Broiled Chicken & Peaches with Yogurt & Herbs

Sweet and savory, fresh but filling, this chicken and peach dish is a summer dinner winner.
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broiled chicken with peaches, yogurt and herbs

Recipe by Janet Taylor McCracken

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.

Start to Finish: 30 minutes

Servings: 4


  • 4 small chicken breasts (5 to 6 oz. each), or 2 large chicken breasts (10 to 12 oz. each) each cut lengthwise into 2 pieces
  • 2 tbsp. fresh lime juice
  • 2 tbsp. olive oil, plus more for brushing
  • 2 tbsp. finely chopped shallot
  • 4 peaches, halved and pitted
  • 1/2 cup EVOO
  • 1/2 cup chopped fresh mint leaves
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 scallions, coarsely chopped
  • 1 cup plain Greek yogurt


1. Preheat the broiler. Line a baking sheet with foil. On one side of the sheet, toss the chicken, 1 tbsp. lime juice, 2 tbsp. olive oil, and the shallot; season with salt and pepper. Arrange the peach halves, cut-side up, on the other side of the sheet. Brush the cut sides of the peaches with olive oil; season generously. Broil, turning the chicken once, until the peaches are charred in spots and the chicken is cooked through, about 10 minutes.

2. In a food processor, pulse the EVOO, mint, parsley, scallions, and the remaining 1 tbsp. lime juice until the herbs are finely chopped. Season the herb sauce with salt and pepper. In a medium bowl, mix the yogurt and 2 tbsp. of the herb sauce; season.

3. Spread about 1/4 cup of the yogurt on each of 4 plates. Top with the chicken and peaches. Garnish with the remaining herb sauce.