This one-skillet peach chicken is a fast, healthy, and family-friendly meal to take advantage of summer’s fresh produce. With garlic, fresh herbs, brown sugar, Dijon, and cider vinegar, the peach glaze complements the simple, affordable cut of meat.
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Peach season is one of the best times of the year in the South! When you’ve had your fill of peach cobbler, peach dump cake, or Bisquick peach cobbler, and you’re ready for a savory dish to take advantage of the fresh summer produce, these peach chicken thighs are the perfect option. They’re quick, easy, tender, juicy, and incredibly flavorful! Pair the entrée with a basket of buttermilk biscuits or a pan of sweet cornbread and a peach salad or a simple green salad dressed in Dijon vinaigrette.
This Chicken and Peaches Recipe is an Easy Summertime Favorite
While peach glazed chicken might sound a wee bit fancy or unusual, I assure you that it’s not! I don’t do fancy. This is just a really delicious meal that’s ready in one skillet, from start-to-finish, in about 30 minutes.
The chicken gets nice and brown on the outside, stays tender and juicy on the inside, and serves as an ideal base for the sticky, sweet peach glaze. Earthy rosemary and savory onion add depth and complexity to the chicken and peaches, while the vinegar brings an acidic component to brighten everything up. It’s a hearty, satisfying, and family-friendly summer dinner that works equally well for busy weeknights and for entertaining.
It takes a lot to make my husband rave when it comes to cooking. This recipe was a slam dunk! It had so so much flavor! I followed the recipe except that I used balsamic vinegar instead of apple cider vinegar. We loved it so much!!!
– Kayla
Ingredient Notes and Tips for Success
- This recipe calls for boneless, skinless chicken thighs. You can substitute with boneless skinless chicken breast, but you’ll need to cut them in half to create thinner chicken cutlets. Those instructions are included in the recipe variations below.
- Use fresh summer peaches when they’re in season for the best flavor. You do not need to peel the peaches, but you can if you like. If you have any extra juice from chopping the peaches, pour that into the skillet as well!
- Fresh herbs pair so nicely with this summery chicken dinner, giving the sauce a lovely earthy flavor. Rosemary is my top choice, but I also like to throw in some fresh thyme or basil when available.
- We use vegetable oil to pan fry the chicken and sauté the peaches and veggies for the sauce. Canola oil is another good option. Olive oil will work, but I like a neutral-flavored oil with a higher smoke point here.
Blair’s Tip for Quick Prep
To cut down on prep time, chop and assemble all of the sauce ingredients while the chicken thighs are browning.
How to Make Peach Chicken
To cut down on prep time for a busy weeknight meal, prep all of the sauce ingredients while the chicken thighs are browning. This one-pan dinner comes together quickly on the stovetop — you don’t even have to turn on the oven! I’ve included the detailed directions in the recipe card below, but here’s the overview:
- Season the chicken with salt and pepper.
- Brown the chicken in a skillet. Don’t overcrowd the pan. Instead, work in batches (if necessary) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor, and texture. The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It’s done perfectly when it reaches an internal temperature of 165°F. Transfer it to a plate, and cover with foil to keep it warm while you make the sauce.
- Saute and simmer the peach sauce in the same skillet until the peaches are tender and the liquid in the pan is syrupy. Taste the sauce and season with a pinch of salt and pepper, if necessary.
- Return the chicken to the skillet, and heat just until the meat is warmed through again. Spoon the sauce over the chicken, garnish with fresh basil leaves, rosemary, or other herbs, and serve!
What to Serve with Chicken and Peaches
Pair this peachy chicken recipe with side dishes like Jiffy cornbread with creamed corn, corn fritters, creamy baked mac and cheese, flaky biscuits, crispy seasoned roasted potatoes, Charleston red rice, 3-ingredient sour cream muffins, Virginia spoon bread, easy potato salad, spaghetti salad, or my great grandmother’s potato pancakes. For even more fresh summer produce, add a tomato salad with basil and balsamic, a green salad dressed in honey mustard dressing, cucumber tomato onion salad, roasted yellow squash, Southern-style green beans, or okra and tomatoes. Then, finish your meal with this easy peach crisp recipe, peanut butter rice krispie treats, or one-bowl brownies!
Storage Tips
Store leftover chicken in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months. You can freeze the peach sauce; however, it may have a more watery texture when thawed.
Reheat the leftovers in a covered skillet over medium heat until warmed through, about 2-3 minutes per side. Add a splash of water to thin the peach sauce, if necessary. You can also reheat individual portions in the microwave until warm.
I made this dish with chicken breast. It was SO delicious. I had some canned peaches to use, so I reduced the brown sugar, and just warmed up the peaches in the skillet as since they were already cooked. I will definitely make this again!!!
– Francesca
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Peach Chicken
Ingredients
- 1 lb. boneless, skinless chicken thighs
- 1 ½ tablespoons vegetable oil, divided
- ¼ cup finely chopped sweet onion
- ½ teaspoon minced fresh rosemary
- ⅓ cup packed light brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt, divided
- 3 medium ripe peaches, pitted and chopped (peeling is optional) (about 2 cups total)
- ¼ teaspoon ground black pepper
- Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Season the chicken with ¼ teaspoon salt and pepper.
- Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm.
- Do not clean out the skillet, but add another 1 ½ teaspoons of oil. Add the onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.
- Add the brown sugar, vinegar, mustard, ¼ teaspoon salt, and the chopped peaches. Reduce the heat so that the sauce is at a gentle simmer. Cook until the peaches soften and release their juices, about 10-12 minutes. Stir frequently, continually scraping the browned bits from the bottom of the pan to incorporate them into the sauce.
- Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.
Notes
- To cut down on prep time, chop and assemble all of the sauce ingredients while the chicken thighs are browning.
