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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- 3 boneless, skinless chicken breasts (about 1 1⁄2 pounds)
- Kosher salt and ground black pepper, to taste
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, finely chopped
- 12 basil leaves, finely chopped
- 1⁄2 to 1 cup reduced-sodium chicken broth
- 4 large peaches, peeled, pitted, and sliced 1⁄4-inch thick (about 2 cups)
- Garnish: fresh basil leaves
- Preheat oven to 350°. Pat chicken dry with paper towels. Sprinkle with salt and pepper.
- 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.
- 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.
- Bake until juices run clear when chicken is pierced with a knife, approximately 15 minutes. Garnish with basil, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
Recipe adapted from Lighten Up, Y’all by Virginia Willis (Ten Speed Press, 2015)
Photo courtesy of Angie Mosier