This dish plays on the classic "Caprese" flavors but swaps tomatoes for juicy peaches. The peach juice mingles with balsamic vinegar to create a glaze that is incredible over chicken.
Serve this with couscous or quinoa, which soaks up the balsamic peach sauce perfectly. Or add an arugula salad and let the peppery bite of the arugula balance the sweetness of the peaches. Either way, pair it with a crusty bread to swipe up the extra glaze.
Prep time: 5 minutes | Cook time: 20 minutes | Serves: 4
Ingredients
- Protein: 1 lb chicken breast (sliced thin) or chicken thighs.
- The Fruit: 2 firm-ripe peaches, sliced into wedges.
- The Aromatics: 1 small red onion (sliced) and 2 cloves garlic (minced).
- The Glaze: 3 tbsp balsamic vinegar and 1 tbsp honey or maple syrup.
- Finishers: Fresh basil leaves and a sprinkle of goat cheese or feta (optional).
Quick Instructions
- Sear the Chicken: Season chicken with salt and pepper. In a large skillet over medium-high heat, sear the chicken until golden and cooked through. Remove from the pan and set aside.
- Sauté the Peaches: In the same pan, add a drizzle of oil. Toss in the sliced onions and peaches. Let them sit for 2–3 minutes without stirring so the peaches get a nice caramelized char.
- Make the Sauce: Add the garlic, balsamic vinegar, and honey. Stir gently to deglaze the pan (scraping up the brown bits). Let the liquid bubble and thicken for about 1 minute.
- Combine: Add the chicken back into the pan, tossing it in the glaze with the peaches.
- Serve: Remove from heat. Top with plenty of fresh basil and a bit of crumbly cheese.
