Peach Pan Seared Chicken With a Bit of Spice Recipe

Name: Peach Pan Seared Chicken With a Bit of Spice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 1 cup flour (to dredge the chicken in); 1 tablespoon butter; 1 tablespoon olive oil; 14 peach, preserve; 1 teaspoon ground ginger; ½ teaspoon ground black pepper; 1 (15 ounce) can sliced peaches in juice, drained, but reserve 1/4 cup of the juice for the sauce. Rough chop the peaches; ¼ cup chicken broth; 1 onion, cut in half and then thin sliced (small); 1 cup white wine (dry); 2 tablespoons brandy; 1 teaspoon garlic, minced; ½ teaspoon red pepper flakes (add more accordingly to taste); 1 tablespoon fresh cilantro; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 tablespoon butter; 2 ½ cups cooked jasmine rice (use any brand, slow cooking, bagged, boxed or boil in bags. Just use your favorite); chicken broth, to cook the rice in (optional); ¼ cup chopped scallion (about 3, green and white parts); 1 tablespoon fresh cilantro, chopped; ¼ cup chopped pecans (you can toast them if you want); 1 teaspoon butter; salt; pepper

Servings: persons

4 boneless skinless chicken breasts
1 cup flour (to dredge the chicken in)
1 tablespoon butter
1 tablespoon olive oil
14 peach, preserve
1 teaspoon ground ginger
½ teaspoon ground black pepper
1 (15 ounce) can sliced peaches in juice, drained, but reserve 1/4 cup of the juice for the sauce. Rough chop the peaches
¼ cup chicken broth
1 onion, cut in half and then thin sliced (small)
1 cup white wine (dry)
2 tablespoons brandy
1 teaspoon garlic, minced
½ teaspoon red pepper flakes (add more accordingly to taste)
1 tablespoon fresh cilantro
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon butter
2 ½ cups cooked jasmine rice (use any brand, slow cooking, bagged, boxed or boil in bags. Just use your favorite)
chicken broth, to cook the rice in (optional)
¼ cup chopped scallion (about 3, green and white parts)
1 tablespoon fresh cilantro, chopped
¼ cup chopped pecans (you can toast them if you want)
1 teaspoon butter
salt
pepper

1
Chicken -- In a large baggie add the flour salt and pepper and dredge the chicken in it.
2
Mix the ginger, pepper and peach preserves to use as a sauce for the chicken as it cooks.
3
In a large saute pan add the butter and oil and bring to medium heat.
4
Add the chicken and cook on medium heat.
5
As it cooks, brush with the peach preserve mixture on each side a couple of times per side until golden brown.
6
It should take about 4-5 minutes per side is all.
7
Once done remove and transfer to a dish and cover with aluminum foil.
8
They will continue to cook once removed.
9
Rice -- cook the rice according to directions.
10
Once finished, garnish with the scallions, cilantro, salt, pepper and butter and mix to combine.
11
Cover and set to the side.
12
Sauce -- In the pan you grilled the chicken in, lets make the sauce.
13
There should be enough oil from the drippings, but you can add just a little more if necessary.
14
Now, add the garlic, onion and red pepper flakes and cook 1-2 minutes until lightly soft.
15
Then add the wine and brandy to deglaze the pan.
16
Add the broth and peaches including the juice.
17
Add the butter and let reduce 5 minutes on medium high until slightly thickened and the sauce reduces.
18
Add the cilantro at the very end.
19
Any additional salt and pepper if needed.
20
Slice each chicken breast and serve over the rice with a nice heaping of the peach sauce.
21
A nice salad on the side and you got a great dinner.

870

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 1 cup flour (to dredge the chicken in), 1 tablespoon butter, 1 tablespoon olive oil, and more.

Yes, Peach Pan Seared Chicken With a Bit of Spice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peach Pan Seared Chicken With a Bit of Spice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions