Who knew that one humble ingredient like the nectarine could provide endless inspiration when it comes to cooking?! Because, seriously, I had no freakin’ idea.
That is, until I had 12lbs enter my home in a mere week.
And while I’d be seriously happy to eat them all as is, I felt the need to branch out and experiment.
When The Hubster suggested that we have a chicken + fish night, I was ready.
There was no question in my mind that the nectarines would be the centerpiece for my chicken dish. I just needed to figure out what else would be included.
The Hubster, on the other hand, was pretty solid on his fish: tilapia with a lemon caper butter. The only way he’s ever had it…
I’ve had chicken with roasted peaches in the past, mostly served at fancy-pants restaurants, and was only mildly impressed with it. Aside from the gloriously soft and sweet peach slices, it was pretty bland. I knew there was incredible potential there, it just hadn’t been realized yet.
It was time to try my hand on it and see if I could make it a bit more exciting.
I’m happy to report that this dish was so. much. more. than I could have ever imagined. Or asked for. Or wished for.
It helps to start with some amazingly sweet and juicy nectarines.
I also had serendipitously picked up a fresh bottle of a fig-infused white balsamic vinegar, the perfect accompaniment to this dish. If you don’t have any fig-infused white balsamic, any old vinegar will work (including rice wine, white wine, balsamic, white balsamic, blueberry balsamic…).
The best part? It’s an incredibly easy recipe for one, and just as easy to adapt for the entire family.
Which is great, as I’m the only chicken eater in the family. The Hubster won’t touch it with a ten foot pole. That’s okay. More for me. (Though, I’m pretty sure this would be equally as delicious atop a piece of fish.) And if you prefer to avoid the animal protein all together, that’s okay too.
The nectarines soaked in the marinade are AMAZING without doing a thing. Grill them up, broil them, or bake them for a little extra amazing-ness.
Also, can we puh-lease talk about how colorful and pretty this dish is??
The next time you’re having guests over, do yourself a favor and make this. It’s a total of 7 ingredients, requires minimal effort, is incredibly delicious, and carries a HUGE wow-factor.
The Hubster was even impressed with how pretty it all looked, saying he was almost tempted to have some. Almost.
- 1 tbs fig-infused white balsamic vinegar
- 2 tbs olive oil
- pinch of salt
- dash of black pepper
- 1 nectarine pitted and thinly sliced
- 1 skinless boneless chicken breast
- 1/4 cup chopped red onion
- 1 tbs fresh basil for garnish
- 3 tbs fig-infused white balsamic vinegar
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 nectarines pitted and thinly sliced
- 4 skinless boneless chicken breasts
- 1 medium or 1/2 large chopped red onion
- 1/4 cup fresh basil for garnish
Turn oven on BROIL (I used the broil 3 setting on my oven, I'm guessing that's Medium-High). You could also bake it, at 375ºF, if you prefer. Time depends on number of chicken breasts.
Combine vinegar, oil, salt, and pepper in a small (or medium) sized bowl. Whisk to combine.
Add nectarine and stir until fully coated with oil and vinegar mixture. Set aside.
In a glass baking dish, add chicken. Drizzle with olive oil and sprinkle with salt and pepper.
Add red onions.
Pour nectarines and liquid over chicken.
Place in oven and broil for 10-15 minutes (for Single Serve) or 30-35 minutes (for Family Size), or until chicken is no longer pink inside.
Remove from oven.
Dish out chicken, cover with nectarines and onions, and garnish with fresh basil. Serve!
Go back for seconds!
Allergen InformationNightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, Corn Free.