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.
Notes on this skillet chicken with peaches:
- I use boneless, skinless 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.
I used my 8-inch Calphalon pan but you could use a larger pan if you want to double the recipe to serve 4 people.
Hope your week is filled with summer fun and plenty of fresh and delicious summer eats!
Enjoy!
XO,
Kathryn
P.S. Check out my other chicken recipes in under 30 minutes and all of my easy chicken recipes.
Summer skillet chicken with peaches, mozzarella and basil
Ingredients
- 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 ¼ inch thick
- ¼ cup fresh basil, thinly sliced
- 2 teaspoons balsamic vinegar (optional)
Instructions
- 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!
Notes
Nutrition
Ashley
This was my FAVORITE meal my family and I have had in a long time. We followed the recipe exactly and served it over brown rice angel hair pasta (gluten free). Everything about this was perfect. We make caprese chicken regularly and I wanted to try this for something different and I am so glad I did. I will be following your blog for more recipes!
Kathryn
Oh I'm so happy to hear that you loved it Ashley! Thanks so much for sharing! 😊