Photo: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty
Hands-on Time
30 Mins
Total Time
45 Mins
Makes 4 servings

Starting the chicken on the stovetop and finishing in the oven helps prevent dry, overcooked chicken. The flavorful juices make a fresh and clean sauce--much lighter than a flour-thickened gravy. Serve with steamed rice, couscous, or quinoa for a simple summer meal.

How to Make It

Step 1

Preheat oven to 350°. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.

Step 2

Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.

Step 3

Bake at 350° for 15 minutes or until chicken is done.

Ratings & Reviews

one minor change

October 07, 2015
I followed this recipe pretty much to the letter, except that I did not add the basil leaves until after the chicken was done.  It was delicious.  My husband and I both enjoyed it, and I will definitely make it again. 

Chef Sam

September 28, 2015
Good Recipe. I browned chicken longer. Reduce sauce for about 5-7 minutes (depending on how much broth is added. Scrape bottom. Add two table spoons of butter to final sauce then add basil ginger and peaches. Simmer 2-3 minutes. Then add chicken and coat, !5 minutes in oven. I deglazed pan with 1/4 cup of white wine and added it to the mixture before serving.Green chopped onions to garnish.If using ground ginger and dried basil use a little more to get the a rich flavor to sauce. Good Recipe, Thanks

Great flavors!

August 23, 2015
This was fantastic, so full of flavor. I fully browned the chicken in the skillet, which took about 6 mins per side. Regarding the sauce, use a good quality stock. Add stock after the ginger and garlic, turn heat to high and reduce sauce, scraping up bits on bottom of pan, to about 1/2 or 3/4 cup. Then add basil, peaches and chicken. By browning a bit longer on stove top the dish only took 15 mins in oven. Moist and delicious. I served over jasmine rice.

mvyfl1's Review

June 27, 2014
My family enjoyed this but like others mentioned, the sauce had a water consistency. Didn't have fresh ginger so I used ground ginger. I didn't feel like making a side dish so I served it with a left over pasta side of elbows, basil pesto, halved grape tomatoes and spinach (similar to another Cooking Light side) . I'd make this again because we liked the flavor and peaches.

Kenkari12's Review

July 01, 2013

GinaMaggi's Review

May 29, 2013
Delicious and light; perfect for summer! Refreshing flavors! But I think you must sautée chicken much longer than recipe says. Will still be moist!

sheraphics's Review

May 22, 2013
Fresh, not great.

anonymous12's Review

October 06, 2012
This was super bland. It was edible. Otherwise I would have given it one star. It needs more flavor. I will not ever make this again. I'm going to try and turn my leftovers into chicken soup and add some chicken stock, noodles, etc.

RuthinCA's Review

September 03, 2012
This would be a 5-star recipe if the sauce was not water-thin. The taste of the sauce makes the recipe, but the consistency keeps it from being something you would serve to guests. We served it with jasmine rice and YUM!

TerriCheney1's Review

July 22, 2012