey Janet,
Sorry that recipe is for an upcoming project that I am working on, stay tuned….xTieghan
Really delicious! I couldn’t find any burrata, so I used mozzarella and put it back in the oven to melt. Definitely recommend adding red pepper flakes for a little kick. Will make again.
Hey Sally,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
Do you have any suggestions for burrata substitutes if you can’t find it at your local store? Can’t wait to make this tonight!
I used sliced mozzarella last night and it was delicious. I did have to put it back in the oven to melt the cheese since its more solid than burrata.
Hey Lexy,
You can use fresh mozzarella in place of the burrata. I hope you love this dish, please let me know if you give it a try! xTieghan
I used honey garlic goat cheese and it was amazing!
Can you make this without a broiler?
I’m planning to make this with your cinnamon maple brown butter blackberry peach crisp for my mom and grandfather this Friday night. I’m SO excited to try these recipes!!!! What would you suggest for a vegetable side with this chicken??
Hey Lili,
I would do a big salad and crusty bread! I hope you love this dish, please let me know if you give it a try! xTieghan
yeaaaaaa, both of these recipes turned out amazing.
Hey Lili,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan
Hey Sue,
Yes, you can just skip that step. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
Do you have a replacement for the burrata? It’s hard to get where I am
Hey Janelle,
Fresh mozzarella would also work well here. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
Hey, what is the replacement of burrata cheese….???
Hey Riya,
Fresh mozzarella would also work in place of the burrata. I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan
Could this be made with fish instead of chicken?
Hey Jodi,
Sure, I think that would be fantastic! I hope you love the dish, please let me know how it turns out! xTieghan
I ended up making this a few days ago with cod and it came out delicious. I was able to get the peaches at my local farmers market. Mine may not have been quite as ripe as yours as they needed about 2 minutes in the broiler, but tasted delicious. I also used basil from my garden to make the pesto from scratch. Wonderful meal and will definitely be making again.
Hey Jodi,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
What is your pesto recipe?
Hey Aubrey,
You can use store bought pesto or here is a recipe I also enjoy:
https://fett-weg.today/creamy-pesto-pasta/#wprm-recipe-container-100448%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
We made this tonight with rice as our side. The sauce is delish but the star was the peach bc it pulled it all together. This was awesome!
Hey Heather,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
Tieghan, this was SO SO good! Oh my word. My family loved it.
I substituted goat cheese for the Burrata and served this with a side of my bi-coloured orzo.
Hey Evelyn,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
do you have a dairy free substitute for the cheese?
Hey Lisa,
You could skip the cheese or use something like dairy free mozzarella, I know Whole Foods has some great options. I hope you love the recipe! xTieghan
Amazing as always! What sides would you serve with this dish??
Hey Melanie,
Thanks so much! I would do maybe some potatoes, crusty bread, and salad! I hope you love the recipe! xTieghan
Can you substitute the peach for something else?
Hey Jenna,
Apples or pears would also be delicious here! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan