Balsamic Peach Chicken Skillet


Balsamic Peach Chicken Skillet | Cooking Classy

I told you I’ve been adding peaches to everything lately, even our main dish at dinner. Peaches go so well with chicken so I knew I had to try this Balsamic Peach Chicken Skillet I found on Pinterest. I added a few slight changes to the recipe like adding garlic and honey, more balsamic vinegar and more basil and swapping the canola oil for olive oil but other than that I kept it the same and it is seriously amazing! I’ve actually made this twice already, I accidentally posted it last week for a few hours (not sure how that happened). The first time I used chicken tenders but I didn’t like those photos and I was happy to have an excuse to make this again, so the second time around I tried it with chicken breasts. Both versions are equally as good so just use what you have. My brother who is here visiting was skeptical about this but he actually ended up loving it! Even the kids enjoyed it. And not only does this tastes incredible it’s also incredibly easy to make. All around dinner win! One of my new favorite easy dinners! It really has such an incredible flavor combination with the fresh peaches, fresh basil and the reduced balsamic vinegar. I wasn’t sure if I’d love the tomato addition but it really did blend so well and it gave more dimension to the flavor of the sauce.

You can serve this with a side of rice or couscous, or I think it would go well with a number of different grains like farro, barley or quinoa – but really it’s all about this simple yet incredibly flavorful balsamic peach chicken! I hope you love it too!

Balsamic Peach Chicken Skillet | Cooking ClassyBalsamic Peach Chicken Skillet | Cooking Classy

Balsamic Peach Chicken Skillet

Yield: About 4 servings

Balsamic Peach Chicken Skillet


  • 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


  • 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.
  • Recipe source: adapted from allrecipes


  • Alisha Kinney: Lucky me! I have all the ingredients to make this tonight! August 25, 2015 at 3:24pm Reply

  • Char R.: Peaches and chicken….now that isn’t something I’d think about but it looks amazing.
    Since i love both chicken and peaches…going to give this a try! August 25, 2015 at 4:11pm Reply

  • Diane Gasior: Made this for dinner last night. Outstanding! Husband is taking leftovers for lunch today. August 26, 2015 at 5:42am Reply

    • Jaclyn: I’m glad you both enjoyed it! Thanks for your comment Diane! August 26, 2015 at 5:38pm Reply

  • heather @french press: such simple ingredients, but such a gorgeous dish – cannot wait to try it this weekend August 26, 2015 at 7:52am Reply

    • Jaclyn: Thanks Heather! I hope you love it! August 26, 2015 at 11:12am Reply

  • Victor: This was great! Thank you August 26, 2015 at 8:04pm Reply

  • Cheri: Love it September 2, 2015 at 8:46pm Reply

  • Andrew Milner: Great recipe, found you via the Yummly site and gave this recipe plus the no bake cheesescake a crack tonight. Both turned out excellent and only made a couple of minor changes to the ingredients. September 6, 2015 at 9:39pm Reply

    • Jaclyn: I’m so glad you liked the recipes Andrew! Thanks for your feedback! September 6, 2015 at 11:50pm Reply

  • Katie: Any idea how well this would travel? I have a pot luck tomorrow night and this looks amazing! September 17, 2015 at 6:20pm Reply

    • Jaclyn: As long as you can keep it warm while you are traveling, in a slow cooker maybe, it should be fine. September 18, 2015 at 10:42am Reply

  • mb1870: What side would you serve with this? September 23, 2015 at 11:48am Reply

    • Stephanee Lee: Parmigiano corn on the cob! July 25, 2016 at 6:51pm Reply

  • Dixie: This looks amazing!!! I can’t wait to try this!! Not sure about the peaches I picked up from the grocery store. They don’t seem like they are ripe enough. Do you think canned ones could be used as an alternative? October 20, 2015 at 4:10pm Reply

  • Viktoria: Made this with Sweet Potatoe Mash and it was incredible!
    Also, used canned peaches instead, seeing as they are out of season right now and that worked just as well. November 30, 2015 at 11:53am Reply

  • liv: I don’t like tomatoes, but am ok with the flavor in sauces — would this work with tomato paste instead of diced tomatoes? February 21, 2016 at 7:47pm Reply

