Get ready to fall in love with peaches all over again! From refreshing salads to sweet desserts, these 29 delicious recipes showcase how versatile and nutritious this summer fruit can be. Perfect for busy weeknights or weekend gatherings, you’ll find plenty of inspiration to keep your meals exciting and healthy. Dive in and discover your new favorite peach creation!
Grilled Peach and Quinoa Salad
Summer’s here, and I’m all about meals that feel fresh but still have that satisfying heartiness—this grilled peach and quinoa salad is my go-to for backyard gatherings or a quick lunch prep. I love how the sweet, smoky peaches play off the nutty quinoa, and it’s a dish that always reminds me of lazy afternoons with friends.
Ingredients
– 1 cup of uncooked quinoa
– 2 cups of water
– 2 ripe peaches, pitted and sliced into halves
– 1 tablespoon of olive oil
– A couple of handfuls of baby arugula
– A splash of lemon juice (about 2 tablespoons)
– A pinch of salt
– A drizzle of honey (around 1 tablespoon)
Instructions
1. Rinse 1 cup of uncooked quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring it to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until all the water is absorbed and the grains are fluffy.
4. Remove the saucepan from the heat and let the quinoa sit covered for 5 minutes to steam, then fluff it with a fork and set it aside to cool completely.
5. Preheat your grill to medium-high heat, aiming for about 400°F, and lightly oil the grates to prevent sticking.
6. Brush the peach halves with 1 tablespoon of olive oil to help them caramelize and prevent burning on the grill.
7. Place the peach halves cut-side down on the preheated grill and cook for 3-4 minutes until they have nice grill marks and are slightly softened.
8. Flip the peaches and grill for another 2-3 minutes on the skin side until tender but not mushy.
9. Remove the grilled peaches from the grill and let them cool for a few minutes before slicing them into bite-sized pieces.
10. In a large bowl, combine the cooled quinoa, sliced grilled peaches, a couple of handfuls of baby arugula, a splash of lemon juice (about 2 tablespoons), a pinch of salt, and a drizzle of honey (around 1 tablespoon).
11. Gently toss everything together until well mixed and the ingredients are evenly distributed.
A burst of sweet and savory flavors comes through in every bite, with the quinoa adding a pleasant chewiness against the juicy peaches. I often serve this salad topped with crumbled feta for extra creaminess or alongside grilled chicken to make it a full meal—it’s versatile enough for picnics or fancy dinners!
Peach and Avocado Smoothie
Finally, after a morning of chasing my toddler around the backyard, I needed something refreshing and nutritious to recharge—this peach and avocado smoothie hit the spot perfectly, blending sweet summer peaches with creamy avocado for a treat that feels indulgent yet wholesome.
Ingredients
– a couple of ripe peaches, pitted and roughly chopped
– half of a ripe avocado, peeled and pitted
– a cup of unsweetened almond milk
– a tablespoon of honey
– a splash of fresh lemon juice
– a handful of ice cubes
Instructions
1. Add the chopped peaches and avocado to your blender.
2. Pour in the almond milk, honey, and lemon juice.
3. Tip: For a smoother texture, use very ripe peaches—they blend easier and add natural sweetness.
4. Drop in the ice cubes to chill the smoothie as it blends.
5. Secure the blender lid tightly to avoid any messy spills.
6. Blend on high speed for about 45-60 seconds, until the mixture is completely smooth and no chunks remain.
7. Tip: If it’s too thick, add another splash of almond milk and blend for 10 more seconds to reach your preferred consistency.
8. Pour the smoothie immediately into a glass to enjoy it cold and fresh.
9. Tip: Rinse the blender right after use to prevent sticky residue from hardening—it saves cleanup time later.
Absolutely creamy and velvety, this smoothie has a lush texture from the avocado that balances the peach’s bright sweetness; try serving it in a chilled mason jar with a sprinkle of cinnamon on top for an extra cozy touch, or pair it with a handful of granola for a quick, satisfying breakfast.
Baked Peach Oatmeal Cups
Haven’t you just had those mornings where you want something wholesome but don’t want to stand over the stove? I whipped up these baked peach oatmeal cups during a busy week when my toddler was clinging to my leg—they’re my new go-to for grab-and-go breakfasts that actually feel homemade.
