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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!
Question – can I do chicken thighs AND breasts together? I have 2 of each in my freezer. Or would that taste weird? Or would I have to cook them separately because they might be different cooking times? Also – I only have a 10” skillet and am afraid it’s way too small for all this chicken. Can I just use a big glass baking dish? Thanks so much! So excited to try this recipe tonight!
Hi Marina,
The cooking time for a chicken thigh is a little longer than a chicken breast, I personally would just do one or the other. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this tonight! I left out the bacon because I was trying to keep it a little healthier this evening and it was still delicious!
Thank you so much Laura!! I am really glad this one turned out so well for you! xTieghan
Hi! I’m a pescatarian and was just wondering if you think there’s a veggie or fish substitute you think could be appropriate? My condolences, and thank you in advance.
Hi Catie,
I think a mild white fish would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you for the post on favorite recipes because otherwise I might not have found this ! Just got up from the dinner table and had to leave a review ( hoping someone else will start on clean up while I write!!)
Your ability to mix up flavors is beyond my comprehension !! This was simply amazing. I did take you suggestion and served it with orzo … the sauce over the orzo was just incredible. Thanks so much and happy 4th of July !!
Thank you so much for trying this one Judi! I hope you had an amazing 4th! xTieghan
I ate this so fast I didn’t have time to take a picture! One of the best dinners I’ve made in months! I recommended this to mom, friends, and will definitely be making this again.
Thank you so much Courtney! I am really happy to hear that! xTieghan
Made this for dinner last night and it was a hit! So delicious!!
That is so great to hear! Thank you so much Jennifer! xTieghan
Excellent recipe! Like the other reviewers, I ended up with a lot of sauce from the 1 cup of called for liquid but it was great! (Ingredients say 3/4 c wine, but directions say 3/4 c of wine and 1/4 c water) the only thing I did differently was to cut my chicken into bite sized pieces rather than large breasts. Turned out great, served it over angel hair pasta.
I am really glad this turned out so well for you! Thank you for trying it! xTieghan
This is one of my favorites of yours! Everyone raved. Just did a cup of white wine (no water or broth). Didn’t have cheese so left it out. Squeezed lemon juice on at the end and served with crusty rosemary bread. Yum!
Thank you so much Kayti! xTieghan
Hi! Do You think this would be good without the bacon? Thank you 🙂
Hi Miri,
You can totally omit the bacon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is amazing. I love everything about it!!! I substituted bacon for crispy prosciutto which I crumbled the shards on top. This was so satisfying, When I make it next, I’ll use smaller biased cuts of breast, and set the skillet out in the middle and allow folks to put it on a charred baguette slice. Would be great coming straight from the grill as well. Later summer
This time I used orzo tossed with brown butter. Later summer I might use spaghetti squash.
This will become a staple!
Love to hear that! Thank you so much for trying this recipe, Julie!! xTieghan
I’m so excited to try this chicken. We are gluten free, do you think us using almond flour would taste ok? I’ve breaded with it before and it’s a sweet taste. What do you think?
Hi Laura,
I haven’t tried this with almond flour, I would do gluten free flour for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tried this tonight, an absolute hit! I did not have rosemary so I substituted with oregano and sage… YUM! Thanks tie-in, you give such wonderful taste combinations.
You are too sweet! I am really glad this turned out so well for you, Eliza! Thank you! xTieghan
Delicious! It will definitely become a staple for me. I adjusted the cooking times a bit and used turkey bacon, but otherwise stuck to it.
Thank you so much Gabriella! xTieghan
So delicious. Came out perfect.
Thank you so much Stacey! xTieghan
So good!! I think the best dinner I’ve ever made! Followed recipe to a T, the only thing I might suggest is a little lemon juice or zest after it comes out of the oven. I thought it maybe could use a little touch of acid, but otherwise absolutely delish!!!!
Thank you so much Melanie! xTieghan