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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.
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!
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.
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.
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…
- Cook the chicken in a large skillet over medium-high heat until browned on both sides and cooked through, about 7 minutes per side.
- 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!
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
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.
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.
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.
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
One Skillet 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 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
This recipe was originally published in July, 2016. The photos were updated in August, 2022.
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!
Totally agree with you Megan, I never done chicken with peaches before either.
Can’t wait to try it
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 side dish would you recommend with this?
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!
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! 🙂
What do you normally pair it with?
Rice, pasta, potatoes?
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!
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.
That’s awesome, Stephanie! I’m so glad that you enjoyed it as much as we do! Love this summer meal! 🙂
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! 🙂
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?
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! 🙂
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. 🙂
Awesome! Thanks, Patty! I’m glad to know that it works well with the tenders, too! 🙂
Do you peel the peaches?
Hi, Ben! No, I don’t peel the peaches — but you certainly can if you prefer them that way. Enjoy!
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.
Wonderful! I’m SO happy to hear that it was a success! Thanks for your kind note, Ana!
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
Thanks, Ray! I’m so glad that you both enjoyed it! I appreciate that you took the time to leave me a note, too. 🙂
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.
I used white peaches and chicken breasts. This dish was amazing and a new family favorite!!!
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. 🙂
Made last night. Delish!!!
Thanks, Jane! It’s on my menu this week, too! 🙂
This was really good – delicious. I will be making it again (and again and again!). Thanks
Thank you! 🙂
This was delicious! Substituted rosemary with thyme and used brown sugar, this was so good! Thank you for the recipe.
Yay! I’m so glad that it was a hit, Katie Ann! Thanks for letting me know. 🙂
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.
Thank you, Chris! Your version sounds delicious. So glad that you enjoy it!