Caprese Peach and Pesto Chicken
What I love about Caprese Peach and Pesto Chicken
Hello summer! If you’re hosting this summer and want to prepare something a little extra special, this one-pot Caprese-style Peach and Pesto Chicken is the perfect recipe for you. It’s a vibrant, flavour-packed dish that brings together the best of the season—and it’s sure to be a hit with both friends and family.
From the sweet and juicy peaches and cherry tomatoes to the cheesy mozzarella, fragrant basil pesto and crispy prosciutto, every bite really screams summer. The combination of flavours is fresh but balanced with the perfect amount of richness.
The method is surprisingly simple and easy to follow, so don’t worry about that! And everything comes together in one pot, making cleanup a breeze which we all love. This is one of those effortless “wow” dishes that’s not only bursting with colour and flavour, but also makes a stunning centrepiece on any summer table. And if you like this recipe, be sure to check out my recipe for Baked Boursin Chicken with Spinach and Tomatoes which is also very popular on my site!
Recipe Notes
A few things to keep in mind:
- Chicken breast – the best option for this recipe is boneless, skinless chicken breast. If you can find organic, bonus!
- Prosciutto – Prosciutto adds a delicious, salty element to the dish. You can find this at the grocery store in the deli meat section or at a local butcher shop.
- Peaches – It’s not Caprese Peach and Pesto Chicken without the peaches! You just need one large peach for this recipe. Make sure it is quite firm so that it’s easier to slice and doesn’t turn to mush right away.
- Cherry tomatoes – You can use either cherry tomatoes or grape tomatoes for this recipe. Mini heirloom tomatoes would be so pretty too!
- Cream – You want either heavy cream or heavy whipping cream for this recipe to make the most delicious, creamy sauce.
- Mozzarella – The type of mozzarella that you want for this recipe is fresh mozzarella. So, not pizza mozzarella; the kind that you would grate on a cheese grater, but soft mozzarella. If often comes shaped like a ball or a log. You can find it at most grocery stores in the specialty cheese section.
- Basil pesto – I love basil pesto and it adds such a nice summer flavour to this dish. I also love making it at home because it’s so easy and the flavour is so good. If you’re feeling adventurous, try making it from scratch! Or, just buy it at the store for ease.
- Fresh basil – The garnishes always make a dish look complete and in this case we are adding a few basil leaves to top it off.
FAQ:
Yes, absolutely! Chicken thighs add delicious, fatty flavour to this dish. Simply cook the same as per the recipe – until cooked through to 165F.
Of course. This recipe is very customizable. If you prefer a less salty dish, feel free to omit the prosciutto.
I like to use an enamelled cast iron pan but a stainless steel pan works as well.
As soon as a thermometer inserted into the chicken breast reads 165F, you know it’s cooked! If you want to double check, you can cut into it.
I love to serve this with a crisp Caesar salad. If you want something a little more, serve it on top of gluten-free pasta. Yummy!
Caprese Peach and Pesto Chicken
Equipment
- 1 Large Skillet
Ingredients
- 1-2 tbsp ghee or avocado oil for cooking
- 50g prosciutto
- 2 boneless, skinless chicken breasts sliced lengthwise into 4 cutlets
- 2 tbsp butter
- 1 large, firm peach cored and sliced
- 2 cups cherry tomatoes
- 1/4 cup heavy cream
- 250g fresh mozzarella
- 1/3 cup basil pesto
- fresh basil for serving
Instructions
- Season all sides of the chicken breasts with salt and pepper. Set aside.
- Heat a large, deep frying pan over medium heat and drizzle in a little olive oil.
- Fry the prosciutto for about 30 seconds on each side or until browned and crispy. Set aside on a plate.
- In the same pan, cook the sliced chicken breasts over medium heat for about 2-3 minutes on each side or until golden brown and cooked through (heated to 165F). Add more olive oil, if necessary. Set them aside on a plate.
- Add the butter to the pan along with the peaches and tomatoes and sauté over low-medium heat, stirring frequently, until tomatoes are softened and peaches are somewhat caramelized, about 5 minutes.
- Pour in the heavy cream and stir to make a nice sauce. Season to taste with salt and pepper.
- Nestle the chicken back into the pan and top with chunks of mozzarella, basil pesto and crispy prosciutto.
- Garnish with fresh basil leaves and enjoy!
