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    Home » What We're Eating » One Skillet Peach Chicken

    One Skillet Peach Chicken

    Published: Jul 22, 2016 by Blair Lonergan

    Jump to Recipe
    Long collage image of peach chicken
    Overhead shot of a skillet of peach chicken with text title box at top
    Close overhead image of peach glazed chicken thighs with text title box at top
    Side shot of peach chicken thighs in a pan with text title box at top
    Overhead image of peach chicken thighs in a skillet with text title overlay
    Close up overhead shot of peach chicken in a skillet with text title overlay
    Close up side shot of a serving spoon with peach chicken in a cast iron skillet with text title overlay

    A healthy dinner is ready with only 5 minutes of preparation! This one-skillet peach chicken is a fast, fresh, and family-friendly meal to take advantage of summer's produce. The peach glaze is sweet and savory, thanks to plenty of garlic, fresh herbs, brown sugar, Dijon mustard, and cider vinegar, making it the perfect topping for a simple, affordable cut of meat. Pair the entrée with a basket of buttermilk biscuits or a pan of cornbread, and a simple green salad or a cool and creamy cucumber dill salad.

    Overhead shot of a cast iron skillet full of peach chicken with fresh herbs

    Peach Glazed Chicken

    Peach season is one of the best times of the year in the South! When you've had your fill of 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!

    Close overhead shot of peach chicken thighs in a skillet

    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, and savory peach glaze. Pair the meat with rice, a crusty loaf of bread, or pesto pasta for a hearty, satisfying, and family-friendly summer dinner.

    Pan frying chicken thighs in a cast iron skillet

    Ingredients

    This is just a quick overview of the ingredients that you'll need for a pan of chicken thighs with a fresh peach sauce. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

    • 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.
    • 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.
    • Sweet onion: finely diced so that it softens and blends right into the sauce.
    • Rosemary: fresh herbs pair so nicely with the chicken, giving the sauce a lovely savory flavor. Rosemary is my top choice, but I also like to throw in some fresh thyme or basil when I have it available.
    • Brown sugar: to sweeten and thicken the sauce.
    • Apple cider vinegar: an acidic component that brightens up the sweet peach glaze.
    • Dijon mustard: adds a bit of savory tang to the sauce, and also thickens and helps to emulsify the sauce a bit.
    • Peaches: use fresh peaches when they're in season, or frozen sliced peaches at other times of year. If using frozen fruit, thaw the peaches before adding them to the pan. I peel the fruit to take off that fuzzy skin, but you don't have to.
    • Kosher salt and ground black pepper: to enhance the other flavors in the dish.
    Skillet of peach sauce

    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...

    1. Cook the chicken in a large skillet over medium-high heat until browned on both sides and cooked through, about 7 minutes per side.
    2. Remove the chicken to a plate. Cover it with foil to keep it warm while you make the sauce.
    3. 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 additional salt and pepper, if necessary.
    4. Return the chicken to the skillet, and heat just until the meat is warmed through again.
    5. Spoon the sauce over the chicken, garnish with fresh herbs, and serve!
    Square overhead shot of peach chicken thighs in a skillet

    What to Serve with Peach Chicken Thighs

    Pair the chicken and peach sauce with any of these easy sides:

