August’s arrival is always somewhat bittersweet in our home. As we bid adieu the more effortless, unscheduled days of the summer, there’s also something invigorating about getting back to a routine (at least for me-sorry Lily). The cooler mornings and evenings, traveling back to college, packing high school lunches, and sports schedules definitely define Autumn’s arrival in our home, but I’m certain Tess is feeling the same shift in Brooklyn.
The Moments team navigates by the seasons. It’s more of a feeling than anything else. Right now, it’s the urge to pull out a cozy sweater and light a fire. That said, we are still relishing the pleasant, warm days. And, we cannot forget all of the amazing fresh produce at our local farmers market (we’re definitely NOT wishing that away). So, as we transition from summer to fall, weeknight dinners need to capitalize on all the local goodness August and September offer up.
What we love about this Rosemary Peach Chicken…
Regardless of schedules, one pan dinners are a no-brainer on weeknights. Simple preparation and less cleanup are win-wins when the days are full. Still, there’s no substitute for a really satisfying meal after a busy day. Our answer to this is One Pan Rosemary Peach Chicken. This meal ticks all of the weeknight boxes, while delivering that super satisfying pre-fall comfort food we want right now. So throw the windows open wide, listen to the birdsong and the crickets – and eat your hearts out.
Happy September!
xoxo,
Kim & Tess
Rosemary Peach Chicken in a White Wine Pan Sauce
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs (of equal size)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- zest of 1 lemon
- Kosher salt and black pepper
- 1/4 cup all purpose flour * Cup4Cup for gluten free
- 4 slices thick cut bacon, chopped
- 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 peaches, sliced
- 1 tablespoon honey
- 8 ounces fresh mozzarella, torn
- fresh basil, for topping
Instructions
- Preheat the oven to 425 degrees F.
- Rub the chicken all over with olive oil, rosemary, lemon zest, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.
- Heat a large oven safe skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
- Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Reduce the heat to medium low and pour in the wine and 1/4 cup water. Simmer the chicken for 5 minutes, until cooked through. Add the bacon back to the skillet. Arrange the peaches and mozzarella evenly around the chicken and drizzle the honey over the peaches. Transfer the skillet to the oven and roast for 5 minutes, then broil until the peaches are just charred and the cheese has melted, about 1 minute.
- Serve the chicken topped with peaches and drizzle over any pan sauce and top with basil.
