Go Back
+ servings
Logo of The Forked Spoon showing Spork
30 Minute Peach and Chicken Skillet with Pearl Onions
5 from 3 votes

30 Minute Peach and Chicken Skillet with Pearl Onions

Fresh summer peaches may be on their way out, but that doesn't mean you can't enjoy them all year long in this easy, delicious and super healthy 30 Minute Peach and Chicken Skillet with
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 servings
Calories: 255kcal

Ingredients

  • 1.75 pounds boneless skinless chicken breasts about 4
  • Olive oil
  • 1 teaspoon dried rosemary
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 2 teaspoon fresh chopped rosemary
  • 1/2 cup dry white wine
  • 10 oz pearl onions 1 bag
  • 30 oz sliced peaches in extra light syrup 2 cans, drained with juices reserved (!!!)
  • 1 tablespoon brown sugar
  • 1 teaspoon dijon mustard
  • salt + pepper to taste

Instructions

  • Heat olive oil in a large skillet over medium high heat. Sprinkle both sides of the chicken with salt, pepper and dried rosemary. Add the chicken to the skillet and cook for approximately 7-8 minutes per side, or until cooked through and golden brown (time will vary depending on thickness of your chicken breasts).
  • Meanwhile, as the chicken cooks, bring a medium pot of water to a boil. Add the pearl onions and blanch for approximately 1-2 minutes. Transfer the onions to an ice bath to stop cooking and immediately remove from the ice bath. Trim off the root end and peel off the skin. Set peeled onions aside.
  • When chicken has finished cooking remove from the skillet and transfer to a clean plate. Cover with foil to keep warm.
  • In the same skillet add an additional teaspoon olive oil, diced onion, minced garlic and fresh rosemary. Stir to combine while scraping up the brown bits stuck on the bottom of the pan. Sauté for 1-2 minutes and add the white wine. Mix well to combine.
  • Add the reserved peach juice, brown sugar and dijon mustard to the skillet. Stir. Add the pearl onions and continue to cook over medium low heat for 3-4 minutes.
  • Return the chicken back to the skillet and add the peaches. Continue to cook for approximately 2-3 minutes, or until peaches are hot and chicken is warmed through. Season with salt and pepper to taste.
  • Serve with mashed potatoes, rice or buttered noodles.

Nutrition

Calories: 255kcal | Carbohydrates: 21g | Protein: 30g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 84mg | Sodium: 167mg | Potassium: 861mg | Fiber: 3g | Sugar: 16g | Vitamin A: 500IU | Vitamin C: 15.6mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.