Chicken with Peaches and Basil

Chicken with Peaches and Basil


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This quick and easy dish is perfect for using summertime fruit. The chicken is simply flavored, but delicious and the basil adds a freshness that really finishes it off.

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Northbrook, IL

Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

3 servings


  • 3 Tbs. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 boneless skinless chicken breast halves
  • 2 Tbs. olive oil
  • 2 ripe peaches or nectarines
  • 1 small onion
  • 1 garlic clove, smashed
  • 3/4 C. chicken stock
  • 1 Tbs. lemon juice
  • 1/4 C. fresh basil, chopped

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In a shallow dish, combine flour and half the salt and pepper. Set aside 2 tsp. of mixture for the sauce. In remaining flour mixture, coat chicken well; shake off excess.

In large fry pan, heat oil over medium heat. Cook chicken in oil, turning once, for about 15-20 minutes or until done. Transfer to plate and keep warm.

Peel and pit peaches and cut into wedges. Add onion, garlic and preserved flour mixture to skillet and cook 3 minutes, stirring occasionally.

Pour stock and lemon juice into pan and bring to a boil, stirring to scrape up any brown bits from bottom of pan.

Add peaches and reduce heat to medium. Cook 3 minutes. Stir in basil and remaining salt and pepper. Pour over chicken and serve.

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