Easy Peach Basil Balsamic Chicken (Print-Friendly Version)
Tender chicken combines with caramelized peaches, basil, and balsamic glaze for a fresh, vibrant meal.
# What You'll Need:
→ Chicken and Marinade
01 -
680 g boneless, skinless chicken breasts or thighs
02 -
120 ml balsamic vinegar, plus extra for glaze
03 -
2 tablespoons olive oil, plus more for cooking if needed
04 -
2 cloves garlic, minced
05 -
0.25 teaspoon fine sea salt
06 -
0.25 teaspoon freshly ground black pepper
→ Peaches and Garnishes
07 -
2 to 3 fresh peaches, sliced
08 -
1 tablespoon honey (optional, for glaze)
09 -
2 to 3 tablespoons fresh basil, chopped
10 -
60 ml red onion, thinly sliced (optional, for garnish)
# How to Make It:
01 -
In a medium bowl or resealable bag, mix balsamic vinegar, olive oil, minced garlic, salt, and black pepper. Add chicken and ensure pieces are fully coated. Cover and chill for at least 30 minutes, or up to 8 hours.
02 -
Preheat a large skillet over medium-high heat. Remove chicken from marinade and pat dry. Sear chicken 5 to 6 minutes per side, until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 -
In the same skillet, add reserved marinade (bring to a boil to ensure safety), plus an extra splash of balsamic vinegar and honey if using. Simmer 5 to 7 minutes, stirring, until reduced to a syrupy glaze. Set aside.
04 -
Add sliced peaches to the skillet with a drizzle of olive oil if necessary. Sauté over medium heat 3 to 4 minutes until peaches are soft and lightly caramelized.
05 -
Arrange cooked chicken on a serving platter or return to the pan. Spoon caramelized peaches on top, drizzle with balsamic glaze, and finish with chopped basil and red onion if desired.
06 -
Present warm, optionally accompanied by grains, roasted potatoes, or a fresh salad.
# Additional Tips:
01 -
Marinating the chicken longer deepens flavor; allow at least 30 minutes, or prepare ahead for convenience.