Tuesday, July 1, 2014

Peach Balsamic Chicken Skillet {Guest Post}

Today is a rare occasion for me. I get to sit back, relax, and put my feet up because I have a guest poster. Yay! And boy are you guys in for a treat! So let me step aside and let Julie have the kitchen.

When I was a kid, my grandparents lived down the street from a peach farm in Georgia.  Every time I visited we’d go peach picking and turn those peaches into cobblers, pies, ice cream, and a million other desserts.  As an adult, my body is a little less forgiving when I eat peach cobbler for every meal, so to bring back the wonderful peach-filled grandparent memories, I’ve been experimenting with the fruit in other less-sugary dishes.  This skillet recipe is one of my new favorites.  It’s savory without taking away the sweet signature peach flavor.  Even my picky husband liked it, which I deem quite a feat!

The other reason, aside from the delicious factor, that I love this meal is that it is so simple!  It is cooked in one pan (music to every mom’s ears) and can be cooked in about 30 minutes.  Try out this meal for dinner this week.  Making any alterations to the recipe?  Let us know in the comments!

Peach Balsamic Chicken Skillet                                        Serves 4                               

·         2 tablespoons canola oil (I’ve also used olive oil, so go with your preference)
·         4 boneless skinless chicken breasts (5oz each)
·         1/4 teaspoon salt
·         1/4 teaspoon ground black pepper
·         1/2 cup sliced yellow onion
·         3 tablespoons balsamic vinegar
·         2 cups sliced firm ripe yellow peaches (2 cups = about 4 small)
·         1 can (14.5oz) Hunt's Diced Tomatoes, drained
·         2 tablespoons thinly sliced fresh basil

1.       Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; place in skillet. Add onion; cook 5 minutes or until chicken is browned, turning once. Remove chicken from skillet; set aside.
2.       Add balsamic vinegar; cook 2 minutes or until thickened. Stir in peaches and drained tomatoes.
3.       Return chicken to skillet. Cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in the center (165°F). Sprinkle with basil just before serving.

I’ve always wanted to try this recipe with mangos or plantains instead of peaches, but I love it too much to take the risk.  If you are more adventurous than I am, give it a shot and let us know how it works out!

About the Author

Julie S. is a Midwestern mom from Chicago, IL.  Her favorite summer activities are kite flying, road tripping, and watching her kids splash around in the pool.  She writes on behalf of Hunt’s.  Check out the Hunt’s website for great tomato recipes and summer grilling recipes for your next family dinner.

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  1. Thanks, looks good! I need some new chicken recipes in the mix and this is one I'll save to try.

    1. Yes I think Julie did an awesome job :)