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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
Delicious! Made this recipe last night and had left overs for lunch. This is a great summer recipe; I’ll be making it again.
Hey Susan,
Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
A new favorite!! So easy and absolutely delicious!
Hi Kristin,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
Loved this summer dish The buttery chicken topped with Burrata cheese and pesto. I have all my herbs growing so fast with all the rain we have been getting So made my own pesto but I go traditional using pine nuts. So good And once you add the sweetness of the peaches How can you go wrong.
Hey Marie,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
This is so good and light. Very easy and quick.
Hey Lisa,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
OBSESSED!!! Flavor profile screams summer and is beyond delicious! I use the pre made kale cashew basil pesto at Trader Joe’s for an easy delicious go to pesto!
Hey Sam,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
The recipe calls for 4 T of olive oil but only mentions using 2 T….am I missing something?
Hey Jeanne! That is a typo, fixing the recipe now! Hope you enjoy the chicken. Thank you! xxTieghan
My wife said I had to do this again. We both loved it. Best of all, it was easy and quick.
Hey David,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
Hi Tieghan. I made this awhile ago and it was so delicious. I am looking forward to making it again. How do you think it would be with boneless skinless chicken thighs? Thanks for another great recipe!
Hey Anne,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! Sure, totally fine to use boneless, skinless thighs. xTieghan
We had this for dinner last night and everyone enjoyed it. I somehow managed to forget the honey drizzle, but it was still delicious. I served it with orzo and the wine I used in the recipe. Love how it was a nice filling, comforting dish while still feeling summery with the peaches and basil. Great job, T!
Hey there,
I am delighted that this recipe was enjoyed, thanks a lot for making it! xxTieghan
After months of HelloFresh, and often half of my husbands meal left on his plate, I’m heading back to you for inspiration. Your recipes are always a hit, and I’m looking forward to trying this one….and so is my husband. 🙂
Thanks so much for your kind message Pamela! I hope you both love the dish:) xTieghan
This was delicious but the instructions are confusing. I did everything in the oven and didn’t realize I was supposed to be cooking on the stove. And, I was unclear about the peaches part but figured I was to toss them in honey before adding them. It was good anyway!
Hey Lisa,
Thanks for giving the recipe a try! Sorry you found the directions to be confusing, but I never mention to place the skillet in the oven until step 3, I also mention to drizzle the honey over the peaches in that step as well. I hope this helps for next time! xTieghan
This recipe is SO GOOD. It’s very easy (I’m slow at chopping, so minimal chopping recipes like this one are always appreciated). My only regret was not making a side because the sauce is amazing and I had nothing else to put it on and ended up eating it by the spoonful instead. Delicious!
Hey Alex,
Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend ?? xTieghan
Simple and easy but soooo good! Thanks!
Hey Kate,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
Holy Smokes this was delicious! It was a huge hit with my family! I can’t wait to make it again. The combination of flavors was perfect. I served it over noodles to please the kids :-). Thanks for always putting out amazing recipes for all of us!
Hey Christen,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
Tieghan I cannot wait to make this it looks amazing! I just wanted to put it out there that every recipe that I have ever made of yours was absolutely delicious! Ignore the haters, they are either jealous can’t think out of the box.
Thanks so much for your kind message Donna! I hope you love this recipe:) xTieghan
Please be kind.
Half-baked Harvest be like:
“ Gee, what could we possibly do with these white chocolate peanut butter oysters? Let’s mix them with this green apple-peppermint-pumpkin-lavender-cinnamon-pineapple-pork fat pie!”
So much unnecessary flavor-mashing. More words in the recipe title does not mean better.
you’re a mean girl
Go back to your Pb&J on plain white bread then.
Nothing in this recipe is that outrageous tbh. Peaches and chicken are a common combo. As well as everything else in this recipe.