Peach Basil Chicken (Printable Version)
Bite-sized chicken, juicy peaches, piles of basil, and tangy balsamic glaze make this meal feel extra fresh and lively.
# Everything You’ll Need:
→ Peaches and Toppings
01 -
2 to 3 peaches, cut into slices
02 -
2 to 3 tablespoons chopped fresh basil
03 -
60 ml thinly sliced red onion, optional
04 -
1 tablespoon honey for the glaze, optional
→ Chicken & Flavor Boosters
05 -
680 g skinless, boneless chicken thighs or breasts
06 -
120 ml balsamic vinegar, and some extra for the glaze
07 -
2 tablespoons olive oil, plus extra for frying if you need
08 -
2 cloves garlic, chopped up
09 -
0.25 teaspoon ground black pepper
10 -
0.25 teaspoon fine sea salt
# Steps to Cook:
01 -
Serve while it's hot. These go great alongside a crisp salad, oven potatoes, or some grains if you want.
02 -
Place your cooked chicken on a big plate or slide it back into the pan. Layer the shiny peaches on top, spoon some of the glaze over everything, and toss on basil and maybe some onion if you feel like it.
03 -
If the skillet looks dry, drop in a little olive oil. Toss in the peach slices. Let them cook over medium until they go soft and get a bit golden. Shouldn’t take more than 3 or 4 minutes.
04 -
Use the same pan. Pour in what’s left of the marinade, with a splash more balsamic and honey (if you want). Boil it for safety, then turn the heat down and let it thicken. Stir now and then, maybe about 5-7 minutes ‘til it’s syrupy.
05 -
Get your skillet hot on medium-high. Pull the chicken from the soak, and dab it dry. Pop it in the pan, cook for 5 or 6 minutes a side, until browned up and done. Move to a plate and cover loosely with foil.
06 -
Grab a mixing bowl (or bag), and stir together balsamic, oil, the garlic, salt, and pepper. Drop in the chicken. Make sure it’s covered well, then stash in the fridge for 30 minutes or up to 8 hours.
# Extra Suggestions:
01 -
Letting the chicken sit in the marinade longer makes the flavors pop more. Thirty minutes is good, but you can leave it overnight if that’s easier.