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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
At what level heat do you pan fry the chicken? The butter/oil quickly turned dark brown and had to start over after frying the chicken. Also I couldn’t boil the excess liquid off with simmering, and the dish ended up with a lot of liquid :/. Please advise thanks!!
Hey Alice,
You will want to use about medium heat. I hope this helps for next time! xTieghan
This was just ridiculously amazing…no one can stop talking about it. Thank you for your creative and inspiring recipes.
Hey Angela,
Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan
This was sooooo good!! Made exactly per recipe. ?????
Hey Marla,
Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan
Absolutely amazing. So light and summery, I served with roasted potatoes and string beans.
Hey Sara,
Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan
I made this for my husband and me tonight and it was delicious! I think I’d add a little more chili flakes for some heat – I don’t think I added enough. I served it over brown rice, which just soaked up all the juices. The burrata, pesto and basil at the end are key to the recipe. And don’t skimp on the peaches!
Hey Gretchen,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
So friggin’ delicious!!!
Hey Heather,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
If you wanted to make this ahead of time for a dinner party, could you? Thinking you could do steps 1 and 2 and then 3 to warm it up?
Hey Jenny,
Sure, I think that should work well for you. I hope the recipe turns out amazing, please let me know if you have any other questions! xTieghan
Making this tonight! I can’t wait!
I hope you love it Jackie!!
What I can use instead of white wine pls guide
Hey there,
You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was f***ing delicious. The chicken was so buttery it basically melted. I didn’t have burrata so I just used a ball of mozzarella and broiled it a little long to get it melted
Hey Dana,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Could you use chicken broth instead of white wine?
Hey Kathleen,
Yes, that will work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so delicious! Really yummy and not difficult to make. Will be making this over and over!
Hey Elizabeth,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This recipe was spot on!! I added a little roasted corn and served it over cheese tortellini!! My husband said it was the best thing he’s eaten in a while:)
Hey Laurie,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This was so easy and SO delicious!!! Will be making it again for sure! I served it with crusty bread (you are right- you definitely want to sop up the sauce!!) and some steamed asparagus. It was the perfect summer meal!
Hey Jen,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This was SO DELICIOUS!!!! We both loved it!!! The sauce was amazing! Next time I will be sure to get Bell andEvans cutlets!! And have my mis en place?
Hey Nancy,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan