Main Course Recipes
Chicken Breasts with Peach and Cheese
4 servings
Chicken Breasts with Peach, Brie, and Swiss Cheese is an old-school hit from restaurants in the Czech Republic. Even though it is now less common, I still find this meal really original and fascinating. By combining skinless and boneless poultry with canned peach, creamy Brie, and Swiss Cheese, we create a truly unique flavor profile. Whether you serve it with Creamy Mashed Potatoes or Easy Sautéed Asparagus, this 25-minute pan sear and oven-baked dish will become a fascinating addition to your everyday dishes. Read More
Main Course Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to my guide for Chicken Breasts with Peach, Brie, and Swiss Cheese
Hello everyone, it is Tom the Chef! I am so excited to share this classic with you today. Chicken Breasts with Peach, Brie, and Swiss Cheese may sound unusual to you, but if you try it, you will agree that it is an absolutely fascinating combination. I remember this as an old-school hit from restaurants in the Czech Republic, and I love bringing it into my kitchen. This recipe requires just 25 minutes of preparation and cooking time, making it perfect for your everyday dishes. We start with a butterfly cut on the meat, give it a quick pan sear, and then finish in the oven to melt the beautiful layers of Brie and Swiss Cheese over the sweet peach. I highly recommend pairing this with Creamy Mashed Potatoes or some Easy Sautéed Asparagus. Optionally, you can prepare gravy using the flavorful pan juices, chicken broth, and a bit of flour to really tie everything together. Let’s dive into the meat preparation!
Meat Preparation and the Butterfly Cut for Chicken Breasts with Peach, Brie, and Swiss Cheese
Proper meat preparation is a regular step for any cook and the foundation of my Chicken Breasts with Peach, Brie, and Swiss Cheese. I always begin with a thorough rinsing of the skinless and boneless chicken breasts under cold water. It is crucial to remove any unwanted parts before moving forward. Next, I perform a butterfly cut to open up the chicken breast, which helps in creating an even surface. Once opened up, I place the meat over plastic film and use a meat mallet to pound the chicken breasts to a one-fourth inch thickness. This tenderizer step ensures the meat cooks evenly during the pan sear phase. Finally, I season the pounded meat with salt and freshly ground pepper from both sides. This careful meat preparation guarantees a perfect base for the sweet peach and rich Brie.
The Pan Sear Process for Chicken Breasts with Peach, Brie, and Swiss Cheese
Once the meat preparation is complete, we move on to the pan sear. I preheat my large ovenproof fry pan on medium-high heat with two tablespoons of frying oil. It is important to wait until the pan is properly heated before adding the meat. I briefly pan sear the chicken breasts on one side until a nice sear is reached, which usually takes about one to two minutes. If the chicken breasts are bigger, I might need to work in batches or use two pans so the temperature does not drop. This initial pan sear locks in the flavors and creates a wonderful texture that contrasts beautifully with the soft peach, Swiss Cheese, and creamy Brie we will add next.
Layering the Peach, Brie, and Swiss Cheese on the Chicken Breasts
After the initial pan sear, I turn the meat over to begin the most fascinating part of my Chicken Breasts with Peach, Brie, and Swiss Cheese recipe: the layering. On top of each breast, I place one slice of Swiss Cheese, followed by one slice of Brie, and then one half of a canned peach. I then crown it with another slice of Swiss Cheese on top of all of this. To keep the dish incredibly moist and flavorful, I pour one-half cup of the liquid juice from the peach compote evenly over the pan. Finally, I add two thick slices of unsalted butter on the top of each portion. This combination of sweet peach and savory Brie and Swiss Cheese creates the old-school restaurant hit profile I love.
Finishing in the Oven for Safe Poultry Temperature
With the layers perfectly assembled, the next step for the Chicken Breasts with Peach, Brie, and Swiss Cheese is finishing in the oven. I ensure my oven is preheated to 350 degrees Fahrenheit. I transfer the large ovenproof fry pan directly into the preheated oven. We finish in the oven until the Swiss Cheese and Brie melt beautifully and the chicken breasts are fully cooked, which takes about two to three minutes. It is vital to check with a food thermometer to make sure that I have reached the minimum recommended safe serving temperature for poultry of 165 degrees Fahrenheit. This guarantees that the everyday dishes we prepare are not only delicious but perfectly safe to eat.