Ingredients
– 2 cups of old-fashioned rolled oats
– 1/2 cup of packed brown sugar
– 1 teaspoon of baking powder
– A good pinch of salt
– 1 cup of milk (I use whole, but any works!)
– 1 large egg
– 1/4 cup of melted butter
– A splash of vanilla extract
– 1 cup of diced fresh peaches (about 2 medium peaches)
– A sprinkle of cinnamon for topping
Instructions
1. Preheat your oven to 350°F and grease a 12-cup muffin tin—this prevents sticking and makes cleanup a breeze.
2. In a large bowl, whisk together the oats, brown sugar, baking powder, and salt until well combined.
3. In a separate medium bowl, beat the egg lightly, then stir in the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix just until everything is moistened; overmixing can make the oatmeal cups tough.
5. Gently fold in the diced peaches until they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Sprinkle a little cinnamon on top of each cup for added warmth and flavor.
8. Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Let the oatmeal cups cool in the tin for 5 minutes before transferring them to a wire rack to cool completely—this helps them set without falling apart.
Not only are these cups delightfully moist with bursts of sweet peach, but they also have a comforting, chewy texture that holds up perfectly. I love serving them warm with a dollop of Greek yogurt or even crumbling them over ice cream for a fun dessert twist—my family can’t get enough!
Peach and Spinach Green Smoothie
My mornings just got brighter with this vibrant green smoothie that combines sweet peaches with nutrient-packed spinach—it’s my go-to for a quick energy boost without any fuss. I love whipping this up when I’m short on time but still want something fresh and satisfying, and it always reminds me of summer mornings at the farmer’s market. Trust me, even if you’re not a spinach fan, the peaches totally steal the show here!
Ingredients
– A couple of ripe peaches, pitted and roughly chopped
– A big handful of fresh spinach leaves
– One cup of plain Greek yogurt
– A splash of almond milk (about 1/2 cup)
– One tablespoon of honey
– A few ice cubes
Instructions
1. Add the chopped peaches to your blender first—this helps them blend more smoothly and prevents chunks.
2. Toss in the fresh spinach leaves on top of the peaches to keep them from sticking to the sides.
3. Pour in the plain Greek yogurt for a creamy base and extra protein.
4. Add the splash of almond milk to help everything blend easily without being too thick.
5. Drizzle in the tablespoon of honey for a touch of natural sweetness.
6. Drop in a few ice cubes to chill the smoothie and give it a frosty texture.
7. Secure the blender lid tightly and blend on high speed for about 45–60 seconds, until the mixture is completely smooth and no green flecks remain—tip: if it’s too thick, add another splash of almond milk and blend for 10 more seconds.
8. Pour the smoothie immediately into a glass to enjoy it at its freshest, and give it a quick stir if needed to combine any settled ingredients.
Ultra-smooth and refreshing, this blend has a sweet peach flavor that perfectly masks the spinach, making it ideal for picky eaters or a post-workout treat. I love serving it in a chilled mason jar with a peach slice on the rim for a cute, Instagram-worthy touch that feels extra special.
Healthy Peach Chia Seed Pudding
Vivid memories of summer peach picking with my kids inspired this refreshing twist on chia pudding—it’s become our go-to healthy breakfast that feels like dessert! Here’s how I whip it up in my own kitchen.
Ingredients
– A cup of unsweetened almond milk
– A quarter cup of chia seeds
– A couple of ripe peaches, pitted and chopped
– A tablespoon of pure maple syrup
– A splash of vanilla extract
– A pinch of salt
Instructions
1. In a medium bowl, combine 1 cup of unsweetened almond milk, 1/4 cup of chia seeds, 1 tablespoon of pure maple syrup, a splash of vanilla extract, and a pinch of salt.
2. Whisk the mixture vigorously for about 1 minute to prevent clumping and ensure the chia seeds are evenly distributed.
3. Cover the bowl with a lid or plastic wrap and refrigerate it for at least 4 hours, or overnight for best results, until the pudding thickens to a gel-like consistency.
4. While the pudding sets, peel and chop 2 ripe peaches into small, bite-sized pieces, discarding the pits.
5. Once the pudding has set, gently fold in the chopped peaches until they are evenly incorporated throughout.
6. Divide the pudding into serving bowls or jars for an easy grab-and-go option.
7. Chill the prepared pudding in the refrigerator for an additional 30 minutes to allow the flavors to meld together beautifully.
