Ingredients
Scale
- 4 medium boneless, skinless chicken breasts
- 1 (15 oz) can sliced peaches in light syrup, drained (reserve 1/4 cup liquid)
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla powder
- 1 tablespoon honey or brown sugar
- 1 tablespoon fresh lemon juice (optional, for brightness)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Season the chicken breasts thoroughly with kosher salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 minutes per side until golden brown, then remove the chicken and set aside.
- Step 2: Create the peach nectar. In a blender or food processor, combine the drained peaches, the reserved 1/4 cup peach syrup, vanilla bean paste, honey (or brown sugar), and lemon juice. Blend until completely smooth.
- Step 3: Return the seared chicken to the skillet. Pour the prepared peach nectar mixture directly over the chicken pieces, ensuring they are partially submerged in the sauce. Bring the mixture to a gentle simmer.
- Step 4: Reduce the heat to medium-low, cover the skillet partially, and let the chicken braise in the nectar for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 5: Remove the cooked chicken and place it on serving plates. Increase the heat to medium-high and let the remaining nectar sauce reduce for 2-3 minutes, stirring constantly, until it thickens into a glossy glaze. Spoon the warm peach and vanilla glaze generously over the chicken before serving.
Notes
- Keep cooked chicken and leftover glaze in an airtight container in the fridge for up to three days, noting that the delicate peach and vanilla flavors often deepen after a day.
- To reheat, slice the chicken first, then place it in a skillet with a tablespoon of water or broth and reheat gently over medium-low heat until warmed through, avoiding high heat which can dry out the chicken or split the reduced glaze.
- Balance the sweetness of the nectar glaze by serving this chicken atop wild rice pilaf or alongside a bitter green salad dressed lightly with balsamic vinaigrette.
- For the thickest, glossiest glaze, ensure you truly blend the peaches and syrup until completely smooth in Step 2; any remaining chunks will prevent the sauce from reducing into a perfect sheen at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American