Pan Seared Peach Balsamic Chicken is a healthy, simple weeknight dinner that the whole family will enjoy. Mix up a quick marinade with olive oil, peach balsamic vinegar and spices, let it sit for a little while in the fridge, then pan sear and cover to let it cook through. This makes the chicken perfect browned on the outside and perfectly tender on the inside.
Learning to cook chicken on a skillet was one of the biggest confidence boosters for my cooking.
We used to eat chicken like, a lot, as in we had chicken in some form 3-4 times a week. But we usually defaulted to baked chicken.
I like baked chicken but if it’s just seasoned I’ve found that it doesn’t look super appetizing to me because of the pale color of baked chicken, versus the light browned or almost toasted look to chicken that was cooked on a skillet.
So over the past year I’ve almost exclusively cooked chicken on a skillet, because it is SO much better.
Cooking chicken on a skillet is one of those tricky things at first, until you get used to it.
There’s a delicate balance between getting the outside of chicken just browned enough while making sure the inside cooks throughly too but without overcooking the chicken and having it be dry.
This Pan Seared Peach Balsamic Chicken came about after I got to try the peach balsamic from Sutter Buttes. I wanted to think of a way to use their delicious balsamic and decided to try to make a quick marinade using peach balsamic, olive oil and lots of spices! But you can use any peach balsamic vinegar, there are quite a few on Amazon.
The balsamic reduces and bubbles to create a perfect coating over the chicken. I like to kind of swish the chicken around in the balsamic reduction to make sure it’s all coated in the “sauce”.
I served this on a bed of quinoa which is currently a favorite of ours. Quinoa is super easy and fast to make which is why we love keeping a huge jar of it on hand.
You can make quinoa either with water or broth but I’ve found using broth and adding some spices can really help flavor it up! You could also serve this Pan Seared Peach Balsamic Chicken with rice or pasta or it would be a perfect week day lunch served over a bed of salad.
What kind of skillet do you recommend?
We switched to using these stainless steel pots and pans 5 years ago so I can highly recommend those. I will say you definitely want to make sure you do not use any pans that you aren’t supposed to use oil on because this marinade has oil in it. I usually season my stainless steel pan before making this chicken in it and since there is oil in the marinade, it’s usually plenty so that the chicken doesn’t stick.
How do you cook chicken in a skillet?
Prepare your pan if needed, then add your chicken to a heated skillet on medium. Sear one side for 2-3 minutes. You’ll know that the chicken is ready to flip using tongs when the chicken breasts pull away from the pan easily and without sticking.
After you flip to the second side, add the lid to the pan and cook for another 5-6 minutes. When you cover the pan with a lid it helps to trap the heat in the pan and cook the interior of the chicken fully in a shorter amount of time.
Remove lid and use a meat thermometer to check temperature. Internal temperature should be 165°. You can also use the tongs to move the chicken around the pan to get some extra balsamic on it.
What temperature should chicken breasts be cooked to?
Internal temperature should be 165°. Press the thermometer probe into the thickest part of the breast to read the temperature. If you’re having trouble getting the chicken cooked fully without burning the skin, you can also finish it off in the oven.
Can I use fresh peaches?
Sure! I haven’t used fresh peaches myself but I can’t image anything bad coming from adding some chopped peaches to your marinade. If you try it, let me know how it goes!
What tools do I need to make pan seared chicken?
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Pan Seared Peach Balsamic Chicken is a healthy, simple weeknight dinner that the whole family will enjoy. Mix up a quick marinade with olive oil, peach balsamic vinegar and spices, let it sit for a little while in the fridge, then pan sear and cover to let it cook through.
- 4 chicken breasts, halved
- 1/4 cup olive oil
- 1/4 cup peach balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces crumbled goat cheese
- Use a sharp knife to slice through chicken to cut the breasts in half.
- Place chicken breasts in a gallon size Ziploc bag.
- Pour remaining ingredients except goat cheese into bag. Refrigerate for at least 30 minutes.
- Heat an oil safe pan with a lid on medium heat. Sear one side for 2-3 minutes. You’ll know that the chicken is ready to flip using tongs when the chicken breasts pull away from the pan easily and without sticking.
- After you flip to the second side, add the lid to the pan and cook for another 5-6 minutes.
- Remove lid and use a meat thermometer to check temperature. Internal temperature should be 165°. You can also use the tongs to move the chicken around the pan to get some extra balsamic reduction on it.
- Sprinkle with goat cheese and serve on a bed of quinoa, rice, pasta or salad.
Prep time does not include refrigeration time.
It’s crucial to use a pan that is safe for use with oil, since this marinade is oil based.
If you don’t have a lid for your pan, you could also cover with foil or finish cooking in the oven at 350°.
You can also use this recipe for bone-in chicken but the cooking time may vary.
There is plenty of marinade to make more chicken, if desired but do not use the marinade for anything else since it will have raw chicken in it!