Chicken breasts are seared to lock in the juices, then served over a delicious, creamy, peach sauce made with white wine and fresh herbs. It’s an amazing combination of sweet and savory, and the best end-of-summer dish.
Summer is fading fast. Those warm evenings are being replaced with cool nights. Summer fruits are being replaced by pumpkins and squashes.
Yet, a few summer favorites continue to linger. The very last of the ripe peaches here in Missouri are being picked from the trees, just in time to make this delicious and hearty meal.
As we wait for our peach trees to mature and give us the literal fruits of our labor, I’m thankful for the local farmers in our small town that provide such delicious peaches.
If you’ve only had peaches from the grocery store, you are missing out. Homegrown or locally grown peaches have so much more flavor. They’re so juicy and oh-so-sweet.
The sweet juices literally run down your face with each bite. Peaches are one of my favorite parts about summer.
Peaches may not be something you think of when it comes to a savory chicken dish. But pairing peaches, heavy cream, and your favorite white wine results in the perfect, slightly sweet and savory sauce that goes so well with chicken.
This one-pot chicken with peaches in cream sauce dish makes an easy weeknight meal, but it’s so tasty and looks so fancy, that you could totally make it for a special occasion.
- Great recipe for date night or a special occasion.
- Delicious during peach season.
- Check the ingredients in your cream. It should only say simple things like cream and milk. Some cream companies add stabilizers and other unnecessary ingredients.
- Adding olive oil and butter together to the pan helps prevent the butter from smoking if the temperature gets too high, since it has a lower smoke point.
- Choose a white wine that you would drink, and skip the “culinary” or cooking wines.
How do you know chicken is cooked?
You will know when your chicken is cooked when the internal temperature reaches 165 degrees. It is not reliable to base it off of the juices running clear.
How Do You Sear Chicken?
Start by picking the correct pan. A cast-iron skillet (my preferred type) or a stainless steel pan. The skillet should be large enough that the chicken doesn’t overcrowd the pan and the juices can evaporate quickly. If it is too crowded, you will just simmer the chicken rather than sear it.
Also, your pan should be hot before adding the chicken to the skillet, and you should hear that nice sizzle as soon as you add it.
Don’t move the meat around a bunch either. Only flip it one time.
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Tools you may need:
How To Make Chicken With Creamy Peach Sauce
- Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly to an internal temperature of 165 degrees.
- Once the chicken is cooked, remove from the pan and set aside to rest. Add a bit more butter to the pan, if necessary, and cook onions until translucent.
Make the peach sauce for chicken
- To the cooked onions, add wine and deglaze the pan (stir for 1 to 2 minutes to reduce the alcohol).
- Add mustard, maple syrup, peaches, heavy cream, salt and pepper (to taste) and cook until the sauce is reduced and coats the back of a spoon.
- Once ready to serve, cut the chicken breasts into thick slices crosswise, and place on top of the cream mixture. Sprinkle with fresh thyme and serve hot.
Find More Delicious Meals From The Farmhouse:
- Butter Garlic Pork Chops
- Sourdough Chicken Pot Pie
- Roasted Chicken
- Sourdough Fried Chicken
- Pumpkin Chili With Ground Beef
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
- 4-5 chicken breasts (approximately 600-700g of chicken)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, diced
- 1⁄3 cup white wine
- 1 tbsp grainy Dijon mustard
- 1 tsp maple syrup
- 1 3⁄4 cups of sliced peaches (2-3 peaches or 250g)
- 1 cup heavy cream
- Salt and pepper (to taste)
- Optional: sprinkling of fresh thyme
Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly, around 8-10 minutes, to an internal temperature of 165 degrees.
Once the chicken is cooked, remove from the pan and set aside to rest.
Add a bit more butter to the pan, if necessary, and cook onions until translucent.
To the cooked onions, add wine and deglaze the pan (stir for 1 to 2 minutes to reduce the alcohol).
Add mustard, maple syrup, peaches, heavy cream, salt and pepper (to taste) and cook until the sauce is reduced and coats the back of a spoon.
Once ready to serve, cut the chicken breasts into thick slices crosswise and place on top of the cream mixture. Sprinkle with fresh thyme and serve hot.
When choosing a wine to cook with, always pick one that you also like to drink. Skip the cooking wines.
Always choose the highest quality ingredients you can afford.