Balsamic Peach Chicken Skillet with Bacon and Sun-dried Tomatoes

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If all of that sounds even the slightest bit amazing, then you'll want to cook this up.  It is the bomb dot com!!  There's something about cooked fruit that adds the perfect touch to meat.  And bacon?  C'mon.  If you don't like bacon, then we can't be friends.  

Surprisingly, this meal does not involve using the grill.  I've been into all things grilled lately, so this is a good change of pace.  You only need one pan to cook up this delicious dish of flavors.  

Balsamic Peach Chicken Skillet with Bacon and Sun-dried Tomatoes

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INGREDIENTS

  • 8 strips of bacon, chopped
  • 6 boneless, skinless chicken thighs 
  • 1/2 medium yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 Tablespoons honey
  • 1/2 cup balsamic vinegar
  • 4 peaches, sliced
  • 3/4 cup sun-dried tomatoes, julienned 
  • salt and pepper
  • fresh basil, thinly sliced, for topping

INSTRUCTIONS

Add chopped bacon to a large skillet over medium-high heat and cook through.  Remove from pan and set aside.  Leave the grease in pan.

Season chicken with salt and pepper.  Add to skillet and cook about 8 minutes per side.  Remove chicken from pan and set aside. 

Add sliced onions to pan.  Cook for a few minutes until they are soft and translucent.  Add garlic and cook for another minute.  Add balsamic vinegar and honey.  Cook until sauce thickens.  Add sliced peaches and sun-dried tomatoes.  Cook another 3-5 minutes.  

Return chicken and bacon to skillet.  Cover skillet with lid and simmer for 5-7 minutes, making sure chicken is fully cooked.  

Top off your dish with sliced basil.  Don't skip this part.  It's a must! 

Enjoy!!  

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