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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 |

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 |

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 |

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 |

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 |

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 |

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

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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  • 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!


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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  1. 5 stars
    I read this recipe for the first time on a Tuesday and cooked it the very next day. Let me say it did not disappoint!! I had to use nectarines as my Instacart shopper picked the wrong item but, the nectarines were close to perfection so I went with and loved it. I also added some crush red pepper before broiling and I thought that was key to balance out the sweet and tangy. The burrata pairs beautifully with the heat as well. I will definitely be adding this to my rotation as it’s super easy and delicious!

    1. Hey Kirstin,
      Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂

  2. 5 stars
    This was amazing. I bought a bunch of fresh peaches at the farmers market and was looking for things to make. I can only eat so much pie and crumble.
    This recipe was so easy to make and delicious as well. I had a hard time finding burrata, the one I found was black truffle, it worked well. I’ll definitely make this again before peach season is over.
    BTW, totally addicted to your recipes. Haven’t made one We’ve not liked yet!! Thanks for being awesome.

    1. Hey Jennifer,
      Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT

  3. 4 stars
    Very creative and very good and easy. I could not find burrata so I subbed fresh mozzarella. I also used dried rosemary.

    1. Hi Kim,
      Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT

  4. 5 stars
    Made this tonight at my fiancé’s request – talk about hitting all the flavor marks! This is most definitely a Keeper!

    1. Hey Daniel,
      Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan

  5. 4 stars
    I love Half Baked Harvest but this one wasn’t a favorite. I’m thinking it needs some doctoring but I’m not quite sure what? Maybe it was because I didn’t have fresh rosemary and used dried? It’s something I’ll try again and taste as I go along.

    1. Hey Susan,
      Thanks for giving the recipe a try and sharing your feedback, sorry to hear it wasn’t enjoyed! Let me know if you give it another try:) xx

    1. Hey Pam,
      Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan

  6. 5 stars
    This is ridiculously delicious!!! My husband first said, “a dessert chicken?” Because of the peaches. I said… ohhhh no! This is delicious!!! Thank you!!

    1. Hi Danielle,
      Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  7. 5 stars
    So good! I couldn’t find peaches, even frozen peaches, so I ended up substituting frozen mango, and it was amazing! I doubled the egg and rosemary/flour mixture as well in order to have enough for dredging since my chicken had a lot of surface area, and I’m glad that I did. This was a definite winner!!

  8. 5 stars
    One of my favorite recipes — any thoughts on what to do now that peach season is over? Canned peaches? Or maybe frozen? Fresh plums?

    1. 5 stars
      Made this a few months ago for the family and it was a huge hit! As my son said – this is bangin’ Ma – you need to keep this in your rotation. And I will! 😊