Yield: 6 servings
5 from 1 vote

Skillet Basil-Peach Chicken Breasts

Course: Dinner
Cuisine: American


  • 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.


Serving: 1/2 breast with peaches, Calories: 169kcal, Carbohydrates: 6g, Protein: 24g, Fat: 5g, Fiber: 0.9g
Blue Smart Points: 1
Green Smart Points: 3
Purple Smart Points: 1
Points +: 4