Peach Mozzarella Chicken Skillet
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This flavorful and vibrant Peach Mozzarella Chicken is one of the first skillet dinners I crave when those late summer peaches start to hit! With tender pan-seared chicken, a tangy balsamic glaze, and plenty of plump fresh basil, this is a celebration of summer in one pan — and in 30 minutes, too.
The Perfect Late Summer Skillet!
This balsamic peach skillet with tender chicken breasts, creamy melted mozzarella, and mounds of fresh basil just might be the ultimate winner of a chicken dinner around here, and I sincerely hope it scores a home run in your home, too. Fresh peaches are such a delight for the relatively short time they’re available: why limit them to desserts and breakfasts? Their natural sweetness pairs perfectly with pan-seared chicken, tangy balsamic vinegar and onions, and herbaceous basil.
I also love that there’s something for everyone here — the whole thing put together feels elegant and elevated enough for guests or any special dinner, but kids go gaga for the peaches and the mozzarella-coated chicken. If they’re not sold on the peaches simmered with balsamic glaze, it’s easy to toss some uncooked slices directly on plates and feel like they’re getting the same meal.
Related: Balsamic Peach Chicken Thighs
Ingredient & Substitution Notes:
- Boneless, skinless chicken breasts. Use the best-quality chicken that you can, and slice or pound it into thin cutlets for quick, even cooking.
- To season the chicken: all-purpose flour, kosher salt, and black pepper. Omit the flour or use almond flour instead to keep the dish gluten-free.
- Fresh peaches. Kind of a key part. 🙂 Nectarines or plums make a fun variation, though.
- Mozzarella. I like to use slices of fresh mozzarella because they melt quickly and very smoothly. A sprinkle of shredded mozzarella would work in a pinch, though. And yes, you can easily make this without the mozzarella to keep it dairy-free; no other changes needed.
- Red onion. Red onion is sweeter than other varieties but keeps the signature tang. Substitute shallot, sweet onion, or another yellow or white onion if that’s what you have, though; it’s not worth a trip to the store just for a red one.
- Dry white wine or chicken broth.
- Balsamic vinegar.
- Fresh basil. You can season the sauce with a pinch of dried basil but the fresh is so, so good here.
- For cooking: butter and olive oil. This gives an infusion of flavor with less risk of burning.
How To Make Peach Mozzarella Chicken:
Season the chicken on both sides with salt and pepper, then dredge lightly through flour. This helps it crisp up and get a beautiful golden brown exterior in the skillet.
Pan-fry for 2-3 minutes per side in a mixture of butter and olive oil, then remove chicken to a plate and set aside.
Add onions and a bit of white wine or chicken broth to the same skillet. Scrape the bottom to release any fond — browned bits — and sauté until they begin to soften. Stir in the peaches, balsamic vinegar, and thinly-sliced basil.
Once the peaches have simmered a bit and the liquid has reduced by about half, return chicken breasts to the skillet, nestling them in amongst the peach-basil mixture.
Top each chicken breast with mozzarella and cover the pan for a couple of minutes, just until the cheese melts.
Serve it up, piling each chicken breast generously with the peach mixture, more basil, and an extra drizzle of balsamic glaze if you really love it. (I do!)
Serving Suggestions:
This skillet is absolutely packed with flavor and has a lot going on, despite how quickly it all comes together, so keep the sides relatively simple. We love the pesto green beans shown here for something elegant, but simple steamed green beans or roasted asparagus does the trick perfectly, too.
Feeling more the salad fix? Go simple with a spinach salad that echoes the balsamic flavors of the skillet, or make the whole meal a stone fruit showcase with this peach arugula salad complete with prosciutto and blueberries.
Storage & Reheating:
Storage: Place leftover pieces of chicken in any airtight container, top with sauce, and store in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
Warming: Reheat on 50% power in the microwave until warmed through. Using half power reduces the odds that your chicken will dry out in the microwave. Or, warm in a small covered skillet, adding a splash of broth or water if you need to plump and revive the peaches a bit.
Related Recipes:
Love easy chicken skillet dinners? Try my lemon basil chicken, lemon chicken pasta, creamy lemon chicken, or chicken Florentine next. All quick, easy, and delicious!
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Peach Mozzarella Chicken Skillet
Ingredients
- 3 Tablespoons all-purpose flour
- 4 thin-sliced chicken breasts
- kosher salt and black pepper
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1/2 small red onion sliced
- 1/4 cup dry white wine or chicken broth
- 2-3 yellow peaches pitted and sliced
- 1/4 cup balsamic vinegar
- 1 Tablespoon fresh basil chopped, plus more for serving
- 5 ounces sliced mozzarella cheese fresh if possible
Instructions
- Place flour in a small bowl or plate. Sprinkle chicken breasts evenly on both sides with salt and pepper.
- Melt butter together with the olive oil in a large skillet set over medium-high heat. (Use a skillet with a lid if possible.)
- Lightly dredge each chicken breast through the flour. Shake gently to remove any excess, then place each piece in the hot pan. Cook for 2-3 minutes on each side, just until browned and cooked through. Remove chicken to a plate and set aside.
- Reduce heat to medium. Add the sliced onion and wine or broth. Scrape the bottom of the skillet to release any browned bits, then cook for 3-4 minutes until the onions are beginning to soften and the liquid is mostly cooked off.
- Add sliced peaches to the skillet along with the balsamic vinegar and chopped basil. Simmer for another 2-3 minutes, then return chicken to the pan, pushing the peaches and onions slightly aside. Place a slice of mozzarella on top of each piece of chicken, cover the skillet, and cook for about 2 more minutes, just enough to melt the mozzarella.
- Uncover the skillet, spoon a bit of the peaches and sauce over each piece of chicken, and serve right away with a garnish of extra basil leaves, if desired. Enjoy!
