Peach Balsamic Chicken Rice Skillet
Peach Balsamic Chicken Rice Skillet

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, peach balsamic chicken rice skillet. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Peach Balsamic Chicken Rice Skillet is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Peach Balsamic Chicken Rice Skillet is something that I have loved my entire life. They are nice and they look fantastic.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook peach balsamic chicken rice skillet using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Peach Balsamic Chicken Rice Skillet:
  1. Take 1/4 cup balsamic vinegar
  2. Prepare 1/4 cup peach preserves
  3. Prepare 1/2 cup water
  4. Prepare 1/2 cup light brown sugar
  5. Make ready 1 packages fajita size chicken, thawed
  6. Take 2 cup brown rice prepared

Add the savory peach compote to the skillet and stir to combine. Add peaches and season with salt and pepper. Here's a breakdown of the simple steps you'll follow to make the peach chicken: Saute onion in skillet with olive oil. Sear chicken in skillet, transfer chicken leaving onions in pan.

Steps to make Peach Balsamic Chicken Rice Skillet:
  1. Place vinegar, peach preserves, water , and brown sugar in a pan.
  2. Stir and bring to a boil.
  3. Lower heat; simmer 5 minutes.
  4. Add chicken; simmer 5 minutes.
  5. Add rice; simmer 5 minutes.
  6. Enjoy!

Here's a breakdown of the simple steps you'll follow to make the peach chicken: Saute onion in skillet with olive oil. Sear chicken in skillet, transfer chicken leaving onions in pan. Pan Seared Peach Balsamic Chicken is a healthy, simple weeknight dinner that the whole family will enjoy. Mix up a quick marinade with olive oil, peach balsamic vinegar and spices, let it sit for a little while in the fridge, then pan sear and cover to let it cook through. In a large skillet, brown chicken on both sides in butter.

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