Ingredients
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4 boneless, skinless chicken breasts or thighs
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Salt and black pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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2–3 ripe peaches, sliced
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2 cloves garlic, minced
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½ red onion, thinly sliced
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¼ cup white wine (or chicken broth)
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1 tbsp balsamic vinegar (optional for extra depth)
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1 tsp honey or maple syrup (optional)
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1 tsp fresh thyme (or ½ tsp dried)
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Fresh basil, for garnish
Instructions
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Season and Sear the Chicken:
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Season chicken generously with salt and pepper.
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In a large skillet, heat olive oil over medium-high heat.
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Sear chicken until golden brown on both sides (about 4–5 minutes per side depending on thickness). Remove from skillet and set aside.
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Sauté Aromatics and Peaches:
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Lower heat to medium. In the same skillet, melt the butter.
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Add red onion and cook until softened, about 2 minutes.
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Stir in garlic and thyme, then add peach slices. Cook for 2–3 minutes until peaches are just tender.
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Deglaze and Simmer:
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Pour in white wine (or broth) and balsamic vinegar (if using), scraping up any browned bits.
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Add honey or maple syrup for a touch of sweetness.
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Return chicken to the pan and simmer for another 5–7 minutes until chicken is fully cooked through and peaches are soft and saucy.
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Finish and Serve:
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Taste and adjust seasoning.
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Garnish with fresh basil or thyme.
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Serve warm over rice, couscous, or crusty bread.
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