Summer skillet chicken with peaches, mozzarella and basil

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes
Serves 2     adjust servings

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!

Recipe Notes

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.

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