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One skillet Prosciutto Balsamic Peach Chicken with creamy burrata cheese, fresh basil, roasted garlic, and caramelized shallots. All served in a delicious balsamic white wine pan sauce…for good measure. It doesn’t get simpler, more summery, or more delicious than this crispy prosciutto chicken. All you need is one skillet, 30 minutes, and fresh in-season summer ingredients. Great any night of the week with a side of buttery orzo and crusty bread for soaking up that pan sauce and creamy, melty burrata cheese.
As promised, a simple summery skillet dinner for your Monday night meal. I mentioned this on Friday, but I’ve been waiting all summer for some beautiful, perfectly ripe peaches to finally arrive, and thankfully they did! Couldn’t be more excited about them. I spent some time yesterday working on a couple new recipes I’ll be sharing soon. I got a box of fresh, sweet peaches from Frog Hollow Farms in California and have been quickly making my way through them.
Delicious, and so pretty.
When food happens to be both pretty and delicious, it makes me so excited. It keeps me inspired to continue creating! It’s funny, I can feel like I sometimes have no new ideas, but then something like the prettiest peach or summer tomato shows up and I’m instantly inspired again and filled with ideas.
Anyway, I shared this easy peach upside cake last week, and this week I’m switching it up and using peaches in a savory way. Enter this easy skillet dinner that’s a great way to use up those late summer peaches that are always extra sweet and delicious. Perfect for these August nights and all the way into September.
I realize it might feel odd to throw peaches into such a savory dish, but trust me, roasted peaches with a little salty prosciutto, chicken, and creamy cheese are delicious. If you’ve made my rosemary peach chicken and enjoyed it, you will love this recipe too!
So on that note, did any of you happen to hit your local farm stand for peaches this weekend? Did you bake up anything good? Hoping you have some on your counter today because this is the perfect easy Monday night dinner. It’s balanced, quick to put together, and of course delicious.
The details.
It all starts with an oven-safe skillet or roasting pan. I highly recommend my go-to Staub 12-inch cast-iron skillet. It’s the perfect pan for this recipe…and it’s extra pretty too.
Just be sure to use a pan that can go from the oven to the stove. You’ll roast the chicken in the oven, but then finish the pan sauce on the stove. This is why cast iron is ideal, but any roasting pan or stainless steel pan will also work. If you don’t have an oven-safe skillet, no problem. Just roast the chicken and peaches in a roasting pan, then make the sauce in a separate pan on the stove.
Ok, onto the chicken. This chicken is savory, salty, and so freaking good. Here’s why…each boneless skinless chicken breasts are spread with fig preserves and wrapped in prosciutto. I know it sounds odd to use the fig preserves, but trust me, the combination of jammy fig preserves, salty prosciutto, and then the sweet peaches are truly delicious. The jam just gives the chicken a little extra special touch. If you prefer not to use it, you could omit completely or try using apple butter instead.
Quickly bake the chicken with shallots, garlic, thyme, and a couple of fresh peaches. As the chicken cooks, the prosciutto crisps, and the peaches slowly begin to char on the edges becoming even more sweet and delicious.
Next, that balsamic sauce.
Once the prosciutto is crisp, remove the chicken and peaches from the skillet and transfer to a plate so you can make a quick balsamic sauce.
It’s a simple a mix of balsamic vinegar and white wine. The sauce cooks down with the roasted garlic and shallots and turns into a flavorful glaze/sauce.
When spooned over the chicken, peaches, and burrata it’s absolutely mouthwatering. Think Caprese salad, but minus the tomatoes, and with crispy prosciutto chicken and peaches.
Simple, Italian flavors, but with a summery twist.
So how do you serve this? Well, first things first. I like to add the burrata right overtop the warm chicken so it can melt into the dish, becoming warm and even creamier. Again, mouthwatering and beyond good.
As a simple side, I really love making orzo pasta and serving with crusty bread to mop up the burrata and balsamic sauce. A side salad of garden greens would be great too! Just keep it simple and let the peach chicken recipe really shine.
Best any night of the week dinner that would easily be perfect for a low key backyard dinner with friends.
Looking for other savory peach recipes? Here are a few ideas:
Rosemary Peach Chicken in White Wine
Lastly, if you make this prosciutto balsamic peach chicken 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!
Prosciutto Balsamic Peach Chicken with Burrata and Basil.
