Irresistible Chicken with Peaches for a Fresh Dinner

There’s something about the combination of juicy peaches and tender chicken that just sings of summer evenings and backyard dinners, isn’t there? This dish, with its sweet-savory dance, might remind you of a lazy afternoon in the sun, perhaps with a pitcher of iced tea nearby. Whether you’re reminiscing about a past summer or simply want to bring a bit of sunshine to your dinner table, this recipe promises a delightful escape into flavor.

Steps

1. Heat butter and olive oil in a pan over medium-high heat. Cook the chicken breasts until they reach an internal temperature of 165°F, about 8-10 minutes. Remove the chicken and let it rest.
2. Add chicken broth to the pan if needed, then cook onions until translucent. Stir in white wine and deglaze the pan for 1-2 minutes.



3. Add mustard, maple syrup, peaches, half and half, salt, and pepper. Cook until the sauce reduces and coats the back of a spoon.
4. Slice the chicken and serve it atop the sauce. Garnish with thyme if desired.
5. Whisk together champagne vinegar, honey, Dijon mustard, and garlic. Gradually add olive oil, whisking until emulsified. Set aside.
6. In a large bowl, mix cooked quinoa with seasoning. Add corn, peaches, tomatoes, avocados, onions, and jalapeños. Toss gently.
7. Pour the dressing over the salad and toss to coat. Sprinkle feta on top and serve either at room temperature or chilled.
8. Preheat the oven to 375°F and prepare a baking sheet. Clean the mushrooms, remove stems, and finely chop them.
9. Mix diced peach, goat cheese, butter, mushroom stems, and basil in a bowl. Season with salt and pepper.
10. Fill mushroom caps with the mixture and top with panko. Bake for 20-25 minutes until mushrooms are tender and the filling is golden.
11. Combine honey, lime juice, and rind in a bowl for the sauce. Set aside.
12. Toss peach slices with chives and sugar in a bowl. Arrange Brie and peaches on half of each tortilla, then fold.
13. Cook quesadillas in a skillet until browned and cheese is melted. Serve with honey lime sauce.
14. Preheat grill to medium-high. Halve and pit the peaches, then spray with olive oil.
15. Grill peaches cut side down to get marks. Flip, fill with cheese, drizzle honey and balsamic.
16. Cook with lid closed until peaches soften. Garnish with herbs and serve warm.
17. Preheat grill to 400°F. Season chicken with salt, pepper, and chili powder.
18. Thread chicken, peaches, and jalapeños onto skewers. In a bowl, mix ingredients for peach glaze.
19. Grill skewers, basting with glaze, until chicken is cooked. Serve with remaining glaze.
20. Cook bacon until crisp, reserving some fat. Sauté onions and peaches in bacon fat.
21. Mix mayo, cream cheese, bacon, onions, peaches, and cheddar in a baking dish.
22. Bake at 375°F for 25 minutes until bubbly. Serve with various dippers.
23. Blend chickpeas, peaches, applesauce, tahini, spices, and salt until smooth. Add water if needed.
24. Taste and adjust seasoning. Transfer to a bowl and top with peaches and graham crackers.
25. Chill for 30 minutes before serving.
26. In a bowl, combine mixed greens, peach slices, pistachios, feta, onion, and basil.
27. Whisk balsamic vinegar, Dijon, honey, garlic, salt, pepper, water, and lemon juice for dressing.
28. Drizzle dressing over salad, toss gently, and serve.
29. Pulse cauliflower florets to rice consistency. Sauté onion and garlic in olive oil.
30. Add cauliflower rice and cook until softened. Stir in wine if using, then add broth, turmeric, peaches, and pepper.
31. Cook until flavors meld and finish with Parmesan. Garnish with nuts and herbs before serving.

