Peach-Glazed Chicken with Peach-Studded Bulgur

Name: Peach-Glazed Chicken with Peach-Studded Bulgur
Yield: Serves 4 (serving size: 1 chicken breast half, 1 1/2 tablespoons sauce, and 1 cup bulgur mixture)
Ingredients: 1 1/3 cups water; 3/4 cup uncooked bulgur; 2 tablespoons canola oil, divided; 2 1/2 tablespoons white wine vinegar, divided; 2 teaspoons chopped fresh thyme; 1 teaspoon grated peeled fresh ginger; 2 cups chopped peaches; 1/4 cup thinly sliced green onions; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 ounce goat cheese, crumbled (about 1/4 cup); 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 cup unsalted chicken stock (such as Swanson); 1/4 cup peach preserves; 2 teaspoons whole-grain mustard

8 Reviews

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Peach-Glazed Chicken with Peach-Studded Bulgur

Photo: Iain Bagwell; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 1 chicken breast half, 1 1/2 tablespoons sauce, and 1 cup bulgur mixture)

A double dose of peach in Peach-Glazed Chicken with Peach-Studded Bulgur is a welcome sign of summer. You can also use diced plums or nectarines in the bulgur mixture.

Ingredients

1 1/3 cups water
3/4 cup uncooked bulgur
2 tablespoons canola oil, divided
2 1/2 tablespoons white wine vinegar, divided
2 teaspoons chopped fresh thyme
1 teaspoon grated peeled fresh ginger
2 cups chopped peaches
1/4 cup thinly sliced green onions
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 ounce goat cheese, crumbled (about 1/4 cup)
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup unsalted chicken stock (such as Swanson)
1/4 cup peach preserves
2 teaspoons whole-grain mustard

How to Make It

Step 1

Combine 1 1/3 cups water and bulgur in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes; drain. Rinse with cold water; drain. Combine 1 tablespoon oil, 1 1/2 tablespoons vinegar, thyme, and ginger in a large bowl. Add bulgur, peaches, onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with goat cheese.

Step 2

Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

Step 3

Add chicken stock to pan; cook 2 minutes, scraping pan to loosen browned bits. Stir in the remaining 1 tablespoon vinegar, peach preserves, and mustard; cook 1 minute. Spoon glaze over chicken. Serve chicken with bulgur mixture.

Ratings & Reviews

Fabulous

2015-07-13T11:43:50-04:00 daneanp

Glad I made this during peach season because it was wonderful. DH wasn't very enthusiastic about the bulgur at first, but my teenager loved it. I'm certain whole wheat couscous would make a fine swap but I like cooking with grains we don't normally eat. But regardless, I am definitely making this again. The glaze on the chicken was divine!

Yummy

2015-05-21T21:18:00-04:00 KristopherC

Very tasty combination of flavors. We subbed couscous for the bulgur, just personal preference.

PKcookin's Review

2014-07-15T04:21:53-04:00 sukeedog

Used quinoa as a substitute as well as a different cheese. As I only watched it being prepared I am not sure what kind of cheese. I am not sure any cheese is necessary. This is a very good dish

writinmanda's Review

2014-06-28T13:47:37-04:00 steponme

My boyfriend and I LOVED this recipe. We cut up the glazed chicken into small pieces and mixed it in with the bulgar to balance the sweetness of the peaches. We also used Dijon mustard instead. I had never even heard of bulgar before but it was delicious and the goat cheese was a great touch! Although next time I think I will add a little more.

stryker520's Review

2014-06-16T11:11:49-04:00 PKcookin

The chicken and glaze were very tasty. I was not a fan of the bulgar salad. It just seemed too mushy with the goat cheese and peaches. I thought the thyme also didn't pair well in the salad.

steponme's Review

2014-05-31T10:17:24-04:00 writinmanda

With the peaches in the bulgar and in the sauce, I felt it was too many peaches for me. I think my issue was more with the bulgar, didn't really care for it and felt the goat cheese made it worse! I thought the chicken and sauce itself was delicious. I had the chicken and sauce for lunch the next day along with that wonderful Arugula, Tomato and Almond salad pictured above and added some leftover tabbouleh from Sunset's Seared Halibut on Lemon Tabbouleh; PERFECT combination!

KristenSt's Review

2014-05-23T16:12:52-04:00 KristenSt

This was fantastic! The bulgur was definitely the star of this dish, I highly recommend it.

Jbrada's Review

2014-05-14T18:06:33-04:00 stryker520

I really enjoyed this! The peaches added just the right amount of sweetness to the burglar. We grilled the chicken rather than sauté and used Dijon mustard (because that's what was on hand). While the finicky children didn't like it, the adults certainly did!

KristopherC's Review

2014-05-12T20:36:22-04:00 JenBaum

Everything about it was good.

JenBaum's Review

2014-05-12T14:49:43-04:00 Jbrada

I'm only commenting on the chicken and glaze. I grilled the chicken instead of sautéed. And I had apricot preserves instead of peach. That said, it was a very tasty glaze! I let it carmelize on the chicken for a minute on the grill. We loved it. I'd love to try the bulgar next time too.

Peach-Glazed Chicken with Peach-Studded Bulgur

Ingredients

How to Make It

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Ratings & Reviews

Fabulous

Yummy

PKcookin's Review

writinmanda's Review

stryker520's Review

steponme's Review

KristenSt's Review

Jbrada's Review

KristopherC's Review

JenBaum's Review

Peach-Glazed Chicken with Peach-Studded Bulgur

Ingredients

Nutritional Information

How to Make It

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