Basil and peaches, one of our favorite summertime flavor combinations, are used in this one-pan chicken dish. It's summer in a skillet with burrata, leeks, and balsamic vinegar. The acidity in the balsamic vinegar helps tenderize the chicken breast leaving you with super moist chicken. This recipe can be easily substituted with crispy chicken thighs.
- 2 chicken breasts
- 1/ 4 teaspoon each salt and pepper
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil, divided, plus more if needed
- 1 tablespoon gluten-free all purpose flour
- 3 cloves crushed garlic
- 1 halved shallot
- 1 leek, chopped
- 3/ 4 cup dry white wine
- 1/ 4 cup balsamic vinegar
- 4 peaches, sliced `
- 1 tablespoon honey
- 1 sprig fresh rosemary
- 1/ 2 cup mozzarella pearls
- 1/ 2 cup chopped fresh basil
- 2 pieces burrata
Season chicken with salt, pepper, and rosemary on both sides. Drizzle with half the olive oil and rub onto both sides.
Toss chicken through flour to lightly coat, and set aside until ready to use.
Heat remaining olive oil in a cast iron skillet on medium heat, add leeks and garlic. Cook until fragrant, and leeks have softened a bit.
Add chicken to pan, and cook to get color on both sides. Drizzle with additional olive oil if needed. Place shallot in skillet cut side down.
Once chicken has nice color on both sides, pour in white wine (around chicken, not on top!) and then balsamic vinegar.
Place peaches into pan, and drop in rosemary sprig(s)
Drizzle honey over the peaches to help with caramelization.
Drop mozzarella pearls in, and allow to simmer on low to melt or place in the oven under broiler for a few minutes.
Remove from heat. Top with fresh basil. Tear burrata and place in pan.
Serve with a good piece of crusty bread, and a glass of the wine you cooked with. Best served at the picnic table on a summer evening.