Caramelized Peach & Raspberry Chicken

The combination of fruit and meat is one that is often overlooked, certainly underused. However, these delicious combos are not to be dismissed! Lamb and apricot are staples in north African cuisine, while pork and apple, duck and orange, and even beef and pear, are frequent menu combos in British, French and Korean restaurants respectively.

This simple dinner recipe makes use of late summers best stone fruits – the peach. The complex, creamy, almost exotic flavors of the peach and raspberry contrast alarmingly well with the acidic, concentrated punch of the balsamic – all of which caramelizes to perfection right there in the pan. Feeling brave? Swap the mozzarella in the couscous with crumbles of Gorgonzola or your favorite blue-veined cheese.


  • In a skillet, cook the chicken breasts for 5 minutes on both sides, until the skin has browned, before adding the raspberries and sliced peaches.
  • Reduce the heat and cook, uncovered, for a further 15 minutes before adding the sugar and vinegar, allowing the fruit to caramelize for a further 5 minutes.

  • While the chicken and fruit are cooking, make your couscous.
  • Boil 3 cups of water with 1 tsp salt and the butter before adding the couscous. Keep on a rolling boil for 4-5 minutes before removing from the heat and allowing to steam with the lid on.
  • Allow to cool before adding the basil and mozzarella, and salt and pepper to taste.

Recipe Credit

Phoebe Male is a food and travel blogger based in Southwest Ohio. She moved to the US from England in 2015 and is on a mission to get the best out of the Midwest. Her love of food and travel is made clear through innovative and inviting still life photography, paired with a delightfully captivating style of writing. For more recipes and reviews, follow her on Instagram at @milkwithnosugar.