- The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It’s done perfectly when it reaches an internal temperature of 165°F.
- Use about 2 cups of diced frozen peaches when necessary. Thaw the frozen peaches before chopping and using in the sauce.
Nutrition
Recipe Variations
- Peach Chicken Breast: use boneless skinless chicken breast instead of the chicken thighs. To do so, cut each large chicken breast in half lengthwise to create two smaller cutlets. Pound the chicken cutlets flat to an even thickness. This will help them cook evenly and will prevent them from drying out. Cook the chicken cutlets for 3-4 minutes per side, until they reach an internal temperature of 165°F.
- Use the same fresh peach sauce with grilled chicken thighs.
- Use about 2 cups of diced frozen peaches when necessary. Thaw the frozen peaches before chopping and using in the sauce.
- Substitute balsamic vinegar for the apple cider vinegar. A splash of soy sauce would also give the sauce some nice salty, umami flavor.
- Instead of chicken thighs, try pan-fried pork chops with peach sauce.
- Double all of the ingredients to feed a larger family. You’ll likely need to cook the chicken in two separate batches so that you don’t overcrowd the pan.
More 5-Star Peach Recipes to Try
Pan Fried Pork Chops with Peach Sauce
35 minutes mins
Peach Galette
1 hour hr 55 minutes mins
Bisquick Peach Cobbler
1 hour hr 10 minutes mins
Originally published in July, 2016, this post was updated in July, 2025.
This was very good. I added a splash of white (chardonnay) wine to deglaze the pan and I added + twice the amount of fresh herbs (fresh rosemary, thyme, chives and oregano – a heaping tablespoon minced together). I used 2 tablespoons of brown sugar and with the peaches, it was sweet enough for us.
Thank you for the feedback, Joan! We’re so glad you enjoyed the recipe.
Thank you for this recipe. I had some peaches I needed to use up and this was delicious. I had mine over cauliflower rice and put my daughter’s on linguini. Both fantastic.
We’re so glad you enjoyed it, Allison!
I LOVED this recipe. I only had one nectarine but it still worked. Can’t wait to try it with 3 peaches
Awesome! So glad that you were able to make it work, Paula!
really nice I added a little hot sauce!
Thank you, Eric!
Made it with canned peaches because that’s what I had…it’s winter.
Delicious! I skipped the rice and just had more chicken!
We’re so glad you were able to make it work for you! Thank you for trying it out, Cathy.
I tasted vinegar and ruined flavor
We’re sorry to hear this, Luise. This is one of our more popular recipes. You can always substitute the vinegar for a splash of soy sauce!
I made this dish with chicken breast. It was SO delicious. I had some canned peaches to use, so I reduced the brown sugar, and just warmed up the peaches in the skillet as since they were already cooked. I will definitely make this again!!!
We’re so glad it turned out well for you, Francesca! Thank you for trying it out!
It takes alot to make my husband rave when it comes to cooking. This recipe was a slam dunk! It had so so much flavor! I followed the recipe except that I used balsalmic vinegar instead of apple cider vinegar. We loved it so much!!!
We’re so glad it was a hit! Thank you for trying it out and taking the time to leave such kind feedback, Kayla.
I used bone in skin on chicken thighs to make this recipe. You really want to make this!
Thank you! We’re so glad you enjoyed it.
Hello,
I’m from Australia.
This is delicious!%
I did a slight variation and sauteed/fried diced potato & diced carrot with the onion before I added the other ingredients. YUM
We’re so glad you enjoyed it and were able to adjust it to suit your preferences! Thank you for trying it out and taking the time to leave a review.
Used frozen from last summer & we loved it ! Cant wait for the fresh ones this season to try it that way. Its a keeper!
Thank you, Hildy! We’re so glad you enjoyed it.
Very simple and easy to make. I used chicken breasts cut into pieces and I did add a bit of soya sauce as we suggested. Put it over rice and it was great.
Thank you for the feedback, Hayley! We’re so glad you enjoyed it.
Very simple and easy to make. I used chicken breasts cut into pieces and I did add a bit of soya sauce as you suggested. Put it over rice and it was great.
Just amazing! Absolutely delicious! My husband does not eat peaches so I didn’t tell him what I put in the dish. He Loved it and asked for more!
We’re so happy to hear this, Sandra! Thank you for trying it out and taking the time to leave feedback.
Yummy ! Great to read others’ variations. But there’s no reason to use aluminum foil to keep the chicken warn. Just cover with another plate. Making aluminum from ore is a high energy process. I very rarely use it. And I don’t use single use plastic wrap either as it just ends up in the land fill.
Thank you for the feedback, Susan! We’re glad you enjoyed the recipe.
While on vacation I bought this wonderful peach vinegar and spicy chile olive oil which had me craving something spicy and peachy, but I wasn’t sure where to start to make sure the peach flavor didn’t go flat/bland as sometimes happens in savory peach dishes. This recipe was a wonderful! I used my peach vinegar instead of the apple cider vinegar and removed the rosemary to make way for some jalepenos. It turned out great. The chicken was moist and the peach flavor was the absolute star of the show, just like I was craving!
Also, thank you SO MUCH for keeping a Jump to the Recipe button at the top of your page. So many sites are hiding the details of the recipe somewhere in the depths of their page. I often need a quick look at the actual ingredient list or time requirements to make sure I’m on the right track of something I want to make or have time to make before committing myself to reading the entire process. It makes the entire process so much smoother and keeps actual audience use in mind. I’ll make more from your website, both because the first one I tried came out so well, and also because you don’t make it Hard for me to use your site.
Thank you for such kind feedback! We’re so glad you enjoyed the recipe and do hope you continue to enjoy others on the site.