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Skillet containing chicken, peaches, tomato topped with basil in a balsamic vinegar glaze.
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5 from 12 votes

Peach Balsamic Glazed Chicken

This chicken thigh recipe couldn't be any easier! Healthy, fresh, and bursting with flavor, this easy skillet Peach Balsamic Glazed Chicken recipe is a light chicken dish featuring a combination of flavors including balsamic vinegar, fresh basil, and fresh peaches. It's the perfect dinner for summer!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner
Cuisine: American
Servings: 4 people
Calories: 271kcal
Author: Amanda Mason


  • 2 Tablespoons extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts
  • 1 small onion, sliced into small slivers
  • 3 garlic cloves, chopped
  • cup balsamic vinegar
  • 1 Tablespoon honey
  • 2 cups fresh peaches, unpeeled and sliced
  • 1 cup cherry tomatoes, halved
  • ½ teaspoon ginger, ground
  • ¼ teaspoon salt
  • teaspoon fresh ground black pepper
  • 6 leaves fresh basil, slivered


  • 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.


  • 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!


Calories: 271kcal | Carbohydrates: 19g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 287mg | Potassium: 699mg | Fiber: 2g | Sugar: 15g | Vitamin A: 467IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg