Skillet Peach Chicken with Marsala Pan Sauce.

Lightly coated chicken seared in browned butter until golden, tossed with sweet summer peaches and a savory Marsala wine pan sauce. Finished with melted mozzarella, crispy prosciutto, and basil pesto. It’s the simplest dinner, and one I make on repeat when the weather warms and peaches begin to be at their best.

For as much as I love Mondays—and I really do—they always bring a sense of structure after a busy weekend. Mondays feel even better when they end with an easy dinner. Something effortless yet delicious and satisfying. This is exactly that kind of meal, and it’s the one I find myself making most during these late spring days as we head into summer.

There’s so much beautiful produce right now, especially here in Miami. I’ve been loving all the color at the markets lately.

I got lucky and found the prettiest spring peaches from Georgia. I usually think of peach season as July and August. I’m from Ohio, and that’s when they’re at their best. But in places like Georgia and California, the season starts earlier, right around mid-May. So this recipe feels perfectly timed.

I’ve made versions of this dish for years, but this one is my current favorite. The difference is the Marsala wine. I typically use white wine, but Marsala adds a richer, slightly sweet, almost caramelized flavor with notes of toasted nuts and dried fruit. It brings just enough depth and balance to complement the peaches without overpowering them.

It’s such a simple combination, but one that works every time!

These are the details

Ingredients

• chicken breast cutlets
• salt
• black pepper
• all-purpose flour
• salted butter
• olive oil
• prosciutto,
• salted butter
• shallots
• garlic
• fresh thyme
• marsala wine
• white balsamic vinegar
• peaches
• mozzarella cheese
• honey
• fresh basil
• crusty bread – for serving

The Steps

Step 1: Prepare the Chicken

You’ll need thin chicken breast cutlets and a bit of butter. Season the chicken with salt and pepper, then lightly dredge each piece in flour.

Step 2: Cook the Prosciutto

Heat a drizzle of olive oil in a large oven-safe skillet (I love a 12-inch skillet for this). Add the prosciutto and cook until crisp. Remove from the skillet and set aside.

Step 3: Cook the Chicken

Before you start cooking, slice the peaches and have everything ready—this dish comes together quickly.

In the same skillet, add butter and let it melt into the olive oil and prosciutto drippings. Add the chicken and sear until golden on both sides. Thin cutlets are key here—they cook quickly and develop the best crust. If you can’t find cutlets, chicken tenders work well too.

Step 4: Make the Marsala Pan Sauce

Once the chicken is golden and the butter is lightly browned, add the shallots, garlic, and thyme. Cook until fragrant, then pour in the Marsala wine and a splash of vinegar. Let the sauce simmer slightly to build flavor.

Step 5: Broil to Finish

Remove the skillet from the heat and add the peaches, mozzarella, and a light drizzle of honey. Transfer to the oven and broil for a minute or two, just until the cheese is melted and the peaches are lightly caramelized around the edges.

Finish

Top with the crispy prosciutto and plenty of fresh basil.

Serve straight from the skillet—it’s too pretty not to. This is great with potatoes, rice, or pasta, but crusty bread is a must for soaking up all that sauce!

Looking for other simple 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 Skillet Peach Chicken with Marsala Pan Sauce, 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!