A healthy dinner is ready with only 5 minutes of preparation! This One Skillet Peach Glazed Chicken is a fast, fresh, and family-friendly meal to take advantage of summer’s produce.
Hi, friends! If you saw my recent Weekend Recap, then you know that I snagged quite a few quarts of white and yellow peaches from our farmer’s market a couple of weeks ago. Over the course of that week, we devoured them in these ice cream desserts, in a healthy breakfast cobbler, and in this savory dish for supper. When it’s peach season, we take full advantage!
Since I’m especially busy at the moment with three little kids at home for the summer, I don’t have much time to get dinner on the table in the evening. Instead, I rely on quick-fix options — with bonus points when there are minimal dishes to wash afterwards. This one-skillet dinner fits the bill!
I browned boneless, skinless chicken thighs in a pan before simmering the peach sauce. The thighs are cheaper than breast meat, and I think that they stay juicier and have more flavor than boneless breasts. If you prefer chicken tenders or chicken breasts, either of those options will also work here. You’ll just have to adjust the cooking time accordingly.
With diced peaches, fresh herbs from the garden, and some dijon mustard for added zest, this is one light, flavor-packed clean eating dinner that you have GOT to try this season!
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One Skillet Peach Glazed Chicken
Ingredients
- 1 lb. boneless skinless chicken thighs
- 1 ½ tablespoons canola oil divided
- 1/4 cup finely chopped sweet onion
- ½ teaspoon minced fresh rosemary
- 1/3 cup coconut palm sugar or can substitute with brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard I used one teaspoon each of wholegrain mustard and smooth Dijon
- ½ teaspoon salt divided
- 3 medium ripe peaches pitted and chopped
- ¼ teaspoon pepper
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 chicken with ¼ teaspoon salt and pepper. Add chicken to the pan and cook for about 7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.
- Do not clean out the skillet, but add another 1 ½ teaspoons oil. Add 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 coconut palm sugar, vinegar, mustard, ¼ teaspoon salt, and peaches; cook 12 minutes or until peaches are softened.
- Return chicken to the skillet and heat just until warm, spooning sauce over the meat.
- Serve chicken thighs with peach sauce.
Looking for other healthy dinners to take advantage of fresh summer produce? Try these favorites:
Grilled Garlic & Herb Pork Tenderloin with Zucchini and Corn
Chicken Penne Casserole with Corn and Zucchini
Marinated Shrimp and Summer Vegetable Quinoa Bowls
This looks like heaven! I haven’t done peaches with chicken ever. This needs to happen!
Thanks, Megan! It’s so delicious…I hope that you give it a try!
I LOVE using fresh summer produce in savory dinner recipes! This chicken looks so yummy! I just bought a few pounds of them at the fruit market!
Me too, Bethany! Any chance that I have to use a sweet and savory combo I jump at it! 🙂
What a gorgeous dish, Blair! I’ve never had peaches and chicken together before, so I clearly need to change that! Such a great idea to make this sweet and savory combo!
Oh, you’ve GOT to try it, Gayle. Heaven!
Sweet peaches and chicken is such an interesting and creative flavor combination.
Thanks, Rahul! I love sweet and savory combos like this!
This looks incredible! I don’t think I’ve ever used peaches in a savoury dish (other than in salads) but I need to try this when summer rolls around!
Definitely give something like this a try when it’s your summer!
Made this twice, now- fantastic
Awesome! Thanks so much for letting me know, Vicki! I’m glad that you like it! 🙂
Made this last night and it was amazing, thank you! I would like to try to make this as a freezer meal but I’m not sure if it would be better to prepare it all the way through, freeze and reheat or just make the peach sauce (so I can have that deliciousness when peaches are out of season!) and freeze that? Thoughts??
So glad that you liked it, Jessica! It hadn’t occurred to me that you could probably make this a freezer meal. Since you want to be able to brown the chicken in the skillet before making the sauce, I would keep the meat separate from the rest of the ingredients. I think you could probably put all of the RAW ingredients for the sauce in a freezer bag and then just put it from the freezer into the hot skillet (after browning the chicken) when you’re ready to make the dinner, just as the recipe instructs. You wouldn’t be cooking the onion and rosemary before the rest of the sauce ingredients, but that’s fine. You’ll just need to add a few extra minutes to the cooking time since you’re starting with frozen ingredients. Hope that helps! 🙂
Hello! I love the idea of this recipe! Would like to make it! Curious question though….can I use jarred peaches? I canned fresh peaches with honey so I was wondering if I could use those? Would I need to drain the peaches for that? Thanks so much!
Hi, Chris! Yes, I think the jarred peaches should work fine (frozen would also work). Definitely drain the peaches so that you don’t have too much juice in the sauce. Enjoy! 🙂
Hey Blair, thanks for sharing us awesome chicken recipes its look like mouthwatering recipes it’s really so yummy and delicious.
Wow! We just had this for Saturday lunch with herb roasted redskin potatoes. It was delicious, the peaches in that sauce give it almost a sweet and sour taste. We loved it. This recipe is definitely going into my file. Thanks Blair!!
Hi, Anna! That’s great! I’m so glad that you enjoyed it! I agree — the peaches add the perfect sweet and sour taste. Delicious!
It’s peach season and my tree had a ton of peaches this year! This was the first peach recipe I did this season and it was absolutely delicious. It was super easy to do and not much clean up at all. I will keep this recipe around for sure. I doubled the recipe so I’d have leftovers for lunch. Yummy! Thank you for the recipe it was fantastic! 🙂
Hey, Sarah! Yay! I’m so glad that this was a hit! Our trees produced a ton of peaches this year as well, and it’s always nice to have a new way to enjoy them that’s different than peach pie/crisp and peach jam! 🙂
I made this recipe, it was really easy and good. But I noticed that the sauce had a lot more liquid to it than I would like. Any suggestions on what I can do?
Hi, Tami! That’s interesting — I haven’t noticed a thin sauce at all. If you want to get it to thicken a bit, I would just let it simmer a little longer (uncovered) so that it can cook down. You can also add cornstarch as a thickener, but I’d be careful with that, because it can make a sauce VERY thick. If you want to try the cornstarch, I would start with about 1 1/2 teaspoons of cornstarch mixed with a dash of cold water until thin. Add that to the sauce and let it thicken a bit. You can always add more cornstarch, if necessary, but you have to mix it with cold water before it goes into the hot sauce.
Blair, this chicken looks to-die-for! Thank you so much for allowing me to feature it in my peach recipe round-up. Have a wonderful day!
Thanks so much for sharing it, Michele!
Made this today because I love sweet and savoury dishes and I had a few peaches left that were going to go off. All I can say is YUM! I didn’t have rosemary so I substituted tarragon sprigs and used a wee bit of wine to deglaze the pan but otherwise followed the directions. The peach sauce tastes a little bit like peach chutney and pairs gorgeously with the chicken. Everyone loved it! Thanks for the recipe, I’ll definitely be making this one again.
Great! I’m so glad that you enjoyed it, Anna! 🙂