Peachy Chicken with Orzo
Transform your weeknight dinners with this vibrant Peachy Chicken with Orzo recipe, a delightful fusion of sweet, savory, and fresh flavors. Tender, golden-seared chicken breasts are simmered with juicy fresh peaches in a fragrant honey-balsamic glaze, balanced by subtle notes of garlic and thyme. Served over buttery orzo pasta infused with the luscious pan sauce, this dish is as comforting as it is elegant. With a quick 15-minute prep time and fresh basil to garnish, it’s an easy yet impressive meal perfect for summer evenings or entertaining guests. Searching for a standout peach and chicken recipe? This dish will surely become a favorite at your table.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Fresh peaches
- 2 tablespoons Honey
- 1 tablespoon Balsamic vinegar
- 2 Garlic cloves, minced
- 2 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 cup Orzo pasta
- 6 leaves Fresh basil leaves
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Slice the peaches into wedges and set them aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the honey, balsamic vinegar, and dried thyme. Add the peach slices to the skillet and toss gently to coat them in the sauce. Cook for 2-3 minutes until the peaches start to soften.
Pour the chicken broth into the skillet and bring it to a simmer. Return the seared chicken breasts to the skillet, nestling them among the peaches. Cover and let simmer for 20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes. Drain and set aside.
Once the chicken is done cooking, remove it from the skillet and set it on a plate to rest for 5 minutes.
Stir the cooked orzo into the skillet with the peach sauce. Toss until the orzo is well-coated in the sauce and heated through.
Serve the chicken over the orzo and peach mixture. Garnish with freshly torn basil leaves for a pop of color and flavor.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 17.9 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
