Asian Chicken with Peaches

So many flavors, so little time! You can get this easy supper on your table in less than an hour. MORE + LESS -

tablespoons butter

boneless skinless chicken breasts (1 1/4 lb)

3/4

teaspoon salt

cups pitted sliced peaches, thawed if frozen

green onions, whites and greens separated, sliced on the bias

tablespoons packed brown sugar

1/4

cup water

tablespoon rice vinegar

1 1/2

teaspoons chili garlic sauce

1 1/2

teaspoons soy sauce

Lime wedges

Cooked white rice

Hide Images

1

Heat oven to 400°F. In 12-inch ovenpoof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on first side. Turn; cook 3 to 4 minutes longer or until browned on second side. Transfer to plate; cover to keep warm.
2

Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
3

In small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with green onion greens. Serve with lime wedges and rice.

If using frozen (thawed) peaches, make sure to pat them dry before cooking.
Prefer the flavor of chicken thighs? Substitute 1 1/4 lb boneless skinless thighs for the breasts.