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Monday’s in August are made better with a dinner like this Rosemary Peach Chicken in a White Wine Pan Sauce.
For as much as I love Monday (yes I love Monday), they are made so much better with an easy dinner…one that’s delicious and satisfying of course. Monday’s for me are always busy, which I love, but come dinnertime (which is closer to nine or ten PM over here) the last thing I feel like doing is creating a giant meal. Anyone else feel the same? I feel like we’re all in the same boat, especially with summer coming to a close, school starting back up, and the busyness of a new season on the horizon (hello fall I am pretty excited for you).
This is why I’m so excited to share this late summer meal with you.
Today is a different Monday for me, as I am in Cleveland and spending time with my extended family. It’s been a strange couple of weeks for us all, but I think everyone is happy to be celebrating my grandma today and saying our final goodbyes. I am speaking at the service, so please say a little prayer that I can keep things together and not fumble too many words…I’ll be sure to update you guys on how that goes later this week.
Sadly, we also spent Saturday morning supporting my brother Trevor’s girlfriend, Lou, who lost her older brother to an unexpected heart attack at the age of thirty-two. My family and I did not personally know him, but it was incredibly sad and my heart breaks for Lou and her family. I think if there’s one thing you take away from this post today, it’s to hug someone you love and never take life for granted, it is a very precious thing. So as cheesy as this sounds, go give someone you love a hug today. Trust me, it’s gonna make you feel a million times happier and who knows, you might just make that person’s Monday a million times better!
Before we jump into today’s yummy recipe, I want to lighten things a bit and ask how everyone’s weekend went? I feel like I haven’t asked this question in forever? As I mentioned, things have been go, go, GO, so let’s catch back up! What are you guys up to this summer? I cannot believe how quickly summer is coming to an end so I’m so curious as to what you guys have been up to. Are you taking vacations? Just soaking up the sun on the weekends? Picking fresh peaches. What’s happening?
I’m personally hoping you went peach picking because we all need to make this peach chicken. And tomorrow…there will be an even sweeter peach recipe.
Okay, so here’s the deal. I decided to make this recipe on a whim towards the end of last week. Fresh peaches were sent to me from Frog Hollow Farms out in California, and oh my gosh, they were so delicious. I knew I needed to make a couple of recipes with them before we headed out of town and first up was this chicken.
Let me just explain it in five simple words…
Bacon. Chicken. Wine. Peaches. Mozzarella.
I mean, how good does that combo sound?
The chicken gets seasoned with rosemary and lemon zest, and then cooked up in the bacon fat from the crispy bacon. Thus adding an insane amount of flavor without adding extra ingredients. Love that.
From here we add in the wine, peaches and mozzarella. Next transfer the skillet to the oven and roast for a bit until the cheese gets all melty and gooey.
Then serve the meal up with the pan sauce drizzled overtop of the chicken, and add some fresh basil.
Seriously just perfection in a pan. The perfect easy dinner from now until October. I like to serve this with a side of roasted potatoes or rice, either are delicious. Then maybe a simple summer salad and your dinner is complete.
Bottom line here? If you have a lot peaches sitting on your counter at this very moment then you need to be cooking up some peach chicken for dinner tonight. <–do it.
Alright guys, sorry for the short and all over the place post today. I’m writing this with a lot of chaos around me, so forgive my all over the place thoughts and hang in there with me the next couple of days. Things will be a little more back to normal on Thursday, once I have returned home.
In the meantime, enjoy this chicken and have a great Monday!
Watch the How To Video:
Rosemary Peach Chicken in White Wine Pan Sauce
Servings: 4 servings
Calories Per Serving: 648 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs (of equal size)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- zest of 1 lemon
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 4 slices thick cut bacon, chopped
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 peaches, sliced
- 1 tablespoon honey
- 8 ounces fresh mozzarella, torn
- fresh basil, for topping
Instructions
- 1. Preheat the oven to 425 degrees F.2. Rub the chicken all over with olive oil, rosemary, lemon zest, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken. 3. Heat a large oven safe skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.4. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Reduce the heat to medium low and pour in the wine and 1/4 cup water. Simmer the chicken for 5 minutes, until cooked through. Add the bacon back to the skillet. Arrange the peaches and mozzarella evenly around the chicken and drizzle the honey over the peaches. Transfer the skillet to the oven and roast for 5 minutes, then broil until the peaches are just charred and the cheese has melted, about 1 minute.5. Serve the chicken topped with peaches and drizzle over any pan sauce and top with basil. EAT!
