{"id":7063966,"date":"2026-09-22T11:55:15","date_gmt":"2026-09-22T11:55:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/chicken-and-peach-recipe-cooking-for-keeps\/"},"modified":"2026-09-22T11:55:15","modified_gmt":"2026-09-22T11:55:15","slug":"chicken-and-peach-recipe-cooking-for-keeps","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7063966","title":{"rendered":"Chicken and Peach Recipe – Cooking for Keeps"},"content":{"rendered":"


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Tender marinated grilled chicken breasts slathered in a sweet and tangy whipped feta and littered with juicy peach and jalapeno salsa are the makings of our end-of-summer Chicken and Peach Recipe.<\/strong> Simple, incredibly flavorful and anything but boring.<\/em><\/p>\n

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Chicken and Peach Recipe<\/h2>\n

Every year, come June or July, I\u2019m ready for a peach so juicy I need a mountain of napkins just to keep my fingers marginally clean. And every year, I\u2019m disappointed. Those summer months come and go, and somehow the peaches still don\u2019t seem to be at their prime \u2013 what gives?! <\/p>\n

This year, it took until the end of August for me to find a truly great peach, and now of course, I can\u2019t get enough of them. My sense of urgency to use these juicy, perfectly ripe little jewels have been at an all-time high so I\u2019ve been doing my best to tuck them into everything from salads to cobblers and beyond.<\/p>\n

Today\u2019s Chicken and Peach recipe is my ode to the end of summer. It\u2019s a simple dinner made mostly on the grill and filled with some of the very best produce late summer has to offer. Juicy grilled chicken, ripe peaches, and fresh seasonal ingredients come together in a dinner that feels special without requiring much effort at all. Always a win in my book.<\/p>\n

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Why You\u2019ll Love This<\/h2>\n
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  • It\u2019s packed with flavor.<\/strong> The chicken itself is anything but boring thanks to a quick Dijon, honey, lemon and garlic marinade. Add the whipped feta and peach salsa and every bite has a little bit of everything.<\/li>\n
  • It makes the most of peach season.<\/strong> Don\u2019t let those perfect peaches go to waste! <\/li>\n
  • Most of the cooking happens outside.<\/strong> The chicken goes straight on the grill, which means you can keep your kitchen cool. <\/li>\n
  • It looks impressive without being complicated.<\/strong> Pile the grilled chicken on a platter, dollop with whipped feta and copiously spoon that peach salsa on top. Stunning.<\/li>\n
  • It hits every note.<\/strong> Sweet peaches and honey, salty feta, spicy jalape\u00f1o, acidic citrus and smoky grilled chicken make this a jack of all trades kind of meal. <\/li>\n<\/ul>\n
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    Key Ingredients<\/h2>\n

    Chicken breasts.<\/strong> I like to use chicken breasts sliced or pounded thin so they cook quickly and evenly on the grill. You can buy thin-cut chicken breasts (my preference!) or slice larger breasts horizontally yourself.<\/p>\n

    Dijon mustard.<\/strong> Dijon gives the marinade a little tang and helps all of the other ingredients cling to the chicken.<\/p>\n

    Honey.<\/strong> We use honey in both the chicken marinade and whipped feta. It adds just enough sweetness to balance the acidity of the lemon and the saltiness of the cheese.<\/p>\n

    Lemon and lime.<\/strong> Fresh citrus is important here. Lemon brightens up the chicken and whipped feta, while lime adds plenty of acidity to the peach salsa (If you just want to use one citrus for simplicity, that\u2019s fine).<\/p>\n

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    Feta cheese.<\/strong> Buy feta packed in brine if you can find it. It tends to be creamier and less dry than pre-crumbled feta, which is exactly what we want when making whipped feta.<\/p>\n

    Greek yogurt.<\/strong> A little bit of Greek yogurt helps transform the feta into a creamy, spreadable sauce without taking away its signature salty, tangy flavor.<\/p>\n

    Peaches.<\/strong> This is the time to seek out the best peaches you can find. They should smell fragrant and give slightly when gently pressed, but they shouldn\u2019t be so soft that they turn to mush when diced.<\/p>\n

    Jalape\u00f1o.<\/strong> Jalape\u00f1o gives the salsa just enough heat to balance the sweetness of the peaches. Remove the seeds and membranes for less spice or leave some in if you like things hot.<\/p>\n

