Sweet peaches meet a smoky skillet sauce for a bright, cozy dinner you can pull together in minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 25 min | 40 min | 4 servings |
Introduction line: A pantry-friendly skillet that comes together fast, balancing smoky undertones with peachy sweetness and fresh basil for a finish that feels special.
The Best Peach for This Recipe
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White vs. Yellow peaches
- White peaches are aromatic and a touch firmer when ripe; yellow peaches are typically sweeter and juicier. Choose based on whether you want a more perfumed scent or a juicier bite in the sauce.
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Fresh vs. Canned peaches
- Fresh peaches deliver crisp texture and bright acidity; canned peach halves are convenient when peaches aren’t in season. Swap tip: use canned peaches in juice if fresh aren’t available, and drain well.
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Ripe vs. Slightly firm peaches
- Ripe peaches break down a bit and deepen the sauce’s sweetness; slightly firm peaches hold their shape longer for more bite. For a chunkier texture, pick peaches that give a gentle press but aren’t mushy.
Other Ingredients (and Helpful Swaps)
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Tomatoes
- Role: add acidity and body to the sauce. Swap tip: canned crushed tomatoes or tomato sauce can adjust thickness if you prefer a smoother sauce.
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Onion
- Role: builds sweetness and depth at the start. Swap tip: shallots or leeks offer a milder, sweeter note if you don’t have yellow onion.
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Garlic
- Role: aromatic base that brightens the sauce. Swap tip: garlic powder in a pinch (about 1/4 teaspoon) if fresh garlic isn’t on hand.
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Red Pepper
- Role: a gentle heat and contrast to the peaches. Swap tip: omit for mild; add a pinch of chili flakes for a subtle kick.
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Pasta
- Role: serves as the starch to carry the sauce. Swap tip: gluten-free pasta works well; shapes like penne or fusilli hold the sauce nicely.
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Herbs
- Role: basil brightens the skillet and ties the peach to the chicken. Swap tip: parsley or cilantro adds a different herbal note if basil isn’t available.
Ingredients
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Sauce
- Chicken breasts, boneless, skinless: 1.5 lb (680 g)
- Olive oil: 2 Tbsp (30 ml)
- Onion, small, diced: 1 (about 4–5 Tbsp)
- Garlic, minced: 3 cloves
- Peaches, ripe: 2 medium, pitted and sliced
- Tomatoes, diced: 1 cup (240 ml)
- Smoked paprika: 1 tsp (5 ml)
- Red pepper flakes: 1/4 tsp (1 ml) optional
- Chicken broth: 1/2 cup (120 ml)
- Heavy cream: 1/4 cup (60 ml)
- Kosher salt: 3/4 tsp (4 g), to taste
- Black pepper: 1/2 tsp (2.5 ml)
- Basil, fresh, chopped: 1/4 cup (15 g)
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Pasta
- Pasta, dry (penne or fusilli): 8 oz (225 g)
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Finish
- Fresh basil leaves, extra for garnish: 2 Tbsp (8 g) chopped
- Parmesan cheese, grated (optional): 1/4 cup (15 g)
Directions
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Sear the chicken
Season chicken with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Sear the chicken in batches until browned on both sides, about 4–5 minutes per side. Remove to a plate and set aside. -
Sauté onion and garlic
Reduce heat to medium. Add the remaining 1 Tbsp olive oil, then stir in onion and garlic. Sauté until onion is translucent and edges look glossy, 3–4 minutes. -
Add peaches, tomatoes, and spices
Stir in peaches, diced tomatoes, smoked paprika, and red pepper flakes (if using). Cook 2–3 minutes, just long enough for the peaches to start softening and the sauce to perfume. -
Deglaze and simmer the sauce
Pour in chicken broth; scrape up any browned bits from the pan. Bring to a gentle simmer and cook 5 minutes to reduce slightly. Stir in heavy cream and 1/4 cup chopped basil; simmer 1–2 minutes more. -
Return chicken and finish cooking
Return the seared chicken to the skillet. Simmer 6–8 minutes until the chicken reaches 165°F (74°C) and the sauce coats the chicken. If the sauce looks thick, loosen with a splash of broth or a little pasta water. Stir in the remaining 1/4 cup chopped basil. -
Cook pasta and serve
Meanwhile, cook pasta in salted water 8–9 minutes until al dente. Drain and either toss with the sauce or plate the chicken and spoon sauce over the pasta. Top with extra basil and Parmesan, if desired.
How to Store Leftovers
Leftovers should be refrigerated within 2 hours of cooking. Store in an airtight container for up to 3 days. Reheat on the stove over medium-low heat, adding a splash of broth if the sauce thickens. You can also reheat in a microwave in 1–2 minute intervals, stirring in between. For longer storage, freeze the sauce (without pasta) separately.
What to Serve With Smoky Peach Basil Chicken Skillet
- Lemon-Herb Quinoa: A light, fluffy base that soaks up the sauce; ready in about 15 minutes.
- Garlic Butter Green Beans: Sautéed green beans with a kiss of garlic, 4–5 minutes, crisp-tender.
- Peach & Arugula Salad: A quick side of arugula with sliced peaches and a light lemon vinaigrette to echo the skillet’s fruitiness.
Variations & Tips
- Spicier: Add another 1/4–1/2 tsp red pepper flakes or a drizzle of chili crisp to the sauce.
- Creamier: Increase cream to 1/3 cup (80 ml) and simmer an extra minute for a silkier texture.
- Gluten-free: Use gluten-free pasta; the sauce holds beautifully on any shape.
- Canned-peach swap: If using canned peaches, choose peaches in juice and drain well; reduce cooking time slightly to avoid mush.
- Herbs: Swap basil for parsley or cilantro in a pinch, but basil keeps the peachy brightness this dish loves.
Enjoy Your Smoky Peach Basil Chicken Skillet
You’ve got a sunny, smoky skillet where peach sweetness meets basil brightness in a cozy, weeknight-friendly dish. Gather your favorite people, pull a forkful of Smoky Peach Basil Chicken Skillet onto the plate, and enjoy the comforting balance of flavors that came together with ease.