Rosemary Peach Chicken with Easy White Wine Sauce

Key Ingredients & Substitutions

Chicken Breasts: Boneless skinless chicken breasts are perfect here for their quick cooking time. If you prefer, you can use chicken thighs for extra flavor and moisture. Just adjust the cooking time slightly.

Peaches: Fresh peaches are amazing, but if they’re out of season, canned peaches work well too—just make sure to drain them. You can also use nectarines; they have a similar taste and texture!

Fresh Rosemary: Fresh rosemary really elevates the dish. If you can’t find fresh, 1 teaspoon of dried rosemary can be a good substitute. Use less, as dried herbs are more concentrated.

White Wine: A dry white wine adds depth to the sauce. If you prefer to skip the alcohol, try using more chicken broth or a splash of apple cider vinegar for a bit of acidity instead.

Butter: While unsalted butter gives a nice richness, you can replace it with olive oil for a lighter option, especially if you’re watching your saturated fat intake.

How Do I Get the Chicken Perfectly Cooked?

Cooking chicken perfectly is crucial for a great meal. Here’s how to ensure your chicken is juicy and flavorful:

• Pat Dry: Always pat the chicken dry before seasoning to help it brown nicely.
• Medium-High Heat: Start with medium-high heat to sear the chicken so it gets a lovely golden color. This usually takes about 5-7 minutes per side, depending on thickness.
• Check for Doneness: Use a meat thermometer; the internal temperature should reach 165°F (75°C).
• Resting: Let the chicken rest for a few minutes after cooking. This keeps it juicy when you cut into it!

Following these tips will help you achieve tender and tasty chicken every time!

Rosemary Peach Chicken with Easy White Wine Sauce

Ingredients You’ll Need:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the Peach Sauce:

• 2-3 fresh peaches, sliced (or canned peaches, drained)
• 2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
• 3 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon honey or maple syrup (optional, for sweetness balance)
• Fresh rosemary sprigs, for garnish (optional)

How Much Time Will You Need?

This delicious dish takes about 10 minutes of prep time and 20 minutes of cooking time, making a total of around 30 minutes from start to finish. Perfect for a quick but impressive weeknight dinner!

Step-by-Step Instructions:

1. Prepare the Chicken:

Start by patting the chicken breasts dry with paper towels. This helps them brown nicely. Season both sides with salt and pepper to taste.

2. Sear the Chicken:

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned chicken breasts. Cook them until they are golden brown on both sides and cooked through, about 5-7 minutes per side, depending on their thickness. Once done, remove the chicken and set it aside on a plate.

3. Cook the Peaches:

Lower the heat to medium. Using the same skillet, add the sliced peaches and rosemary sprigs. Sauté them for about 3-4 minutes, allowing the peaches to soften and get slightly caramelized, which enhances their flavor.

4. Add Garlic:

Add the minced garlic to the skillet and cook for another 30 seconds, or until it becomes fragrant, making sure not to let it burn.

5. Create the Sauce:

Pour in the white wine and chicken broth. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan. This step adds extra flavor to your sauce! Let the mixture simmer for about 4-5 minutes until it reduces slightly.

6. Finish the Sauce:

Stir in the butter and honey (if you’d like a touch of sweetness), mixing until the butter has melted and the sauce looks glossy and slightly thickened. This is what makes it creamy and delicious!

7. Combine Chicken and Sauce:

Return the chicken breasts to the skillet along with any juices that may have accumulated on the plate. Spoon some of that lovely sauce over the chicken, and let it cook for an additional 2 minutes to warm through.

8. Garnish and Serve:

Remove the rosemary sprigs before serving to keep things tidy. If you’d like, garnish the dish with fresh rosemary. Serve the chicken topped with the sautéed peaches and drizzle the white wine sauce over everything. This goes wonderfully with rice, mashed potatoes, or a simple green salad.

Enjoy your fragrant, sweet-and-savory Rosemary Peach Chicken with Easy White Wine Sauce!

FAQ for Rosemary Peach Chicken with Easy White Wine Sauce

Can I Use Frozen Peaches in This Recipe?

Yes, you can use frozen peaches! Just make sure to thaw them first and drain any excess moisture to prevent a watery sauce. You may want to reduce the sautéing time slightly since frozen peaches will soften quicker.

How Can I Make This Recipe Gluten-Free?

This recipe is naturally gluten-free as it doesn’t contain any flour or wheat products. Just double-check your chicken broth and wine to ensure they are gluten-free, as some brands may use additives that contain gluten.

Can I Prep This Dish Ahead of Time?

Absolutely! You can marinate the chicken with salt, pepper, and rosemary up to 24 hours in advance. Prepare the peaches and sauce on the day of cooking for the freshest flavor. If you want, you can also cook the chicken ahead, then reheat it gently in the sauce before serving.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, taking care not to overcook the chicken. You can add a splash of chicken broth to help keep it moist while reheating.