Skillet Chicken with Peaches and Rosemary
Prep Time
15 minutes
Prep Notes
This is a quick dish that includes some of summer's best fruit: peaches! Since it's made in one skillet you won't be spending all day in a hot kitchen! You can use boneless or bone in, with or without skin. Just keep in mind it will take longer to cook with bone in. An additional ingredient I highly recommend is adding 1/4 tsp of crushed red pepper (or to taste!) I make it served over cauliflower rice.
For video of recipe go to: https://youtu.be/dR5dKx-sIiE
Cooking Time
20 minutes
Yields
4 servings
Ingredients
2 Tbsp olive oil
1 lb chicken (thighs, drumsticks, breast) Thigh meat will be juicier than breast.
1 tsp salt
1/4 tsp pepper
1/2 sweet onion, sliced
1 bell pepper (red, yellow, orange, green), sliced
1/4 cup white balsamic vinegar (or regular if white is not available)
1/4 tsp crushed red pepper (optional)
2 Tbsp fresh rosemary, chopped (or 1-2 tsp dried)
3 ripe peaches, sliced
Juice from one lemon (about 1/4 cup)
1/4 cup fresh basil, sliced
Directions
- Heat oil in a large skillet. Brown chicken pieces turning halfway through (about 5 minutes). Remove from pan.
- Add onions and peppers to the pan and saute over medium heat until onions are just translucent (about 4-5 minutes).
- Add peaches and rosemary and saute for 4 minutes more. Add balsamic vinegar, salt, pepper, red pepper flakes, and lemon juice. Cook until peaches are soft and juice has thickened, stirring occasionally. (about 4 minutes)
- Return chicken to skillet. Cover and cook on low heat for 8-10 minutes (timing depends on size and type of chicken.)
- Serve over a bed of cauliflower rice and sprinkle with chopped basil.
Credit
Evey Schweig Health Coach and Anti-Inflammatory Specialist (adapted from Evelyn Scozzafava)
https://eveyschweig.com/apps/recipe/details/id/Skillet-Chicken-with-Peaches-and-Rosemary