8. Serve the pudding cold, garnished with extra peach slices if desired, for a refreshing and nutritious treat.
Great texture from the chia seeds pairs perfectly with the juicy peaches, making each spoonful a delight. I love topping mine with a sprinkle of cinnamon or a dollop of Greek yogurt for extra creaminess—it’s a simple way to make breakfast feel special!
Peach and Almond Yogurt Parfait
Just yesterday, I found myself with a basket of perfectly ripe peaches from the farmer’s market and a craving for something refreshing yet satisfying—cue this peach and almond yogurt parfait that’s become my go-to summer treat.
Ingredients
– 2 cups of plain Greek yogurt
– 2 ripe peaches, pitted and diced
– 1/2 cup of sliced almonds
– 2 tablespoons of honey
– A splash of vanilla extract
Instructions
1. In a small skillet over medium heat, toast the sliced almonds for 3-4 minutes, stirring frequently, until they turn golden brown and fragrant—this enhances their nutty flavor. Tip: Keep a close eye to avoid burning.
2. Remove the almonds from the heat and let them cool completely on a plate to maintain their crunch.
3. In a medium bowl, combine the Greek yogurt, honey, and vanilla extract, whisking until smooth and well blended.
4. Gently fold in the diced peaches, reserving a few pieces for garnish if desired.
5. In serving glasses or bowls, layer the yogurt mixture and toasted almonds, starting with a spoonful of yogurt at the bottom.
6. Repeat the layers until all ingredients are used, finishing with a sprinkle of almonds on top.
7. Chill the parfaits in the refrigerator for at least 30 minutes to allow the flavors to meld together. Tip: Chilling helps the textures set perfectly.
8. Serve chilled, and enjoy immediately for the best experience. Tip: For an extra touch, add a drizzle of honey right before serving.
Each spoonful delivers a creamy contrast from the yogurt, a juicy burst from the peaches, and a satisfying crunch from the almonds. Experiment with adding a sprinkle of cinnamon or serving it alongside granola for a heartier breakfast option—it’s versatile enough to enjoy any time of day.
Peach, Mint, and Cucumber Salad
Gosh, I stumbled upon this refreshing combo during a sweltering summer picnic last year when I had to improvise with what was in my cooler—it’s been a staple ever since for beating the heat with something light and zesty.
Ingredients
– A couple of ripe peaches, pitted and sliced – Half an English cucumber, thinly sliced – A handful of fresh mint leaves, roughly chopped – A splash of extra virgin olive oil (about 2 tbsp) – A squeeze of fresh lemon juice (around 1 tbsp) – A pinch of salt and a dash of black pepper
Instructions
1. Wash the peaches under cool running water to remove any dirt, then pat them dry with a clean towel. 2. Cut the peaches in half, remove the pits, and slice them into thin wedges about 1/4-inch thick. 3. Rinse the cucumber and slice it into thin rounds, aiming for uniformity to ensure even texture in the salad. 4. Roughly chop the fresh mint leaves, reserving a few whole leaves for garnish if desired. 5. In a large mixing bowl, combine the sliced peaches, cucumber, and chopped mint. 6. Drizzle the extra virgin olive oil over the mixture, using about 2 tablespoons for a light coating. 7. Squeeze the juice of half a lemon (approximately 1 tablespoon) directly into the bowl to add brightness. 8. Sprinkle a pinch of salt and a dash of black pepper over the ingredients. 9. Gently toss everything together with your hands or a spoon until well combined and evenly coated. 10. Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld together. Tip: For the best flavor, use peaches that are ripe but still firm to avoid mushiness. Tip: If you have time, chill the bowl in the refrigerator for a few minutes before mixing to keep the salad extra crisp. Tip: Taste a small piece after tossing and adjust seasoning with more lemon or salt if needed, but avoid over-mixing to prevent the peaches from breaking down. Ultimately, this salad delivers a crisp, juicy texture with a sweet and herbaceous kick from the peaches and mint, making it perfect for a quick side dish or even layered over grilled chicken for a summery twist.
Whole Wheat Peach Muffins
Back when I was a kid, my grandma would always have fresh peach muffins waiting when we visited her orchard in Georgia. These whole wheat peach muffins are my healthier twist on her classic recipe—perfect for breakfast or an afternoon snack with coffee.