How to Optionally Prepare Gravy for Chicken Breasts with Peach, Brie, and Swiss Cheese
While the Chicken Breasts with Peach, Brie, and Swiss Cheese are resting, I like to optionally prepare gravy to elevate the dish even further. I remove the chicken breasts from the pan and place them aside. Then, I place the pan with the remaining cooking juices, peach liquid, and melted butter back on medium-high heat. I add one cup of chicken broth and one teaspoon of all-purpose flour. Using a French whisk, I whisk continuously while cooking until the flour is fully incorporated. I then cook the mixture with occasional whisking until the gravy thickens, which takes about one to two minutes. Pouring this rich gravy over the finished dish, perhaps alongside some Creamy Mashed Potatoes or Easy Sautéed Asparagus, makes for an unforgettable meal.
Popular questions
How do I ensure the meat is properly cooked in the Chicken Breasts with Peach, Brie, and Swiss Cheese recipe?
To ensure the meat is properly cooked for Chicken Breasts with Peach, Brie, and Swiss Cheese, I always rely on a food thermometer. After the initial pan sear and the finishing in the oven process, check the thickest part of the meat. The USDA minimum safe internal temperature for poultry is 165 degrees Fahrenheit. Reaching this temperature ensures your meal is completely safe to serve alongside your Creamy Mashed Potatoes or Easy Sautéed Asparagus.
Chicken Breasts with Peach and Cheese
Ingredients:
Click any ingredient to learn moreChicken:
4 PCS of chicken breasts - skinless and boneless (about 1 ½ - 2 LB)
pepper - ideally freshly ground
2 TBSP of frying oil (any kind) (adjust if needed)
8 slices of Swiss cheese (or Havarti)
4 slices of Brie cheese
4 halves of peaches - canned, drained (reserve liquid)
½ cup of liquid from can (adjust if needed)
½ stick of unsalted butter (2 OZ, sliced into about 8 thick slices)
Optionally, prepare gravy:
1 cup of chicken broth/stock (adjust if needed, or other broth)
1 TSP of all-purpose flour
Final touch:
pepper - finely grated
Tools:
Click any tool to learn more1x Chef’s knife
1x Plastic Wrap
1x Turner
1x Cooking Spoon (or regular spoon)
1x French Whisk
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 902
Protein 61.3 g
Fat 70.6 g
Saturated fat 36.3 g
Carbohydrate 5.3 g
Sugars 1.1 g
Fiber 0.6 g
Sodium 499 mg
Cholesterol 229 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Meat Preparation:
1.1.
Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed.
1.2.
Perform a butterfly cut to open up the chicken breast.
1.3.
Pound the chicken breasts over plastic film to ¼” thickness using a meat mallet.
1.4.
Salt and pepper from both sides.
2.Pan Sear with Finishing in the Oven:
2.1.
Set oven to preheat at 350°F.
2.2.
Preheat the fry pan on medium-high heat with 2 TBSP of frying oil.
Note:
If chicken breasts are bigger, you may need to work in batches or use two pans).
2.3.
Briefly sear on one side until a nice sear is reached (about 1 – 2 minutes).
2.4.
Turn and add on the top of each:
1 slice of cheese
1 slice of brie
1 half of the peach
1 slice of cheese (on top of all of this)
2.5.
Pour evenly over:
½ cup of juice from peach compote
2.6.
Add on the top of each:
2 slices of butter
2.7.
Finish in a preheated oven until the cheese melts and the chicken breasts are fully cooked (about 2 – 3 minutes). *
3.Optionally, Prepare Gravy:
3.1.
When cooked, remove chicken breasts from the pan and place aside.
3.2.
Place the pan with cooking juices on medium-high heat.
3.3.
Add:
1 cup of chicken broth
1 TSP of flour
Whisk (while cooking) until it’s fully incorporated.
3.4.
Then, cook with occasional whisking until gravy thickens (about 1 – 2 minutes).
4.Plating & Serving:
4.1.
Place on a plate and pour gravy over.
4.2.
Sprinkle with salt and pepper.
4.3.
Serve with fries, potatoes or your favorite side.
Kitchen Guide
Poultry
The USDA minimum safe internal temperature is 165°F.
The popular serving temperature is the same as the minimum serving temperature.
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