Easy Rosemary-Peach Bruschetta Chicken Recipe
This easy food recipe combines savory chicken with the sweetness of fresh peaches and the herby aroma of rosemary for a dish that's perfect for family dinners or entertaining. Topped with juicy cherry tomatoes, creamy mozzarella, and crispy bacon, it’s a flavorful twist on bruschetta with a summery vibe.
Equipment
- Oven-safe skillet
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- Zest and juice of 1 lemon
- Kosher salt and freshly ground pepper to taste
- 4 slices thick-cut bacon quartered
- 1 shallot thinly sliced
- 1 cup dry white wine or low-sodium chicken broth
- 2 peaches sliced
- 1 cup fresh cherry-size mozzarella balls
- 2 cups cherry tomatoes halved
- 1 cup fresh basil leaves roughly chopped
- 2 tablespoons balsamic vinegar
Instructions
- Set your oven to 425°F (220°C) and allow it to preheat.
- Coat the chicken with olive oil, rosemary, lemon zest, and a pinch of salt and pepper, making sure the seasoning is evenly distributed.
- Heat a large oven-safe skillet over medium heat and cook the bacon pieces until they’re golden and crisp, which should take about 5 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.
- In the same skillet, brown the chicken on both sides in the bacon fat until a nice golden crust forms, roughly 5 minutes per side. Once done, take the chicken out of the skillet and set it aside temporarily.
- Add the sliced shallot to the skillet and cook it until aromatic and softened, about 2 minutes. Pour in the wine or chicken broth, scraping the bottom of the pan to lift any browned bits, and simmer until the liquid reduces by about one-third, approximately 10 minutes.
- Place the chicken back into the skillet, arranging the peach slices and mozzarella balls around it. Scatter the cooked bacon pieces over the top.
- Transfer the skillet to the preheated oven and bake for around 5 minutes, or until the peaches have started to caramelize at the edges and the cheese has melted into gooey perfection.
- Once out of the oven, top the dish with halved cherry tomatoes, fresh basil leaves, and a drizzle of balsamic vinegar. Scoop the flavorful pan sauce over the chicken when serving for an extra burst of flavor.
Notes
- Substitute nectarines if peaches aren’t in season or to try a slightly firmer texture.
- Marinating the chicken in the olive oil and rosemary mixture for an hour can enhance the flavor.
- Serve with toasted bread or a light salad for a well-rounded meal.
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