Summer Peach Chicken is the most amazing combination of flavors in a summer dinner. Grilled chicken is smothered in a rich and creamy peach sauce which sits atop creamed corn orzo that is to die for! The entire dish is garnished with fresh basil and a drizzle of honey to bring all those amazing flavors together.
This is my new favorite summer dinner recipe, hands down! There is a perfect balance of sweet and savory with a pop of freshness from the basil. I love the combination of all the various grilled components of the dish from the peaches to the chicken.
I love cooking with seasonal ingredients and I get inspiration for my recipes from my local farmer’s markets. Peaches and corn are always in abundance at my local market and I find myself buying more than I need on a weekly basis. I wanted to find a way to use both ingredients in a meal that is well balanced and flavorful. I grow my own basil at home and have found that it ties the peaches and corn together beautifully. I hope you love every bite of this summertime dinner!
Ingredients for Summer Peach Chicken
This recipe utilizes an abundance of bright, summer flavors that creates a wholesome dinner. The peach sauce has a balance of sweet and spicy flavors, perfect for topping grilled chicken (or tofu). The orzo is creamy and filled with bites of fresh corn and basil.
- fresh peaches
- ears of corn
- shallot
- soy sauce
- dijon mustard
- garlic
- sun dried tomatoes in oil
- extra virgin olive oil
- chili paste (Sambal Oelek) – optional.
- honey
- chicken breast – for vegans or vegetarians, substitute with super firm tofu or pre-baked tofu.
- salt and pepper to taste
- orzo pasta
- milk – for vegans, substitute with plant-based milk.
- nutritional yeast
- cornstarch
- fresh lemon juice
- fresh basil
Here’s what else you’ll need:
- Grill or cast-iron grill pan
- high powered blender or food processor
- tongs
- basting brush
- small bowl
- large skillet
- stirring spoon
- large pot
- strainer
- cutting board and knife
- measuring cups and spoon
If you don’t have a grill or it’s too rainy to grill outside, I recommend using a pre-seasoned grill pan that you can put over your stovetop for easy indoor grilling!
How to Make Summer Peach Chicken
This recipe requires a few simple steps and is ready in an hour. If you don’t have a grill, you can use a cast iron skillet or a grill pan to get those charred flavors.
- Grill the peaches, corn, shallot and chicken.
- Make the peach sauce by blending 3 grilled peaches, soy sauce, dijon, garlic cloves, sun dried tomatoes, olive oil, chili garlic paste and honey until smooth and creamy.
- Make the creamed corn sauce by blending grilled corn, grilled shallot, milk, nutritional yeast, cornstarch and lemon juice until smooth and creamy.
- Cook the creamed corn sauce with orzo, remaining corn and basil.
- Serve and enjoy!
More Summer Dinner Recipes
- Creamy Lemony Orzo with Grilled Corn and Asparagus
- Pineapple Teriyaki Chicken
- Modelo and Citrus Marinated Steak with Chimichurri
- Sheet Pan Salmon Tacos with Mango Corn Salsa
- Crispy Beer Braised Beef Tacos with Chipotle Honey and Bacon Jam
View all summer dinner recipes here
Please let me know how your Summer Peach Chicken turns out in the comments below!
I can’t wait to hear from you.
Print
Summer Peach Chicken
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Summer Peach Chicken is the most amazing combination of flavors in a summer dinner. Grilled chicken is smothered in a rich and creamy peach sauce which sits atop creamed corn orzo that is to die for! The entire dish is garnished with fresh basil and a drizzle of honey to bring all those amazing flavors together.
Ingredients
For the Grill
- 4 fresh peaches, cut in half and seeds removed
- 3 ears of corn, shucked
- 1 large shallot, cut in half
- 2 lbs chicken breasts (about 4 breasts)
- olive oil as needed
- salt + black pepper as needed
For the Peach Sauce
- 2 tbsp soy sauce
- 1 tbsp dijon mustard
- 4 garlic cloves, peeled
- 2 tbsp sun dried tomatoes in oil (about 4 tomatoes)
- 1 tbsp Sambal Oelek chili paste (optional)
- 1 tbsp honey, plus more for garnish
For the Orzo
- 1 3/4 cups milk (any type will work)
- 1 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1/2 tbsp fresh lemon juice
- 1/2 lb dried orzo pasta
- 1/4 cup fresh basil, thinly chopped (plus more for garnish)
Instructions
For the Grill
- Prep the vegetables and chicken: Preheat your grill. Place the peach halves, corn, shallots, and chicken on a large baking sheet, then drizzle everything lightly with olive oil. Season both sides of the chicken with salt and pepper.
- Grill the vegetables and chicken: Grill the peach, corn and shallots for 3-5 minutes per side until nicely charred. Remove and set aside on a plate. Grill the chicken for 6-8 minutes per side until the internal temperature reaches 165°F. Remove and set aside on a plate, covered, until ready to serve.
For the Peach Sauce
- Blend the ingredients: Add the 3 grilled peaches (save 1 peach for garnish) along with all of the peach sauce ingredients. Blend until smooth and creamy. Transfer to a bowl and set aside. Rinse out your blender to use for later.
For the Orzo
- Make the creamed corn sauce: Use a sharp knife to cut the grilled corn kernels off each cob. Transfer half of the kernels to the blender. Add the grilled shallot, milk, nutritional yeast, cornstarch, lemon juice, 1/4 tsp salt and 1/8 tsp pepper to the blender. Blend until smooth and creamy. Set aside.
- Cook the orzo: Heat a large pot over medium-high heat. Once hot, add the orzo and allow it to toast in the pot for a minute while stirring. Pour the blended creamed corn sauce into the pot then bring to a boil. Reduce the heat and let simmer for 10 minutes on low heat until the orzo is cooked.
- Finish the orzo: Stir in the fresh basil and remaining corn kernels to the orzo. If the orzo appears too thick, add a splash of milk to loosen it up. Remove the pot from the heat and set aside.
- Serve and enjoy: Transfer the orzo to a large plate. Next, slice the grilled chicken breasts and place on top of the orzo. Drizzle the chicken with some of the peach sauce. Slice the remaining grilled peach, then arrange the slices in various spots on the plate. Drizzle the plate with honey then garnish with fresh basil. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Mains
- Method: Grill + Stovetop
Nutrition
- Calories: 808
- Sugar: 28g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 8g
- Protein: 53g
- Cholesterol: 118mg
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
