This baked chicken with nectarines is a wonderful easy weeknight dinner. It's fun, fruity and herby and makes great use of the delicious summer fruit that is coming into season.
Chicken is such a versatile ingredient and perfect for all the season! You may like to check out my coconut chicken skewers in the summer or the hearty turmeric chicken soup and pesto chicken risotto in the colder months.
This nectarine chicken recipe feels fresh and light, and the sweetness of the fruit complements the chicken so well. It's very easy to make, and perfect as a family dinner.
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Why you'll love this recipe
- Fruity and herby. The combination of basil and nectarine works so well, and feels fresh and light.
- Family dinner. I think this would work well as a summer meal and you can pair it with salads, rice or other sides.
- Easy to make. A simple recipe with just a few steps. The marinating time is optional.
Ingredients
For this chicken recipe, the main ingredients you will need are:
- Chicken - I suggest using chicken breasts for this recipe.
- Nectarine - the sweet fruit of the dish. Always delicious in the summer months. Use ripe fruit as it will have the most flavour.
- Basil - I use dried basil for this dish and then garnish with fresh basil.
- Olive oil, vinegar, honey and seasoning - for the marinade.
Step by step instructions
This recipe is very simple to make, with just a few steps. The marinade can either be left on the chicken for a few hours, or for those who this would be problematic, simply skip this and cook immediately.
- Place the chicken breasts in a dish or sealable bag with the ingredients for the marinade. Stir well so the chicken is fully coated. Set aside in the fridge to marinate.
- Bake the chicken in the oven for around half an hour.
- Combine the nectarines, apple cider vinegar and olive oil. Remove the chicken from the oven and pour in the nectarine mixture. Bake for a further 15 minutes or until the chicken is cooked through. Check that the internal temperature of the chicken is 75C / 165 F. Garnish with the fresh basil.
Marinating time
The marinade is the main flavour of this dish, aside from the nectarines themselves. If it was possible, I would let this basil chicken with nectarine dish marinate for 30 minutes up to two hours in the fridge.
For those that follow a low histamine diet, the Swiss Interest Group Histamine Intolerance suggest that meat and fish should be kept in the fridge to avoid bacteria beginning to form histamines and then cooked immediately. Making sure it is covered or wrapped helps avoid germs from entering the food from the air. I use sealable glass containers for this.
While the SIGHI doesn’t mention marinating foods specifically, it does suggest that leftovers should be stored for 12-24 hours maximum. For the marinating time of this chicken dish, it would seem that it will be person-dependant. Each of us can tolerate our food being left in the fridge for different periods of time.
More chicken dishes to enjoy
Find so many chicken recipes that are easy to make, and full of flavour, including my herb cream cheese stuffed chicken and baked chicken with apples and honey. Some recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Recipe
Baked chicken with nectarines
Ingredients
- 2 chicken breasts
- 2 nectarines sliced
- 1 teaspoon apple cider vinegar optional, or white distilled vinegar
- 1 teaspoon extra virgin olive oil
- handful fresh basil
For the marinade
- 2 tablespoon honey adjust to taste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried basil
- pinch pink himalayan salt adjust to taste
- pinch black pepper optional
Instructions
- Place the chicken breasts in a dish or sealable bag with the ingredients for the marinade. Stir well so the chicken is fully coated. Set aside in the fridge for 30 minutes to 2 hours. The time to marinade is optional.
- Preheat the oven to 200C. Place the chicken in an ovenproof dish, along with the sauce and cover with foil. Bake for 30 minutes.
- In a separate bowl combine the nectarines, apple cider vinegar and olive oil. Remove the chicken from the oven and pour in the nectarine mixture. Bake for a further 15 minutes or until the chicken is cooked through. Check that the internal temperature of the chicken is 75C / 165 F. When cooked sprinkle with the fresh basil.
- Serve immediately and enjoy!
Notes
- Use ripe nectarines that are juicy and sweet, so it gives lots of flavour. Unripe fruit will not be so tasty!
- For those that prefer less herbs, reduce the amount of dried basil to taste preference.
- If you prefer to stick to foods rated 0 on the SIGHI list, then swap out the apple cider vinegar for distilled white vinegar.
Swiss Interest Group Histamine Intolerance (SIGHI) food list for histamine
All ingredients in this recipe for basil chicken with nectarine score 0 on the SIGHI list, with the exception of:- apple cider vinegar, which scores 1.
- black pepper, which is optional.
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