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Balsamic and Peach Chicken Skillet

Sharp and acidic balsamic is paired with sweet and juicy peach for a complex and appetizing chicken glaze. Pair with a peach and cherry tomato salsa.

  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serves 3
  • Calories 220
  • Calories 220
  • Total Fat 11 g
  • Cholesterol 65 mg
  • Sodium 450 mg
  • Total Carbohydrate 15 g
  • Protein 15 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients

  • 6-8 frozen chicken thigh strips
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sunburst tomatoes, halved
  • 1 peach, cored and diced
  • 1/2 tablespoon cilantro
  • 1 tablespoon lemon juice
  • pinch salt
  • 1 tablespoon olive oil
  • 2 tablespoons chicken stock
  • salt and pepper
  • 1/2 medium yellow onion
  • 2 tablespoons garlic (or 2 cloves) diced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon reduced sodium soy sauce
  • 2 tablespoons peach preserves

Cooking Instructions

  1. In skillet add 1 tbsp. olive oil and 2 tbsp. chicken stock, place chicken in pan and season with salt and pepper. Turn on heat to medium and place lid over skillet. Turning occasionally, cook for 10 to 15 minutes or until internal temperature reaches 170.
  2. While chicken cooks prepare salsa by slicing tomatoes, juicing lemon and dicing peach and cilantro. Combine well and lightly season with salt to taste.
  3. When chicken is cooked, remove from pan and cover. Reduce heat to low and add onions, sauté 2-3 minutes or until translucent.
  4. Add garlic and cook until fragrant, about 1 minute. Add rest of ingredients and simmer until thickened, about 5 minutes.
  5. Serve sauce over chicken and top with peach and tomato salsa and fresh herbs.
Balsamic and Peach Chicken Skillet is rated 3.5 out of 5 by 2.
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Rated 3 out of 5 by from It didn't taste as I expected it would taste.
Date published: 2018-03-23