Chicken and Peaches

RECIPES | Chicken -

Chicken and Peaches


  • 4 boneless, skinless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 3 shallots, thinly sliced
  • 1/2 cup chicken broth
  • 2 firm ripe peaches, sliced
  • 1/2 cup loosely packed fresh basil, sliced


  • Season the chicken with the pepper and the salt.
  • Heat a large nonstick skillet over medium heat and add 2 teaspoons of the oil.
  • Add the chicken breasts and cook for 12 minutes, or until done, turning once, until an instant-read thermometer inserted into the thickest portion registers 160°F and the juices run clear.
  • Remove the chicken to a plate.
  • Add the remaining oil and the shallots to the skillet. Cook, stirring frequently, for 2 to 3 minutes, or until the shallots soften.
  • Add the broth and stir to scrape up any brown bits.
  • Increase the heat to medium-high and add the peaches. Cook for 2 minutes, stirring frequently, until the broth reduces slightly.
  • Return the chicken and any juices on the plate to the skillet. Cook for 1 to 2 minutes, stirring frequently, or until the chicken is hot.
  • Stir in the basil.
  • You may also want to keep the peaches and chicken separate, as in our photo. It's up to you.

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