One Pan Basil-Peach Glazed Chicken


  • 2 ripe peaches

  • 2 tbsp Olive Pit Basil EVOO (or plain EVOO)

  • 2 boneless, skinless chicken breasts

  • 1/4 c Olive Pit Peach White Balsamic Vinegar

  • 1 tbsp honey

  • 1 tsp Dijon mustard

  • 3 garlic cloves, pressed or finely minced

  • salt & pepper, to taste

  • 2 tbsp finely chopped basil leaves


  • Pit and slice peaches, set aside.

  • In a large, nonstick pan, heat 1 tbsp of OP Basil EVOO over medium high heat. While oil heats, season chicken with salt and pepper. Add to pan and sear on both sides.

  • Whisk together remaining oil with OP Peach White Balsamic Vinegar, honey, mustard, and garlic. Season with salt & pepper.

  • Once chicken is brown on both sides, lower flame to medium heat and add peaches to pan for approx. 5 minutes, stirring occasionally.

  • Add vinegar mixture and basil leaves to pan, coating peaches and chicken. Flip chicken breasts.

  • Cook until chicken is finishes, peaches are soft, and the mixture has thickened to a glaze.

  • Serve Immediately.

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