Seared Peach and Herbed Chicken

Name: Seared Peach and Herbed Chicken
Total time: 25 min
Yield: 1 serving
Cuisine: American
Ingredients: 1 boneless, skinless chicken breast (about 150 g); 1 ripe but firm peach, pitted and cut into wedges; 1/3 cup dry couscous; 1/2 cup chicken broth, divided; 1 teaspoon olive oil; 1 teaspoon balsamic vinegar; 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme; 1 tablespoon thinly sliced red onion; Salt and black pepper, to taste

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25 minTotal time

EasyDifficulty

520kcal / serving

Ingredients

For 1 serving

servings

1 boneless, skinless chicken breast (about 150 g)
1 ripe but firm peach, pitted and cut into wedges
1/3 cup dry couscous
1/2 cup chicken broth, divided
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
1 tablespoon thinly sliced red onion
Salt and black pepper, to taste

Ingredient substitutions

Chicken breast Boneless, skinless chicken thigh; allow a little extra cooking time if thicker.
Couscous An equal volume of cooked quinoa for a similarly hearty base.
Balsamic vinegar Red wine vinegar mixed with a small pinch of sugar.
Fresh thyme Fresh rosemary, finely chopped, using about half the amount.

Nutrition per serving

Estimated values for 1 serving, 520 kcal

Protein42 g

Carbohydrates58 g

Fat12 g

Fiber 5 g · Sugar 14 g · Sodium 650 mg

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Juicy peaches caramelize alongside golden chicken in a savory pan sauce with thyme and a touch of balsamic. Serve over fluffy couscous to make this sweet-savory skillet a satisfying main dish.

Main Dish American

Steps

Season the chicken on both sides with salt and pepper. Put the couscous in a bowl and bring 1/3 cup of the broth to a boil; pour it over the couscous, cover, and let stand for 5 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. Cook the chicken until golden and cooked through, about 5–7 minutes per side, adjusting the time for thickness. Transfer it to a plate.
Add the onion and peach wedges to the skillet. Cook for 2–3 minutes, turning the peaches gently, until lightly browned.
Pour in the remaining broth and balsamic vinegar; add the thyme. Simmer for 2 minutes, scraping up browned bits, until the sauce is lightly glossy.
Fluff the couscous with a fork. Slice the chicken, arrange it over the couscous with the peaches, and spoon the pan sauce over everything.

Tips for Seared Peach and Herbed Chicken

Choose a peach that gives slightly when pressed but is not mushy; very soft fruit can collapse in the skillet.
A wide skillet gives the peach wedges room to brown rather than steam.
For a fuller plate, serve with peppery arugula dressed simply with lemon and olive oil.

Drink pairing

A dry, lightly oaked Chardonnay
Its rounded fruit notes suit the caramelized peaches, while its acidity balances the savory chicken and balsamic sauce.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; couscous may need a splash of broth to loosen.

Frequently asked questions

How can I tell when the chicken is cooked through?

The thickest part should be opaque throughout, with no pink center, and the juices should run clear. Slice into the thickest section to check.

Can I use canned peaches?

Fresh firm peaches brown best. If using canned, drain and pat them dry, then add them near the end so they warm without falling apart.

Can I prepare any part ahead?

You can slice the onion and peach shortly ahead and measure the couscous and seasonings. Cook the chicken and assemble near serving time for the best texture.