Ingredients
– 2 cups of whole wheat flour
– 1 cup of granulated sugar
– 2 teaspoons of baking powder
– 1/2 teaspoon of salt
– 2 large eggs
– 1 cup of milk
– 1/2 cup of melted butter
– 1 teaspoon of vanilla extract
– 1 1/2 cups of diced fresh peaches (about 2 medium peaches)
– A sprinkle of cinnamon for topping (optional)
Instructions
1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 2 cups of whole wheat flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt until well combined.
3. In a separate medium bowl, beat 2 large eggs with a fork until frothy.
4. Add 1 cup of milk, 1/2 cup of melted butter, and 1 teaspoon of vanilla extract to the eggs, and stir until smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined—be careful not to overmix to keep the muffins tender.
6. Gently fold in 1 1/2 cups of diced fresh peaches until evenly distributed throughout the batter.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. If desired, sprinkle a little cinnamon on top of each muffin for extra flavor.
9. Bake in the preheated oven at 375°F for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Zesty and moist, these muffins have a delightful crumb from the whole wheat and bursts of sweet peach in every bite. I love serving them warm with a dab of butter or alongside a scoop of vanilla ice cream for a simple dessert—they’re always a hit at brunch gatherings!
Peach and Honey Overnight Oats
Haven’t we all had those mornings where we’re rushing out the door but still want something wholesome? I’ve been making overnight oats for years—they’re my secret weapon for busy weeks when I need breakfast ready to grab. This peach and honey version tastes like summer in a jar and takes just minutes to prep the night before.
Ingredients
– A cup of old-fashioned rolled oats
– A cup of milk (any kind you like!)
– A ripe peach, diced up
– Two tablespoons of honey
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Grab a medium-sized jar or container with a lid.
2. Pour in 1 cup of old-fashioned rolled oats.
3. Add 1 cup of milk to the jar.
4. Dice 1 ripe peach into small, bite-sized pieces and add them to the jar.
5. Drizzle in 2 tablespoons of honey.
6. Sprinkle in a pinch of salt.
7. Add a splash of vanilla extract.
8. Secure the lid tightly on the jar.
9. Shake the jar vigorously for about 30 seconds until everything is well combined.
10. Place the jar in the refrigerator for at least 8 hours or overnight to allow the oats to soften and absorb the liquid.
11. In the morning, give the oats a good stir to redistribute any settled ingredients.
12. Serve chilled directly from the jar.
Great texture—creamy from the overnight soak with little bursts of sweet peach in every bite. The honey adds a natural warmth that pairs perfectly with the fruit. Try topping it with a sprinkle of cinnamon or some crunchy granola for extra flair!
Healthy Peach Sorbet
Nothing beats the satisfaction of whipping up a refreshing, guilt-free dessert on a warm day, and this peach sorbet has become my go-to for impressing friends without any fuss—it’s so simple, even my kitchen-averse roommate can handle it!
Ingredients
– A couple of ripe peaches, peeled and pitted
– A half cup of granulated sugar
– A splash of fresh lemon juice
– A quarter cup of water
– A pinch of salt
Instructions
1. Combine the half cup of granulated sugar and quarter cup of water in a small saucepan over medium heat, stirring constantly until the sugar dissolves completely, about 3-4 minutes. (Tip: Avoid boiling it to prevent crystallization.)
2. Remove the saucepan from the heat and let the sugar syrup cool to room temperature, which should take around 10-15 minutes.
3. Peel and pit the couple of ripe peaches, then chop them into small chunks.
4. Place the peach chunks, cooled sugar syrup, splash of fresh lemon juice, and pinch of salt into a blender.
5. Blend on high speed for 1-2 minutes until the mixture is completely smooth and no chunks remain. (Tip: Scrape down the sides of the blender halfway through to ensure everything is incorporated.)
6. Pour the blended mixture into a shallow, freezer-safe container, cover it with a lid or plastic wrap, and freeze for at least 4 hours, or until firm. (Tip: For a creamier texture, stir the mixture every hour during freezing to break up ice crystals.)
7. Once frozen, scoop the sorbet into bowls and serve immediately. Great served with a sprinkle of cinnamon or fresh mint leaves, this sorbet has a velvety smooth texture and bursts with sweet, tangy peach flavor that’s perfect for a light dessert or a midday treat.
