Balsamic Peach Skillet Chicken
An elegant and incredibly delicious 30 minute meal! Tender, golden chicken pieces are simmered in a luscious, sweet and tangy sauce made with fresh peaches, balsamic vinegar, and honey. Finished with fresh basil, this one pan dish tastes like summer on a plate.
Equipment
- Large skillet (12 inch is ideal)
- Sharp knife and cutting board
- Slotted spoon or spatula
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1½ tablespoons olive oil or avocado oil
- 2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups fresh peaches diced (about 4 large or 5 medium peaches)
- 1¼ cups water
- ⅓ cup balsamic vinegar
- 3 tablespoons honey plus more to taste
- 1 teaspoon garlic minced
- 1 tablespoon fresh basil chopped
Instructions
- Sear the Chicken: Heat the oil in a large skillet over medium high heat. Once the oil is hot and shimmering, add the chicken pieces in a single layer. Season with salt and pepper. Sauté, flipping occasionally, for 4-5 minutes, until the chicken is golden brown on most sides. It does not need to be cooked through at this point.
- Remove Chicken: Using a slotted spoon, transfer the browned chicken to a plate and set aside.
- Make the Peach Sauce: To the same skillet, add the diced peaches, water, balsamic vinegar, honey, and minced garlic. Stir to combine.
- Simmer Peaches: Bring the mixture to a simmer over medium high heat. Cook, stirring occasionally, for 8-10 minutes, until the peaches are tender and the sauce has slightly reduced and thickened.
- Combine and Finish: Reduce the heat to medium low. Return the chicken and any accumulated juices to the skillet. Stir in the fresh basil. Cover the skillet and let it simmer gently for 5 minutes, until the chicken is cooked through and warmed in the sauce.
- Taste and Adjust: Before serving, taste the sauce and adjust seasoning. Add a pinch more salt or an extra drizzle of honey to suit your preference.
- Serve: Serve immediately over rice, quinoa, cauliflower rice, or with crusty bread. Garnish with extra fresh basil if desired.
Notes
- Peaches: Use ripe but still firm peaches for the best texture. No need to peel them unless you prefer a smoother sauce. If using canned peaches, choose those packed in 100% juice, drain well, reduce simmering time to 5 minutes, and start with less honey.
- Chicken Thighs: Boneless, skinless chicken thighs can be substituted for breasts. Follow the recipe as written.
- Make it Whole30: Omit the honey for a tangier, Whole30 compliant version. Serve with cauliflower rice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.