Peach Chicken Skillet with Garlic and Herbs

Nutrition · per serving

Steps

1. 1

   In a medium bowl, whisk together the marinade ingredients: Soy Sauce, Lemon Juice, Honey, chopped Garlic, and Chili Flakes.

   2 tbsp Soy Sauce (light or Tamari)1 tbsp Lemon Juice1 tbsp Honey2 cloves Garlic Cloves, finely chopped1/4 tsp Chili Flakes (optional)
2. 2

   Add the Chicken Breast slices to the marinade, mix well, and let sit at room temperature for 8–10 minutes, turning once.

   300 g Chicken Breast Fillets, sliced into 2 cm thick pieces
3. 3

   While the chicken marinates, prepare the Peaches and Onion slices, and have the Thyme/Rosemary and Parsley/Basil ready.

   2 pieces Ripe Peaches, pitted and sliced1 small Red Onion or Shallots, thinly sliced1 tbsp chopped Fresh Thyme Sprigs (leaves stripped) or Rosemary, finely chopped1 tbsp Fresh Parsley or Basil, roughly chopped
4. 4

   Heat a large skillet over medium-high heat, add the Oil, and let it get hot — the water drop test: a drop of water should sizzle.

   2 tbsp Olive Oil or Neutral Cooking Oil
5. 5

   Add the chicken pieces to the skillet with some space between them and cook for 3–4 minutes without stirring, until the underside is golden brown; then flip and cook for another 2–3 minutes until the chicken is nearly cooked through. Season with Salt and Pepper.

   300 g Chicken Breast Fillets, sliced into 2 cm thick piecesto taste Saltto taste Black Pepper, freshly ground
6. 6

   Push the chicken to the side of the skillet, pour the remaining marinade from the bowl into the skillet, and simmer for 30–45 seconds to slightly thicken.

   2 tbsp Soy Sauce (light or Tamari)1 tbsp Lemon Juice1 tbsp Honey2 cloves Garlic Cloves, finely chopped1/4 tsp Chili Flakes (optional)
7. 7

   Add the Peach slices and Onion slices to the center of the skillet and sauté for 2–3 minutes until the peaches are lightly caramelized and the onions are soft but still crisp.

   2 pieces Ripe Peaches, pitted and sliced1 small Red Onion or Shallots, thinly sliced
8. 8

   Stir in the Thyme/Rosemary and check if the chicken is cooked through (internal temperature 165 °F or no pink juices). If necessary, cook for an additional 1–2 minutes.

   1 tbsp chopped Fresh Thyme Sprigs (leaves stripped) or Rosemary, finely chopped300 g Chicken Breast Fillets, sliced into 2 cm thick pieces
9. 9

   Remove the skillet from heat and let rest for 1–2 minutes to allow the juices to settle; before serving, sprinkle with freshly chopped Parsley/Basil and optionally garnish with Lemon Slices.

   1 tbsp Fresh Parsley or Basil, roughly choppedoptional Lemon Slices for Serving

Origin & History

Sweet-savory combinations of sautéed poultry and stone fruits are popular in many regions of the world; they blend the natural sweetness of fruits with robust sauces. Such skillet dishes are a modern, uncomplicated adaptation of American home cooking, often integrating Mediterranean herbs and Asian seasonings.