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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.

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. Hey Alyssa,
      Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan

  1. 5 stars
    Wow! Just wow! Easy to assemble and delicious taste! This will definitely be in my rotation! Thanks Tieghan!

    1. Hey Laura,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  2. 5 stars
    OMG! All the flavors, minus rosemary, came together in such a delicious dish. First one I made of yours. Can’t wait to find my next recipe from your site!

    1. Hey Cathy,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  3. 5 stars
    I never comment on recipes but I had to… this is the best dinner I’ve ever made. We just love the mix of flavors and the freshness of all the ingredients. It’s quick and easy too. The melted burrata is really a game-changer. 110% recommend this for fresh peach season!

    1. Hey Jackie,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

    1. Hey Avery,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

  4. 5 stars
    OMGOSH- delicious! My picky 18yo said mom “ this is a weird combo” guess who had seconds! Side was couscous & crusty bread

    1. Hey Lisa,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  5. 5 stars
    I made this tonight with fresh Colorado peaches. The combo of ingredients was a little different but so good together. For me it was the pesto that brought everything together. The sauce was amazing.

  6. 5 stars
    First tried this recipe as company was coming in from out of town – being vegetarian I made it with tofu slices splashed with tamari sauce.
    I’ve made it multiple times since! It is so delicious and flavorful, and a perfect savory use for fresh peaches. I highly recommend.

    1. Hey Anna,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Happy Weekend! xTieghan

  7. 5 stars
    Love love this recipe! It’s simple and easy weeknight dinner! It’s become my go to dinner especially until we got peaches!

    1. Hey Shanti,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

  8. Stoked to make this for the in-laws this weekend! I recently made your Creamy Artichoke Chicken Marsala (delicious, per usual) and I noticed this recipe looks a little similar liquids wise… Do you think adding orzo could still work out well in this one, or should I make it separate?

    1. Hey Karen,
      Since I haven’t tested it with this recipe, I would make the orzo on the side. I hope you love this dish, please let me know if you have any other questions! xTieghan

      1. 5 stars
        Had a better idea and threw some gnocchi in to the sauce before adding the chicken back in/peaches. Things took a little longer than planned but mother in law and her mother R A V E D – so good!

        1. Hey Karen,
          Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  9. I’ve made this a few times now and it is absolutely delicious!! Easy to make yet tastes like it’s from a fancy restaurant. To save time (since we have a baby at home) I didn’t bread them chicken and it was still amazing. Thanks again for a new favorite!

    1. Hey Sara,
      Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan

    1. Hey Megan,
      Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan

  10. Made this a few weeks ago for my best friend and his husband–we DEVOURED it. OMG. it was so good.

    I’m making this again for my future father-in-law this weekend *gulp*–any suggestions for yummy sides to accompany this? I was originally thinking this would be great over pasta, but I think that’ll take away from the goodness of the dish as the main star.

    Asparagus, maybe? help!!

    XO

    1. Hey Carleigh,
      Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! I would do some crusty bread and a side of mashed potatoes. xTieghan

  11. I absolutely love this recipe! Do you have any recommendations for substitute for white wine for family members that do not drink alcohol? Thanks!

    1. Hey Abby,
      Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! You can use chicken broth in place of the wine:) xxTieghan

  12. I made this last week and loved it but my husband prefers something a bit spicier. So this week I made it again but for the chicken I followed the recipe for Oven fried honey hot chicken. The hot honey worked so well with the peaches and the burrata cheese complimented it perfectly. The only thing I didn’t use was the pesto as I didn’t think it would work! Great recipes thanks so much! We have a halfbakedharvest night every Tuesday!

    1. Hey Hannah,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan