This baked nectarine chicken is a fun and fruity summer dinner idea for all the family. Making the most of juicy nectarines, it's so simple to make as a dairy free and gluten free meal.
Chicken is such a versatile ingredient and perfect for all the seasons! 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 baked chicken with nectarine 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.
This recipe was updated on 22 July 2022 with amendments to the recipe, recipe tips and new photos.
⭐ 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. This dish works so well as a summer meal and you can pair it with salads, rice or other sides.
- Dairy free and gluten free. We don't use either, so it is suitable for both dietary requirements, as well as being low histamine.
- Easy to make. A simple recipe with just a few steps. The marinating time is optional.
All the ingredients and their quantities are in the recipe card below.
For this chicken recipe, the main ingredients you will need are:
- Chicken - I suggest using skinless chicken breasts for this recipe, and then dicing them into smaller fillets.
- 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, maple syrup and seasoning - for the marinade.
📖 Swaps and variations
Swap the basil for another herb. If you aren't keen on basil, then you can swap out for thyme or garnish with coriander.
Leave out the garlic. If you prefer, then simply leave the garlic out of 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.
In a tupperware container or zip-lock bag, pour in the maple syrup, olive oil and apple cider vinegar, and sprinkle in the dried basil, salt and black pepper. Stir to combine, then add the chicken fillets. Use your hands or a spoon to coat the chicken in the marinade (image 1). Set aside for at least 30 minutes (my low histamine readers may wish to read the note below).
Drizzle olive oil in your skillet, then use tongs to transfer the chicken fillets. Fry for 3-4 minutes each side so they have some browning (image 2).
Slice the nectarines into small pieces (image 3).
Transfer the chicken and nectarines to an ovenproof dish, then drizzle over a teaspoon of olive oil and apple cider vinegar (image 4). Bake for 15 minutes or until you have an internal temperature of 165F.
Plate up with fresh basil leaves. If you prefer to make a chicken nectarine salad, leave the chicken to cool first.
💭 Recipe tips and notes
- Dice the chicken. I suggest this recipe is better with smaller chicken fillets rather than whole chicken breasts as they will have more flavour from the marinade and fruit juices.
- Use ripe fruit. You want the sweetest juiciest nectarines for the best flavour!
- Coat the chicken well with the marinade. Give it a good stir so the chicken is well coated for lots of flavour!
- Always check the internal temperature of the chicken is 165F before serving.
📋 Frequently asked questions
The chicken doesn't have to be pan fried first. However, this gives extra flavour so I recommend it. If you choose to simply bake it, you will want a longer cook time of around 30 minutes depending upon the size of your chicken pieces.
Yes, peaches would work so well too!
Yes, thyme would also be nice!
🥣 Marinating time
The marinade is the main flavour of this chicken dish, aside from the nectarines themselves. If it was possible, I would let this chicken marinate for 30 minutes up to two hours in the fridge.
If you follow a low histamine diet you may wish to skip the marinating time and simply coat the chicken and fry straight away. This will depend upon your sensitivity to histamine formation.
🐓 More tasty chicken dishes
- Ovenproof dish
- Ziplock bag or tupperware dish
- 2 chicken breasts diced into fillets
- 2 nectarines sliced
- 1 teaspoon apple cider vinegar
- 1 teaspoon extra virgin olive oil
- handful fresh basil
- Optional: Place the diced 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 up to 2 hours.
- Preheat the oven to 390F / 200C.
- Drizzle olive oil in a skillet and fry the chicken for 3-4 minutes each side, so you have some browning.
- Slice the nectarines into small pieces.
- Place the chicken in an ovenproof dish along with the nectarines, olive oil and apple cider vinegar and the marinade. Bake for 15 minutes or until the chicken has an internal temperature of 165F at its deepest point.
- Plate up the chicken with fresh basil leaves and serve immediately.
- 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.
- Always be sure that the chicken has an internal temperature of 165F at its deepest point.
- My low histamine readers may wish to skip the marinating time.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- apple cider vinegar and garlic, which score 1.
- black pepper, which is optional.