Next Post
Jalapeño Cheddar Corn Fritters with Chipotle Aioli.
This post may contain affiliate links, please see our privacy policy for details.
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.
The details.
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:
Rosemary Peach Chicken in White Wine
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.
Servings: 4
Calories Per Serving: 676 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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!
Tieghan! This was perfection tonight! You are my favorite! I only ever cook from your recipes and you make cooking so much fun ! Every time I say your name, my family comes running for dinner! Would love to meet you one day!
Hey Dottie! Aw thank you so so much, you’re so sweet! xT
Two things that came from my husband, after devouring his plate in .3 seconds- “Gordon Ramsay would f***s with this.. and then “I knew it was fancy with the little shallot”.
It was so delicious, absolutely now on the regular rotation during our summer mealtimes! 🙂
Lol too funny!! Thanks so much for making this dish, Clare! Love to hear that it was such a hit! xx
First, let me tell you, I always tell my when family I’m cooking “It’s a Half-baked Harvest girl recipe!” Everyone immediately says “Yum!”
Anyway, this recipe was a huge hit! Both my husband and son said it’s their new favorite. My husband even commented that he doesn’t really like prosciutto much, but that this was terrific. Thanks for another winning recipe. You’re making me look good. 🙂
Hey Kay,
Awesome!! Thanks a bunch for trying this dish and your comment, so glad to hear it turned out well for you! Thanks so much for your kind message:) xT
Can I use frozen peaches? And if so, should I thaw before cooking them in the dish? I’m really looking forward to ,asking this!
Hey Jeanine,
Sure, frozen peaches would work for you and you can add them frozen to the dish, they should thaw quickly:) I hope you love the recipe! xx
Thank you. I meant to say looking forward to making this not asking this.?♀️ I’m in the process of making this for dinner tonight. I’m so excited. I’ll post how it turns out. I’m really enjoying your recipes and stories!
Hi Teigen
I made this and it was fantastic. The flavor combinations were so balanced and delicious. Sweet, salty, crispy and juicy. I couldn’t resist a taste of the cold leftovers and it was still amazing. I will be making this over and over.
Hey there,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
I forgot to tell you about the peaches. I used a some frozen sliced pieces as well as fresh. They were both so tasty but I feel the fresh held their firmness a little better than frozen. Regardless, I would use frozen again if ripe soft peaches aren’t available. Used the same cooking time for all. Thanks again. I’m making it again this weekend and I am so looking forward to it!!!
Awesome! Thanks for sharing:)
Outstanding! Sadly, my stores don’t sell burrata (small mountain town) so I tried fresh mozzarella and it was nice, but honestly the incredible combo of the original recipe was so flavorful and delicious that it wasn’t needed. I’m sure the burrata was awesome for those that can get it. Easy recipe and super good!
Hi Kelly,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT
This recipe looks amazing! Can I cook it and then keep it warm in the oven at 300 degrees for half an hour so that I can have a before dinner drink with my guests?
Hey Kathryn,
Totally, that would work well for you! I hope you love this dish, please let me know if you give it a try! xTieghan
My guests absolutely loved this dish! They commented on how the prosciutto wrapped around the chicken was so delicious and how all the other ingredients really enhanced the flavour. And special mention to the lovely sauce, they could not stop dipping their bread into the sauce. For dessert I served the “brown sugar caramel oatmeal cookie peach crisp”, and they were over the moon in love with this dessert!
Hey Kathryn,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Thanks for making the dessert as well! Have a great weekend:)
Would love to hear what type of orzo you’d recommend with this. Do you keep it fairly plain? Cooked in chicken stock, wine and fresh herbs perhaps? Just curious about how to flavour the orzo so it pairs with the chicken & peaches perfectly! ?. Thank you! I love your recipes
Hi Becca,
Orzo cooked in water or broth is great and then topped with some parmesan! I hope you love the recipe, please let me know if you give it a try! xx
This recipe is DELICIOUS!! Highly recommend and everyone always loves it! One note on the recipe, however. It says cook time if 15 minutes for a total time of 30 minutes. This is quite off – the chicken spends 15-20 min in the oven, then you remove to take out the peaches, then you broil for 2 minutes, then you remove chicken, then you make the sauce on the stovetop for around 5-8 minutes. Cook time ends up being more like 35 minutes, so with the prep time it is more around a 50 minute process total. Not a 30 minute meal, but worth it!
Hi Monique,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! Sorry about the timing, I guess that is a little confusing! xxT
Our family loves this recipe! As soon as peach season makes its way to Michigan we make this dish… usually for company because it’s easy to make and clean up and super delicious. Thanks for sharing your hard work with the world! It is always beautiful and interesting.
Hey Katherine,
Wonderful!! I love to hear that this recipe is always a winner and really appreciate you making it so often:) xTieghan
I’ve made this and loved it! Question – what modifications do you suggest if I wanted to use bone-in skin-on chicken thighs? Think it is possible? Maybe crisp up the skin first and the add the preserves and prosciutto? I have a freezer full of them and am craving this dish!
Hey Lisa,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! Sure, thighs would be great, you will definitely need to increase your cook time:) xT
Oh Tieghan, words fail me. We cook Tieghan meals 2-4 x a week at our house. I stalk your blog for ideas for dinner. Tonight my husband took his first 2 bites, looked at me and said “Outstanding!” He was oohing and aching all through dinner and said it was the best Teighan meal yet. He continued to say it was a perfect 10 and restaurant quality. A wonderful dish to make during prime peach season. High praise from a man who trained with a Cordon Bleu chef when he was a youngster. Thank you. Another fabulous dish for the rotation.
Hi Joy,
Wow, thank you so much for your kind message? I appreciate your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
Made this last night. Husband was swept away by the presentation and flavors! I just kept smiling and savoring this delicious meal. Only change I made was that I had chicken breasts and didn’t half them but roasted for the time recommended on ‘Convection Roast Setting’. Next time I’ll try the cutlets for comparison. Thanks so much for sharing. Definitely looking forward to making this for dinner guests.
Hey Maura!
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT