Balsamic Peach Chicken
You'll love this one pan balsamic peach chicken! Juicy pan-seared chicken thighs, caramelized fresh peaches, and sweet and savory balsamic pan sauce. It's finished with Parmesan and fresh basil to make it even better!
Servings: 4 people
Equipment
Ingredients
For the peaches:
- 3 fresh peaches sliced into wedges (ripe but slightly firm)
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
For the chicken and seasoning:
- 4 large boneless chicken thighs excess fat trimmed - if are small, use 6 thighs
- Olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper
- ¼ cup all-purpose flour for dredging
For the rest of the skillet:
- 3 tablespoons unsalted butter divided
- 3 cloves minced garlic
- ½ cup chicken broth plus more as needed
- 6 leaves fresh thinly sliced plus more for garnish
- Balsamic glaze for serving - store-bought glaze is great
- Parmesan cheese for garnish
Instructions
- Prep peaches: In a bowl, toss the sliced peaches with brown sugar and balsamic vinegar (not the “balsamic glaze”). Set aside for 10 minutes for the flavors to absorb.
- Season and coat chicken: Season chicken thighs with a few drizzles of olive oil, garlic powder, Italian seasoning, salt (1 teaspoon) and pepper. Dredge in a light coating of flour, shaking off any excess.
- Cook chicken: In a skillet, heat a few generous drizzles of oil over medium heat. Sear the chicken for about 5-6 minutes per side or until golden fully cooked through. Remove from the pan. Tip: Let sear undisturbed to get a nice golden crust.
- Cook peaches: Melt only 1 tablespoon of the butter and saute garlic for a few seconds. Add the peaches, along with all the juices. Sauté for 5 minutes until tender and slightly caramelized.
- Build the sauce: Stir in the chicken broth along with basil. Simmer over low heat for another 3-5 minutes until the sauce just slightly thickens (it’s a thin sauce). Season with salt and pepper to taste.
- Emulsify the sauce: Turn off the heat. Then, add the remaining 2 tablespoons of butter and stir until melted. This will help thicken the sauce and make it glossy. Tip: It's that the heat is off, otherwise it will liquify and not emulsify.
- Return the chicken to the pan, spooning some of the sauce and peaches over. Note: Since the chicken was lightly coated in flour, it will help thicken the sauce just a little more.
- Serve with a drizzle with balsamic glaze (not the vinegar) on top, shaved parmesan cheese, and more basil. Serve immediately.
Notes
- Peaches: Use yellow peaches that are ripe but still somewhat firm.
- Sugar: Do not substitute white sugar for brown sugar. Brown sugar provides necessary caramelization and consistency, and prevents the sauce from crystallizing.
- Why coat chicken in flour: Honestly, it’s optional, but I think it adds a nice crust and provides some extra body to the sauce.
- Balsamic pan sauce consistency: The pan sauce is designed to be smooth, a little thin and glossy, not thick.
- Add butter with the heat off to emulsify the sauce and prevent separation or greasy sauce.
- Prep: The chicken can be seasoned, garlic minced, and peaches sliced several hours ahead.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over low heat with a splash of chicken broth, or microwave individual portions until hot.
- Fruit: Swap yellow peaches for nectarines, white peaches, plums, or a mix of stone fruits.
- Frozen Peaches: Thaw completely and pat very dry before cooking.
- Canned Peaches: Reduce the brown sugar by half since canned fruit contains syrup.
- Chicken: Substitute thighs with breasts or tenderloins, adjusting cooking time to prevent drying out.
- Cheese: Swap shaved Parmesan for crumbled feta or goat cheese.
Disclaimer: Nutritional values (per serving) are approximates only.