This chicken is marinated in Greek yogurt and balsamic vinegar and roasted with peaches and shallots, then topped with fresh basil for a slightly sweet but super savory summer meal! Everything comes together easily in just one pan!
Why This Recipe Works
Summer is peach season in South Carolina, so I start putting peaches in everything!
Now I get it, chicken and peaches might sound like a weird combo but trust me it is so good!! I love pairing sweet and savory flavors and this is just a match made in heaven!
The peaches cook down with the balsamic to create the most delicious, tangy, syrupy sauce!
You might also like this burst cherry tomato pasta or this lemon spinach orzo!
- Chicken - I prefer chicken breasts but this recipe would also be great with chicken thighs!
- Peaches - The best part about roasting peaches is that they don't need to be totally ripe! Cooking peaches softens them and brings out their sweetness, so there's no need to fret over finding perfectly ripe peaches.
- Shallot - I love shallots because they have a slightly milder flavor than onions, but red onion would also work great in this dish!
- Greek yogurt - I love marinating chicken in Greek yogurt for the slight tang. But you can also use regular yogurt or even buttermilk to get the same flavor.
Greek Yogurt Marinade
I love marinating chicken in Greek yogurt because it tenderizes the meat very gently, which means you can leave it in the marinade overnight (unlike with heavily acidic marinades). If you don't have Greek yogurt, regular plain yogurt works great too!
The yogurt is whisked with balsamic vinegar, and honey for a sweet and tangy marinade!
How to Make Roasted Chicken and Peaches
Whisk together all the marinade ingredients and place the chicken breasts in a shallow dish or Ziploc bag, cover with the marinade and toss to coat. Let marinate for 1 hour at room temperature. (You can also marinate the chicken in the fridge overnight).
I always use my favorite Lodge cast iron skillet to make this one-skillet chicken, but you can use any pan that can go from the stovetop to the oven.
Sear the chicken breasts for 3-4 minutes on each side or until there is a golden brown crust.
Pour in the wine and balsamic to deglaze the pan, then toss in the thyme, sliced shallots, and peaches!
Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through (internal temp of 160°F).
Remove from the oven and let rest for 10 minutes before slicing. Top with fresh basil and enjoy!
If desired, remove the chicken and peaches from the pan and place the skillet back on the stove over medium heat. Bring the leftover sauce to a simmer and reduce down until it thickens enough to coat the back of a spoon (about 5 minutes). Add the chicken and back in and toss to coat in the sauce.
The best part of a yogurt marinade is that isn't very acidic and slowly tenderizes the chicken, so it can marinate for up to 24 hours.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like
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Roasted Chicken and Peaches
- 1 cup plain full-fat Greek yogurt, substitute plain yogurt or buttermilk
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2-3 large chicken breasts
- 1 tablespoon olive oil
- ½ cup white cooking wine, optional
- ¼ cup balsamic vinegar
- 3-4 fresh peaches , sliced
- 2 medium shallots, sliced
- 3 sprigs fresh thyme
- ¼ cup fresh basil, chopped
- In a small bowl, whisk together all of the marinade ingredients. Place the chicken breasts in a shallow dish or Ziploc bag, cover with the marinade and toss to coat. Let marinate for 1 hour at room temperature. (You can also marinate the chicken in the fridge overnight, just be sure to let it come to room temperature for an hour before cooking).
- Preheat the oven to 425°F.
- Heat the olive oil in a large cast iron skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side or until there is a golden brown crust (you can shake off excess marinade before searing but don't wipe it all off as that's what gives you the flavorful crust).
- Pour in the wine and balsamic to deglaze the pan, then toss in the thyme, sliced shallots, and peaches.
- Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through (internal temp of 160°F).
- Remove from the oven and let rest for 10 minutes before slicing. Top with fresh basil and enjoy!
- If desired, remove the chicken and peaches from the pan and place the skillet back on the stove over medium heat. Bring the leftover sauce to a simmer and reduce down until it thickens enough to coat the back of a spoon (about 5 minutes). Add the chicken and back in and toss to coat in the sauce.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Lauren Elmy says
I’m going to try this recipe this week! What is good to pair with this?!