Peach Basil Balsamic Chicken (Print Version)
Juicy chicken with caramelized peaches, tangy balsamic glaze and fresh basil - an elegant yet simple summer dinner sensation.
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs boneless skinless chicken breasts or thighs
02 -
2-3 fresh peaches, sliced
03 -
2-3 tablespoons fresh basil, chopped (for garnish)
04 -
¼ cup thinly sliced red onion (optional, for garnish)
→ Marinade & Glaze
05 -
½ cup balsamic vinegar, plus an extra splash for the glaze
06 -
2 tablespoons olive oil, plus more for cooking peaches if needed
07 -
2 cloves garlic, minced
08 -
¼ teaspoon salt
09 -
¼ teaspoon black pepper
10 -
1 tablespoon honey (optional, for added sweetness in the glaze)
# Steps to Follow:
01 -
In a bowl or zip-top bag, combine ½ cup balsamic vinegar, 2 tablespoons olive oil, 2 minced garlic cloves, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add 1.5 lbs of chicken and toss to coat. Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
02 -
Heat a large skillet over medium-high heat. Remove chicken from marinade and sear for 5–6 minutes per side, or until cooked through and golden brown. Transfer to a plate and cover loosely with foil.
03 -
In the same pan, pour in the leftover marinade (if you’re using it—boil for safety), plus an extra splash of balsamic vinegar and 1 tablespoon honey (optional). Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens to a glaze-like consistency. Set aside.
04 -
Add sliced peaches to the skillet with a drizzle of olive oil if needed. Sauté over medium heat for 3–4 minutes, until softened and lightly caramelized.
05 -
Return the chicken to the pan or transfer to a serving platter. Top with the sautéed peaches. Drizzle with the balsamic glaze. Garnish with chopped fresh basil and optional red onion slices.
06 -
Serve warm, optionally paired with rice, quinoa, roasted potatoes, or a side salad.