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Monday’s in August are made better with a dinner like this Rosemary Peach Chicken in a White Wine Pan Sauce.
For as much as I love Monday (yes I love Monday), they are made so much better with an easy dinner…one that’s delicious and satisfying of course. Monday’s for me are always busy, which I love, but come dinnertime (which is closer to nine or ten PM over here) the last thing I feel like doing is creating a giant meal. Anyone else feel the same? I feel like we’re all in the same boat, especially with summer coming to a close, school starting back up, and the busyness of a new season on the horizon (hello fall I am pretty excited for you).
This is why I’m so excited to share this late summer meal with you.
Today is a different Monday for me, as I am in Cleveland and spending time with my extended family. It’s been a strange couple of weeks for us all, but I think everyone is happy to be celebrating my grandma today and saying our final goodbyes. I am speaking at the service, so please say a little prayer that I can keep things together and not fumble too many words…I’ll be sure to update you guys on how that goes later this week.
Sadly, we also spent Saturday morning supporting my brother Trevor’s girlfriend, Lou, who lost her older brother to an unexpected heart attack at the age of thirty-two. My family and I did not personally know him, but it was incredibly sad and my heart breaks for Lou and her family. I think if there’s one thing you take away from this post today, it’s to hug someone you love and never take life for granted, it is a very precious thing. So as cheesy as this sounds, go give someone you love a hug today. Trust me, it’s gonna make you feel a million times happier and who knows, you might just make that person’s Monday a million times better!
Before we jump into today’s yummy dish, I want to lighten things a bit and ask how everyone’s weekend went? I feel like I haven’t asked this question in forever? As I mentioned, things have been go, go, GO, so let’s catch back up! What are you guys up to this summer? I cannot believe how quickly summer is coming to an end so I’m so curious as to what you guys have been up to. Are you taking vacations? Just soaking up the sun on the weekends? Picking fresh peaches. What’s happening?
I’m personally hoping you went peach picking because we all need to make this peach chicken. And tomorrow…there will be an even sweeter peach recipe.
Okay, so here’s the deal. I decided to make this recipe on a whim towards the end of last week. Fresh sweet peaches were sent to me from Frog Hollow Farms out in California, and oh my gosh, they were so delicious. I knew I needed to make a couple of recipes with them before we headed out of town and first up was this chicken.
Let me just explain it in five simple words…
Bacon. Chicken. Wine. Peaches. Mozzarella.
I mean, how good does that combo sound?
The chicken gets seasoned with rosemary and lemon zest, and then cooked up in the bacon fat from the crispy bacon. Thus adding an insane amount of flavor without adding extra ingredients. Love that.
From here we add in the wine, peaches and mozzarella. Next transfer the skillet to the oven and roast for a bit until the cheese gets all melty and gooey.
Then serve the meal up with the pan sauce drizzled overtop of the chicken, and add some fresh basil.
Seriously just perfection in a pan. The perfect easy dinner from now until October. I like to serve this with a side of roasted potatoes or rice, either are delicious. Then maybe a simple summer salad and your dinner is complete.
Bottom line here? If you have a lot peaches sitting on your counter at this very moment then you need to be cooking up some peach chicken for dinner tonight. <–do it.
Alright guys, sorry for the short and all over the place post today. I’m writing this with a lot of chaos around me, so forgive my all over the place thoughts and hang in there with me the next couple of days. Things will be a little more back to normal on Thursday, once I have returned home.
In the meantime, enjoy this chicken and have a great Monday!
Watch the How To Video:
Rosemary Peach Chicken in White Wine Pan Sauce
Servings: 4 servings
Calories Per Serving: 648 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs (of equal size)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- zest of 1 lemon
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 4 slices thick cut bacon, chopped
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 peaches, sliced
- 1 tablespoon honey
- 8 ounces fresh mozzarella, torn
- fresh basil, for topping
Instructions
- 1. Preheat the oven to 425 degrees F.2. Rub the chicken all over with olive oil, rosemary, lemon zest, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken. 3. Heat a large oven safe skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.4. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Reduce the heat to medium low and pour in the wine and 1/4 cup water. Simmer the chicken for 5 minutes, until cooked through. Add the bacon back to the skillet. Arrange the peaches and mozzarella evenly around the chicken and drizzle the honey over the peaches. Transfer the skillet to the oven and roast for 5 minutes, then broil until the peaches are just charred and the cheese has melted, about 1 minute.5. Serve the chicken topped with peaches and drizzle over any pan sauce and top with basil. EAT!
Tomorrow…something sweet!
ps. don’t forget to hug everyone you love today! Promise, it will make your Monday a much happier day!
This post was originally published on August 21, 2017
I love your recipes! Thanks to you our family always eats a delicious meal. This is one of my favorite recipes! So delicious!
Thanks so much for your kind message, Jennifer:) So glad to hear you have been enjoying so many recipes. I appreciate you making them! Have a great week! xT
Such a fun use for peaches and it looked absolutely gorgeous on the table. The taste combo of cheese and peaches might cause a pause… but power through it because this recipe rocks. Delic and thank you!!
