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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.
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.
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.
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.
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.
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.
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
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.
Ingredients
- 1 large egg, beaten
- 1/4 cup all-purpose flour or use gluten free
- 1 tablespoons chopped fresh rosemary
- 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
- kosher salt and black pepper
- 6 tablespoons cold salted butter, cubed (see note)
- 2 tablespoons extra virgin olive oil
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3 tablespoons fresh lemon juice
- 2-3 peaches, sliced
- 1 tablespoon honey
- 8 ounces burrata cheese, at room temperature
- 1/3 cup basil pesto
- 1/2 cup fresh basil, torn
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.
This was absolutely delicious! We have a new recipe in our rotation. Thanks so much!
Hey Shannon,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
Delicious!
Where can I find calories and nutritional chart on your recipes?
Hey Beth,
Sorry I only provide the estimated calorie count listed above the ingredient list. I hope you love this recipe! xTieghan
I can’t wait to make this. We are going peach picking this weekend. Question would you serve this with anything else?
Hey!
I would serve with some big crusty bread, maybe a salad too! xTieghan
Made this tonight, it was fabulous! Such a unique blend of flavors that all come together to make the perfect dish!
Hey Cynthia,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This sounds amazing!
I don’t have a large enough skillet for this one. Any chance it could be done in Dutch oven or in a pan baked?
It obviously won’t come out quite the same but these flavors sound incredible
Hey Shannon,
I would use large baking dish for this recipe. I hope it turns out amazing for you, please let me know if you have any other questions! xTieghan
So excited to make this! A couple questions:
> When melting the butter, then cooking the chicken, what heat should the skillet be on?
> Cooking for two – does this dish keep well? Any tips for left overs?
Thank you!
Hey Samantha,
I like to keep my heat at medium especially when using the cast iron skillet since it can get so hot. For leftovers, I would cover and reheat on low in the oven. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
Loved this!
Thanks so much Karin! xTieghan
I made this for dinner. Loved it and so did the grandkids. Crusty bread is a must. Kids are a little picky and don’t like to try new things, they tasted the bread and dug into everything!!!! Thank you!
Hey Sheila,
Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan
Definitely this weekend! Looks amazing ?
Thanks!! I hope you love the recipe Kristy!! xTieghan
My husband and I made this for dinner tonight and it was great! Made with fresh mozz instead of burrata (can’t find) and homemade pesto. We loved how simple it was to throw together!
Hey Kaley,
Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan
So good and easy to make! Would make this again for sure.
Hey Carrie,
Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan
What could I used instead of burrata? I don’t want to leave it out but can’t find it where I live. You have several recipes with it that I want to try.
Hey Judy,
Fresh mozzarella or buffalo mozzarella also work well in place of burrata. I hope you love this recipe, please let me know if you give the recipe a try! xTieghan
Wowsa! A keeper for sure! My family raves!
Hey Misti,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
Hi!! Will a non-stick ceramic skillet work okay for this recipe or is cast iron better? Thank you! I’m so excited to try it!
Hey Rachel,
You will want to use cast iron since you are going to transfer the dish to the oven. I hope you love the recipe, please let me know if you give it a try! xTieghan
Been drooling over this recipe all week! My husband loves peaches with poultry in the summer! I’m a pescatarian, any protein replacement suggestions that you could recommend on being a good pairing? Veggie or fish based??
Hey Katie,
I think a mild white fish would also be delicious here! Please let me know if you give the recipe a try! xTieghan
Absolutely amazing!! So easy to make too. My only issue is finding a large enough pan/skillet to accommodate the recipe but I made it work ~ I recommend using the largest skillet you have. Can’t wait to make this for guests
Hey Vanessa,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Made this last night and it was incredible. I did ricotta instead of burrata because that’s what we had and we like to make our own homemade cilantro pesto. Was going to top it off with fresh cilantro but forgot. Didn’t matter, it was delicious!
Hey Willow,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan