Description
This Peach Chicken recipe is a delightful combination of savory and sweet flavors, featuring tender seared chicken breasts simmered in a rich, tangy balsamic and honey sauce with fresh peaches, creamy burrata cheese, and crunchy honey-glazed almonds. Perfect for a sophisticated yet simple weeknight dinner that takes just 40 minutes to prepare.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 1–2 tablespoons olive oil
Sauce Base
- 3/4 cup chicken broth (divided)
- 1/2 cup balsamic vinegar
- 1/2 chicken bouillon cube
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
Additional Sauce Ingredients
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons butter
Other Ingredients
- 2–3 peaches, sliced
- 8 oz burrata cheese (2 balls)
- 3/4 cup honey-glazed almonds or pecans
Instructions
- Prepare the Sauce Mixture: In a bowl, combine 3/4 cup chicken broth, balsamic vinegar, bouillon cube, honey, cornstarch, Worcestershire sauce, mustard powder, thyme, basil, and onion powder. Stir well and set aside to allow the flavors to meld and cornstarch to dissolve.
- Bring Burrata to Room Temperature: Remove the burrata cheese from the refrigerator and let it sit at room temperature while you prepare the rest of the dish; this helps it soften and enhances its creamy texture.
- Prepare the Chicken: Slice each chicken breast lengthwise into thinner pieces, then cover and gently pound them to an even thickness of about 1/2 inch. Pat the pieces dry using paper towels to ensure a good sear.
- Season the Chicken: Season both sides of each chicken piece with salt, pepper, and Italian seasoning evenly for balanced flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken pieces for roughly 4 minutes per side, or until they develop a golden-brown crust. Remove the chicken from the skillet and set aside on a plate.
- Build the Sauce: Reduce the skillet heat to medium. Pour a splash of chicken broth and lemon juice into the pan, using a wooden spoon to scrape up the browned bits from the bottom; these add rich flavor to the sauce.
- Sauté Garlic and Melt Butter: Add minced garlic to the skillet and cook for about 1 minute, stirring frequently until fragrant. Then stir in the butter until it melts completely, enriching the sauce base.
- Add Sauce Mixture and Thicken: Pour in the previously combined sauce mixture and bring it to a boil. Allow it to cook, stirring occasionally, until it thickens to a glossy consistency, coating the back of a spoon.
- Incorporate Peaches: Add the sliced peaches to the skillet and let them simmer gently for about 4 minutes until they soften but still hold their shape, infusing the sauce with sweet, fresh peach flavor.
- Return Chicken and Simmer: Place the seared chicken pieces back into the skillet, spoon the sauce over them, and simmer for an additional 2 to 3 minutes to heat through and marry the flavors.
- Serve the Dish: Arrange the chicken and peaches on plates, add burrata cheese either on top or on the side, and drizzle extra sauce over everything. Finally, sprinkle with honey-glazed almonds or pecans for a delightful crunchy contrast.
Notes
- For best results, let the burrata sit out for at least 20 minutes before serving.
- Adjust seasoning depending on your preference for salt and sweetness, especially since honey and balsamic vinegar add sweetness.
- If fresh peaches are out of season, substitute with thawed frozen peaches or use nectarines as an alternative.
- Using a meat mallet to pound the chicken helps it cook evenly and stay tender.
- To make this recipe gluten-free, ensure the bouillon cube and Worcestershire sauce are certified gluten-free.
