Rosemary Peach Chicken with Easy White Wine Sauce

Key Ingredients & Substitutions

Chicken Breasts: Use boneless, skinless chicken breasts for quick cooking. If you prefer, you can substitute with thighs for a richer flavor; just adjust cooking time as needed.

Fresh Peaches: Fresh peaches add sweetness and a nice texture. If they’re out of season, use canned peaches or even nectarines for a similar taste. Just remember to drain canned fruit before using.

White Wine: A dry white wine like Sauvignon Blanc adds depth to this dish. If you don’t want to use wine, try substituting with additional chicken broth and a splash of vinegar for acidity.

Fresh Rosemary: Fresh rosemary brings a lovely fragrance. If you only have dried, use about one-third of the amount since it’s more concentrated. I recommend fresh whenever possible for the best flavor!

How Do I Cook Chicken Perfectly Every Time?

Cooking chicken until perfectly tender and juicy can be a bit tricky. Here’s a simple guide to help you succeed:

• Pat the chicken dry before seasoning. This helps achieve that nice golden color.
• Don’t overcrowd the pan; cook in batches if necessary to keep the heat consistent.
• Use a meat thermometer! The chicken should reach an internal temperature of 165°F (75°C).
• Let the chicken rest for a few minutes after cooking. This allows juices to redistribute, keeping the meat moist.

Follow these tips, and your chicken will turn out delicious every time! Enjoy your cooking!

Rosemary Peach Chicken with Easy White Wine Sauce

Ingredients You’ll Need:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 2 fresh peaches, sliced (or 1 cup canned peaches, drained)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup chicken broth
• 1 tablespoon unsalted butter
• 1 teaspoon honey or to taste (optional, to balance acidity)
• Fresh rosemary sprigs, for garnish (optional)

How Much Time Will You Need?

This delicious Rosemary Peach Chicken takes about 10 minutes to prep and 20-25 minutes to cook, making it a quick yet impressive meal. You can have dinner ready in just about 30-35 minutes!

Step-by-Step Instructions:

1. Prepare the Chicken:

Start by patting the chicken breasts dry with paper towels. This will help them brown nicely. Season both sides generously with salt and pepper, setting up a flavorful base.

2. Cook the Chicken:

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side or until they’re golden brown and fully cooked (about 165°F or 75°C on a meat thermometer). Once done, remove the chicken from the skillet and set aside on a plate.

3. Sauté the Aromatics:

In the same skillet, lower the heat slightly and add the minced garlic and chopped rosemary. Sauté for about 1 minute, stirring frequently to prevent the garlic from browning, until fragrant.

4. Add the Peaches:

Now, add the sliced peaches to the skillet and cook for an additional 2-3 minutes. You want them to soften just a bit and become infused with that lovely garlic and rosemary flavor.

5. Deglaze with Wine and Broth:

Pour in the white wine and chicken broth, using a wooden spoon to scrape any tasty browned bits off the bottom of the pan. This adds flavor! Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes to reduce slightly.

6. Create the Sauce:

Stir in the unsalted butter until it melts and makes the sauce smooth. Don’t forget to taste the sauce! If you’d like it sweeter, add a touch of honey to balance the acidity.

7. Combine and Heat Through:

Return the cooked chicken breasts to the skillet, spooning the sauce and peaches over them. Let everything cook together for another 2 minutes, allowing the flavors to meld.

8. Serve and Enjoy:

Garnish with sprigs of fresh rosemary if you’d like a lovely presentation. Serve your Rosemary Peach Chicken over a bed of rice, mashed potatoes, or alongside crusty bread to soak up that amazing sauce. Enjoy your delicious meal!

FAQ for Rosemary Peach Chicken with Easy White Wine Sauce

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken, but it’s important to thaw it completely before cooking. The best way to thaw is in the refrigerator overnight or by submerging it in cold water in a sealed bag for a few hours. Make sure to pat it dry before seasoning to get a good sear!

What Can I Substitute for White Wine?

If you prefer not to use white wine, you can substitute it with additional chicken broth and a splash of vinegar (like white wine vinegar) or lemon juice for acidity. This will still provide a great flavor without the alcohol!

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating. You may want to add a splash more broth or water to rejuvenate the sauce.

Can I Make This Dish Ahead of Time?

Absolutely! You can prepare the chicken and sauce ahead of time. Cook everything up to the point of combining the chicken with the sauce, then store separately in the fridge. To serve, simply reheat everything together in the skillet until warm.