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A healthy dinner is ready with only 5 minutes of prep! 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.

Overhead shot of a cast iron skillet full of peach chicken with fresh herbs
Table of Contents
  1. How to Make Peach Glazed Chicken | 1-Minute Video
  2. Ingredients
  3. How to Make Peach Chicken
  4. What to Serve with Peach Chicken Thighs
  5. Storage
  6. Recipe Variations
  7. Tips for the Best Peach Chicken Recipe
  8. One Skillet Peach Chicken Recipe

How to Make Peach Glazed Chicken | 1-Minute Video

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! 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.

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 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 quick version:

  • Cook the chicken in a large skillet.
  • Remove the chicken to a plate. Cover it 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 additional 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 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:

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

Large overhead featured square image of peach chicken thighs in a skillet

One Skillet Peach Chicken

4.94 from 31 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings 4 servings
Calories 269 kcal
This one-skillet peach chicken is a healthy and fresh summer dinner with just 5 minutes of prep!

Ingredients
  

  • 1 lb. boneless, skinless chicken thighs
  • 1 ½ tablespoons vegetable oil, divided
  • ¼ cup finely chopped sweet onion
  • ½ teaspoon minced fresh rosemary
  • 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.
    Pan frying chicken thighs in a cast iron skillet
  • 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.
    Skillet of peach sauce
  • Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.
    Overhead image of a pan of chicken thighs with peach glaze

Video

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

Serving: 1/4 of the recipeCalories: 269kcalCarbohydrates: 23gProtein: 25gFat: 8gSaturated Fat: 1gCholesterol: 72mgSodium: 477mgPotassium: 645mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 9.2mgCalcium: 12mgIron: 0.7mg
Keyword: Chicken with Peach, peach chicken, Peach Glaze, Sweet Chicken Glaze
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan

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

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. This looks like heaven! I haven’t done peaches with chicken ever. This needs to happen!

    1. Totally agree with you Megan, I never done chicken with peaches before either.
      Can’t wait to try it

  2. 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!

      1. Hey, Bethany! It really pairs well with almost any starchy sides like rice, buttered or pesto pasta, crusty French bread to soak up those juices from the sauce, or potatoes of any sort (baked, mashed, roasted, etc.). Add a green salad, green beans, roasted broccoli or sauteed zucchini for something green, too. Hope that helps, and enjoy!

  3. 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!

  4. 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!

        1. It’s so versatile — any of those options would be great. Rice is a simple side that works well, but so does a plain buttered pasta, dinner rolls, biscuits, a loaf of French bread, or any potatoes that you enjoy (grilled potatoes, oven-roasted crispy potatoes, baked potato, mashed potatoes, etc.). Hope that helps, and enjoy!

      1. 5 stars
        Wow! I had chicken and I had fresh peaches, and this dish totally wowed my family. The recipe has already been added to my “permanent collection!” Someone made off with my apple cider vinegar, but I happened to have some peach balsamic on hand, and I think that was a beautiful pairing with the rest of the recipe ingredients. I served mine with pasta. My only regret is that I didn’t make a double recipe.

        1. That’s awesome, Stephanie! I’m so glad that you enjoyed it as much as we do! Love this summer meal! 🙂

  5. 5 stars
    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??

    1. 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! 🙂

  6. 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!

    1. 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! 🙂

  7. Hey Blair, thanks for sharing us awesome chicken recipes its look like mouthwatering recipes it’s really so yummy and delicious.

  8. 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!!

    1. 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!

  9. 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! 🙂

    1. 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! 🙂

  10. 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?

    1. 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.

  11. 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!

  12. 5 stars
    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.

  13. Made this last night and it was fantastic! I’ve never commented on a recipe before. Only change I made was less sugar (about 1 tbsp total) bc our peaches were super sweet. My picky boyfriend was SUPER impressed!

    Any thoughts on how to reheat leftovers?

    1. Hi, Meg! I’m so glad that the chicken was a hit with both of you! To reheat the leftovers, I would just place the chicken and the sauce back in a skillet. Warm over low heat, stirring occasionally, just until the meat reaches the desired temperature. You obviously don’t want to over-cook anything — just warm it through. You can put a lid on your skillet if your sauce seems too thick, otherwise just leave the lid off of your pan. Hope that helps! 🙂

  14. 5 stars
    This was so easy and yummy. I used chicken tenders cutting each tender in half. Glaze was amazing. I will be making this again real soon while peaches are still in season. Thank you. Husband approved. 🙂

  15. 5 stars
    Novice cook here, confident in zero dishes prepared (or attempted). Made this today, served with plain white (buttered) rice – awed and amazed the company. Who am I kidding, I’m still superbly pleased with myself as well. Next time I plan on putting more rosemary and less sugar, but this is definitely a personal taste, the recipe works splendid as is. Thank you for sharing! – it makes learning to cook a rewarding experience.

