Sweet peaches, fresh basil and delicate shallots create a bright, savory-sweet sauce that elevates simple chicken breasts into an elegant, light summer meal. This skillet recipe balances fruit and herbs without overwhelming the chicken, making it an ideal choice when peaches are at their peak.
Sometimes I step away from testing new recipes and open one of my cookbooks for inspiration. I tried this dish after reading Virginia Willis’ cookbook, Lighten Up ’Yall: Classic Southern Recipes Made Healthy and Wholesome. The combination of peach, basil and ginger felt unexpected and refreshing — and at peach season, it’s the perfect time to enjoy juicy, ripe fruit in savory dishes.
Helpful Tip for Peeling Peaches
A very useful technique for peeling peaches cleanly: bring a small pot of water to a boil and prepare an ice bath. With a paring knife, cut a small “X” at the blossom end of each peach. Lower the peaches into the boiling water for about 15–30 seconds, then transfer them immediately to the ice bath. The skin will loosen at the “X” and should peel away easily when you lift it with the paring knife.
I followed the recipe exactly as written in the cookbook, though I only cooked two chicken breasts for my photos, so you’ll see fewer pieces than the full yield. The dish was light, flavorful and easy to prepare. My husband, who usually isn’t enthusiastic about fruit in dinner dishes, enjoyed it enough to finish his plate. I hope you enjoy it, too.
More Chicken Breast Recipes You Will Love
- Marry Me Chicken
- Baked Chicken Parmesan
- Chicken Fajitas
- Air Fryer Chicken Breast
- Baked Chicken Breasts
Skillet Basil-Peach Chicken Breasts
Rating: 5 from 4 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 6 servings
Serving size: 1/2 breast with peaches
Ingredients
- 3 boneless chicken breasts (about 1 1/2 lbs)
- Kosher salt and freshly ground pepper, to taste
- 1 tbsp olive oil
- 1 shallot, thinly sliced
- 1 tsp fresh grated ginger
- 2 garlic cloves, finely chopped
- 12 basil leaves, finely chopped, plus more for garnish
- 1 cup low-sodium chicken broth
- 4 large peaches, peeled, pitted and sliced 1/4 inch thick (about 2 cups)
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the chicken dry with paper towels and season both sides with kosher salt and freshly ground pepper.
- Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat until shimmering.
- Add the chicken to the skillet and brown on both sides, about 2 minutes per side. The goal is a light golden color; the chicken will finish cooking in the oven. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the sliced shallot to the skillet and cook until translucent, about 3 minutes.
- Add the grated ginger and chopped garlic to the pan and cook, stirring constantly, until fragrant, about 45–60 seconds. Be careful not to burn the garlic.
- Stir in the chopped basil, then add the chicken broth and the sliced peaches. Gently scrape any brown bits from the bottom of the pan to incorporate their flavor into the sauce.
- Return the chicken breasts to the skillet, spoon the peach-and-basil mixture over them, and turn each breast once to coat.
- Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the juices run clear when the thickest part is pierced with a knife, about 15 minutes. Time may vary slightly depending on breast thickness.
- Remove from the oven, let rest a few minutes, slice the chicken if desired, and spoon peaches and pan sauce over each serving. Garnish with additional torn basil leaves.
Serving suggestions
This chicken pairs nicely with a simple green salad, steamed vegetables, or a scoop of rice to soak up the peach-basil pan sauce. For a lighter plate, serve with roasted asparagus or a chilled cucumber salad.
Nutrition (per serving)
Serving: 1/2 breast with peaches — Calories: 169 kcal; Carbohydrates: 6 g; Protein: 24 g; Fat: 5 g; Fiber: 0.9 g.
Notes
If you can’t find very ripe peaches, slightly underripe peaches work when cooked, but choose firm fruit that gives a bit under pressure. You can also use nectarines as a close substitute if preferred.
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