Peach Chicken with Brie Cheese
Peach chicken stuffed with brie cheese and seared with sliced peaches and onions makes an easy but delicious dinner with an amazing pan sauce.
Yield: 4 servings
Ingredients
- 4 (6-7 oz.) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Handful of baby arugula or spinach (optional)
- 4 oz. brie cheese (from a wheel), cut into 12 slices
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced
- 2 medium peaches, pitted and thinly sliced
- ¼ cup peach preserves, divided
For serving:
- 2 tablespoons balsamic glaze
- 2 tablespoons julienned fresh basil
Instructions
- Butterfly the chicken breasts by cutting them horizontally so that they open up like a book and are attached on one side. (See more details and step-by-step photos on how to butterfly chicken if it’s your first time.)
- Sprinkle the insides of the chicken breasts with salt and black pepper. Place the arugula on one side of each of the butterflied chicken breasts, if using, then top with the brie cheese slices, using 3 slices for each chicken breast.
- Fold each chicken breast over to close it up. (I don't bother with toothpicks but you can secure yours if you'd like.)
- Heat the olive oil in a large skillet over medium high heat. Add the onion and peaches slices and saute for 4-5 minutes, until slightly tender. Move the onion and peaches to the sides of the pan.
- Add the stuffed chicken to the pan and sear on one side for 4-5 minutes, until well browned. Carefully flip the chicken over, keeping the filling intact, to sear on the other side for another 3-4 minutes.
- Brush the tops of the chicken breasts with peach preserves using 1 tablespoon per chicken breast. Cover the pan, reduce the heat to medium and cook until the chicken is cooked through, about 5-6 minutes more, depending on the size of your chicken breasts.
- Serve the chicken with the onions and peaches, and the pan sauce. Drizzle the chicken with the balsamic glaze and sprinkle the fresh basil on top. Enjoy!
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Notes
Leftovers: Once cooled, leftover stuffed chicken can be refrigerated in a covered container for up to 4-5 days. Slice then reheat in a pan on the stove or in the microwave so the chicken reheats more quickly and evenly without drying out.
Nutrition
Calories: 498kcal | Carbohydrates: 29g | Protein: 55g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 749mg | Potassium: 1032mg | Fiber: 2g | Sugar: 19g | Vitamin A: 534IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg
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