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Skillet Basil-Peach Chicken Breasts

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Skillet Basil-Peach Chicken Breasts - a light and easy summer dish!

Sweet peaches, basil and shallots are a great flavor combination in this light, savory-sweet chicken dish.

Once in a while I like to take a break from testing new recipes and make something from one of my many cookbooks. When I look through a cookbook, I usually like to try something I would never have thought of making which is what inspired me to try this dish from Virginia Willis’ Cookbook, Lighten Up ‘Yall; Classic Southern Recipes Made Healthy and Wholesome. It’s also peach season so now is the time to eat enjoy the sweetest, juiciest peaches.

The author shares a really great tip for easily peeling the peaches: Bring a small pot of water to a boil and have an ice bath ready in the sink. Using a pairing knife cut an “X” in the blossom end of the peach. Gently place the peach in the water for 15 to 30 seconds, then transfer to the ice bath with a slotted spoon. The “X” will open slightly and the skin can be removed by gently pulling with a pairing knife.

The recipe below is exactly as written in her book, I didn’t make the full recipe so the photo only shows 2 breasts instead of three. I really enjoyed the flavors of this dish, it was light and flavorful and easy to make. My husband isn’t a fan of fruit in his dinners so it wasn’t his type of dish, but he did clean his plate. Hope you enjoy!

Skillet Basil-Peach Chicken Breasts

Skillet Basil-Peach Chicken Breasts

5 from 3 votes
Course: Dinner
Cuisine: American
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 6 servings
Serving Size: 1 /2 breast with peaches


  • 3 boneless chicken breasts, 1 1/2 lbs
  • kosher salt and fresh ground pepper
  • 1 tbsp olive oil
  • 1 shallot, thinly sliced
  • 1 tsp fresh grated ginger
  • 2 garlic cloves, finely chopped
  • 12 basil leaves, finely chopped plus more for garnish
  • 1 cup low-sodium chicken broth
  • 4 large peaches, peeled, pitted and sliced 1/4 inch thick (about 2 cups)


  • Preheat oven to 350°F.
  • Pat  the chicken dry with paper towels, and season with salt and pepper to taste.
  • Heat the oil in a large oven-proof skillet over medium-high heat until shimmering.
  • Add the chicken and cook until browned, about 2 minutes per side.
  • Remove to a plate and set aside.
  • Decrease the heat.
  • Add the shallot and cook until translucent, about 3 minutes.
  • Add the ginger and garlic to the pan and cook until fragrant stirring constantly, 45 to 60 seconds.
  • Add the chopped basil, chicken stock and peaches.
  • Return the chicken to the pan and turn to coat.
  • Transfer to the oven  and bake until the juices run clear when the chicken is pierced with a knife, about 15 minutes.
  • Slice the chicken and serve immediately.

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Serving: 1 /2 breast with peaches, Calories: 169 kcal, Carbohydrates: 6 g, Protein: 24 g, Fat: 5 g, Fiber: 0.9 g


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31 comments on “Skillet Basil-Peach Chicken Breasts”

  1. Pingback: Seven Best Summer Foods to Use NOW | Serendipity Catering

  2. This looks delicious! Quick question, I don't have fresh ginger, but I do have dried ground ginger–could I substitute that? I assume I'd use a smaller amount?

  3. I ran this recipe through and checked to make sure the ingredients matched and their calorie count is way more than yours Gina. Yours says 169 per serving and theirs came up with 206. Did you make a mistake? Also, it would be great if you could provide the weight or volume of each ingredient as appropriate. 2 cups of peaches can vary depending on the space between the pieces in a measuring cup, and what constitutes a large peach is subjective. So, the calorie count can vary depending on how the ingredients are measured. I suspect that's what's happened in this case.

  4. Avatar photo
    Sharron Lehman

    What if your oven is broken? (Am waiting for a new one to be delivered and installed…) Can this recipe be modified to be cooked entirely on a stovetop?

  5. Avatar photo
    Selene Kendra

    Oooh, this is just perfect. I've been wanting to make a peach salsa and putting it over grilled chicken looks amazing. This looks terrific. So light and fresh. A must try! Thank You!
    selene Kendra

  6. Hey all! This was a great recipe! I was wondering about the bake time though. I usually bake chicken breasts for about 40-45 mins, and this only called for 15 minutes.

    I checked it at 20 mins and decided to bake it another 20 minutes. It was delicious! The flavors popped! I also served it over brown rice. Totally sharing this!

    1. I always use a meat thermometer when cooking chicken in the oven, I have the kind that alerts me when it reaches a certain temperature. It takes less time to reach 165 degrees than one usually thinks.

    2. 40-45 minutes is way too long for boneless chicken breast. At 400 degrees it needs 25 minutes, tops. Also, if you read the recipe, you’d see that 1) the breasts are butterflied, which makes them thin, and 2) cooking starts on the stove. At 40 minutes this chicken would come out tasting like a shoe.

  7. This looks great for summer. It's a very unique idea, but I love fruit and meat together. The trick will be convincing MY husband to try it, as he's in the same boat as your husband.

    Lifestyle by Joules

  8. Avatar photo
    Natalie Peterson

    What an interesting and creative combination! I never would have thought to put peaches and basil together. Looks delicious!