  • Elizabeth Cooper: Absolutely delicious! I uled canned peaches, sliced stewed tomatoes and served with Basmati rice. A huge success. Thank you for this yummy recipe. March 15, 2016 at 6:10pm Reply

  • Lisa: Jaclyn,

    Looks delicious. Where would I find nutritional information about this meal? March 21, 2016 at 7:12am Reply

    • liv: if you enter the ingredients into my fitness pal online it can generate it for you! July 12, 2016 at 8:15am Reply

  • Michael Bennett: I started making this recipe about 10 years ago, substituting mandarin oranges (and then, full-blown oranges plus orange zest) for the peaches. It is a great dish, especially the combo of lots of garlic, honey and balsamic vinegar. Move the peaches, sliced fairly thin into a simple syrup and scatter over fresh asparagus. Rice or a baked potato makes an excellent side. April 7, 2016 at 11:59pm Reply

  • Maggie Fitzmaurice: I made this for the first time for my friends tonight and we LOVED it! A perfect summer dish paired with asparagus. Can’t wait to try again. May 9, 2016 at 6:52pm Reply

    • Jaclyn: Thanks for taking the time to review Maggie! So glad you loved it! May 10, 2016 at 9:23am Reply

  • Lisa: Any suggestions for a non-nightshade replacement for the tomatoes? Or would it work without them? July 5, 2016 at 12:11am Reply

  • Melissa Keyser: I just made this for dinner and it was great! I didn’t have honey, so I used maple syrup. Served with summer squash and slices of artisan country wheat bread. July 8, 2016 at 8:40pm Reply

    • Jaclyn: Sounds delish! So glad you loved it Melissa! July 11, 2016 at 2:50pm Reply

  • Marita Tedder: I’ve spent an hour or so reading recipes for peaches and chicken. I think I have settled on this one!

    Two days ago I bought half a box of peaches from a roadside stand and am having some neighbors over for a peach themed dinner. I have fresh basil growing in the garden. Now I need to find a vegetable based salad with peaches. July 22, 2016 at 8:28am Reply

  • Jocelyn: Just made this recipe tonight with sautéed asparagus and it was delicious! It’s definitely going into my binder full o’ recipes! July 31, 2016 at 10:04pm Reply

    • Jaclyn: So glad you loved it Jocelyn! August 1, 2016 at 3:22pm Reply

  • Chris Tamberelli: I made this tonite, it was so delicious and super easy. The flavor of the peaches made this dish. August 9, 2016 at 6:25pm Reply

    • Jaclyn: So happy to hear it was enjoyed Chris! August 18, 2016 at 3:47pm Reply

  • Susan Arvizo: Has anyone tried this recipe with chicken thighs? August 15, 2016 at 4:03pm Reply

  • Annemarie: Delicious! Made it tonight with herbed rice and green beans August 17, 2016 at 5:19pm Reply

  • Susan Arvizo: Made this last night using chicken thighs. It turned out perfectly! Husband said one of his favorite dishes! Used a Plum Basil Balsamic Vinegar. Just delicious! August 18, 2016 at 3:37pm Reply

    • Jaclyn: So glad you loved it Susan! August 18, 2016 at 3:58pm Reply

  • Janet Williams: This has become a family favorite! Just made it tonight and my picky eaters went back for seconds. Even have enough for lunch too. Sharing around! Thank you!!! August 18, 2016 at 7:17pm Reply

  • Bridget: Do you think I could make this with pork chops instead of chicken? August 29, 2016 at 11:06am Reply

  • Kristal: Another home run!!! I’ve yet to make something off your recipes that I don’t like! I as well used canned peaches, only because I wasn’t 100% on the ripeness of them. It came out amazing! September 14, 2016 at 8:13pm Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks Kristal! September 20, 2016 at 1:10pm Reply

  • Tammy: Could I use fresh cherry or regular tomatoes from my garden instead of canned? September 18, 2016 at 11:24pm Reply

    • Jaclyn: That would probably be fine but I’d add in a little tomato sauce/juice to make up for the liquid in the can. September 19, 2016 at 10:57am Reply

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