Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 1-2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons butter
Sauce
- ½ cup water
- 3 peaches, sliced (2-3 peaches as per size)
- 8 oz Burrata cheese (2 balls, see notes for substitutions)
- ¾ cup honey-glazed almonds or pecans
- ¾ cup chicken broth
- ½ chicken bouillon cube
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon onion powder
Instructions
- Prep Work: Combine the chicken broth, chicken bouillon cube, balsamic vinegar, honey, cornstarch, mustard powder, dried thyme, dried basil, and onion powder in a bowl and set aside. Also, measure out all ingredients before beginning the cooking process.
- Prepare Burrata: Take the burrata cheese out of the fridge to allow it to come to room temperature, ideally for about 30 minutes, which enhances its creamy texture and flavor.
- Prepare Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the slices between two sheets of plastic wrap and gently pound with the textured side of a meat mallet until about ½-inch thick. Pat the chicken dry with paper towels.
- Season Chicken: Sprinkle both sides of the chicken pieces evenly with salt, pepper, and Italian seasoning to ensure balanced flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in batches and sear for 4 minutes on each side until a golden crust forms. Remove chicken from skillet and set aside.
- Make Sauce Base: Turn off the heat and add ½ cup water to the skillet. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the skillet, which adds flavor.
- Sauté Garlic and Butter: Return the skillet to medium heat and add the minced garlic. Let it bubble gently and cook until reduced by half, about 4 minutes. Then add the butter and stir until melted.
- Add Sauce Mixture: Pour in the prepared sauce mixture and bring it to a boil. Allow the sauce to thicken, stirring occasionally to prevent lumps.
- Simmer Peaches: Reduce the heat to medium-low, add the sliced peaches to the skillet, and let them soften in the sauce for about 4 minutes, allowing their sweetness to meld with the savory flavors.
- Reintroduce Chicken: Nestle the seared chicken pieces back into the skillet and spoon sauce over them. Let everything simmer together until the chicken is heated through, about 2 minutes.
- Serve: Plate the chicken and peaches. Add burrata cheese on the side or on top of the chicken while serving. Sprinkle honey-glazed almonds generously over the dish and spoon extra sauce on top for a beautiful and flavorful presentation.
Notes
- Burrata cheese is best served at room temperature for maximum creaminess; if unavailable, fresh mozzarella can serve as a substitute.
- Honey-glazed pecans can be used instead of almonds for a slightly different nutty flavor.
- Use fresh peaches for the best texture and sweetness, but frozen sliced peaches can be substituted in off-season.
- Adjust seasoning as needed; additional salt or pepper can be added to taste during cooking.
- Leftover sauce can be saved and refrigerated for up to 3 days, great for drizzling over grilled chicken or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
