Skillet Peach Chicken with Marsala Sauce
Skillet Peach Chicken with Marsala Sauce is one of those dinners that tastes like you spent hours in the kitchen, but comes together in about 40 minutes.
Sweet summer peaches, crispy prosciutto, creamy mozzarella, and a rich Marsala pan sauce turn simple chicken into something truly special. Every bite is the perfect balance of sweet and savory, and that silky sauce is worth soaking up with a piece of crusty bread.
Summer peaches aren’t just for dessert!
Start by seasoning the chicken with salt and pepper, then give each piece a light coating of flour. This helps create a beautiful golden crust and thickens the pan sauce just a bit.
Crisp the prosciutto in a little olive oil, then transfer it to a paper towel-lined plate. Try not to snack on too much of itโyou’ll want those crispy little pieces in the finished dish!
Add the butter to those flavorful prosciutto drippings, then brown the chicken until golden on both sides. Depending on the size of your skillet, you may need to work in batches. Don’t worryโthat’s perfectly normal.
Add the first batch of chicken and accumulated juices back into the skillet and add the shallots, garlic and thyme, stirring until fragrant.
Pour in the Marsala, balsamic vinegar, and water, scraping up all those delicious browned bits from the bottom of the pan. That’s where all the flavor is! Let the sauce simmer for a few minutes until it reduces slightly.
Scatter the crispy prosciutto back into the skillet, then tuck the peach slices and mozzarella around the chicken. A drizzle of honey brings out the sweetness of the peaches. Pop the skillet into the oven for a few minutes, then finish it under the broiler until the cheese is melted and the peaches begin to caramelize.
Spoon plenty of that delicious Marsala sauce over the chicken, peaches, and mozzarella, then finish with fresh basil. Grab some crusty breadโyou won’t want to leave a drop of that sauce behind!
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Skillet Peach Chicken with Marsala Sauce
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 1 & 1/2 pounds boneless, skinless chicken breast cutlets
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 3 ounces prosciutto
- 3 tbsp salted butter
- 2 small shallots, thinly sliced
- 2 garlic cloves, chopped
- 2 tbsp fresh thyme leaves, chopped
- 3/4 cup Marsala wine (or dry white wine)
- 2 tbsp white balsamic vinegar (or traditional balsamic vinegar)
- 1 ripe peach, sliced
- 1 tbsp honey
- 4 ounces fresh mozzarella, torn into pieces
- Fresh basil leaves, for garnish
Instructions
Preheat the oven to 425ยฐF. Season the chicken cutlets with salt and pepper. Lightly coat both sides with the flour, shaking off any excess.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the prosciutto and cook until crisp. Transfer it to a paper towel-lined plate, leaving the drippings in the skillet.
Add the butter to the skillet. Once melted, add the chicken and cook for about 4 to 5 minutes per side, or until golden brown. You may need to do this in 2 batches. If so, once browned, remove the first batch to a plate while the second batch cooks.
Reduce the heat to medium. Add the first batch of chicken and any juices back into the skillet along with the shallots, garlic, and thyme, stirring for about 1 minute until fragrant.
Pour in the Marsala wine, balsamic vinegar, and 1/4 cup water. Scrape up any browned bits from the bottom of the skillet and simmer for about 5 minutes, or until the sauce has reduced slightly and the chicken is cooked through.
Return the crispy prosciutto to the skillet. Arrange the sliced peaches and pieces of mozzarella around the chicken, then drizzle the honey evenly over the peaches.
Transfer the skillet to the oven and bake for 5 minutes. Turn the oven to broil and broil for about 1 minute, just until the mozzarella is melted and the peaches begin to caramelize.
Spoon the Marsala pan sauce over the chicken and peaches, garnish with fresh basil, and serve immediately.
Chef’s Notes:
- Slightly firm peaches hold their shape better during cooking.
- Fresh burrata can be substituted for the mozzarella for an even creamier finish.
- Dry white wine works well if you don’t have Marsala, although Marsala provides a richer, slightly sweet flavor.
- Serve with creamy mashed potatoes, buttered pasta, rice, or crusty bread to soak up every bit of the pan sauce.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
Recipe inspired by Half Baked Harvest
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