Summer Peaches, Fresh Sage & Gruyere Chicken Breast
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: American
Description
Peaches! We are quickly closing the window of peach season! Although that’s sad because that means summer is almost over, I’m also SO excited for fall. Autumn is absolutely my favorite season. I love the crisp, cool air. I love the vibrant foliage. And I love love love cooking. My whole cuisine taste changes and I start craving soups and stews, chili and pasta!
But I digress. Peaches! So, with the season quickly closing, I wanted to make a peach and chicken dish. I have so much sage growing in my garden, it’s ridiculous, and I knew that sage would pair so well with this dish.
Rather than plain chicken breast, I used bone-in split-breast chicken.To be honest, and I can’t believe this myself, but this was my first time cooking with bone in chicken breast! But wow was it worth it! The chicken is SO moist and there are so many flavors merging and singing in this dish! My husband thinks of this dish as more French than American. I think maybe it’s a blend? I’ll let you decide!
In addition to the peaches and sage, I added Gruyere, melting it over the chicken. Topping it off is a light, herby sauce that is great drizzled over the chicken and a side of rice!
Enjoy!
Ingredients
Roast Chicken
4 split-breast chicken pieces
2 large peaches, sliced
8 oz Gruyere, sliced about 1/4” thick (about 3 slices per chicken breast)
2 TB divided in half
Chicken Seasoning
2 TB fresh sage, finely chopped
1 TB fresh thyme
2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Olive oil to coat
Sauce
1 cup chicken broth
2 tsps apple cider vinegar
1/4 cup white wine
1 TB Dijon mustard
1/2 TB brown sugar
1 small shallots, diced
6 garlic cloves, diced
2 TB fresh sage, finely chopped
1 TB thyme
1 TB butter
Instructions
Preheat the oven to 375°.
Lightly drizzle olive oil over the chicken and rub the seasoning mix over both sides.
Heat a cast iron skillet over medium-high heat. Melt 1 TB of butter and place the peach slices in the pan, making sure they don’t over lap. Cook for 2 minutes per side, or until lightly browned. Remove the peaches from the pan and set aside. Keep the pan over medium-high heat.
Melt another TB of butter. Once melted, place the chicken in skin side down for 3 minutes. The skin should be nicely seared ~ a deep, golden brown. This may need to be done in two batches. If you were able to fit all of the chicken into one pan, flip the chicken to be skin side up and transfer to the oven. Otherwise, transfer to a baking sheet and place in the oven.
Cook the chicken for about 45 to 60 minutes, or until 165° internally. When the chicken is 160°-165°, carefully place the cheese slices on the chicken. Put the sage on top of the cheese and then top with the peaches. Continue to cook 3 to 5 minutes, or until the cheese is lightly melted. Once the cheese has melted and the chicken is at 165° internally, remove the chicken from the oven.
Meanwhile, while the chicken is cooking, heat a medium saucepan over medium heat. Melt 1 TB of butter. Add the shallots and garlic, sautéing for 1-2 minutes. Add in the fresh herbs and stir until fragrant ~ less than a minute. Add the wine and cook until slightly reduced ~ 1 minute. Stir in the chicken broth, apple cider vinegar, Dijon mustard, and brown sugar. Season to taste with salt and pepper. Raise the heat and bring to a boil then reduce the heat to low and simmer until the chicken is ready.
Plate the chicken and drizzle as much sauce over it as you like! Serve with any additional cooked peaches.
I like this with rice that is also drizzled with the sauce!
Enjoy!
Keywords: Peaches, Sage, Gruyere, Chicken Breast
