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.

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.

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Ratings & Reviews

Fabulous

daneanp
July 13, 2015
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

KristopherC
May 22, 2015
Very tasty combination of flavors. We subbed couscous for the bulgur, just personal preference. 

PKcookin's Review

sukeedog
July 15, 2014
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

steponme
June 28, 2014
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

PKcookin
June 16, 2014
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

writinmanda
May 31, 2014
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

KristenSt
May 23, 2014
This was fantastic! The bulgur was definitely the star of this dish, I highly recommend it.

Jbrada's Review

stryker520
May 14, 2014
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

JenBaum
May 13, 2014
Everything about it was good.

JenBaum's Review

Jbrada
May 12, 2014
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.