Peach and Basil Infused Water
Keeping hydrated during these late summer days calls for something more exciting than plain water, and my peach tree’s bounty inspired this refreshing twist I’ve been making for years. Kind of like a spa day in a glass, this infused water has become my go-to for staying cool while enjoying seasonal flavors.
Ingredients
– A couple of ripe peaches
– A small handful of fresh basil leaves
– A big splash of cold water (about 8 cups)
– A few ice cubes (optional, but so good when it’s hot out)
Instructions
1. Wash 2 ripe peaches thoroughly under cool running water to remove any dirt or residue.
2. Slice the peaches into thin wedges, leaving the skin on for extra flavor and color—this is my favorite tip for maximizing fruit infusion!
3. Gently rinse about 10 fresh basil leaves to ensure they’re clean and ready to use.
4. Lightly crush the basil leaves between your palms to release their aromatic oils, which enhances the infusion process.
5. Combine the peach slices and crushed basil leaves in a large pitcher that holds at least 2 quarts.
6. Pour 8 cups of cold water over the peaches and basil in the pitcher.
7. Stir the mixture gently with a long spoon to help distribute the ingredients evenly.
8. Cover the pitcher with a lid or plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld—this patience pays off with a deeper taste!
9. After chilling, add a handful of ice cubes to the pitcher if you prefer your drink extra cold and refreshing.
10. Stir once more before serving to ensure the infused flavors are well blended.
Refreshingly light with a subtle sweetness from the peaches and an herbal hint from the basil, this water is perfect over ice on a warm afternoon. I love serving it in mason jars with extra peach slices as garnish—it makes even hydration feel special and Instagram-worthy!
Peach and Ginger Detox Smoothie
Gosh, after a weekend of indulging a bit too much at my neighbor’s barbecue, I woke up craving something fresh and revitalizing—this peach and ginger smoothie has become my go-to reset button. It’s zesty, slightly sweet, and always makes me feel like I’m giving my body a little hug from the inside.
Ingredients
– A couple of ripe peaches, pitted and roughly chopped
– A thumb-sized piece of fresh ginger, peeled
– A cup of unsweetened almond milk
– A tablespoon of honey
– A handful of ice cubes
– A splash of lemon juice
Instructions
1. Peel and roughly chop the fresh ginger into small pieces to make it easier to blend smoothly.
2. Pit and chop the ripe peaches into chunks, ensuring they’re ready for the blender.
3. Tip: If your peaches aren’t very ripe, let them sit at room temperature for a day to sweeten up naturally.
4. Add the chopped peaches, ginger pieces, almond milk, honey, ice cubes, and lemon juice into a high-speed blender.
5. Blend on high speed for about 45-60 seconds, or until the mixture is completely smooth and no chunks remain.
6. Tip: For a creamier texture, use frozen peaches instead of fresh ones and skip the ice cubes.
7. Pour the smoothie immediately into a glass to enjoy it at its freshest.
8. Tip: Give it a quick taste and add an extra teaspoon of honey if you prefer it sweeter, but avoid over-blending to keep it light.
But this smoothie turns out wonderfully creamy with a spicy kick from the ginger that balances the sweet peaches perfectly. I love serving it in a chilled mason jar with a slice of peach on the rim for a pretty touch—it’s as refreshing as it looks!
Peach and Berry Fruit Salad
Finally, after a long summer day at the farmers market, I couldn’t resist grabbing those gorgeous peaches and berries—this salad is my go-to for using up all that fresh goodness! It’s sweet, refreshing, and perfect for a quick snack or a light dessert.
Ingredients
– A couple of ripe peaches, sliced
– A handful of fresh blueberries
– A handful of fresh raspberries
– A splash of fresh lemon juice (about 1 tablespoon)
– A drizzle of honey (about 2 tablespoons)
– A pinch of fresh mint leaves, chopped
Instructions
1. Wash the peaches, blueberries, and raspberries under cool running water to remove any dirt or residue.
2. Pat the fruits dry gently with a clean kitchen towel to avoid making the salad watery—this helps keep the texture crisp!
