Description
This quick and easy skillet dinner will make you look like a culinary genius! Juicy peaches, fresh basil, and tangy balsamic create a restaurant-worthy chicken dish in just 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 large ripe peaches (about 1 lb/450g), sliced into ½-inch wedges
- 3 cloves garlic, minced
- ⅓ cup (80ml) balsamic vinegar
- 2 tbsp honey
- ¼ cup (15g) fresh basil leaves, roughly chopped, plus more for garnish
- 1 tbsp butter
- ¼ tsp red pepper flakes (optional)
Instructions
- Place chicken breasts between plastic wrap and pound to ¾-inch thickness. Pat dry with paper towels and season with salt and pepper on both sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- In the same pan, add remaining tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant.
- Pour in balsamic vinegar, scraping up browned bits from the pan. Simmer until reduced by half, about 2-3 minutes. Stir in honey.
- Add sliced peaches and cook for 2-3 minutes until slightly softened but still holding their shape.
- Stir in chopped basil and red pepper flakes (if using). Remove from heat and swirl in the tablespoon of butter until melted.
- Return chicken to the pan, spoon sauce and peaches over top, and let rest for 2 minutes.
- Garnish with additional fresh basil before serving.