If summer had a flavor, this would be it. Pesto Peach Chicken in White Wine with Burrata is light, colorful, and packed with seasonal ingredients — sweet peaches, fresh basil, golden chicken, and creamy burrata all brought together with a simple white wine pan sauce.
It’s elegant enough for guests, easy enough for weeknights, and comes together in under 30 minutes. Minimal effort, maximum flavor.
Why You’ll Love This Recipe
- 🍑 Perfect way to use fresh summer peaches
- 🍗 Crispy, golden chicken cutlets
- 🧀 Creamy burrata melts beautifully over warm peaches
- 🌿 Fresh pesto and basil add bright herb flavor
- ⏱ Ready in 25 minutes
- 🍽 Made in one skillet
This dish feels fancy but is surprisingly simple.
The Flavor Combination
Peaches are often used in desserts, but in savory dishes they shine just as beautifully. Their natural sweetness balances the richness of browned butter and the brightness of white wine and lemon.
Add creamy burrata and fresh pesto, and you have layers of:
- Sweet
- Savory
- Buttery
- Bright
- Fresh
- Slightly tangy
It’s a true celebration of summer produce.
Ingredients
- 1 large egg, beaten
- ¼ cup all-purpose flour (or gluten-free flour)
- 1 tablespoon fresh rosemary, chopped
- 4 chicken breast cutlets
- Kosher salt and black pepper
- 6 tablespoons cold salted butter, cubed
- 2 tablespoons extra virgin olive oil
- ¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3 tablespoons fresh lemon juice
- 2–3 ripe peaches, sliced
- 1 tablespoon honey
- 8 ounces burrata cheese, room temperature
- ⅓ cup basil pesto
- ½ cup fresh basil, torn
How to Make Pesto Peach Chicken
1. Prepare the Chicken
Preheat the broiler.
Place egg and flour in separate shallow bowls. Mix rosemary into the flour.
Season chicken with salt and pepper. Dip each cutlet into egg, then coat in rosemary flour mixture.
2. Sear in Browned Butter
In an oven-safe skillet, melt 3 tablespoons butter with olive oil over medium heat.
Add chicken and cook 3–4 minutes until golden brown. Flip, add remaining butter, and baste while cooking another 4–5 minutes until cooked through and beautifully browned.
Thin cutlets are key — they cook evenly and stay tender.
3. Create the Pan Sauce
Reduce heat to medium-low. Add white wine and lemon juice. Simmer for about 5 minutes to reduce slightly.
Arrange sliced peaches around the chicken. Drizzle with honey and a pinch of salt (and chili flakes if desired).
Broil for 1 minute, just until peaches soften and slightly caramelize.
4. Add Burrata & Pesto
Remove skillet from oven. Tear burrata over the warm chicken and peaches.
Spoon pesto over everything and let sit for 5 minutes. The cheese will soften and gently melt into the dish.
Finish with lots of fresh basil.
Serving Suggestions
This dish is stunning served straight from the skillet.
Pair with:
- Crusty bread (highly recommended for soaking up the sauce)
- Roasted potatoes
- Pasta or orzo
- Simple rice
- Light green salad
Tips for Best Results
- Use ripe but firm peaches for best texture.
- Don’t skip browning the butter — it adds deep flavor.
- Cultured butter works beautifully if available.
- Let burrata sit at room temperature before using.
Why This Dish Works
The browned butter gives richness.
The wine and lemon add brightness.
The peaches bring sweetness.
The burrata adds creaminess.
The pesto ties it all together with fresh herbal notes.
It’s balanced, vibrant, and completely summer-ready.
Final Thoughts
This Pesto Peach Chicken proves that simple seasonal ingredients can create something truly special. It’s colorful, flavorful, and comes together quickly — perfect for warm evenings when you want great food without spending hours in the kitchen.
Sweet peaches, golden chicken, creamy burrata, and fresh pesto… summer dinner doesn’t get better than this