    Red onion.<\/strong> Finely diced red onion adds crunch and a sharp bite that works particularly well with sweet peaches.<\/p>\n

    Cilantro.<\/strong> Fresh cilantro gives the salsa a bright, fresh finish. If cilantro isn\u2019t your thing, we\u2019ll talk about substitutions below.<\/p>\n

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    \t\t\t\tSubstitutions
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    Chicken thighs for chicken breasts.<\/strong> Boneless, skinless chicken thighs work beautifully here and are a little more forgiving on the grill. Just be sure to adjust the cooking time accordingly.<\/p>\n

    Nectarines for peaches.<\/strong> Nectarines are an easy one-to-one swap and don\u2019t need to be peeled.<\/p>\n

    Serrano for jalape\u00f1o.<\/strong> If you like more heat, swap the jalape\u00f1o for a serrano pepper.<\/p>\n

    Shallot for red onion.<\/strong> A finely minced shallot will give you a slightly milder onion flavor.<\/p>\n

    Sour cream for Greek yogurt.<\/strong> If you don\u2019t have Greek yogurt, full-fat sour cream will work in the whipped feta.<\/p>\n

    Grill pan for outdoor grill.<\/strong> No grill? No problem. Cook the chicken in a grill pan or heavy skillet over medium-high heat.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

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    \t\t\t\tTips and Tricks for Recipe Success
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    • Don\u2019t skip the marinade.<\/strong> Even 30 minutes makes a difference. If you have more time, let the chicken marinate for a few hours so the flavor can really work its way into the meat.<\/li>\n
    • Keep the chicken an even thickness.<\/strong> Thin, evenly sized chicken breasts are much easier to grill without drying them out. If yours are thick, slice them in half horizontally or gently pound them until they\u2019re an even thickness.<\/li>\n
    • Start with a hot, clean grill.<\/strong> Give the grill plenty of time to preheat and make sure the grates are clean before adding the chicken. A light coating of oil will also help prevent sticking.<\/li>\n
    • Don\u2019t move the chicken too soon.<\/strong> When the chicken is properly seared, it should release from the grill grates fairly easily. If it is sticking, give it another 30 seconds or so before trying again. Same goes if you are cooking the chicken on the stove.<\/li>\n
    • Use an instant-read thermometer.<\/strong> Thin chicken breasts cook quickly, so keep an eye on them. Remove the chicken when the thickest portion reaches 165\u00b0F.<\/li>\n
    • Let the chicken rest.<\/strong> Give the chicken about five minutes to rest after grilling so the juices have time to redistribute instead of running out onto your cutting board.<\/li>\n
    • Use room-temperature feta if possible.<\/strong> Letting the feta sit out for 15 to 20 minutes before blending can help it whip up extra smooth and creamy.<\/li>\n
    • Taste everything.<\/strong> Especially the salsa. Depending on how sweet your peaches are, you may want another squeeze of lime, a pinch of salt or a little more jalape\u00f1o.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/div>\n
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      Parts of it, yes. You can marinate the chicken several hours in advance and make the whipped feta a day ahead. Store the whipped feta covered in the refrigerator and let it sit at room temperature for a few minutes before serving.<\/p>\n

      The salsa can also be made a day in advance but I wouldn\u2019t recommend anything much sooner than that or it will lose it\u2019s bite. <\/p>\n

      A ripe peach should smell sweet and fragrant and have a little bit of give when you gently press it with your fingers. Avoid peaches that are rock hard or overly soft and bruised.<\/p>\n

      If your peaches aren\u2019t quite ripe yet, leave them on the counter at room temperature for a day or two. Once they\u2019re perfectly ripe, move them to the refrigerator to slow down the ripening process. I also don\u2019t mind using peaches slightly underripe as they soften in the citrus.<\/p>\n

      Nope! I leave the skin on. It adds color, texture and saves you an unnecessary step. If you strongly prefer peeled peaches, however, you can certainly remove the skin.<\/p>\n

      Absolutely. Heat a large cast-iron skillet or grill pan over medium-high heat with a little bit of olive oil. Cook the chicken until golden brown on both sides and the internal temperature reaches 165\u00b0F. <\/p>\n

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      \t\t\t\tIf you love this chicken and peach recipe, try these!
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      Chicken and Peach Recipe<\/h2>\n
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      Prep: <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

