Ingredients
Units
Scale
- 3 yellow peaches
- 2 large chicken breasts ((if using smaller chicken breasts, add 3-4))
- 2 shallots (sliced)
- 1 cup heirloom cherry tomatoes (halved)
- 1/4 cup chicken bone broth
Instructions
- Preheat oven to 400*F. Warm a cast iron skillet over medium heat on the oven top.
- Add 2 tbsp olive oil to the pan. Rub chicken with olive oil and season with lemon zest, salt and pepper. Place chicken breasts in the pan and allow to brown on each side. Cooking on each side for about 6-8 minutes until they are slightly browned.
- Remove the chicken breasts from the pan and lower oven-top heat to medium-low heat. Add shallots, garlic and ginger to the pan and sauté for about 5 minutes, until soft.
- Add peaches to the pan and sear, sliced side down for a couple minutes, remove from pan.
- Pour bone broth in skillet and simmer with shallot, ginger and garlic for about 5 minutes. Turn off stove top heat and add chicken, peaches, sliced cherry tomatoes, sprigs of thyme into the skillet. Lay slices of lemon over the chicken.
- Place the skillet in the heated oven and cook for an additional 25 minutes or until chicken is cooked through.
- Serve over rice or bed of arugula and a side of sliced french bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: dinner
- Cuisine: American, healthy dinner