Pan-Seared Chicken with Summer Peach and Thyme Sauce

By AislePrompt Editorial · ·

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 drafted and published.

Pan-seared and topped with a lightly sweet and aromatic peach and thyme sauce, perfect for a summer dinner. This Mediterranean-inspired chicken recipe, ready in about 30 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 350 calories and feeds 2, 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: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temp 165°F), then transfer to a plate and cover loosely with foil.
  3. Step 3: Reduce heat to medium and add 1 small finely chopped shallot and 3 sprigs fresh thyme to the skillet. Sauté for 2 minutes until fragrant and softened.
  4. Step 4: Pour in 1/4 cup white wine and 1/2 cup chicken broth, scraping the pan bottom to loosen browned bits. Simmer for 3-4 minutes until the liquid reduces by half.
  5. Step 5: Stir in 1 medium diced ripe peach and cook for 2 minutes until the peach softens and the sauce thickens slightly.
  6. Step 6: Remove thyme sprigs, then whisk in 1 tbsp unsalted butter to finish the sauce with a glossy sheen. Spoon the sauce over the chicken and serve immediately.

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