Pesto Peach Chicken in White Wine with Burrata Recipe
A vibrant and flavorful Pesto Peach Chicken in White Wine with Burrata recipe that balances the savory richness of tender chicken breasts with the sweetness of fresh peaches and the creaminess of burrata cheese. This dish is cooked on the stovetop and finished under the broiler for a touch of caramelization, making it an elegant yet easy meal perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Chicken
- 1 large egg, beaten
- 1/4 cup all-purpose flour or gluten free flour
- 1 tablespoon chopped fresh rosemary
- 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
- Kosher salt and black pepper, to taste
- 6 tablespoons cold salted butter, cubed
- 2 tablespoons extra virgin olive oil
For the Sauce and Topping
- 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 3 tablespoons fresh lemon juice
- 2-3 peaches, sliced
- 1 tablespoon honey
- 8 ounces burrata cheese, at room temperature
- 1/3 cup basil pesto
- 1/2 cup fresh basil, torn
Instructions
- Prepare and Dredge the Chicken: Preheat your broiler. In separate shallow bowls, place the beaten egg and flour mixed with chopped rosemary. Season the chicken breasts with salt and pepper, then dredge each piece first in egg, then in the rosemary-flour mixture to coat evenly. Set aside on a plate.
- Sear the Chicken: In an oven-safe skillet, melt 3 tablespoons of cold butter together with 2 tablespoons of extra virgin olive oil over medium heat. Add the chicken to the skillet and cook until the underside turns golden brown, about 3 to 4 minutes.
- Flip and Baste the Chicken: Turn the chicken over and add the remaining 3 tablespoons of butter to the skillet. Swirl the butter around and baste the chicken as it cooks, continuing until the chicken is thoroughly cooked and golden brown, about 4 to 5 minutes.
- Simmer with Wine and Lemon: Reduce the heat to medium-low. Pour in the dry white wine and fresh lemon juice, allowing the mixture to simmer for about 5 minutes to create a flavorful sauce.
- Add Peaches and Broil: Remove the skillet from heat. Arrange the sliced peaches around the chicken, drizzle them with honey, and season with salt and optional chili flakes. Place the skillet under the broiler for 1 minute until the peaches soften slightly.
- Add Burrata and Pesto, Garnish: Break the burrata cheese over the peaches and chicken in the skillet. Spoon the basil pesto evenly over the dish. Let it sit for 5 minutes to warm the cheese and meld flavors. Serve topped generously with torn fresh basil leaves and enjoy.
Notes
- Use cold salted butter to ensure better control when melting and basting the chicken.
- If you prefer, substitute peaches with nectarines or apricots for a different fruity twist.
- For a spicy kick, add a pinch of chili flakes when drizzling the honey over the peaches.
- Make sure the burrata is at room temperature for a creamy texture that melts slightly when warmed.
- This dish pairs beautifully with crusty bread or a light green salad on the side.