    • Skillet Cornbread, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins, Jiffy Cornbread with Creamed Corn, and Sweet Cornbread
    • Hush Puppies
    • Hoe Cakes
    • Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
    • 3-Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee's 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
    • 3-Ingredient Sour Cream Muffins
    • Pumpkin Bread or Pumpkin Muffins
    • Virginia Spoon Bread
    • Corn Salad, Jiffy Corn Casserole, or Fried Corn
    • Cheese Grits
    • Fried Apples or Baked Apple Slices
    • Charleston Red Rice, Rice Pilaf, Parmesan Risotto, or No-Stir Easy Mushroom Risotto
    • Buttered Homemade Egg Noodles or Pesto Pasta
    • French Baguette, Soft Dinner Rolls, or a crusty loaf of No-Knead Bread
    • Homemade Coleslaw or Vinegar Coleslaw
    • Tomato Salad with Basil and Balsamic or Cucumber Tomato Onion Salad
    • Okra and Tomatoes
    • Easy Pasta Salad with Mayo, Lemon, and Basil
    • Mashed Potatoes with Sour Cream and Chives or Garlic and Parmesan Cauliflower Mash
    • Potato Pancakes or Aunt Bee's 3-Ingredient Cheesy Potato Casserole
    • Zucchini Gratin with Corn, Zucchini Fritters, or Sauteed Zucchini
    • Refrigerator Dill Pickles
    • Roasted Cabbage or Braised Red Cabbage
    • Amish Green Beans with Brown Butter, Roasted Green Beans or Southern-Style Green Beans
    • Garlic Roasted Broccoli or Broccoli and Cheese
    • Mixed Greens with Dijon Vinaigrette, Caesar Salad, Wedge Salad, House Salad with Candied Pecans or Caesar Salad
    • Creamed Peas
    • Sauteed Spinach or Creamed Spinach
    • Brown Sugar Roasted Carrots
    • Roasted Asparagus
    Close overhead shot of peach chicken

    Storage

    Store leftover chicken in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. I do not recommend freezing the peach sauce, since it will have a watery, mushy texture when thawed.

    Horizontal side shot of a skillet of peach glazed chicken thighs

    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.
    Side shot of peach chicken on a serving spoon in a skillet

    Tips for the Best Peach Chicken Recipe

    • To cut down on prep time, chop and assemble all of the sauce ingredients while the chicken thighs are browning!
    • 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!
    • Add extra fresh herbs if they're available. Rosemary is a must, but I also love to throw in some fresh thyme or fresh basil when I've got them in the garden!
    • 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.
    • Don't overcrowd the pan when browning the chicken. 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.
    Overhead image of a pan of chicken thighs with peach glaze

    More Peach Recipes to Try

    Peach season is a delicious time of year! If you have plenty of the fresh fruit on your counter, here are a few more easy peach recipes to try...

    • Easy Peach Cobbler
    • Cinnamon Streusel Peach Cake {great for breakfast, brunch, snack, or dessert!}
    • Peach Smoothie
    • Peach Crisp
    • Rustic Peach Galette
    • Peach Blueberry Cobbler
    • Peach Pound Cake
    • Pan-Fried Pork Chops with Peach Sauce
    Large overhead featured square image of peach chicken thighs in a skillet
    Print Pin
    4.95 from 19 votes

    One Skillet Peach Chicken

    This one-skillet peach chicken is a healthy and fresh summer dinner with just 5 minutes of prep!
    Course Dinner
    Cuisine American, Southern
    Keyword Chicken with Peach, peach chicken, Peach Glaze, Sweet Chicken Glaze
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 269kcal
    Author Blair Lonergan

    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 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.
    • Sprinkle 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; cook for 10-12 minutes, or until the peaches are soft.
    • 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!
    • 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!
    • Add extra fresh herbs if they're available. Rosemary is a must, but I also love to throw in some fresh thyme or fresh basil when I've got them in the garden!
    • 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.
    • Don't overcrowd the pan when browning the chicken. 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.
    • 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.
    • 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.

    Nutrition

    Calories: 269kcal | Carbohydrates: 23g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 477mg | Potassium: 645mg | Fiber: 1g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 9.2mg | Calcium: 12mg | Iron: 0.7mg

    This recipe was originally published in July, 2016. The photos were updated in June, 2022.

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    Reader Interactions

    Comments

    1. Samantha Musumeci

      September 15, 2020 at 6:47 pm

      5 stars
      Excellent! Used brown sugar and chicken breast but I also added a dash of cayenne - cuts through the sweetness so well. I’ll def be making this again!!!

      Reply
      • Blair

        September 15, 2020 at 8:10 pm

        That's great, Samantha! I'm so glad that it was a hit. Thank you for letting me know!

        Reply
      • Sarah

        June 26, 2021 at 10:03 pm

        Really want to try this recipe but I’m allergic to mustard, will it make a big difference if I have to leave it out? Any options for substitution?

        Reply
        • Blair

          June 27, 2021 at 5:28 am

          Hi, Sarah! I would just omit the Dijon since it's such a small amount. 🙂

          Reply
      • Kitty H.

