Skillet chicken with peaches is a gorgeous one-pot, 30-minute summer dish with fresh mozzarella and basil for a light, lovely dinner!
I had such a fun weekend with my girls up at the lake!
We spent the day riding and floating around, catching up (two of our group live out of town but flew in for this) and we sipped and ate all the good stuff.
Several of us spent the night and it was glorious to sleep in and have a lazy little morning just lounging around.
I planned ahead and had my husband on duty for a pizza dinner last night (he makes the greatest pizza!) so I had a super lazy afternoon and evening as well. 😊
But now, let’s chat about some delicious food…
Today’s recipe has all the summer feels! ☀️💛
This skillet chicken with peaches is loaded with fresh summer flavors from the peaches and basil. It’s a light, lovely dinner for enjoying with a glass of wine, out on the porch if you have one (and if it’s not too scorching hot).
It’s also a 30-minute, one-pan meal so you don’t have to be stuck in the kitchen on a gorgeous summer evening. 🙌
A few quick notes on this skillet chicken with peaches:
- I use chicken breasts but chicken thighs would be great here too.
- I use fresh mozzarella cheese, but you could substitute shredded mozzarella.
- It’s optional, but I highly recommend the drizzle of balsamic vinegar at the end!
- We love serving this with a side salad (my super simple spinach salad is a regular go-to) and either some steamed brown rice or crusty bread.
Hope your week is filled with summer fun and plenty of fresh and delicious summer eats!
Summer skillet chicken with peaches, mozzarella and basil
Skillet chicken with peaches is a gorgeous one-pot, 30-minute summer dish with fresh mozzarella and basil.
- 2 (6 oz.) boneless, skinless chicken breasts
- Salt and black pepper
- 1 tablespoon extra-virgin olive oil, divided
- 1 small sweet onion thinly sliced
- 1 large peach, sliced
- 2 slices fresh mozzarella, each about 1/4 inch thick
- 1/4 cup fresh basil, thinly sliced
- 2 teaspoons balsamic vinegar (optional)
Season both sides of the chicken with salt and pepper.
Heat 2 teaspoons olive oil in a medium skillet over medium high heat. Add chicken breasts and sear for 3-4 minutes on each side until well browned.
Remove the chicken to a plate and cover to keep warm (it will finish cooking later).
Reduce heat to medium and add the remaining teaspoon of olive oil to the pan.
Add the onion to the pan and sauté for about 5 minutes, until tender. (They’ll pick up color from the chicken bits, which adds great flavor!)
Stir in the sliced peaches and cook for one minute.
Return the chicken to the pan, along with any accumulated juices, reduce heat to medium low, then cover and cook for 7 minutes.
Top each chicken breast with a slice of mozzarella, then cover and cook for 2-3 more minutes, until the chicken is cooked through. (I recommend using a meat thermometer - it should be at 165.)
Serve sprinkled with fresh basil and drizzled with balsamic vinegar, if using, and enjoy!
I use chicken breasts but chicken thighs would be great here too.
I used fresh mozzarella cheese, but you could substitute shredded mozzarella.
It’s optional, but I highly recommend the drizzle of balsamic vinegar at the end!
We love serving this with a side salad (my super simple spinach salad is a regular go-to) and either some steamed brown rice or crusty bread.
You can of course double the recipe and use a larger pan if you want to serve 4 people.
|Amount Per Serving||As Served|
|Calories 426kcal Calories from fat 161|
|% Daily Value|
|Total Fat 18g||28%|
|Saturated Fat 6g||30%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|