Creamy Peach Chicken
Chicken breasts are seared to lock in the juices, then served over a delicious, creamy peach sauce made with white wine and fresh herbs, for an amazing combination of sweet and savory.
Servings: 5 People
Equipment
Ingredients
- 4-5 chicken breasts approximately 600-700g of chicken
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion diced
- ⅓ cup white wine
- 1 ¾ cups sliced peaches 2-3 peaches or 250g
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon maple syrup
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme optional
Instructions
- Season the chicken breasts on both sides with salt and pepper. Heat the butter and olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for about 5–7 minutes per side, depending on their thickness, until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. If the chicken breasts are particularly thick, they may take closer to 8–10 minutes per side. Once cooked, remove the chicken from the pan and rest.
- If necessary, add a little more butter to the pan. Add the onions and cook until translucent and softened. Pour in the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1–2 minutes to allow the wine to reduce.
- Peel the peaches, then slice them into wedges. Add the mustard, maple syrup, sliced peaches, heavy cream, salt, and pepper to the pan. Stir to combine and cook until the sauce has reduced slightly and coats the back of a spoon, and the peaches are tender. Take a moment now to taste the sauce and adjust for seasoning.
- To serve, slice the chicken breasts crosswise into thick slices and arrange them over the creamy peach sauce. Sprinkle with fresh thyme and serve hot.
Video
Notes
- I like to serve this peach chicken over a bed of rice.
- Delicious during peach season when the peaches are super ripe and juicy.
- Adding olive oil and butter together to the pan helps prevent the butter from smoking if the temperature gets too high, since it has a lower smoke point.
- Choose a white wine that you would drink, and skip the “culinary” or cooking wines.
- Make sure the skillet is nice and hot before you add the chicken. To get a good sear, you should hear it sizzle the second it hits the pan.
Nutrition
Serving: 1Person | Calories: 453kcal | Carbohydrates: 10g | Protein: 41g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 283mg | Potassium: 827mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1002IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg