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Rosemary Peach Chicken in a White Wine Pan Sauce | @hbharvest

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!

Rosemary Peach Chicken in a White Wine Pan Sauce | @hbharvest

Rosemary Peach Chicken in a White Wine Pan Sauce | @hbharvest

Rosemary Peach Chicken in a White Wine Pan Sauce | @hbharvest

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.

Rosemary Peach Chicken in a White Wine Pan Sauce | @hbharvest

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.

Rosemary Peach Chicken in a White Wine Pan Sauce | @hbharvest

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!

Rosemary Peach Chicken in a White Wine Pan Sauce | @hbharvest

Watch the How To Video:

Rosemary Peach Chicken in White Wine Pan Sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.



  • 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!
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Rosemary Peach Chicken in a White Wine Pan Sauce | @hbharvest

Tomorrow…something sweet!

ps. don’t forget to hug everyone you love today! Promise, it will make your Monday a much happier day!

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  1. 5 stars
    This dish was SO SO good! Oh my goodness- the flavors! I do not have enough words to describe how delicious this meal was. Easy, fresh ingredients (the lemon, the rosemary, the basil, the balsamic vinegar, the cheesy mozzarella and the sweet peaches!) absolutely fantastic. I didn’t alter it, served it with couscous and a salad. My husband raved about it. I can’t wait to serve it to guests. Thank you so much!

    1. Hey Chrissy,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

    1. Hey Amanda,
      I you prefer to not have skin on your chicken you can remove it, otherwise I leave it, the skin adds great flavor. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. We love this dish, and want to adapt it for camping. Do you think we could make it in a cast iron Dutch oven over a stove?

        1. Hey Linnea,
          Sure, I don’t see why that wouldn’t work for you! I hope you love this recipe, please let me know how it turns out! xTieghan

  2. 5 stars
    Hi! This is my fav fav fav. We have had it several times in the last couple months.
    I sent it to someone to try and they can’t do the wine. Is there a substitute they could use?

    1. Hey Emily,
      I am so glad you have been enjoying this recipe! I would recommend using chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    So so tasty! I made this tonight for a friend’s birthday dinner, it felt like such a fancy meal, but I was pleasantly surprised how quick and easy it was! Served it over some creamy polenta and it was perfect. Can’t wait to make it again!

  4. 5 stars
    I’ve been following you for awhile, Tieghan, cook form your cookbooks at least once a week, but this recipe moved me to comment. This. Was. AMAZING!! Restaurant quality meal that was easy enough to make during the week. I was skeptical of it being too sweet with the honey and peaches, but it was savory (which we love) with a hint of sweetness. The only change I made was to make it with bone-in, skin-on chicken thighs instead of breasts and broiled the chicken skin side up for a nice crisp. You are blessed with a gift! Thank you!

  5. 5 stars
    I am a recipe tinkerer. I absolutely abide by the logic that most recipes are suggestions. Not this recipe. Don’t change a thing. Do as Tieghan does. And get some crusty bread to mop up the sauces.

  6. 5 stars
    I’ve made this a couple of times, now, to use up some of my crate of peaches during peach season. It is so easy and, oh, is it good! I love one pot dinners that are so simple, yet so flavorful. The second time I used shredded gouda cheese instead of tearing apart the mozzarella and it was really melty and tasty, too! Your recipes are ALWAYS a hit with my family!

      1. I’m making this tonight. So excited! Has anyone used frozen peaches? I have some sliced in my freezer from the summer…

        1. Hey Niomie,
          Frozen peaches should work well for you here. I hope you love the recipe, please let me know how it turns out! xTieghan

  7. Hey! The video seems to include chicken broth.. do I need broth or just wine and water? Thanks so much! -Marie

    1. Hey Marie,
      You can use broth in place of the wine, it is personal preference. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. SO GOOD OMG!!!! Made this for my entire family tonight and it was an absolute hit. Easy to follow recipe and oh man the results are just perfect!

  9. 5 stars
    I made this and it was AMAZING! My husband stopped several times during the meal to look at me and tell me it was restaurant quality. Wouldn’t change a thing!

  10. I’m making this tonight along with your corn, feta orzo. Love all your seasonal recipes! And your beautiful photography!

    1. Hey Qahir,
      My family loves roasted potatoes and a veggie like Brussels sprouts with this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. This was so yummy! Subbed prosciutto for bacon as I’m not the biggest bacon gal and it was still 5 stars!

    1. Hey Anya,
      Yes gluten free flour will work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. I just had this for Lunch and oh my god, this was so awesome!!! I made baked potatoes as side dish and it was just perfect. Thanks a lot for this recipe, i think my favourite so far ? the flavours all go along just incredibly! I’m saving this for a day to impress guests ? best wishes from Hamburg ⚓