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Seared Chicken & Peach Sauce
with Red Rice Salad
45 MIN
4 Servings
From the Test Kitchen
Simple seared chicken gets a summery twist from a topping of tangy-sweet sauce, made with fresh tomatoes and peach. We’re serving it over a medley of red, brown, and wild rices, whose nutty flavor and hearty texture gets a smooth lift from crème fraîche folded in just before serving.
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NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
1 cup Red Rice Blend
- 4 oz Grape Or Cherry Tomatoes
- 2 Scallions
- 1 Peach
- 1 Lime
- 2 Zucchini
- 2 cloves Garlic
-
1 Tbsp Verjus Rouge Or Verjus Blanc
-
1 oz Sweet Piquante Peppers
- 1 oz Goat Cheese
- 2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients & make the salsa:
While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. If necessary, peel the garlic, then finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pit and small dice the peach. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the peppers. Quarter the lime. In a medium bowl, combine the diced peach, sliced scallions, chopped peppers, verjus, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Stir to combine.
3
Cook the chicken:
STOVE: Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
4
Prepare & cook the zucchini:
STOVE: Quarter the zucchini lengthwise, then thinly slice crosswise. Add 1 tablespoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Turn off the heat.
GRILL: Quarter the zucchini lengthwise; place in a bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a cutting board and thinly slice crosswise.
5
Finish the rice & serve your dish:
To the pot of cooked rice, add the cooked zucchini, seasoned tomatoes, crème fraîche, the juice of the remaining lime wedges, 1 tablespoon of olive oil, and up to half the garlic paste (you will have extra). Stir to combine. Season with salt and pepper to taste. Serve the finished rice topped with the goat cheese (crumbling before adding), cooked chicken, and sauce. Enjoy!
1
Cook the rice:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients & make the salsa:
While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. If necessary, peel the garlic, then finely chop; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pit and small dice the peach. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the peppers. Quarter the lime. In a medium bowl, combine the diced peach, sliced scallions, chopped peppers, verjus, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Stir to combine.
3
Cook the chicken:
STOVE: Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
4
Prepare & cook the zucchini:
STOVE: Quarter the zucchini lengthwise, then thinly slice crosswise. Add 1 tablespoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Turn off the heat.
GRILL: Quarter the zucchini lengthwise; place in a bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a cutting board and thinly slice crosswise.
5
Finish the rice & serve your dish:
To the pot of cooked rice, add the cooked zucchini, seasoned tomatoes, crème fraîche, the juice of the remaining lime wedges, 1 tablespoon of olive oil, and up to half the garlic paste (you will have extra). Stir to combine. Season with salt and pepper to taste. Serve the finished rice topped with the goat cheese (crumbling before adding), cooked chicken, and sauce. Enjoy!
Tips from Home Chefs