This chicken recipe couldn’t be any simpler! Healthy, fresh, and bursting with flavor, this easy skillet recipe is a light dish featuring a combination of flavors including balsamic vinegar, fresh basil, and fresh peaches. It’s the perfect dinner for summer!
Peaches are the perfect summer food and if you like chicken, then you need to try cooking them together. This peach chicken recipe is easy to make and full of amazingly fresh flavor. While I love making recipes with fresh peaches, like my Tangy Fruit Salsa With Baked Cinnamon Chips, cooked peaches and chicken happen to be one of the most delicious food combinations in the world.
When you add the peaches and honey balsamic glaze to the breasts, you’ve got the most delicious skillet Peach Balsamic Glazed Chicken. While the meat is not mariated, the sauce serves as a balsamic chicken marinade while it cooks! Add some fresh basil and the flavor is just over the top outstanding!
Ingredients You’ll Need
I make this with boneless, skinless chicken breasts but you could easily substitute chicken thighs if you wanted. Both boneless, skinless thighs or bone in works great with this recipe. If you have a balsamic vinegar on hand that is flavored, definately use it! I’ve used both a cranberry and cherry flavored vinegar in this balsamic chicken recipe and it enhances the flavor so much! And of course…peach flavored balsamic vinegar is my favorite! Using a regular balsamic vinegar is also fine. The vinegar is an intensely flavored ingredient that pairs perfectly with the fresh peaches in this mouthwatering dish.
And don’t skip the fresh basil…it finishes off the dish with so much flavor!
Step-By-Step Recipe Instructions
When making this honey balsamic chicken, you’ll start by heating the extra-virgin olive oil in a skillet over medium-high heat. Cut the onion into small slivers and chop the garlic and add to the skillet. Sauté the onions and garlic in the oil for about 3 minutes.
Season the breasts with a pinch of salt and pepper and add to the skillet with the onions and garlic.
Sauté the chicken until golden brown, about 2 1/2 minutes per side. Remove the breasts and transfer to a plate. Note: The chicken will not be done at this point!
Let’s talk FLAVOR for a minute. See that below? That’s what FLAVOR looks like! Once you remove the meat, take the spatula and scrape the garlic and onions from the bottom of the skillet. This provides so much flavor to the balsamic chicken breasts.
While leaving the garlic and onions in the skillet, add 1 additional teaspoon of extra-virgin olive oil, as well a teaspoon of balsamic vinegar. Mix well with a spatula until all ingredients are combined.
Bring the balsamic vinegar liquid to a low boil and stir until the liquid is reduced by half, about 1 minute.
From there, stir in the honey and then add in tthe fresh peaches and halved tomatoes. Saute until the peaches and tomatoes are covered in the balsamic glaze.
Return the chicken to the skillet, placing them in the middle between the peaches and tomatoes. Cover the skillet with a lid and reduce the heat to medium-low. Allow the chicken and peaches to simmer in the balsamic sauce until the meat is cooked all the way through and the balsamic glaze thickens. Top with fresh basil and serve.
Expert Tips and FAQs
- I always use a digital meat thermometer to ensure the chicken has reached 165F. If you don’t want to mess with the meat thermometer, you can cut into the breasts to ensure doneness. The meat should be completely white with no pink. Juices should run clear.
- This makes for the best cast iron skillet recipe! If you have a cast iron skillet, feel free to use it!
- Do you have a Le Creuset skillet or dutch oven? This balsamic vinegar chicken cooks perfectly in both!
- Use any flavored balsamic vinegar in this chicken skillet recipe. It makes the flavor pop!
What to Serve with Peach Balsamic Glazed Chicken
I love serving this over a bed of my Ono Rice. But if you are you in a hurry and need to make rice quickly, then this balsamic chicken can be served with my instant pot rice. If you’re looking for a salad to pair with your chicken, try this Autumn Chopped Salad. The crunchy pecans, crisp pears, and savory feta cheese crumbles pair perfectly with the tangy peach flavor this chicken dish brings forth. Want a simple low carb option? Skip serving this chicken over rice and steam up some broccolini!
