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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.
Omggggggggg. My husband and I just devoured this for dinner. It was seriously so good. The flavors all work together so nicely. The fresh SC peaches on top with the bit of honey and red pepper flakes was such a nice taste! Can’t wait to have leftovers for tomorrow!
Hey Aubrey,
Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan
Loooved this recipe! Made just as written and it was perfect. My husband is somewhat picky and really doesn’t like chicken that much but he said I can make this anytime! Thanks for all of your awesome recipes!
Hey Paula,
Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
WOW this was the best Saturday night dinner yet! I normally don’t like fruit with savory dishes but this one was amazing. Will definitely make again.
Hey Steph,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This was a mind blower! Excellent summer dinner best enjoyed on the patio.
Hey Kate,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Such a great summer dish! I loved the flavor combination, and the only thing I did differently was add sliced fresh mozzarella with peaches prior to broiling. I had burrata, but the fresh mozzarella was already opened, so I used it. However, I’m sure the burrata will make it even better. Planning on making it again this week:)
Hey Kathleen,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
OMG – I was already a Half Baked Harvest fan, but I think this recipe is my new fav!! The flavors were amazing and the peaches made the dish so summery and bright! I had to use mozzarella instead burrata cheese – but it was still a big crowd pleaser and a beautiful dish!
Hey Katie,
Happy Friday! Love to hear that this recipe was enjoyed, thanks for giving it a try! Have a great weekend:) xTieghan
the flavor of basil with the peaches is divine but i must ask, why bother tossing the chicken in flour and getting a nice crispy brown to it and then immediately drowning it in all that wine? my chicken was perfect and then it just kind of boiled in the wine soup. i used a standard sized cast iron skillet and just felt amazed at the amount of liquid? and you can’t really deglaze the pan properly with the chicken still in it. i didn’t care for the pan sauce at all, it lacked any real flavor that enhanced the dish and was very soupy. maybe i didn’t cook it down enough? but i didn’t want to over-poach my already cooked chicken. only felt compelled to write bc maybe i did something wrong?
Hey Kristin,
Thanks for giving the recipe a try, so sorry it was not enjoyed. The wine should really give you a nice light sauce for the chicken:) xTieghan
Delicious!!! I loved the combination of flavors. Next time I make it, I would cook the sauce a little longer to thicken it. Thanks T for the recipe!
Hey Nancy,
Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan
The flavor profile in this recipe has everything I love. The rosemary in the chicken dredging, broiled peaches with honey drizzles and salt, barrata and pesto and fresh basil to finish…perfect flavors. One change I’ll make next time, remove the chicken breasts after the pan fry (they were perfect at that point), add wine, 2 TBS butter and lemon juice to pan (to those yummy chicken bits and butter and olive oil). Cook down on medium high for 10 minutes, then put chicken back in pan and follow the recipe from there (adding peaches and so on). I like my pan sauce a bit thicker, not so soupy. My husband and I loved the flavors. A real keeper.
Hey Wendy,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
My husband told me this was the best dish I had ever made! I substituted the Burrata with mozerella since it was all they had at the grocery store and it was still very yummy!
Hey Laura,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Best chicken ever!! Oh my gosh, I knew I had to make this as soon as I saw it. Of course my family was skeptical at first with the combo of peaches and pesto, but they all loved it! It was so delicious I wish I had made double the recipe. I basically only cook HBH recipes, and my step dad said the best meals we eat are the ones I cook. You just can’t go wrong! Will definitely make again before peach season is over.
Hey Alexis,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Perfect medley of flavors. Vermont creamy butter produces a great sauce with the peaches to make chicken breasts a meal ready for company and easy enough for family dinners. I didn’t have burrata cheese and subbed goat cheese. Delicious. I will honor this great recipe and make it again soon using burrata cheese. Yum!
Hey Diane,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
This was so delicious! I used homemade basil pesto and also forgot to put the rosemary in the flour so I just dumped it in the pan with the chicken. I didn’t have chicken cutlets but I pounded my chicken breasts flat so they were about the thickness suggested. Worked out fine! I served the amazing sauce over some mashed potatoes. Sooo good! And perfect for peach season.
Hey Kim,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
This is my family’s new favorite dish!! Like top 5 meals I ever made. It’s the perfect balance of all the summer flavors you love. It’s going to be our dish of the summer!!
Hey Kristin,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Fantastic dish. We used mangos (he-who-shall-not-be-named ate my peaches) and chicken thighs instead of breasts. The Pinot Grigio we used in the dish paired perfectly with it.
Hey SaraBeth,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan