Description
Juicy chicken breasts stuffed with a sweet and tangy peach and cream cheese filling, pan-seared to golden perfection, and drizzled with a fragrant thyme-infused honey sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/2 cup cream cheese, softened
- 1/2 cup finely diced fresh peaches
- 1 tbsp chopped fresh thyme, plus extra for garnish
- 1 tsp lemon zest
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1/4 cup honey
- 2 tbsp unsalted butter
- 1/4 cup chicken broth
- 1 tbsp fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally through the thickest part, leaving one edge intact to create a pocket.
- In a bowl, mix cream cheese, diced peaches, 1 tbsp thyme, lemon zest, salt, and pepper. Spoon equal amounts of filling into each chicken pocket and secure with toothpicks.
- Season chicken outside with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden.
- Transfer skillet to oven and bake for 15-20 minutes until chicken reaches 165°F internally. Remove chicken and set aside, covering loosely.
- In the same skillet over medium heat, add honey, butter, chicken broth, and lemon juice. Simmer for 3-5 minutes until slightly thickened. Stir in extra thyme if desired.
- Drizzle sauce over stuffed chicken before serving. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.