If you are looking for new chicken dinner ideas, you’ll love this chicken peach recipe. It’s a great way to use up all those fresh summer peaches and tomatoes, as well as enjoying a new recipe that brings forth so much flavor in each bite!!
I can’t wait to hear how this turned out for you! Leave me a comment if you make these and tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see what you made!
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Peach Balsamic Glazed Chicken
Ingredients
- 2 Tablespoons extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- 1 small onion, sliced into small slivers
- 3 garlic cloves, chopped
- 1/3 cup balsamic vinegar
- 1 Tablespoon honey
- 2 cups fresh peaches, unpeeled and sliced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 6 leaves fresh basil, slivered
Instructions
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Cut the onion into small slivers and chop the garlic. Add the onion slivers and chopped garlic to the skillet and sauté for about 3 minutes.
- Season the chicken with salt and pepper and add to the skillet. Sauté until golden brown, about 2-3 minutes per side. Remove the meat from skillet and transfer to a plate. Note - your chicken will not be done at this point.
- Add the balsamic vinegar and the ground ginger to the skillet and stir until the liquid is reduced by half, about 1 minute.
- Stir in the honey and then add in the fresh peaches and tomatoes. Add in additional salt and pepper to taste.
- Return the breasts to the skillet, placing them in the middle between the peaches and tomatoes.
- Cover the skillet with a lid and reduce the heat to medium-low. Allow the meat and sauce to simmer until it is cooked all the way through, about 12 to 15 minutes, ensuring the internal temperature of the meat reaches 165°F on a digital meat thermometer.
- Top with fresh basil.
Notes
- I always use a digital meat thermometer to ensure the chicken has reached 165F. If you don't want to mess with the meat thermometer, you can cut into the breasts to ensure doneness. The meat should be completely white with no pink. Juices should run clear.
- This makes for the best cast iron skillet recipe! If you have a cast iron skillet, use it!
- Do you have a Le Creuset skillet or dutch oven? This cooks perfectly in both!
- Use any flavored balsamic vinegar for this recipe. It makes the flavor pop!
Nutrition
Update Notes: This post was originally published in August 2015, but was re-published with updated step-by-step instructions, pictures, and tips in July 2020.
Recipe adapted from: Cooking Classy
What a delicious and perfect summertime dinner idea! We eat chicken more often than any other protein, so we are always looking for new and delicious ideas. Can’t wait to try this!
I love summers just so that I can have peaches! It’s one of my favorite fruits but only enough I have never made anything savory with them. I’m so making it this week!
Hi Ana! You’ll have to let me know how it turns out!!
Where is the ginger used ?
Step 4 – I updated the recipe card for you!!
This recipe looks delicious but I am confused on the nutrition breakdown… is that 4g? Or should it be 4 ounces? 4gram would be one bite.. I am going to try it anyway and tally by ingredients… thanks
Hi! It’s per breast. So I use 4 breasts for this recipe, and the raw breasts weigh about 6 ounces raw. Hope that helps!
I stumbled across this recipe when googling what I could make with peaches and balsamic vinegar. I have made this twice now and it’s absolutely delicious! I am definitely adding this to my frequent meal rotation!
Hi Rachel! I’m SO glad you love this recipe so much! It’s one of my favorites, as well! You’re going to have to let me know what other recipes of mine you try!! I can’t wait to hear!
It’s simmering on the stovetop now. I didn’t have cherry tomatoes, so I chopped up a big one into small pieces. I used one HUGE peach, which seems to be enough. I used a lot of salt and pepper, and my chicken thighs were bone-in and quite large (I’d be afraid to see those chickens in life!) so my cook time was much longer to get them done. More like 25 minutes once everything was assembled and simmering.
I’m debating whether a stick of cinnamon might help this. I’ll try that tomorrow once I see how this is when I reheat the leftovers.
Great! I’m glad you liked it! I’d be interested to hear how cinnamon made it taste.