Peaches, corn, and chicken baked in luscious balsamic citrus juices all finished off with fresh arugula and creamy burrata cheese: this Summer Balsamic Chicken Skillet with Creamy Burrata is the best skillet meal!
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If you know me, you know I love my cast iron skillet. Ever since I purchased one a few months ago, I’ve been skillet-meal obsessed! There’s just something about being able to cook your entire meal in one pan that’s just the best. Although prepared in one skillet, this Summer Balsamic Chicken Skillet with Creamy Burrata really has it all! A juicy citrus herb sauce, some chicken breast for protein, some shallot for a bite, corn and peaches for that summer sweetness, and some fresh herbs and burrata on top to cool everything down… it seriously doesn’t miss any marks! You have to give this a try!
The breakdown…
This Summer Balsamic Chicken Skillet with Creamy Burrata is really quite simple. It all starts off by making a quick marinade for all the goods. Although I label this a “marinade,” it really could be considered a baste or sauce since it ends up being poured over your skillet before baking. Whatever you call it, it’s freaking delicious. The orange juice and sweetness bring in the perfect tangy compliment to the sweet peaches and corn, while the thyme and rosemary bring in the perfect herbaceous flavor.
Then, with some olive oil to smooth everything out, and some balsamic vinegar, this marinade truly becomes out of this world. I love the combination of balsamic vinegar with peaches, but you could totally go with whatever you love. White wine vinegar is a great substitute for balsamic, if that’s more your thing. Either way, the vinegar and the orange juice is truly the best sweet and tangy combination.
sear that chicken!
After you get your marinade going, it’s time to get searing that chicken! With a little bit of olive oil and a super hot skillet, you can get the perfect sear on your chicken breasts in just about two minutes. Although you could just pop everything into the oven off the bat, starting off with getting the chicken cooking on the stove is really the better way to go. It provides a nice crisp to the outside of the meat, but it also gets the cooking process started early.
all the good stuff…
Once you get that sear on the chicken, go ahead and toss in all the goods. With a sweet yet bitter shallot, some fresh corn, and juicy summer peaches, this skillet is truly flavor packed! Then, when you go ahead and pour that amazing marinade over everything, the flavors are truly unmatched. Plus, since you only partially cooked that chicken, the chicken is able to absorb all of those juices… because, trust me, nobody wants a dry chicken breast!!
While in the oven, this skillet will truly make your house smell amazing. There’s something about baked peaches that is really one of the most comforting smells ever. Plus, the juices get super bubbly and hold onto the chicken, peaches, corn, and shallot to form a nice caramelization. Truly mouthwatering.
top it off!
18-22 minutes later, your skillet will be good to come out of the oven. Then, with a little bit of a fresh bite from the arugula and the little sweet tangy note from the balsamic glaze, you have yourself a delicious meal. You can either make your own (I love this recipe), or just buy some at the store. Either way, it’s delicious!
Oh, and I can’t forget about that burrata! Burrata is basically a creamier version of fresh mozzarella cheese, and is basically heaven on Earth. Peaches and burrata has always been one of my favorite combos, and that definitely stands true in this Summer Balsamic Chicken Skillet with Creamy Burrata. I mean, I even put the burrata in the title!! It’s that important. Moreover, it really brings a nice coolness to this warm, summer dish that is absolutely everything. Don’t skip it!!
how to serve it up…
To serve up this Summer Balsamic Chicken Skillet with Creamy Burrata, you can go a few ways. I honestly love it as it is, but you could also throw it over a grain or pasta to make it a bowl. Quinoa, couscous, or orzo would be my go-to choices! You could also throw this over more arugula and make this more of a salad situation, if you would like. Really, you can’t go wrong with this Summer Balsamic Chicken Skillet with Creamy Burrata.
Whether you serve this up for an easy weeknight dinner, or an impressive dinner for guests, this dish will truly never disappoint. I hope you love it as much as I do! Let me know what you think in the comments below!
Summer Balsamic Chicken Skillet with Creamy Burrata
Course: Main CourseDifficulty: Easy4
servings10
minutes25
minutes35
minutesPeaches, corn, and chicken baked in luscious balsamic citrus juices all finished off with fresh arugula and creamy burrata cheese: this Summer Balsamic Chicken Skillet with Creamy Burrata is the best skillet meal!
Ingredients
¼ cup olive oil, divided
½ tsp salt
½ cup orange juice
1 tsp honey
1 tsp dried rosemary
1 tsp dried thyme
2 tbsp balsamic vinegar (can sub white wine vinegar)
1 ½ lb boneless skinless chicken breasts
2 shallots, cut into wedges
4 peaches, sliced
1 cup frozen corn
baby arugula, to serve
1 8 oz ball burrata, to serve
Balsamic glaze, to serve
Instructions
- Preheat the oven to 400 degrees.
- In a medium bowl, whisk 2 tbsp of the olive oil, the salt, orange juice, honey, vinegar, dried rosemary, and dried thyme.
- In a large ovenproof skillet, heat the remaining 2 tbsp olive oil over medium high heat. Once hot, add the chicken and sear for 1-2 minutes on each side. Then, remove from heat and toss the shallot wedges, the peach slices, and the frozen corn into the skillet. Pour the prepared orange juice mixture over the contents of the skillet. Transfer the skillet to the oven and bake for 18-22 minutes, or until the chicken is cooked through.
- Slice up the chicken and serve with the corn and peaches over a grain of choice or as is. Make sure to include all of the juices from the pan! Top with some baby arugula, burrata, and a drizzle of balsamic glaze. Enjoy!