  16. 5 stars
    I made this recipe tonight and it was delicious. I used frozen peaches and chicken tenders. My wife loved it so I’m happy. Thanks for this great recipe

    1. Thanks, Ray! I’m so glad that you both enjoyed it! I appreciate that you took the time to leave me a note, too. 🙂

  17. 4 stars
    Made the recipe just now. I only had 2 peaches, so I added some mango as it has a similar color and the flavor pairs well with peaches. I did not add any sugar, as I found the peaches and mangoes to be sweet enough. The mouthfeel of the peach skins was slimy so I ended up picking out the skins. I also used some chicken broth to add some depth of flavor as I had made the recipe with breasts and not thighs.

    1. Thanks, Tani! So glad that it was a hit. I’m adding this to our meal plan for the week ahead too, now that local peaches are ripe. 🙂

  18. 5 stars
    This was really good – delicious. I will be making it again (and again and again!). Thanks

  19. 5 stars
    This was delicious! Substituted rosemary with thyme and used brown sugar, this was so good! Thank you for the recipe.

  20. 5 stars
    I’ve made this twice now and love it. I deglazed the pan with white wine instead of vinegar and used a little less sugar but it came out great. It is definitely going in my go to recipes file.

  21. 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!!!

    1. 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?

      1. 5 stars
        This recipe was easy, quick and inexpensive, but would be great for a dinner party! I used frozen peaches and it was very good!

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

      1. 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!

  22. 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!

    1. 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. 🙂

  23. 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!

  24. 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?

    1. 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!

    2. 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

    1. 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. 🙂

    2. 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!

  25. 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?

    1. Sure! I’d recommend just about any other vinegar — white vinegar, champagne vinegar, or even balsamic. 🙂

    1. Hi, Laurie! Yes, I think you probably could do that. The sauce gets a lot of nice flavor from the browned bits in the skillet after cooking the chicken, so you would miss out on that flavor if you’re just preparing a big batch of the sauce to put up for later. Otherwise, I think it would work fine!

  26. 5 stars
    I’ve made this recipe as written several times now and we love it. I serve it over brown rice. I didn’t have fresh peaches and used canned peaches and it didn’t alter the flavor. Thanks for this great recipe.

  27. 4 stars
    This was peach glaze was a great combination with a store-bought rotisserie chicken! I never would have added the mustard (this was a great flavor note to the sauce). The ACV was a bit strong, I will reduce the amount the next time I make this – but there will be a next time! Thank you for sharing your recipes.

  28. Very tasty recipe! Made it 10+ times at this point.
    I use honey instead of sugar, and I like it best served with bulgur.
    I find that the earthy and not too starchy taste of bulgur works best (for me) with the peach sauce. Bulgur is also very healthy.

  29. 5 stars
    Made this today and got rave reviews. It liked it, too. Excellent flavor! Might try with breasts next time rather than thighs.

  30. Just found this recipe and it sounds amazing

    Question: how long would I cook the sauce if using canned canned peaches which are already soft?

    1. Good question, Cathy! We recommend cooking until the ingredients are well combined and the peaches are warm.

  31. 5 stars
    This was delicious. I made it exactly as written. Next time I will reduce the sugar by half and add more fresh herbs. I also added a splash of white wine to deglaze the pan.

  32. 5 stars
    Definitely a keeper! Prepared exactly as written and nothing else needed. Thank you! Going to try it with pork chops next and might add a few more onions with the chops. Yum!
    I can prepare a dish from your recipes with confidence knowing they will be worth the time, money and taste to prepare.

  33. Can’t wait to try this. I have 1 question what size skillet did you use ?
    Thanks for all your recipes.
    Karen

    1. Hi, Karen! I typically use a 12-inch or 14-inch skillet. I like plenty of room for the chicken to spread out, which helps it brown nicely and cook evenly. Hope you enjoy!

  34. 5 stars
    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.

  35. 5 stars
    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.

  36. 5 stars
    Made it with canned peaches because that’s what I had…it’s winter.
    Delicious! I skipped the rice and just had more chicken!