Summer Chicken Recipe

There’s something magical about late summer when peaches are perfectly ripe and corn’s sweetness rivals candy. And seeing as these summer days are quickly fleeting, I found impertinent to use them to their full potential immediately. Say hello to our perfect Summer Chicken Recipe. An ode – or maybe a goodbye – to summer.

Summer Chicken Recipe

Here’s what’s happening: We stuff tender chicken breasts with tangy brie, sear them in a little bit of butter and olive oil until golden brown and melty. Next, we deglaze the pan with brandy (my favorite way to deglaze a pan) and serve the chicken amongst a vat of blistered corn and peaches. What happens as the chicken finishes cooking in the brandy-infused sauce is the brie slowly melts making the sauce one of the best, most luxurious broths I’ve put to my lips in quite some time.

This summer chicken recipe is light but indulgent. Cozy but fresh. And I wish I could eat it all year long.

Let’s get started!

Ingredients in our Summer Chicken Recipe

Chicken – boneless skin-on or skinless. Of course you up the calories and fat significantly with skin-on but you do you!

Butter & Olive Oil – Butter is for richness and olive oil is for that higher smoke point so we don’t burn the chicken.

Shallot – For a sweet mild onion flavor.
Peaches – Look for ripe but firm peaches. We want them to stand up in the cooking process.

Corn – fresh kernels but frozen works in a pinch.

Brandy – for deglazing and a ridiculous umami flavor.
Chicken Broth – for sauce depth

Brie – creamy, melty, tangy. Any kind will work here!

L

Let’s make Summer Chicken

Chill the brie. I actually love that the brie spills our during cooking but to prevent it from reallly spilling out, I like to chill it in the freeze while I prep everything. If you are using an 8-inch wheel of brie, slice it into quarters. Save one quarter for snacking! Slice the other three quarters into 1/4-inch slices.

Stuff the chicken. Lay each chicken down horizontally with the tip of the breast pointing to your right. Use a pairing knife to gently cut a slit in the top of the breast, this will be to your left. Use your knife to make a pocket in the breast but do not cut through to edges. Stuff the brie slices in the chicken pockets.

Sear the chicken. Heat a large cast iron skillet to a medium-high heat. Add butter and one olive oil or avocado oil. When the oil is very hot, add the chicken. Sear the chicken until golden brown, flip over and sear on the other side. It should take 3-4 minutes per side.

Cook the peaches and corn. Add the corn and peaches to the hot

Deglaze! Remove the seared chicken to a plate. Remove the pan from the heat. Add 1/4 cup of the brandy. Use a wooden spoon to scrape up all the yummy brown bits!

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