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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
What side do you recommend this with? I have rice and pasta on hand but not sure what flavor to pair it with?!
Hey Jessica,
You could add some butter and basil to your rice/pasta to jazz it up a bit! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is a fabulous dish… we loved every mouthwatering bite. I substituted a fruity glaze for the fig jam… all delicious!
That is so amazing to hear! Thank you Elly! xTieghan
Fabulous recipe….loved all of it!
Thank you so much Elly! xTieghan
Love this recipe. A friend made it for dinner this week. Had to say the best. Yum. I now own all the cookbooks. Is there a blog I should be following for new recipes.
I am so glad you have been enjoying my blog and recipes!! I post a new recipe everyday on here ? xTieghan
Absolutely delicious. The flavors work so well to create a slightly sweet but still savory dinner. Perfect use of our summer peaches! Felt a little fun and fancy which is perfect for dinner at home when going out isn’t much of an option right now. Great recipe! My husband and I loved it and had fun cooking it together.
Thank you so much Angela! I am so glad this recipe turned out so well for you! xTieghan
My husband and son loved this. And so did I. Another delicious recipe from my favorite chef
Thank you so much Marie! I am really glad this turned out so well for you! xTieghan
This was amazing!! My family loved this one! I only just made it last week and I’m already counting down the days until I can make it again! So delicious!
Thank you!! I hope you continue to love this and other recipes of mine! xTieghan
I made this last week and let me tell yall. IT IS AMAZING. it’s so good that I’m currently waiting on the chicken to cook as I make this a second time in 7 days. I’ve made probably over 50 HBH meals, and this is by far my favorite. The peaches and fig add such a sweet balance to the chicken and prosciutto. The only thing that was unclear was when to add the garlic. I did it with everything else before I put it in the oven, and it turned out great1 So hopefully that was right 🙂 Thanks for always finding creative way to use in season fruits! I’m in love!
Wow yes!! I am so glad you have been loving this recipe, Melissa! Thank you so much! xTieghan
I have Fig Butter from Trader Joe’s (it’s not actual butter; it’s found with their jams). Do you think that could be used as the fig preserves? I feel they should be similar?!
Hey Courtney,
Yes, I think that would be totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow, wow, wow. This recipe is a DREAM! Flavor and texture combos were excellent. What a great balance of savory and sweet.
Served with buttery, herby orzo as suggested, and roasted green beans. Can’t wait to make it again!
Thank you so much Hannah! I am really glad this turned out so well for you! xTieghan
This recipe! Love, love, love… so simple but so good. The flavors marry so beautifully. Delicious sauce that we served over lightly buttered orzo. Even better for leftovers on day 2! A summer must have!!
Thank you so much Kim! I am really happy to hear that! xTieghan
OH MY GOD!! THIS IS THE MOST DELICIOUS RECIPE I HAVE EVER MADE!!!
Thank you so much Nicole!! I am really glad this turned out well for you! xTieghan
Loved the flavors! I used just a bit less Balsamic vinegar and served with orzo and bread, delicious 🙂
Thank you AnaLuisa! I am really glad this turned out well for you! xTieghan
Absolutely loved this recipe! It was a hit & will be in our fav late summer dishes from now on.
Wow that is so amazing to hear! Thank you for trying this one, Abi! xTieghan
This recipe is amazing. Easy peasy for a weeknight dinner- but feels ultra fancy! I love it. Don’t skip the recommended crispy bread because wow it was SO good dipping in the sauce! Thank you so much for this!
Thank you so much Kristy!! I am really glad this turned out so well for you! xTieghan