Tomorrow…something sweet!
ps. don’t forget to hug everyone you love today! Promise, it will make your Monday a much happier day!
hi there! i made this tonight and while the flavor was incredible there was SO MUCH LIQUID! im sure it was something i did incorrectly, hoping you may have some insight on what it could have been? i thought it would reduce but it remained so full that i had to take half of it out before i roasted it and there was still a ton. this also may have been why my peaches didnt char. seriously a delicious recipe, just need help making it perfect! thank you to anyone who has an idea of where i went wrong.
Maureen O. Duffy – I tried replying to your comment but for some reason it won’t let me. Instead of coating the chicken in flour, I whisked in a bit (teaspoon?) of Xanthan Gum at the end. I wasn’t sure how it would work so I just scooped about a cup out into a bowl and whisked it into that, then added it to the pan with everything still simmering away.
We also didn’t do the bacon or cheese and it was still great!
Hi Meredith! I am so glad this turned out so well for you! Thank you so much! xTieghan
Love the look of this recipe am going to make it through the week. I’ll have to use canned peaches because we are in the middle of winter now in New Zealand but I’m sure it will be yummy might put some violas to dress it up even more. Regards Marlene
I hope you love this recipe, Marlene! Let me know how it turns out for you! xTieghan
I think You and your recipes are simply amazing! You are by far my favorite! My husband and I loved This dish!
Thank you so much Kim! I am so glad you loved this recipe! xTieghan
Can you please recommend a tweak for gluten fre? The recipe looks amazing!! Thank you
Hi there! Just use GF in place of the all-purpose. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Really wonderful! I just didn’t get the crispy skin like in the photo. Guess I’ll have to try again soon!
Yes I hope you do! Thank you so much Lacy! xTieghan
I LOVE your recipes and have made and enjoyed several. I watched the video of this recipe being prepared and noticed you didn’t add the 1 cup of chicken broth that is written in the recipe. I followed the recipe using the chicken broth and ended up with too much liquid. Do you recommend preparing it without the broth and just the wine?
Hey Rachel! I’d recommend the broth, BUT we like a lot of sauce. If you prefer less, then yes just use only the wine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
PS. I probably just forgot the broth when making this in the video 🙁
Any way you could use maple syrup in place of the honey?
Hey Laura! Maple syrup will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this two nights ago and it was fantastic! We didn’t have fresh peaches, but I drained some canned ones and it turned out pretty good. I’m going to have to try this again when peaches are in season. My husband said that this was his favourite recipe of the ones of tried from your blog (so far…I’ll be trying many more haha).
Wow that is so amazing! I am so glad you and your husband loved this recipe and I hope you continue to love others on my blog! Thank you!
Made this for dinner tonight, delicious and really easy to prep. I think this will joint the weeknight quick dinner roster. Next time I think I may serve with wild rice or some bread. That sauce is too good, need something to soak up every last drop. 😉
Thank you so much Natasha!
Made this last night and loved it! Great with a side of fresh green beans.
I recently bought your cookbook and made my boyfriend read it to me for a “bedtime story”. Cannot wait to try every single recipe!
Haha that is so awesome! I hope you love the recipes out of the book and glad you enjoyed this recipe as well! Thank you!
Can I use a Dutch oven for this? I don’t have an oven safe skillet. Is skinless chicken breasts ok?
Hey emily! Yes, a dutch oven will work great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
this says the dish has 698 kcal. is this correct? that would mean the whole dish is 698000 and portioned by four even still would be an enourmous amount of calories! so i wanted to check to see if this is right. thank you
Hi Sophia! The calorie amount is correct per serving. The entire dish would have 2,792 calories because there is 4 servings. Please let me know if you have any other questions!
This was another huge hit! i don’t know how you did it. Only change was skinless boneless breast because i had it on hand. Hubby LOVED it too.
So happy you both loved this Kayti! Thank you!!
I made and served this last night for a dinner party! The dish is beautiful to the eye and oh my goodness it is absolutely over-the-top delicious!!! We all enjoyed it!!! This recipe now resides in the file of all time favorites!
If you haven’t purchased “Half Baked Harvest cookbook”, yet, I can personally say it is loaded with amazing recipes!! I’ve made one from it, page 40, Soufflé Omelet with Spinach, Artichokes, and Brie and it was easy and delicious!!!
Thank you Tieghan for your inspirational recipes that are adding wonderful variety to our table, and for making me look like a Pro!!!!
Hi Tracy! I am so glad this recipe turned out amazing for you and you all enjoyed it! Thank you so much!!