Hi Jess! Thank you so so much! I’m so glad you loved this peach chicken! Thanks for giving it a try! 🙂 xT
I made this for my husband and I tonight… but forgot to take pictures. It was fabulous! I used chicken breast tenderloins and thighs. I only had mozzarella slices but they worked out great. I made a broccolini risotto to go with. Simply amazing! Thank you for sharing!
Hey Cathy! I am so glad you enjoyed this recipe! Thanks for giving it a try! That broccolini risotto sounds amazing! xT
Hi Tieghan!
This is top of my list for visiting guests this week. One question: I love the photo with the crispy looking charred chicken. It looks like it must still have the skin on. The recipe calls for skinless chicken. Is it better to leave the skin on to make sure to get the crispy char like in the photo?
Thanks!
Hi Sally! You can definitely use chicken with the skin on if you want the charred look, or use skinless chicken breast and broil it at the end for a nice quick char! xT
Can this be made ahead till final step?
Hey Janet! Yes, you can make the Rosemary Peach Chicken in a White Wine Pan Sauce ahead of time up to the final step. Just cook the chicken, peaches, and sauce as directed, then let it cool and store it in the fridge. When you’re ready to serve, reheat it gently on the stove and add a splash of wine or broth if the sauce has thickened. Finish with the fresh herbs right before serving to keep the flavors fresh and bright! Hope you enjoy this recipe! xT
Can u make this ahead partially then bake in oven and put under broiler?
Hi Janet! Yes, that should work great! Would definitely be yummy to finish it in the broiler for a few mins! xT
Hello, I follow and have made a lot of your recipes, but this might be my favorite. I’m happy to die tomorrow and have that be my last meal. Thanks for coming to my ted talk.
Hi Katelyn! Oh my goodness this is amazing haha I am so glad you loved this peach chicken! It’s a summer favorite for sure! xT
Tieghan – this was a winner! I am a long time follower/lurker on HBH, and this was the first recipe I’ve made from your site. The peaches just looked too good at the store yesterday, so I needed to figure out what to do with them. The pan sauce this makes is unbelievably good. Would totally make this for company. I usually wing it a bit when trying out new recipes, but followed this one to the T. Was not sure how my enameled cast iron braiser would hold up to the broiler, so probably could have let it go a bit longer to get more char on the peaches, but that was my doing. Outstanding recipe!
Thank you so much for the kind words—and for trying out your first HBH recipe! That pan sauce really is sooo yummy huh?! Great call on using the enameled braiser (those can be a little tricky with broilers, so I totally get being cautious). Even without the extra char, it sounds like it turned out beautifully. Love that you’re already thinking of making it for company! Hope this is just the first of many HBH recipes you try—thanks again for being here and taking the time to share your experience! xT
Looks great… trying this hot summer evening. Could I substitute pork tenderloin medallions for the chicken? Just trying to eliminate every recipe being chicken. Huge thanks
Hi Leigh! Yes, that should be just fine! xT
The online recipe is different from the book which is very disappointing. I couldn’t get my peaches to char and there is way too much liquid when you follow the book.
Hi Brittany,
Thanks for trying this recipe and sharing your feedback. The recipes in the cookbooks are not the same as the recipes online. Please let me know if I can help in any other way! xx
Delicious. The sauce and the chicken were restaurant quality. Actually better than most restaurants! I agree with the other reader-perfect late summer meal.
Thank you for such a wonderful recipe.
Hey Tina,
Happy Sunday! I appreciate you trying this recipe and your feedback, thanks so much for making it! xx
Perfect for a late summer meal!
Thanks so much, Gabbi! Love to hear that you enjoyed this dish! xT
We just went peach picking in Hotchkiss, CO and have BASKETS full of peaches! This dish was perfect for the ripe peaches! Easy and flavorful. I’m planning to make a few more of your peach recipes this week!
Aww love that! So glad you enjoyed the recipe!
This was fabulous – my husband and I both enjoyed it! Please note that the printed version appears to be different from the online version – I cooked from the printed version – you might want to update them so they match. I couldn’t figure out how roasting the peaches for 5 minutes would char them, but I see that the online version has you broiling for an additional minute. My oven safe skillet can’t handle temps over 500 degrees so I (still) won’t do that part when I make it again. Also, I agree that 1 cup of chicken broth (per the printed version) is too much, so your update to only 1/4 cup of water instead makes sense to me. We will definitely make this again to enjoy the peaches from our tree!
Hey Carrie! Thank you for letting me know! xT
Any tips on doubling this recipe for a crowd or do I just need to use two skillets. Will it impact results if I pan fry in advance and put in a larger pan for oven?
Hey Karen,
I think two skillets are probably your best option:) Or pan fry and keep in the oven on warm in a larger pan. I hope this helps!
I have my palisade peaches lined up for this dish and wondering the best sub for flavor for the wine? Chicken broth? White wine vinegar? Apple cider vinegar or other suggestion?
Yes I would use chicken broth!