Chicken Supreme, Peaches, Goat Cheese, and Pickled Onions Recipe

There is no better time to hone one’s culinary skills than the summer. The kids are back from school, families get together, and everyone is looking for a great bite to eat when they come in after a hot day of activities. This chicken recipe is sure to satisfy your summertime cravings in a delicious, flavorful way!

The main ingredients featured in this dish are chicken, peaches, goat cheese, and pickled onions. This provides your palate with a huge variety of flavors, ranging from savory to creamy to refreshingly sweet and sharp. What’s more, this easy dish should take no more than 15-20 minutes to prepare, ensuring that you will not have to stress over timing when it comes to feeding you and/or your guests. This is a delicious and convenient dish constructed with Chef Adrianne‘s signature Maximum Flavor style, and it should definitely make its way into your summer menu!

This is a guest-post recipe. It will make 2 servings.

Chicken Supreme, Peaches, Goat Cheese, and Pickled Onions Recipe

2 8oz Chicken Supremes, wing and breast
1/4 teaspoon Spanish paprika
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil
1 1/2 cups baby arugula
1 tablespoon extra virgin olive oil
1 tablespoon champagne vinegar
1/2 cup peaches, diced
1 teaspoon Fresno chili, thinly sliced
1 tablespoon goat cheese, crumbled
1/4 cup pickled onion
1/2 lemon, to finish

Pickled Onions:

1/2 red onion, thinly sliced
1 cup red wine vinegar
1 tablespoon granulated sugar
1/4 teaspoon dried oregano

Preheat the oven to 425 degrees F.

On a clean work surface, season chicken with paprika, garlic salt, and pepper. In a hot skillet or cast iron pan, heat up canola oil to medium high. Carefully place seasoned chicken into hot pan and sear for 30 seconds without moving. Turn and then place in the oven to cook for 7-10 minutes. Meanwhile, place all the ingredients for the pickled onions in a small sauce pot and bring to a simmer. Turn off as soon as it simmers and set aside. Toss the arugula in olive oil and vinegar and place on the bottom of the plate. Place cooked chicken on top of the arugula. Top with peaches, chilies, goat cheese, and pickled onion. Right before serving, squeeze fresh lemon juice over the finished dish.

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