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Golden seared Peach Chicken with Brie Cheese in a cast iron skillet with caramelized onions and fresh thyme.
Linda

Peach Chicken with Brie Cheese

Juicy seared chicken breasts topped with sweet caramelized peaches and melted brie for an elegant weeknight dinner that tastes like summer on a plate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless, skinless chicken breasts pounded to even thickness
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter divided
For the Peaches and Brie
  • 3 ripe peaches halved, pitted, and sliced 1/2-inch thick
  • 1 shallot minced
  • 2 tsp fresh thyme leaves only, plus more for garnish
  • 6 oz brie cheese rind removed, sliced into 8 wedges
  • 2 tbsp balsamic glaze for drizzling

Equipment

  • Large oven-safe skillet
  • Tongs

Method
 

Prep and Sear the Chicken
  1. Pat chicken dry and season both sides with 3/4 teaspoon salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken and cook undisturbed until golden brown on the bottom, about 5-6 minutes. Flip and cook 2 minutes more. Transfer to a plate - chicken will not be fully cooked yet.
Cook the Peaches
  1. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Once melted, add peach slices in a single layer. Cook without stirring until caramelized on one side, about 3-4 minutes. Flip and cook 2 minutes more. Push peaches to the sides of the pan.
  2. Add remaining 1 tablespoon butter to the center of the pan. Add shallot and thyme, saute until fragrant and softened, about 1 minute. Stir to combine with peaches.
Assemble and Finish
  1. Nestle chicken breasts into the pan among the peaches. Top each piece of chicken with 2 brie wedges. Transfer skillet to a 400F oven and bake until chicken reaches 165F internally and brie is melted and bubbling, 8-10 minutes.
  2. Remove from oven and let rest 3 minutes. Drizzle with balsamic glaze and scatter fresh thyme leaves over top. Serve directly from the skillet with crusty bread to soak up the juices.

Notes

Choose peaches that yield slightly to pressure but are not mushy - slightly firm peaches hold their shape better when cooked. If brie is too soft to slice cleanly, chill it in the freezer for 10 minutes first. This dish pairs beautifully with peppery arugula dressed simply with lemon and olive oil, or over creamy polenta to catch the sweet-savory juices.