Pesto Peach Chicken In White Wine With Burrata
This delightful dish features succulent chicken breasts marinated and cooked with fresh peaches, homemade basil pesto, and a splash of white wine, all topped with creamy burrata cheese. Perfect for a summer dinner, it combines savory and sweet flavors in a vibrant way.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 tongs or spatula
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- 1 cup fresh peaches, sliced About 2 medium peaches.
- ½ cup basil pesto Store-bought or homemade.
- 1 cup dry white wine Such as Sauvignon Blanc.
- 8 ounces burrata cheese
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- for garnish fresh basil leaves Optional.
Instructions
- Start by seasoning the chicken breasts with salt and pepper.
- In a mixing bowl, combine the basil pesto and 2 tablespoons of olive oil. Add the chicken breasts and toss to coat evenly. Let it marinate for about 10 minutes.
- Heat a large skillet over medium heat. Once hot, add the marinated chicken breasts to the skillet and sear for about 5-7 minutes on each side until golden brown.
- Once the chicken is browned, pour in the white wine, scraping the pan to deglaze any browned bits. Add the sliced peaches on top of the chicken.
- Reduce the heat to low, cover the skillet, and allow the chicken to simmer for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- To serve, place a chicken breast on each plate, spoon the peach and sauce mixture over the top, and add a generous portion of burrata cheese.
- Garnish with fresh basil leaves if desired.
Notes
You can substitute chicken breasts with thighs for a richer flavor.
For homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
This dish pairs well with a side of couscous or a simple green salad.