This Rosemary Peach Chicken is a juicy delight with tender chicken and sweet peaches, all wrapped in a creamy white wine sauce. A perfect mix of flavors that makes dinner feel special!
You might just find yourself licking the plate clean! I love serving it over rice or pasta to soak up that yummy sauce—it’s like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish due to their tenderness. If you’re looking for a healthier option, you can use chicken thighs, which are juicier.
White Wine: A dry white wine like Sauvignon Blanc adds depth to the sauce. If you prefer not to use wine, you can substitute with chicken broth and a splash of lemon juice for brightness.
Peaches: Fresh ripe peaches are ideal for sweetness and texture. If peaches are out of season, canned peaches (in juice, not syrup) can work, just drain them well and add at the end.
Heavy Cream: Heavy cream makes the sauce rich and creamy. If you’re looking for a lighter alternative, consider using half-and-half or coconut cream for a dairy-free version.
How to Cook Chicken Perfectly?
Cooking chicken so it’s juicy and not dry can be tricky. Here are a few tips to get it just right:
- Always heat the pan before adding the chicken; this helps sear the outside quickly.
- Don’t rush the cooking! Medium-high heat is key. Cook for about 5-6 minutes on each side until golden brown and completely cooked through (internal temp should be 165°F).
- Let the chicken rest for a few minutes after cooking. This helps juices redistribute.
Rosemary Peach Chicken in Creamy 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 Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- 1 cup white wine (dry, such as Sauvignon Blanc or Chardonnay)
- 1 cup heavy cream
- 2 ripe peaches, peeled, pitted, and sliced
- 1 tablespoon butter
For Garnish:
- Fresh rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. It’s perfect for a weeknight dinner or impressing guests without spending all day in the kitchen!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts on both sides with salt and pepper. This gives them flavor from the inside out!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side until they’re golden brown and cooked through. Afterward, remove the chicken from the skillet and set aside on a plate.
3. Sauté the Onions:
In the same skillet, add the finely chopped onion. Sauté for about 3-4 minutes until the onion is softened and has become translucent. This will add a nice depth of flavor to your sauce!
4. Add Garlic and Rosemary:
Next, sprinkle in the minced garlic and chopped rosemary. Cook for another minute until you can smell that delicious aroma—this part is so good!
5. Deglaze with Wine:
Now it’s time to add the white wine. Pour it in and scrape up any browned bits from the bottom of the pan—these add great flavor! Let the wine simmer for about 4-5 minutes until it’s reduced by half.
6. Mix in the Cream:
After the wine has reduced, stir in the heavy cream and bring it to a gentle simmer. This is where the sauce gets its creamy texture!
7. Add Peaches and Butter:
Next, add the sliced peaches and butter to the skillet. Let them cook gently for about 3-4 minutes until the peaches are soft and the sauce thickens slightly.
8. Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Heat everything through for another 2-3 minutes. This way, the chicken soaks up all that tasty flavor!
9. Taste and Adjust Seasoning:
Before serving, taste the sauce. Adjust the seasoning with more salt and pepper if needed. You want it just right!
10. Serve:
Garnish your dish with fresh rosemary sprigs if you like, and serve it warm with rice, mashed potatoes, or crusty bread to soak up all that delicious creamy sauce!
Enjoy your delightful Rosemary Peach Chicken—it’s bound to be a hit!
FAQ for Rosemary Peach Chicken in Creamy White Wine Sauce
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw the chicken in the refrigerator overnight or place it in a sealed bag and submerge it in cold water. Once thawed, pat it dry to help achieve a good sear.
How Can I Substitute for White Wine?
If you prefer not to use wine, you can substitute it with chicken broth mixed with a splash of lemon juice. This will add acidity and flavor without using alcohol. Just be sure to let it simmer to develop some depth!
What If I Don’t Have Fresh Peaches? Can I Use Canned Ones?
Yes, you can use canned peaches! Just make sure they’re in juice and not syrup to avoid extra sweetness. Drain them well, and add them at the end when you’re thickening the sauce to avoid them getting mushy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a splash of cream or broth to revitalize the sauce.