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

mvyfl1's Review

shny132
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.

shny132's Review

Kutest
June 02, 2012
N/A

captann's Review

Barbara
June 05, 2012
N/A

RuthinCA's Review

anonymous12
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!

melodavis's Review

RuthinCA
July 03, 2012
Solid. The chicken was moist. The sauce was tasty. Added some cinnamon to the chicken before finishing it off in the oven. I would make this again!

knittingmom22's Review

knittingmom22
July 09, 2012
Needed more salt, personal preference. The chicken was moist; I cooked it for 25 min., at 15 it was not quite done. Mine did not get as brown as the picture, but nothing ever looks like the pictures... I wonder if you used a kitchen torch just before serving might help with the color and Carmelite the peaches a bit....? My hubby liked it, so we will have it again!

Kenkari12's Review

TerriCheney1
July 01, 2013
N/A

TerriCheney1's Review

GinaMaggi
July 22, 2012
N/A

GinaMaggi's Review

sheraphics
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

captann
May 22, 2013
Fresh, not great.