Tender marinated grilled chicken breasts slathered in a sweet and tangy whipped feta and littered with juicy peach and jalapeno salsa are the makings of our end-of-summer Chicken and Peach Recipe. Simple, incredibly flavorful and anything but boring.

Chicken and Peach Recipe

Every year, come June or July, I’m ready for a peach so juicy I need a mountain of napkins just to keep my fingers marginally clean. And every year, I’m disappointed. Those summer months come and go, and somehow the peaches still don’t seem to be at their prime – what gives?!

This year, it took until the end of August for me to find a truly great peach, and now of course, I can’t get enough of them. My sense of urgency to use these juicy, perfectly ripe little jewels have been at an all-time high so I’ve been doing my best to tuck them into everything from salads to cobblers and beyond.

Today’s Chicken and Peach recipe is my ode to the end of summer. It’s a simple dinner made mostly on the grill and filled with some of the very best produce late summer has to offer. Juicy grilled chicken, ripe peaches, and fresh seasonal ingredients come together in a dinner that feels special without requiring much effort at all. Always a win in my book.

Why You’ll Love This

• It’s packed with flavor. The chicken itself is anything but boring thanks to a quick Dijon, honey, lemon and garlic marinade. Add the whipped feta and peach salsa and every bite has a little bit of everything.
• It makes the most of peach season. Don’t let those perfect peaches go to waste!
• Most of the cooking happens outside. The chicken goes straight on the grill, which means you can keep your kitchen cool.
• It looks impressive without being complicated. Pile the grilled chicken on a platter, dollop with whipped feta and copiously spoon that peach salsa on top. Stunning.
• It hits every note. Sweet peaches and honey, salty feta, spicy jalapeño, acidic citrus and smoky grilled chicken make this a jack of all trades kind of meal.

Key Ingredients

Chicken breasts. I like to use chicken breasts sliced or pounded thin so they cook quickly and evenly on the grill. You can buy thin-cut chicken breasts (my preference!) or slice larger breasts horizontally yourself.

Dijon mustard. Dijon gives the marinade a little tang and helps all of the other ingredients cling to the chicken.

Honey. We use honey in both the chicken marinade and whipped feta. It adds just enough sweetness to balance the acidity of the lemon and the saltiness of the cheese.

Lemon and lime. Fresh citrus is important here. Lemon brightens up the chicken and whipped feta, while lime adds plenty of acidity to the peach salsa (If you just want to use one citrus for simplicity, that’s fine).

Feta cheese. Buy feta packed in brine if you can find it. It tends to be creamier and less dry than pre-crumbled feta, which is exactly what we want when making whipped feta.

Greek yogurt. A little bit of Greek yogurt helps transform the feta into a creamy, spreadable sauce without taking away its signature salty, tangy flavor.

Peaches. This is the time to seek out the best peaches you can find. They should smell fragrant and give slightly when gently pressed, but they shouldn’t be so soft that they turn to mush when diced.

Jalapeño. Jalapeño gives the salsa just enough heat to balance the sweetness of the peaches. Remove the seeds and membranes for less spice or leave some in if you like things hot.

Red onion. Finely diced red onion adds crunch and a sharp bite that works particularly well with sweet peaches.

Cilantro. Fresh cilantro gives the salsa a bright, fresh finish. If cilantro isn’t your thing, we’ll talk about substitutions below.

Can I make this Chicken and Peach Recipe ahead of time?

Parts of it, yes. You can marinate the chicken several hours in advance and make the whipped feta a day ahead. Store the whipped feta covered in the refrigerator and let it sit at room temperature for a few minutes before serving.

The salsa can also be made a day in advance but I wouldn’t recommend anything much sooner than that or it will lose it’s bite.

How do I know when a peach is ripe?

A ripe peach should smell sweet and fragrant and have a little bit of give when you gently press it with your fingers. Avoid peaches that are rock hard or overly soft and bruised.

If your peaches aren’t quite ripe yet, leave them on the counter at room temperature for a day or two. Once they’re perfectly ripe, move them to the refrigerator to slow down the ripening process. I also don’t mind using peaches slightly underripe as they soften in the citrus.

Do I need to peel the peaches?

Nope! I leave the skin on. It adds color, texture and saves you an unnecessary step. If you strongly prefer peeled peaches, however, you can certainly remove the skin.

Can I make the chicken without a grill?

Absolutely. Heat a large cast-iron skillet or grill pan over medium-high heat with a little bit of olive oil. Cook the chicken until golden brown on both sides and the internal temperature reaches 165°F.