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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
Made this for company last night & it was a hit!
Hey Emma! Thank you so so much! So glad it was a hit for you and your company! Thanks again for giving the recipe a try! 🙂 xT
I made this and it was delicious!!! The peaches and burrata were summery and so good! Also, super fast and easy which is important to me 😀
Hi Kerri,
Happy 4th of July!! Thank you so much for making this recipe and your comment, love to hear it was enjoyed!
The jous was incredible, especially with some crusty bread. I did not use the red pepper flakes or honey. The sweetness of the peaches was perfect with the rest of the dish, although some heat may have been good. But it was great without these two items.
Hey Marcy,
Happy Tuesday!! I’m so glad to hear this recipe turned out nicely for you, thanks a lot for making it!
I had the pleasure of cooking a special dinner for my in-laws tonight, completely unaware that it was their 47th wedding anniversary! It turned out to be the perfect celebratory meal. I paired it with a peach cobbler for desert. The evening felt truly magical, and the food—oh, the food…was absolutely delicious! A huge thank you to T for the amazing recipe that made this unforgettable night even more special!
Hey Caitlyn,
Fantastic!! I appreciate you giving this recipe a try and your comment, love to hear it was a winner! Happy Anniversary to your in-laws! xx
Made this tonight and it was delicious! I used chicken broth instead of the white wine. Husband said it was a keeper! Thank you!
Hey Nina,
Happy Monday!! I’m thrilled to hear this recipe turned out nicely for you, thanks a bunch for making it! xx
Hey Tieghan, thanks for another absolutely amazing recipe. I was wondering if there is anything I can use as a substitute for the white wine. I don’t use alcoholic beverages but would love to try this recipe !!! I would really appreciate a response. Thanks and have a blessed week.
Hey Tahniat,
Happy Sunday!! I appreciate you giving this recipe a try and your feedback, so glad to hear it was enjoyed:)
Would you substitute goat cheese for burrata if sensitive to lactose? Or buffalo mozzarella?
Hi Candida,
Buffalo mozzarella would be a great idea here! Goat cheese would also be yummy:) I hope you love this recipe, please let me know if you give it a try! xx
I tried this tonight and it was excellent, very flavourful! I substituted feta for the burrata because I had it on hand, would definitely make it again!
Hey Sheri,
Happy Monday! So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great week! xT
Love this recipe. Is this in one of your cookbooks by chance? I’m looking to give it at a gift. Thanks!
Thanks so much, Grant! This recipe is only on the blog:) Please let me know if you have any other questions! xT
Loved this! Both hubby and I did!! Made using few substitututions–bone broth for white wine and mozerella for the burrata. Made and reviewed for my YouTube channel video celebrating Peaches.
Hey Jackie,
Awesome! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xT
Excellent recipe and I followed it exactly. All of the different tastes come together very well.
Hey Judy,
Thrilled to hear that you enjoyed this recipe, thanks a lot for making it and your comment:) xx
Amazingly delicious!!
My husband was very skeptical about combining peaches with pesto but he went back for second and cleaned out the pan.
I did alter the recipe a bit to accommodate the ingredients I had on hand. I used cream cheese instead of baretta and I used precooked rotisserie chicken that I had in the freezer. And since the chicken was already cooked I just sliced it up without breading it and let it thaw in the wine sauce. I put a little bit of rosemary in with the wine and 3tbs of butter for the sauce and then I thickened the sauce with a little bit of cornstarch and served the finished dish over rice.
It makes me wish I had a peach tree just so I could have this dish frequently!!!! Mmmmmmm
Hey Cheri,
Happy Thursday! Thank you so much for making this dish and sharing your detailed notes, I love to hear that it turned out nicely for you! xT
This is a family favorite all summer long! We are having an event at our house with about 12 people, and I need to make an impressive meal. I think i can make this ahead and keep it warm on a warming dish, right? It’s so easy by SO impressive!
Hey Lynn,
Love to hear that your family enjoys this recipe:) Yes, I think that would work nicely for you! Have a great time! xT
I made this recipe for friends last night and everyone raved about it. I was surprised at how quickly it came together. My husband requested that I make it again tonight. We’re foodies and he never asks for the same dish back to back. Easy, delicious, visually stunning, and a pretty unique recipe. This recipe checks all the boxes! We served it over rice. Great job!
Hey Jennifer,
Awesome! So glad to hear that this dish turned out nicely for you, I appreciate you making it! xx
Hi! I’ve made this dish a couple times and I love it but I’m having trouble finding good peaches. How do you think frozen (defrosted) peaches would do?
Hey Leigh,
So glad to hear you have been enjoying this dish! Yes, the frozen peaches would be just fine for you to use! Please let me know if you have any other questions! xx