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Chicken and Peaches with Balsamic Reduction Recipe

Chicken and Peaches with Balsamic Reduction

Juicy pan-seared chicken breasts are served with lightly browned peaches and a glossy balsamic reduction sweetened with honey and finished with fresh basil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 breasts Boneless, skinless chicken breasts, about 6 ounces each
  • 1 teaspoon, divided Kosher salt
  • 1/2 teaspoon, divided Freshly ground black pepper
Chicken and Peaches
  • 2 tablespoons, divided Olive oil
  • 3 peaches Ripe but firm peaches, pitted and cut into wedges
Balsamic Reduction
  • 1/2 cup Balsamic vinegar
  • 2 tablespoons Honey or light brown sugar
  • 1 teaspoon Dijon mustard
  • 2 cloves Garlic, minced
  • 1 tablespoon Unsalted butter
Garnish
  • 2 tablespoons Fresh basil, chopped, plus more for garnish

Method
 

Step-by-Step
  1. Pat the chicken dry. Season both sides with about 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, depending on thickness, until browned and the internal temperature reaches 165°F. Transfer it to a plate and cover loosely.
  3. Add the remaining 1 tablespoon olive oil to the skillet. Arrange the peach wedges in the pan and cook for 2–3 minutes per side, just until lightly browned but not soft or collapsing. Remove the peaches.
  4. Reduce the heat to medium. Add the balsamic vinegar, honey or light brown sugar, Dijon mustard, garlic, and remaining salt and pepper. Simmer for 3–5 minutes, stirring occasionally, until reduced by roughly half and slightly syrupy.
  5. Remove the skillet from high heat and whisk in the butter. Return the chicken and any accumulated juices to the pan, spoon the reduction over the chicken, and warm for 1–2 minutes.
  6. Add the peaches back to the skillet and sprinkle with chopped basil. Garnish with more basil and serve immediately.

Notes

Choose peaches that smell fragrant but are still firm. Do not over-reduce the balsamic mixture because it thickens as it cools and may become harsh or sticky. Add the butter after removing the pan from high heat for a smoother sauce.