Pan-Seared Chicken with Sautéed Peaches, Thyme & Almonds
Sign in to rate this recipe
Make this recipe your way, free
Chef Jeff can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
Prep: Pat chicken breasts dry. Season both sides generously with salt and pepper. Slice peaches into 6–8 wedges, keeping the skin on for fiber.
- 2
Toast almonds: In a dry skillet over medium heat, toast sliced almonds 2–3 minutes, stirring, until fragrant and lightly golden. Transfer to a small bowl.
- 3
Sear chicken: Heat 1 Tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Place chicken skin-side down and press gently to ensure contact. Cook 6–8 minutes until skin is golden and releases easily. Flip, add 1/2 Tbsp butter, reduce heat to medium, and cook 5–7 more minutes until internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.
- 4
Sauté shallot and peaches: In the same skillet, add remaining 1 Tbsp butter. Add minced shallot and sauté 1 minute until translucent. Add peach wedges, thyme, a pinch of salt, and a quick sprinkle of black pepper. Sauté 3–4 minutes until peaches begin to soften and caramelize but still hold shape. If using, add 1 tsp honey at this point and stir to coat.
- 5
Deglaze & finish sauce: Pour in 1/4 cup chicken stock and 1 tbsp lemon juice, scraping up brown bits. Let reduce 1–2 minutes to a glossy pan sauce. Stir in lemon zest and toasted almonds (reserve a few for garnish).
- 6
Plate: Spoon peaches and sauce over chicken breasts. Garnish with extra thyme and remaining toasted almonds. Serve with a small bed of arugula or a side of steamed green beans
A balanced, low-GI dinner: tender pan-seared chicken breast with caramelized peaches, fresh thyme, toasted almonds and a light lemon-butter finish. Designed to moderate carbs, add protein and healthy fats, and use minimal processing to help steady blood glucose.
- Prep: Pat chicken breasts dry. Season both sides generously with salt and pepper. Slice peaches into 6–8 wedges, keeping the skin on for fiber.
- Toast almonds: In a dry skillet over medium heat, toast sliced almonds 2–3 minutes, stirring, until fragrant and lightly golden. Transfer to a small bowl.
- Sear chicken: Heat 1 Tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Place chicken skin-side down and press gently to ensure contact. Cook 6–8 minutes until skin is golden and releases easily. Flip, add 1/2 Tbsp butter, reduce heat to medium, and cook 5–7 more minutes until internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.
- Sauté shallot and peaches: In the same skillet, add remaining 1 Tbsp butter. Add minced shallot and sauté 1 minute until translucent. Add peach wedges, thyme, a pinch of salt, and a quick sprinkle of black pepper. Sauté 3–4 minutes until peaches begin to soften and caramelize but still hold shape. If using, add 1 tsp honey at this point and stir to coat.
- Deglaze & finish sauce: Pour in 1/4 cup chicken stock and 1 tbsp lemon juice, scraping up brown bits. Let reduce 1–2 minutes to a glossy pan sauce. Stir in lemon zest and toasted almonds (reserve a few for garnish).
- Plate: Spoon peaches and sauce over chicken breasts. Garnish with extra thyme and remaining toasted almonds. Serve with a small bed of arugula or a side of steamed green beans
