Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, peach balsamic chicken rice skillet. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A one-skillet chicken recipe with fresh peaches and diced tomatoes tossed with balsamic vinegar and topped with fresh basil. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; place in skillet.
Peach Balsamic Chicken Rice Skillet is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Peach Balsamic Chicken Rice Skillet is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have peach balsamic chicken rice skillet using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Peach Balsamic Chicken Rice Skillet:
- Get 1/4 cup balsamic vinegar
- Take 1/4 cup peach preserves
- Prepare 1/2 cup water
- Get 1/2 cup light brown sugar
- Take 1 packages fajita size chicken, thawed
- Get 2 cup brown rice prepared
How to prepare honey balsamic chicken breast. Heat a large skillet over medium-high heat and add oil. Sharp and acidic balsamic is paired with sweet and juicy peach for a complex and appetizing chicken glaze. Pair with a peach and cherry tomato salsa.
Steps to make Peach Balsamic Chicken Rice Skillet:
- Place vinegar, peach preserves, water , and brown sugar in a pan.
- Stir and bring to a boil.
- Lower heat; simmer 5 minutes.
- Add chicken; simmer 5 minutes.
- Add rice; simmer 5 minutes.
- Enjoy!
Turn on heat to medium and place lid. This Peach Balsamic Chicken from Delish.com is the best. In a large skillet over medium heat, heat oil. Try this Balsamic Peach Chicken Skillet recipe, or contribute your own. This Skillet Balsamic Garlic Chicken is a favorite skillet meal of mine.
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