Peaches in a savory dinner? Yes, please! I love using fresh peaches in ways that go beyond dessert, and this Peach Balsamic Chicken is one of those recipes I come back to. The sweet peaches are so good with the tangy balsamic sauce and tender chicken.
My Roasted Peach Chicken has been a reader favorite, and I can see why! If you love that sweet and savory peach flavor, this version is another delicious way to enjoy it. The balsamic sauce adds a little tang, and the peaches get soft and juicy right in the skillet.
Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts work best. Season with kosher salt and black pepper, then sear in olive oil. Chicken thighs can also be used; adjust the cooking time as needed.
- Butter & Garlic: Add richness and flavor to the sauce. Unsalted butter is best.
- Chicken Broth: Forms the base of the sauce. Low-sodium chicken broth can be used.
- Balsamic Vinegar: Adds the tangy flavor that balances the sweet peaches and honey.
- Honey: Adds sweetness to the sauce. Maple syrup can be used instead.
- Dijon Mustard & Worcestershire Sauce: Add savory depth and balance to the sauce.
- Dried Basil: Adds a little herby flavor. Italian seasoning can be used instead.
- Cornstarch & Water: Whisked together to make a slurry that lightly thickens the sauce. Do not add the cornstarch directly to the hot sauce.
- Peaches: Use ripe but firm peaches so they soften without falling apart. Nectarines can be used instead.
- Pecans: Optional, but toasted pecans add a delicious crunch. Walnuts would also work.
- Fresh Thyme: Optional for garnish. Fresh basil would also be lovely.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe. Keep in mind that cooking time may vary, so cook the chicken until it reaches 165°F internally.
What kind of peaches should I use?
Yellow peaches, white peaches, and nectarines can all be used in this recipe. Choose fruit that is ripe but still firm, so it holds its shape while cooking. White peaches tend to be sweeter and more delicate, while yellow peaches have a little more tang, but both are delicious here.
Can I use frozen peaches?
Fresh peaches are best for this recipe because they hold their shape nicely in the skillet. If using frozen peaches, thaw and drain them well first, and add them near the end of cooking so they do not become too soft.
Why do I need to make a cornstarch slurry?
Mixing the cornstarch with cold water first helps prevent lumps in the sauce. Once stirred into the simmering sauce, it thickens the balsamic mixture and gives it a smooth, glossy texture.
Can I make the sauce less sweet?
Yes. The honey balances the tangy balsamic vinegar, but you can reduce the amount slightly if you prefer a more savory sauce. Keep in mind that the sweetness of the peaches will also affect the final flavor.
What to Serve with Peach Balsamic Chicken
- Mashed Potatoes: Creamy country mashed potatoes are perfect for soaking up the sweet and tangy balsamic sauce.
- Rice: Serve the chicken and peaches over white rice, brown rice, or wild rice for an easy, filling meal.
- Roasted Vegetables: Roasted green beans, air fryer carrots, or roasted Brussels sprouts make a simple side that pairs well with the sweet peaches.
- Crusty Bread: A warm loaf of crusty bread is great for scooping up every last bit of sauce.
- Simple Green Salad: Keep things fresh with a simple side salad tossed in a light vinaigrette. Or, slice the Peach Balsamic Chicken and serve it over a bed of lettuce for a delicious salad!
How To Store Peach Balsamic Chicken
Refrigerator: Store the cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. If possible, store the pecans separately, so they stay crunchy.
Freezer: I do not recommend freezing this dish. The peaches can become soft and watery after thawing, and the sauce may not have the same texture.
How to Reheat: Reheat the chicken and sauce gently in a skillet over medium-low heat, adding a splash of chicken broth if the sauce has thickened too much. Heat until warmed through.
Peach Balsamic Chicken
Ingredients
Chicken
- 2 large boneless skinless chicken breasts, (about 1 ½ pounds total)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1 ½ cups (12 ounces) chicken broth
- ⅓ cup (85 g) balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried basil
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Fruit & Finish
- 2 ripe (but firm) peaches, sliced into wedges
- Toasted or glazed pecans, optional
- Fresh thyme, optional, for garnish
Instructions
- Slice each chicken breast in half horizontally to create 4 thinner cutlets. Pat the chicken dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and sear for 4 to 5 minutes per side, or until cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and set aside.
- To the same skillet, add the butter and garlic. Cook for about 1 minute, stirring often.
- Add the chicken broth, balsamic vinegar, honey, Dijon mustard, Worcestershire sauce, and dried basil. Stir, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir the slurry into the simmering sauce. Cook for 1 to 2 minutes, stirring, until the sauce thickens slightly and looks glossy.
- Add the peach slices and cook for 2 to 3 minutes, gently stirring, until the peaches begin to soften but still hold their shape.
- Return the chicken to the skillet and spoon the sauce and peaches over the top. Cook for about 2 minutes, or until the chicken is heated through.
- Add salt to taste. Serve topped with toasted pecans and fresh thyme, if using.
Did you make this recipe?
You can tag me at @iamhomesteader.
