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Skillet with four cooked chicken breast with peaches and cherry tomatoes
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5 from 17 votes

Balsamic Glazed Peach Chicken

This chicken recipe couldn't be any simpler! Healthy, fresh, and bursting with flavor, this peach chicken is a light and easy skillet dinner recipe 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

Equipment

  • Skillet

Ingredients

  • 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, thinly sliced

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.
  • 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.
  • Cover the skillet with a lid and reduce the heat to medium-low.
  • Top with fresh basil.

Notes

  • Boneless skinless chicken breasts work best. Chicken thighs are also really tasty. Both boneless skinless thighs or bone in taste great in this recipe.
  • I always use a digital meat thermometer to ensure the chicken has reached 165°F. 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.
  • If you have a cast iron skillet, use it for this peach chicken recipe. Cast iron skillets do an amazing job at holding heat and it makes a difference when pan searing.
  • Anytime you use a flavor infused balsamic vinegar or olive oil, it significantly enhances the flavor of what you're cooking. It really does make the flavor pop!

Nutrition

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