Peach Balsamic Chicken

“A one-skillet chicken recipe with fresh peaches and diced tomatoes tossed with balsamic vinegar and topped with fresh basil.”


  • 2 tablespoons Olive or Coconut Oil
  • 4 (5 ounce) boneless skinless chicken breasts
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup sliced yellow onion
  • 3 tablespoons balsamic vinegar
  • 2 cups sliced firm ripe yellow peaches
  • approx. 2 cups diced tomatoes
  • 2 tablespoons thinly sliced fresh basil


  1. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; place in skillet. Add onion; cook 5 minutes or until chicken is browned, turning once. Remove chicken from skillet; set aside.
  2. Add balsamic vinegar; cook 2 minutes or until thickened. Stir in peaches and tomatoes.
  3. Return chicken to skillet. Cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in centers (165 degrees F). Sprinkle with basil just before serving.