        March 24, 2022 at 6:34 pm

        This looks so delicious! Is there anything you could sub flavor-wise for the mustard (or just omit it)? Mild allergy in our family.

        Reply
        • Blair Lonergan

          March 24, 2022 at 7:47 pm

          Hi, Kitty! The mustard acts as an emulsifier to bring the "sauce" together a bit (and also adds flavor). You can probably omit it, or maybe try subbing with mayonnaise? The mayo won't have the same flavor, but it will maintain some of the same texture. Hope you enjoy!

          Reply
    2. Carolyn

      May 13, 2021 at 10:08 am

      5 stars
      This was delicious! I used chicken breasts instead of thighs and thawed frozen peaches. I cooked the chicken in coconut oil to enhance the sweetness. Served it over waffles and it was crazy good! I happened to have them left over - next time will serve with rice! Thanks!

      Reply
      • Blair

        May 13, 2021 at 11:33 am

        That sounds perfect, Carolyn! I love the idea of serving the chicken over waffles (just like we do with our fried chicken)! Thanks for your note. 🙂

        Reply
    3. Kim

      June 28, 2021 at 7:32 pm

      5 stars
      This was delicious! I only had chicken breasts. Since I always over cook them when I make them stove top, I made the sauce first and topped the raw breasts with the mixture and then baked at 350 for 25 min. I eat low carb, so I replaced the palm sugar with my BochaSweet (it has no aftertaste like other sweeteners). I also sprinkled with slivered almonds. So happy I have leftovers for lunch tomorrow. Thanks for the fantastic recipe!

      Reply
      • Blair

        June 28, 2021 at 8:31 pm

        Sounds perfect, Kim. Thanks for your note -- I'm so glad that you enjoyed the meal!

        Reply
    4. Megan

      July 07, 2021 at 1:51 pm

      5 stars
      I’m so excited to try this recipe tonight! I just bought a ton of peaches and was searching for good ideas. With so many good reviews-how could I not try?!
      What do you like to serve with this dish? Salad? Rice?

      Reply
      • Blair

        July 07, 2021 at 3:31 pm

        Hi, Megan! Yes -- just about anything that you enjoy works well with this dish. Good options include biscuits, crescent rolls, French bread, cornbread, rice, noodles, coleslaw, pasta salad, mashed potatoes, green beans, broccoli, and sauteed spinach. Feel free to use the "search" bar to find specific recipes for these things on my site, or go to the recipe index and scroll through the "side dishes" section. Hope you enjoy the chicken and peaches!

        Reply
      • Elisa Jensen

        July 17, 2021 at 7:56 pm

        5 stars
        I really love this recipe, I prepared with chicken breast , the flavor with peaches and brown sugar, mustard Dijon and rosemary with vinagre were fantastic flavor, my fami love it special my son . Thanks

        Reply
        • Blair

          July 18, 2021 at 5:30 am

          Awesome! I'm so glad to hear that, Elisa! Thank you. 🙂

          Reply
    5. Susan

      July 23, 2021 at 4:52 pm

      How well does this dish freeze for a make ahead dinner

      Reply
      • Blair

        July 23, 2021 at 5:57 pm

        Hi, Susan! I honestly haven't tried freezing it. I would imagine that it will be okay, but the texture/consistency of the sauce will probably not be as good. Freezing fruit often causes it to release a lot of water when thawed, which may result in a thinner, mushier sauce. Again, I haven't tried it myself -- just a hunch. 🙂

        Reply
      • Jodi

        October 26, 2021 at 6:03 pm

        5 stars
        Oh so delicious! I only had canned peaches in heavy syrup on hand so I omitted brown sugar. Still so yummy! A big hit here at home! Will try fresh peaches next time with that brown sugar! Thank you for sharing!

        Reply
    6. Jasmin

      August 13, 2021 at 2:25 pm

      5 stars
      Hi! I plan on making this tonight, but just realized I don’t have any apple cider vinegar. Is there anything I can use as a substitute?

      Reply
      • Blair

        August 13, 2021 at 6:16 pm

        Sure! I'd recommend just about any other vinegar -- white vinegar, champagne vinegar, or even balsamic. 🙂

        Reply
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