Ingredients

• 5 boneless, skinless chicken breasts
• 1 tablespoon light whipped butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 1/3 cup white wine (cooking or drinking wine)
• 1 tablespoon grainy Dijon mustard (such as Grey Poupon Country Dijon)
• 1 teaspoon maple syrup
• 3 large peaches, sliced and/or chopped
• 1 cup fat-free half and half
• Salt and pepper to taste
• Fresh thyme, optional
• Champagne Honey Vinaigrette:
• 1/4 cup champagne vinegar
• 2 tablespoons honey substitute
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 cloves minced garlic
• Salt and pepper to taste
• Quinoa Salad:
• 3 cups cooked quinoa
• 1.5 tablespoons Chile Margarita seasoning
• 3 cups frozen sweet corn, defrosted
• 2 large peaches, chopped or sliced
• 1 cup cherry tomatoes, halved or whole
• 2 avocados, sliced or chopped
• 1/2 cup red onion, diced
• 1/4 cup candied jalapeños (or raw)
• 6 ounces fat-free feta cheese crumbles
• 16 large button mushrooms
• 1 large ripe peach, finely diced
• 6 ounces goat cheese, softened
• 2 tablespoons light whipped butter
• 1/4 cup panko breadcrumbs
• 2 tablespoons fresh basil, finely chopped
• Salt and pepper to taste
• Olive oil spray
• Honey Lime Sauce:
• 2 tablespoons honey substitute
• 2 teaspoons lime juice
• 1/2 teaspoon grated lime rind
• Quesadillas:
• 1 cup sliced peaches (about 3 peaches)
• 1 tablespoon fresh chives, chopped
• 2 teaspoons brown sugar
• 8 Brie cheese wedges
• 4 large wraps (tortilla)
• Cooking spray
• Olive oil spray
• 10 fresh ripe peaches
• 4 tablespoons sugar-free honey substitute
• 4 tablespoons balsamic vinegar
• 6 ounces crumbled goat, feta, or gorgonzola cheese
• Fresh basil or rosemary, optional
• Skewers:
• 2 pounds boneless, skinless chicken breast, cut into cubes
• Salt and pepper
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• 4 peaches, quartered and halved
• 9 jalapeño pepper halves, seeded and cut into chunks
• Peach Glaze:
• 1/2 cup sugar-free peach preserves
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon each salt and pepper
• 1/8 teaspoon red pepper flakes
• 6 slices center-cut bacon
• 2 ripe peaches, peeled and diced or sliced
• 1 large Vidalia onion, chopped
• 8 ounces light cream cheese, softened
• 1/2 cup light mayonnaise
• 2 cups fat-free shredded cheddar cheese
• 2 cans chickpeas, drained and rinsed
• 2 cups peeled and diced fresh peaches (or drained canned)
• 3 tablespoons unsweetened applesauce
• 3 tablespoons honey substitute
• 2 tablespoons tahini
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 4-6 tablespoons water, if needed
• Pinch of salt
• Topping:
• 1/2 cup diced and/or sliced fresh peaches
• 1/2 cup crushed graham crackers
• Drizzle of maple syrup
• Sprinkle of smoked paprika or cumin, optional
• 8 cups mixed greens
• 4 ripe peaches, sliced
• 1/2 cup chopped and shelled pistachios
• 1 cup crumbled fat-free feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• Honey Balsamic Dressing:
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey substitute
• 2 minced garlic cloves
• 1/4 teaspoon salt and pepper
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 large head of cauliflower, cut into florets
• 2 ripe peaches, finely diced
• 1 small red pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup fat-free vegetable broth
• 1/4 teaspoon turmeric
• 1/4 cup dry white wine, optional
• 1/4 cup reduced-fat grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup toasted almonds, for garnish
• Fresh chives or parsley, optional

FAQ

• Can peaches be used in savory dishes?
• Yes, peaches can be a wonderful addition to savory dishes. They add a sweet contrast that enhances the flavors of various ingredients, making them perfect for salads, chicken dishes, and even appetizers like stuffed mushrooms.
• Are these peach recipes suitable for a healthy lifestyle?
• Absolutely, the peach recipes provided are designed to be both healthy and delicious. Many of them are lightened up and are Weight Watchers friendly, fitting well into a balanced diet without compromising on taste.
• What is a good savory peach recipe for a summer meal?
• A great savory peach recipe for summer is the Zesty Peach and Corn Quinoa Salad. It combines fresh peaches with corn, avocado, cherry tomatoes, and a champagne honey vinaigrette, creating a refreshing and satisfying dish.
• Can I make these peach recipes if I’m not an experienced cook?
• Yes, these recipes are crafted to be simple and approachable for cooks of all levels. With clear instructions and easily accessible ingredients, anyone can enjoy making these delicious peach dishes at home.
• What kind of dishes can I prepare with peaches as the main ingredient?
• Peaches can be used in a variety of dishes including salads, main courses like chicken or risotto, appetizers such as stuffed mushrooms, and even unique options like peach cobbler hummus or peach and brie quesadillas.

Tips

• Preheat and Prepare: When grilling peaches, ensure your grill is preheated to medium-high heat (around 400°F) for perfect grill marks and caramelization. Lightly spray the cut sides of the peaches with olive oil to prevent sticking.
• Balancing Flavors: When making sauces or dressings, such as the honey lime sauce for quesadillas, whisk your ingredients thoroughly to ensure an even blend of flavors. Adjust sweetness or seasoning to taste for a balanced dressing.
• Cooking Chicken Safely: For chicken dishes like the Jalapeño Peach Chicken Skewers, ensure the chicken reaches an internal temperature of 165°F to ensure it’s safely cooked. Use a meat thermometer for accuracy.
• Handling Peaches: For any recipe that involves slicing or dicing peaches, it’s helpful to peel them first if they’re particularly firm. This can make handling and incorporating them into your dish much easier.

Equipment

• Quesadilla Maker: For making the Sweet Peach and Brie Quesadillas.
• Wooden Skewers: For the Jalapeño Peach Chicken Skewers. Make sure to soak them in water before use.
• Grill: Required for recipes like the Grilled Peaches with Gorgonzola, Honey, and Balsamic Vinegar.
• Food Processor: Essential for making the Sweet and Savory Peach Cobbler Hummus and preparing cauliflower rice for the Peach Cauliflower Risotto.

Adrianne