Basil-Peach Chicken Breasts

Basil-Peach Chicken Breasts
Photography courtesy of Angie Mosier

The technique of starting this dish on the stovetop and finishing in the oven helps prevent dry, overcooked chicken breasts.

Basil-Peach Chicken Breasts
Yield: approximately 6 servings
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  1. 3 boneless, skinless chicken breasts (about 1 1⁄2 pounds)
  2. Kosher salt and ground black pepper, to taste
  3. 1 tablespoon olive oil
  4. 1 shallot, thinly sliced
  5. 1 teaspoon grated fresh ginger
  6. 2 garlic cloves, finely chopped
  7. 12 basil leaves, finely chopped
  8. 1⁄2 to 1 cup reduced-sodium chicken broth
  9. 4 large peaches, peeled, pitted, and sliced 1⁄4-inch thick (about 2 cups)
  10. Garnish: fresh basil leaves
  1. Preheat oven to 350°. Pat chicken dry with paper towels. Sprinkle with salt and pepper.
  2. In a large ovenproof skillet, heat olive oil over medium-high heat until shimmering. Add chicken; cook until browned, approximately 2 minutes per side. Remove chicken from pan, and set aside.
  3. Reduce heat to medium. Add shallot; cook until softened, approximately 3 minutes. Add ginger and garlic, stirring constantly, until fragrant, 45 to 60 seconds. Add basil, desired amount of broth, and peaches. Return chicken to skillet, turning to coat.
  4. Bake until juices run clear when chicken is pierced with a knife, approximately 15 minutes. Garnish with basil, if desired.
Taste of the South
Recipe adapted from Lighten Up, Y’all by Virginia Willis (Ten Speed Press, 2015)
Photo courtesy of Angie Mosier


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