Pan-Seared Chicken with Georgia Peach and Vidalia Onion Glaze

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Pan-seared and finished with a sweet and tangy glaze made from fresh Georgia peaches and Vidalia onions, showcasing Southern regional flavors. This Southern American-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, fresh Georgia peach, Vidalia onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 large, peeled and diced fresh Georgia peach
• 1 medium, thinly sliced Vidalia onion
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through; internal temperature should reach 165°F. Remove chicken and keep warm.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Add 1 medium thinly sliced Vidalia onion and sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 large peeled and diced Georgia peach, 2 tbsp apple cider vinegar, and 1 tbsp honey. Cook for 6-8 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
5. Step 5: Add 1 tsp fresh thyme leaves and stir to combine. Return chicken breasts to the skillet and spoon the peach-onion glaze over them. Cook for 2 more minutes to meld flavors before serving.