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.

Virginia Willis
Recipe by Southern Living June 2012

Gallery

Jennifer Davick; Prop Styling: Lindsey Ellis Beatty

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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