Pan-Seared Chicken Thighs with Peach-Basil Sauce and Summer Orzo Salad

Prepare the vegetables and fruit: Wash 1 yellow squash and 2 ripe peaches. Dice the squash into 1/2-inch cubes. Pit and dice the peaches into 1/2-inch chunks. Finely dice 1 shallot. Tear 1/2 cup fresh basil leaves, keeping some whole for garnish. Dice 4 ounces fresh mozzarella into small cubes.

Cook the orzo: Bring a medium pot of salted water to a boil. Add 1 cup dry orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse briefly under cool water to stop cooking.

Sauté the summer vegetables: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the diced yellow squash and sauté for 4-5 minutes until golden and tender. Season with a pinch of salt and pepper. Transfer to a large bowl.

Make the orzo salad: Add the cooked orzo to the bowl with the squash. Stir in the diced mozzarella and half of the torn basil. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss gently and set aside at room temperature.

Prepare the chicken: Pat 4 chicken thighs completely dry with paper towels on both sides. Season generously with salt and pepper on both sides.

Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place the chicken thighs in the pan smooth-side down. Sear undisturbed for 6-7 minutes until deeply golden brown and crispy. Flip and cook another 5-6 minutes until the internal temperature reaches 165°F and juices run clear. Transfer to a plate and tent with foil.

Build the peach-basil sauce: In the same skillet with the chicken drippings, reduce heat to medium. Add the diced shallot and sauté for 1-2 minutes until softened. Pour in 1/2 cup white wine to deglaze, scraping up all the browned bits from the bottom. Let simmer for 2 minutes until reduced by half.

Finish the sauce: Add 1/2 cup chicken broth, the diced peaches, and 1 tablespoon honey to the pan. Simmer for 3-4 minutes until the peaches soften slightly and the sauce thickens. Stir in the remaining torn basil. Taste and adjust seasoning with salt and pepper.

Final assembly: Divide the summer orzo salad among four plates. Top each with a seared chicken thigh. Spoon the warm peach-basil sauce generously over the chicken. Garnish with reserved whole basil leaves and serve immediately.