Peach and Balsamic Chicken

Sweet peaches complement balsamic vinegar and is brought together with creamy goat cheese. Try peach and balsamic chicken tonight!


  • 1 tbsp olive oil
  • 2 boneless skinless chicken breasts (approximately 1lb), cut into strips
  • salt and pepper, to taste
  • 1 large shallot, sliced
  • 2 cloves garlic, crushed
  • 2 large peaches (approximately 17oz) sliced into bite sized pieces
  • 2 tbsp balsamic vinegar
  • 2 tbsp chicken broth
  • 3 tbsp chopped fresh basil, plus more for serving
  • 2 tbsp goat cheese, crumbled


  1. Heat a large non-stick skillet on high and add oil.  Season chicken strips with salt and pepper.
  2. Once the skillet has been heated, cook chicken on high, letting it brown on each side – approximately 5 minutes per side.  Be careful here, the skillet will spatter!
  3. Once the chicken is cooked through, turn the heat to low and remove chicken from the skillet.  Set chicken aside on a paper towel lined plate.  Add shallot and garlic and cook until soft and translucent, approximately 2 minutes.
  4. Add peaches to the skillet and bring heat to high.  Cook peaches until soft, approximately 8 minutes.
  5. Add balsamic and chicken broth to the skillet and cook until it reduces, approximately 2 minutes.  Stir in basil and cook for another minute.
  6. Add chicken back to skillet and cook until chicken is warmed through, approximately 1 minute.  Remove from heat.
  7. Crumble goat cheese over skillet and sprinkle chopped basil on top.  Serve.