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I love visiting my parents’ house. They live on plenty of land, so I don’t have to worry about them playing outside and getting hit by a car or anything, because they’re so far off the road. I also love that since my dad retired, he’s become a Master Gardener and has the most amazing assortment of fruit and vegetable bearing plants!
Summer time might be the best though, because it means blueberries, peaches, figs, and dewberries are all in season and ready to be picked! So I send the kids outside, point at a tree, and say, “Just don’t pick the green ones” and let them have at it. The majority of the berries and such get gobbled up right off the bushes and trees. But after they’ve had their fill, the kiddos will put some fruit together in their little buckets and bring us their prized possessions.
Fruit fresh off the tree (and in your own backyard) is the best way to do it! Of course, I say that fully recognizing that I had absolutely no part in the planting, growing, or tending to said plants. But nonetheless, it’s a lot of fun and really great for showing the kids where our food comes from.
Instead of a typical peach dessert recipe, I wanted to try something a little different this time. This savory balsamic chicken is cooked with peaches, onions, and tomatoes and the best part – it’s all in one pot. It’s the perfect summer dish! I served mine with rice (because my kids are rice fanatics) but it would also be good served with pasta.
One Pan Balsamic Chicken & Peach Skillet
Ingredients
- 2 Tbsp olive oil
- 1/2 medium yellow onion sliced (about 3/4 cup)
- 4 5 oz boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 1/3 cup balsamic vinegar
- 1 Tbsp honey
- 2 cups sliced firm but ripe peaches about 2 medium
- 1 14.5 oz can diced tomatoes, drained
- 1/4 cup thinly sliced basil ribbons
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then push far to the side.
- Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side.
- Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp).
- Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute.
- Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes.
- Top with fresh basil and serve warm.
Products Used
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