Servings: 4
Calories Per Serving: 676 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 4 teaspoons fig preserves/jam
- 8 thin slices prosciutto
- 2 small shallots, halved
- 4 garlic cloves, smashed
- 2 peaches, cut into 10-12 wedges
- 2 tablespoons fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 pinch crushed red pepper flakes
- 1/2 cup balsamic vinegar
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 balls burrata cheese, at room temperature
- 1/2 cup fresh basil
Instructions
- 1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.2. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp fig preserves, then wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, peaches, and thyme around the chicken. Drizzle olive oil over the peaches, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.3. Switch the oven to broil Remove the peaches from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven, place the chicken on the plate with the peaches.4. Place the skillet with the shallots and garlic over medium heat. Add the butter and a pinch of red pepper flakes. Add the balsamic vinegar and wine. Bring to a boil over high heat. Boil 3-5 minutes, until reduced by half. Slide the chicken and peaches back into the skillet, simmer 1 minute. Remove from the heat.5. Serve the chicken topped with peaches, burrata, and fresh basil. Drizzle over any remaining pan sauce. Serve alongside orzo and crusty bread for soaking up that sauce. Enjoy!
This post was originally published on August 10, 2020
I made this tonight and it was absolutely delicious!! My hubby said it’s the best meal I’ve ever made!! The sweetness of the peaches with the saltiness of the prosciutto was a perfect match!
Thank you Mary Ellen! I am so happy this turned out so well for you! xTieghan
AMAZING!
Thank you!! xTieghan
This looks amazing – I don’t have fig preserves but I do have a blistered jalapeño and fig spread. Do you think having the jalapeño flavoring would detract from the dish or is that okay?
Hey Raychel,
I think adding the jalapeño would be totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight and could not find burrata so substituted with bocconici. Served it with polenta fries…so good!!
Thank you Margot! xTieghan
Amazing!! Tieghan, you’ve done it again! Quick and easy and the flavours are on point. Peaches are in season so it’s the perfect summer meal. My boys, 16 and 13, devoured it so no leftovers ?
Yes!! I am really glad this turned out so well for you, Mimi! Thank you so much! xTieghan
This looks amazing and as much as I love cheese – I’ve been trying to reduce it in my diet. Is there anything you could think of to keep this recipe delicious while subbing out the burrata?
Hey Alex,
I would just simply omit the burrata. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Great summer recipe. Very easy with lots of flavor.
Thank you so much Jenna!! Love to hear that! xTieghan
Just made this for my family and they CAN’T STOP RAVING!!!!! Sooooo good. I luckily made a little extra so we have enough for tmrw!! My husband asked if this was a gourmet recipe!!!
Amazing!! Thank you so much for trying this recipe, Phlorada! xTieghan
Made this tonight! Awesome! Preheated cast iron pan prior to layering on ingredients. Instead of Burrata used Homemade herbed Ricotta. Was delicious! Added the garlic in step 1. Served over Cilantro Lime Rice!
Wow love to hear that!! Thank you Abby! xTieghan
What a perfect recipe!!!
We enjoyed it very much!!
Thank you so much☺️
Thank you for trying this Birgit!! xTieghan
So delicious and easy to follow! We had our oven give out right before these were supposed to go in, but we improvised and put the pan on the grill! Everything was so delicious and worked so well together. I loved the Burrata with the sauce. Don’t skip the bread here, the sauce can’t be wasted!!
Thank you so much Nicole! That is so amazing!! xTieghan
Half baked Harvest strikes again!! Made this for dinner tonight and I think this may be my favorite dish I’ve ever made! Thank you Tieghan – this is absolutely delicious!
Haha yes! I am so happy to hear that this turned out so well for you, Kelsea! Thank you! xTieghan
Didn’t have fig preserves, fresh thyme, or burrata on hand. Subbed marmalade, fresh thyme and herbed goat cheese. Came out wonderful! The original recipe was probably more delicious, but it’s good to know you can still have a great meal without the exact ingredient. A+, T!!
Yes! I am so happy this turned out so well for you, Elizabeth! Thank you so much! xTieghan
Made this for dinner tonight and not only was it easy but tasted amazing! I love your recipes and have made quite a few…every one is a winner. Those ice cream sandwiches disappeared quick and my grandson went nuts over the fudge popsicles. I have many cookbooks but i find that i go back to yours often! Thank you for your inspiration and most delicious food!
Thank you so much Bev! That is really great to hear! xTieghan
This recipe was easy to follow and has a great combination of flavours. Can’t go wrong with chicken and prosciutto! I needed to keep the peaches in longer than suggested to really bake enough. Also found the sauce was starting to reduce very quickly and almost got too dark/burned but still worked out.
Thank you so much for trying this one, Rachel! I am really glad this turned out so well for you! xTieghan