Skillet Roasted Chicken with Peaches and Mozzarella
The flavors infused in this dish are the essence of summer. Savory chicken breasts roasted with sweet white peaches, creamy mozzarella, and the fresh pop of flavor from tomatoes and basil is pretty much dinner perfection.
3-4chicken breastsskin on, bone in
2shallotssliced in thin rings
1cupsliced sweet bell peppersred, yellow or orange or a combo
1cupsliced cherry tomatoes
2-3sliced fresh peachesI kept the skin on
Preheat oven to 375.
Season chicken thighs with kosher salt and smoked paprika.
Heat butter and olive oil in a cast iron skillet on medium heat until butter is slightly bubbly. Saute chicken on both sides until skin is lightly browned, about 5 minutes per side. Remove chicken and put on a plate.
Add shallots, garlic and sliced peppers and saute on medium heat for 4-5 minutes until fragrant.
Add balsamic vinegar and white wine and stir to combine and bring to a simmer, about 5 minutes.
Put chicken back in skillet, pouring sauce over breasts and arranging evenly. Fold sliced peaches into skillet and nest next to chicken in the sauce. Put in oven and bake for 30 minutes.
After the 30 minutes, add fresh mozzarella and grape tomatoes. Bake for another 10 minutes or until chicken is cooked through. Spoon sauce onto chicken when serving.