Description
Rosemary Peach Chicken in a White Wine Pan Sauce is a delightful blend of savory and sweet flavors. This elegant dish combines tender chicken, crispy bacon, juicy peaches, and melty mozzarella, all brought together in a rich white wine sauce. Perfect for summer evenings or as a comforting meal from late summer through fall.
Ingredients
Units
Scale
- 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 (to taste)
- 1/4 cup all-purpose flour
- 4 slices thick-cut bacon, chopped
- 3/4 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 2 peaches, sliced
- 1 tablespoon honey
- 8 ounces fresh mozzarella, torn
- Fresh basil (for topping)
Instructions
- Preheat the Oven:
- Set the oven to 425°F (220°C).
- Prepare the Chicken:
- Rub the chicken with olive oil, rosemary, lemon zest, salt, and pepper.
- Sprinkle flour evenly over the chicken and toss to coat. Add more flour if necessary to ensure full coverage.
- Cook the Bacon and Chicken:
- Heat an oven-safe skillet over medium-high heat. Cook the bacon until crispy. Remove the bacon and drain on paper towels.
- In the same skillet, sear the chicken for about 5 minutes on each side, until golden.
- Add Wine and Simmer:
- Reduce the heat to medium-low. Pour in the wine and ¼ cup of water, simmering for 5 minutes until the chicken is cooked through.
- Assemble and Roast:
- Return the bacon to the skillet. Arrange peach slices and mozzarella around the chicken. Drizzle honey over the peaches.
- Transfer the skillet to the oven and roast for 5 minutes. Broil for 1 minute until the peaches are slightly charred and the cheese has melted.
- Serve:
- Top the dish with fresh basil and drizzle any remaining pan sauce over the chicken. Serve immediately and enjoy!
- Category: Dinner