One skillet Prosciutto Balsamic Peach Chicken with creamy burrata cheese, fresh basil, roasted garlic, and caramelized shallots. All served in a delicious balsamic white wine pan sauce…for good measure. It doesn’t get simpler, more summery, or more delicious than this crispy prosciutto chicken. All you need is one skillet, 30 minutes, and fresh in-season summer ingredients. Great any night of the week with a side of buttery orzo and crusty bread for soaking up that pan sauce and creamy, melty burrata cheese.
As promised, a simple summery skillet dinner for your Monday night meal. I mentioned this on Friday, but I’ve been waiting all summer for some beautiful, perfectly ripe peaches to finally arrive, and thankfully they did! Couldn’t be more excited about them. I spent some time yesterday working on a couple new recipes I’ll be sharing soon. I got a box of fresh, sweet peaches from Frog Hollow Farms in California and have been quickly making my way through them.
Delicious, and so pretty.
When food happens to be both pretty and delicious, it makes me so excited. It keeps me inspired to continue creating! It’s funny, I can feel like I sometimes have no new ideas, but then something like the prettiest peach or summer tomato shows up and I’m instantly inspired again and filled with ideas.
Anyway, I shared this easy peach upside cake last week, and this week I’m switching it up and using peaches in a savory way. Enter this easy skillet dinner that’s a great way to use up those late summer peaches that are always extra sweet and delicious. Perfect for these August nights and all the way into September.
I realize it might feel odd to throw peaches into such a savory dish, but trust me, roasted peaches with a little salty prosciutto, chicken, and creamy cheese are delicious. If you’ve made my rosemary peach chicken and enjoyed it, you will love this recipe too!
So on that note, did any of you happen to hit your local farm stand for peaches this weekend? Did you bake up anything good? Hoping you have some on your counter today because this is the perfect easy Monday night dinner. It’s balanced, quick to put together, and of course delicious.
It all starts with an oven-safe skillet or roasting pan. I highly recommend my go-to Staub 12-inch cast-iron skillet. It’s the perfect pan for this recipe…and it’s extra pretty too.
Just be sure to use a pan that can go from the oven to the stove. You’ll roast the chicken in the oven, but then finish the pan sauce on the stove. This is why cast iron is ideal, but any roasting pan or stainless steel pan will also work. If you don’t have an oven-safe skillet, no problem. Just roast the chicken and peaches in a roasting pan, then make the sauce in a separate pan on the stove.
Ok, onto the chicken. This chicken is savory, salty, and so freaking good. Here’s why…each chicken breast is spread with fig preserves and wrapped in prosciutto. I know it sounds odd to use the fig preserves, but trust me, the combination of jammy fig preserves, salty prosciutto, and then the sweet peaches are truly delicious. The jam just gives the chicken a little extra special touch. If you prefer not to use it, you could omit completely or try using apple butter instead.
Quickly bake the chicken with shallots, garlic, thyme, and a couple of fresh peaches. As the chicken cooks, the prosciutto crisps, and the peaches slowly begin to char on the edges becoming even more sweet and delicious.
Next, that balsamic sauce.
Once the prosciutto is crisp, remove the chicken and peaches from the skillet and transfer to a plate so you can make a quick balsamic sauce.
It’s a simple a mix of balsamic vinegar and white wine. The sauce cooks down with the roasted garlic and shallots and turns into a flavorful glaze/sauce.
When spooned over the chicken, peaches, and burrata it’s absolutely mouthwatering. Think Caprese salad, but minus the tomatoes, and with crispy prosciutto chicken and peaches.
Simple, Italian flavors, but with a summery twist.
So how do you serve this? Well, first things first. I like to add the burrata right overtop the warm chicken so it can melt into the dish, becoming warm and even creamier. Again, mouthwatering and beyond good.
As a simple side, I really love making orzo pasta and serving with crusty bread to mop up the burrata and balsamic sauce. A side salad of garden greens would be great too! Just keep it simple and let the chicken really shine.
Best any night of the week dinner that would easily be perfect for a low key backyard dinner with friends.
Looking for other savory peach recipes? Here are a few ideas:
Lastly, if you make this prosciutto balsamic peach chicken 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!
Prosciutto Balsamic Peach Chicken with Burrata and Basil.
Calories Per Serving: 456 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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- 4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 4 teaspoons fig preserves/jam
- 8 thin slices prosciutto
- 2 small shallots, halved
- 4 garlic cloves, smashed
- 2 peaches, cut into 10-12 wedges
- 2 tablespoons fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 pinch crushed red pepper flakes
- 1/2 cup balsamic vinegar
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 balls burrata cheese, at room temperature
- 1/2 cup fresh basil
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- 1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.2. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp fig preserves, then wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, peaches, and thyme around the chicken. Drizzle olive oil over the peaches, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.3. Switch the oven to broil Remove the peaches from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven, place the chicken on the plate with the peaches.4. Place the skillet with the shallots and garlic over medium heat. Add the butter and a pinch of red pepper flakes. Add the balsamic vinegar and wine. Bring to a boil over high heat. Boil 3-5 minutes, until reduced by half. Slide the chicken and peaches back into the skillet, simmer 1 minute. Remove from the heat.5. Serve the chicken topped with peaches, burrata, and fresh basil. Drizzle over any remaining pan sauce. Serve alongside orzo and crusty bread for soaking up that sauce. Enjoy!