Pan-Seared Chicken with South Carolina Peach BBQ Glaze

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts finished with a sweet and tangy peach BBQ glaze inspired by South Carolina's regional flavors. This Southern-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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.

Prep: 15 min Cook: 25 min Serves 4 Southern cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
2 tbsp olive oil
2 cups South Carolina peaches, peeled and diced
1/4 cup apple cider vinegar
2 tbsp brown sugar
1/2 cup ketchup
1 tbsp Worcestershire sauce
2 garlic cloves, minced
1/4 tsp red pepper flakes

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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season each side with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
Step 3: In the same skillet, add 2 cups peeled and diced South Carolina peaches, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 2 minced garlic cloves, and 1/4 tsp red pepper flakes. Cook over medium heat for 8-10 minutes, stirring occasionally, until the peaches break down and the sauce thickens and coats the back of a spoon.
Step 4: Return the chicken breasts to the skillet, spoon the peach BBQ glaze over them, and simmer for 2 minutes to meld flavors before serving.