      Cook: <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

      0 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

      Total: <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div><\/div>\n<\/p><\/div>\n<\/header>\n

      \n

      Tender marinated grilled chicken breasts slathered in a sweet and tangy whipped feta and littered with juicy peach and jalapeno salsa are the makings of our end-of-summer <\/em>Chicken and Peach Recipe.<\/strong><\/em> Simple, incredibly flavorful and anything but boring.<\/em><\/span><\/p>\n

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      6<\/span> 5oz chicken, 1\/4 cup salsa, 2 tbsp whipped feta<\/span><\/span><\/p>\n<\/p><\/div>\n

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      Instructions<\/h3>\n
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        Marinate the chicken. Add the Dijon, 2 tbsp honey, juice of 1 lemon, 1 grated garlic clove, and olive oil to a large bowl or zip-top bag. Whisk to combine. Add the chicken and toss until completely coated. Marinate for at least 30 minutes and up to several hours in the refrigerator.<\/span><\/p>\n<\/li>\n

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        Make the peach salsa. Add the diced peaches, jalape\u00f1o, red onion, cilantro, red pepper, garlic, 1 grated garlic clove, 2 tablespoons lemon or lime juice and 1\/2 teaspoon salt to a medium bowl. Gently toss to combine. Taste and adjust the seasoning if needed. Set aside while you grill the chicken.<\/span><\/p>\n<\/li>\n

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        Preheat the grill. Heat a gas or charcoal grill to medium-high heat. Clean the grates well and lightly oil them to prevent sticking. Alternately you can use an indoor grill pan or large cast-iron skillet or griddle. Heat to a medium-high heat until very hot. <\/span><\/p>\n<\/li>\n

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        Grill the chicken. Remove the chicken from the marinade and discard the remaining marinade and garlic. Pat the chicken dry with paper towels. Sprinkle both sides with 1 teaspoon salt. Grill the chicken until it easily releases from the grates and has nice grill marks, about 3\u20134 minutes. Flip and continue cooking for another 2\u20134 minutes, or until the chicken reaches an internal temperature of 165\u00b0F.<\/span><\/p>\n<\/li>\n

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        While the chicken grills, make the whipped feta. Add the feta, Greek yogurt, cream cheese, 2 tsp honey and 2 tsp lemon juice to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Add water, a teaspoon at a time, until the feta is creamy and easily spreadable. Season to taste with salt and pepper. Set aside.<\/span><\/p>\n<\/li>\n

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        Rest the chicken. Transfer the grilled chicken to a plate and let it rest for about 5 minutes before serving.<\/p>\n<\/li>\n

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        Assemble. Arrange the chicken on a large platter. Dollop the feta on top of each piece of chicken. Spoon the peach salsa generously over the chicken. Serve immediately. Serve with extra whipped feta and mango salsa. Serve with crusty bread! <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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        Nutrition Information<\/h3>\n

        Serving: <\/span>1<\/span>serving<\/span><\/span>, <\/span>Calories: <\/span>381<\/span>kcal<\/span> (19%)<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span> (6%)<\/span><\/span>, <\/span>Protein: <\/span>38<\/span>g<\/span> (76%)<\/span><\/span>, <\/span>Fat: <\/span>18<\/span>g<\/span> (28%)<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span> (44%)<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>131<\/span>mg<\/span> (44%)<\/span><\/span>, <\/span>Sodium: <\/span>1311<\/span>mg<\/span> (57%)<\/span><\/span>, <\/span>Potassium: <\/span>699<\/span>mg<\/span> (20%)<\/span><\/span>, <\/span>Fiber: <\/span>1<\/span>g<\/span> (4%)<\/span><\/span>, <\/span>Sugar: <\/span>14<\/span>g<\/span> (16%)<\/span><\/span>, <\/span>Vitamin A: <\/span>656<\/span>IU<\/span> (13%)<\/span><\/span>, <\/span>Vitamin C: <\/span>13<\/span>mg<\/span> (16%)<\/span><\/span>, <\/span>Calcium: <\/span>188<\/span>mg<\/span> (19%)<\/span><\/span>, <\/span>Iron: <\/span>1<\/span>mg<\/span> (6%)<\/span><\/span><\/p>\n<\/div>\n<\/section>\n