Peach Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
643 kcal
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Course
Main Course
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Cuisine
American
Peach Chicken
Description
Peach Chicken starts with thinly pounded chicken breasts seasoned with Italian herbs, salt, and pepper, then seared to a golden crust. The sauce combines chicken broth, balsamic vinegar, honey, white wine, Worcestershire, and aromatic spices, reducing to a glaze infused with fresh garlic and butter. Sliced ripe peaches and burrata cheese introduce sweetness and creaminess, while honey-glazed almonds or pecans contribute texture contrast.
The resulting dish offers a mix of sweet and acidic flavors with savory depth from the sauce and seasoning. Its tender chicken pairs well with rice, roasted or grilled potatoes, and various salads, allowing it to integrate well into different meals.
Fresh burrata enriches the dish’s creaminess; substitutions include fresh mozzarella or ricotta if unavailable. Peaches should be ripe but firm to maintain shape during cooking. Dry white wines like Pinot Grigio or Chardonnay work best, with non-alcoholic options possible. Honey-glazed nuts elevate the flavor and provide satisfying crunch. Leftovers freeze well without the cheese, which should be added fresh.
Ingredients
- 2 chicken breast large, boneless skinless
- 2 teaspoons Italian seasoning
- salt
- black pepper
- 1-2 tablespoons olive oil
- ½ cup white wine see notes, dry
- 3 cloves garlic minced
- 2 tablespoons butter
- 2-3 peaches sliced
- 8 oz. burrata cheese (2 balls) See notes for subs.
- ¾ cup almonds or pecans, honey glazed
Sauce
- ¾ cup chicken broth
- ½ cup balsamic vinegar
- ½ chicken bouillon cube
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon onion powder
Instructions
Prep Work
- Combine all ingredients in the sauce section above and set aside. Measure out remaining ingredients before beginning.
- Note: Burrata cheese is best enjoyed at room temperature, so take it out of the fridge and let it sit out for 30 minutes while you prepare the dish.
Cook the Chicken
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½-inch thick. Pat the chicken dry.
- Sprinkle each side of the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
- Turn the heat off and add the white wine. Use a silicone spatula to “clean” the bottom and sides of the skillet.
- Set heat to medium and add the garlic. Let it bubble gently and reduce by half, about 4 minutes. Add the butter and let it melt.
- Stir in the sauce mixture from step 1. Bring to a boil and let it thicken. Once thickened, reduce heat to medium-low and add the peaches. Let them soften for 4 minutes.
- Add the chicken back and spoon the sauce on top. Simmer until heated through, about 2 minutes.
- Add the burrata cheese to serving plates along with the chicken and peaches and spoon the sauce on top. Sprinkle with almonds and serve!
Notes
- Use ripe but firm peaches to maintain shape and sweetness during cooking.
- Burrata cheese should be at room temperature before serving for best texture; fresh mozzarella or ricotta may substitute.
- Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc complement this recipe; non-alcoholic wine or chicken broth can also be used.
- Honey-glazed almonds or pecans add texture and flavor; other nuts can substitute in a pinch.
- Serve with rice, roasted or grilled potatoes, salads, or vegetables for a complete meal.
- Store leftovers airtight in the fridge up to 3 days or freeze the chicken and sauce without cheese up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 32g | 11% |
| Protein | 41g | 82% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 129mg | 43% |
| Sodium | 499mg | 21% |
| Potassium | 816mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 420mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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