Balsamic Peach Chicken


It’s officially summertime!!!  Actually, when you live in South Florida it’s ALWAYS summertime…BUT…June means PEACHES!!!  I love peaches.  Peach ice cream…peach cobbler…doesn’t matter how you serve them, I love them.

When I was in culinary school, a million years ago so it seems, we made a peach chicken dish…I lost this recipe and couldn’t remember hardly anything about it for some odd reason.  So, one day I was strolling around on Pinterest looking at recipes and I found a recipe that made me think of this lost recipe!  Like always, I tweaked it some, made it my own, and prayed my husband would like it!  Depending on what you’re serving it with, it could totally be a one pot or skillet meal.  I served mine with cauli-rice and roasted maple and thyme carrots…which wasn’t a one-pot-skillet meal, but delicious nonetheless!

balsamic peach chicken

Balsamic Peach Chicken

  • Servings: 2 - 4
  • Print


  • 2-3 tbsp fat (I like equal parts of butter and olive oil)
  • 1 pound chicken thighs or breast, boneless and skinless
  • 1 vidalia onion, sliced
  • 1 tbsp (or more!) garlic, minced
  • 1/3 cup balsamic vinegar
  • 2 tbsp maple syrup
  • 1-14.5 oz can organic diced tomatoes
  • 2 peaches, sliced (I suppose you could use canned if you had to, but fresh is always better!)
  • salt and pepper to taste


  1. Heat up a large skillet on medium heat.  I like to use a cast iron.  Melt your fat and let it get good and hot.  Season the chicken with salt and pepper.
  2. Once your skillet is hot, add the chicken to what would be skin-side-down.  Let this brown for about 5-7 minutes.  YOUR CHICKEN IS NOT COOKED YET, but place it on a plate for a few minutes.
  3. Add the onion and garlic to the skillet and cook until translucent, about 5 minutes.
  4. Add the balsamic vinegar and let it reduce by about half.  It only takes a couple minutes.  Add the maple syrup, diced tomatoes, and peaches.  Stir it all together and TASTE IT before you add the chicken back to the skillet.  Season accordingly.  NOW add the chicken back, cover it with a lid, and let it cook for another 10-12 minutes, or until your chicken is cooked all the way through.  Since it’s boneless/skinless it’s not going to take very long at all.
  5. Serve it with your favorite sides and pour yourself a glass of wine!

balsamic peach chicken3


1 Comment

  1. Chasity says:

    This was the Alabama visit dish you made me what feels like eons ago! One of my absolute favorites!!! Now I’m hungry 😜

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