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!
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.
Notes
Store in an airtight container in the fridge for up to 4 days.