3. Slice the peaches into thin, even wedges, about 1/4-inch thick, for easy eating and a nice presentation.
4. In a large mixing bowl, combine the sliced peaches, blueberries, and raspberries.
5. Drizzle the honey evenly over the fruit mixture, using about 2 tablespoons for a balanced sweetness without overpowering the natural flavors.
6. Add the fresh lemon juice, approximately 1 tablespoon, to brighten the salad and prevent the peaches from browning.
7. Gently toss everything together with a spoon or your hands to coat the fruit evenly—be careful not to crush the berries for the best texture.
8. Sprinkle the chopped mint leaves over the top as a garnish, adding a fresh, aromatic touch that complements the sweetness.
9. Let the salad sit at room temperature for about 5-10 minutes to allow the flavors to meld together before serving.
The combination of juicy peaches and tart berries creates a delightful contrast, with the honey adding just enough sweetness to tie it all together. I love serving this in a pretty bowl with a sprig of mint on top—it’s always a hit at picnics or as a light finish to a meal!
Peach and Cottage Cheese Breakfast Bowl
Diving into breakfast this morning, I whipped up something that reminds me of summer mornings at my grandma’s house—simple, fresh, and oh-so-satisfying. It’s the kind of bowl that makes you want to linger at the table with a good book.
Ingredients
– A cup of cottage cheese
– One ripe peach, sliced
– A drizzle of honey (about a tablespoon)
– A handful of granola (roughly 1/4 cup)
– A sprinkle of cinnamon (just a pinch)
Instructions
1. Scoop 1 cup of cottage cheese into a bowl, using the back of a spoon to spread it evenly for a nice base. Tip: For extra creaminess, let the cottage cheese sit at room temperature for 5 minutes before using.
2. Slice one ripe peach into thin, even pieces, discarding the pit, and arrange them over the cottage cheese. Tip: Choose a peach that gives slightly when pressed for the best sweetness and texture.
3. Drizzle 1 tablespoon of honey evenly over the peach slices and cottage cheese, aiming for a light, even coating.
4. Sprinkle 1/4 cup of granola on top, distributing it to cover the surface for a crunchy contrast.
5. Finish with a pinch of cinnamon dusted over everything, using your fingers to ensure it’s lightly and evenly applied. Tip: Toast the granola in a dry skillet over medium heat for 2-3 minutes beforehand if you prefer it extra crispy and fragrant.
Perfectly creamy cottage cheese melds with the juicy peaches, while the granola adds a delightful crunch that makes each bite exciting. Try serving it chilled straight from the fridge for a refreshing twist, or top with a few mint leaves for a pop of color and freshness.
Balsamic Peach Chicken Skillet
Last week, I found myself with a surplus of ripe peaches from the farmers’ market and decided to whip up this cozy skillet dish—it’s become an instant favorite in our house for its sweet and savory balance. Let’s get cooking!
Ingredients
– A couple of boneless, skinless chicken breasts
– A splash of olive oil
– A pinch of salt and black pepper
– 2 ripe peaches, sliced
– 1/4 cup of balsamic vinegar
– 1 tbsp of honey
– 1/2 cup of chicken broth
– A few fresh thyme sprigs
Instructions
1. Pat the chicken breasts dry with a paper towel to ensure a good sear.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
3. Season the chicken breasts on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. Place the chicken in the hot skillet and cook for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and set it aside on a plate.
6. In the same skillet, add the sliced peaches and cook for 2-3 minutes until they start to soften.
7. Pour in the balsamic vinegar and honey, stirring to combine and let it simmer for 1 minute.
8. Add the chicken broth and thyme sprigs, bringing the mixture to a gentle boil.
9. Return the chicken to the skillet, spooning the sauce over it, and simmer for 3-4 minutes until the sauce thickens slightly.
10. Remove from heat and discard the thyme sprigs before serving.
Really, the tender chicken soaked in that tangy-sweet sauce pairs beautifully with the soft peaches—I love serving it over a bed of quinoa or with a side of crusty bread to soak up every last drop. It’s a dish that feels both elegant and utterly comforting, perfect for a weeknight dinner that doesn’t skimp on flavor.
Conclusion
Deliciously versatile, these 29 peach recipes make healthy eating a joy. From sweet treats to savory dishes, there’s something for every taste. Try your favorites and let us know which ones you love in the comments! Don’t forget to share this roundup on Pinterest to inspire fellow home cooks.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
