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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.

Pesto Peach Chicken in White Wine with Burrata | halfbakedharvest.com

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 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 savory summer dinners as well. This is one of those recipes you just need to trust me on and give something new a try.

Pesto Peach Chicken in White Wine with Burrata | halfbakedharvest.com

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 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.

Pesto Peach Chicken in White Wine with Burrata | halfbakedharvest.com

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.

Pesto Peach Chicken in White Wine with Burrata | halfbakedharvest.com

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. But crusty bread is highly recommended for soaking up the extra sauce in the skillet.

Pesto Peach Chicken in White Wine with Burrata | halfbakedharvest.com

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 fresh rosemary and lemon. And the peaches make the entire dish feel extra special and so summery.

Pesto Peach Chicken in White Wine with Burrata | halfbakedharvest.com

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

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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Ingredients

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.
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Pesto Peach Chicken in White Wine with Burrata | halfbakedharvest.com

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Comments

  1. 5 stars
    This was a 10/10 in my house! My husband LOVES all your recipes! Thank you for making me enjoy cooking and really upping my cooking game. We have very few options for good food where I live so finding you has been life changing for us.

    1. Hey Stefanie,
      Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Thanks so much for your kind message🤍 Hope you’re off to a great weekend! xT

  2. 5 stars
    This will be a keeper recipe in our house! I think to simply the recipe next time, we will use fresh mozzarella or shredded mozzarella rather than the burrata cheese (which we don’t often have in the house; in fact, this was my first time using it in a recipe). I forgot to add the fresh basil at the end, but everything was delicious. It’s also a very convenient recipe that uses almost all ingredients that we have our pantry already.

    1. Hey Rachel,
      I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Hope you’re having a great week! xx

    1. Hey Rachel,
      Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)

  3. 5 stars
    This is so delicious. The mix of flavors are perfect and the rosemary in the flour is fantastic. I wish I read the commentary first before preparing the recipe because “a bit” of butter is 6T in the recipe and a splash of wine is 3/4 cup in the recipe. I think I would halve the amount of butter and wine. I will definitely make this again. Can you use nectarines instead of peaches?

    1. Hi Diane,
      Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! Sure, nectarines would also be delicious here! xxT

  4. 5 stars
    What should I do if my peaches are not all the way ripe yet and I don’t have time to let them ripen fully?

    1. Hi Ashley,
      I would slice the peaches and pre-bake them to help them soften. I hope you love the recipe, please let me know if you have any other questions! xx

  5. 5 stars
    This is Soooooo good! I made it for a ladies Birthday gathering and it was a huge hit!. I cooked the chicken . Then stopped there, brought it to my friends and completed it at her house. Rosemary in with the flour – genius! I served the extra jus on the side for the crusty bread! Delicious!

    1. Hey Linda,
      I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT

  6. 5 stars
    Seriously, possibly the best ever!!! I didn’t have burrata but substituted the fried feta from another recipe, and tossed in some tomatoes. But really, this is delish!!! To.Die.For!!!

    1. Hey Vickie,
      Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan

      1. 5 stars
        This was an amazing dish and I will definitely make it again. All the flavors were so savory and sweet together. I was a little skeptical at first of all the flavors wondering about the ingredients together but wow!! We loved it !! And it went together so fast for an easy weeknight meal! Thanks for ALL your recipes. They are just the best !

        1. Hey Mary Alice,
          Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx

  7. 5 stars
    I got the skeptical raised eyebrows from my family last night when I mentioned this would be our dinner. We loved it. LOVED IT. Unfortunately, that means there’s nary a speck of leftovers for my lunch today. I’m disappointed I only stumbled across your website in June (thank you, Instagram) as it seems I have missed your book tour stop in Houston. Many thanks for yet another delicious dinner.

    1. Hey Heather,
      Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan

      1. The recipe has pre heating the broiler at the beginning. Not thinking too much about it, I did that, and my kitchen got so hot! The broiler only needs a couple of minutes to heat, doesn’t it?

        1. Hey Dale,
          Thanks for trying the recipe! I always like to preheat so I know my oven is hot, but you can wait if that is what you prefer:) xTieghan

    1. Hi Jessica,
      Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend🌟

      1. 5 stars
        Hi Tieghan, there were no leftovers! My hubby said we definitely need to have this again while peaches are I’m season. Thank YOU for your wonderful, creative recipes.

        1. Hey Jessica,
          Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx

  8. 5 stars
    Made this last night and it was the best thing I’ve made or eaten in a long time. If it were my last night on earth (and peaches were in season) I would eat this for my last meal. Tieghan, you knocked it out of the park with this one.

    1. Hey Emily,
      Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! 🌻xTieghan

    1. Hey Taylor,
      Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)