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.
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!
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!!!
That’s great, Samantha! I’m so glad that it was a hit. Thank you for letting me know!
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?
Hi, Sarah! I would just omit the Dijon since it’s such a small amount. 🙂
This recipe was easy, quick and inexpensive, but would be great for a dinner party! I used frozen peaches and it was very good!
Thank you, Sandy!
This looks so delicious! Is there anything you could sub flavor-wise for the mustard (or just omit it)? Mild allergy in our family.
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!
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!
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. 🙂
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!
Sounds perfect, Kim. Thanks for your note — I’m so glad that you enjoyed the meal!
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?
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!
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
Awesome! I’m so glad to hear that, Elisa! Thank you. 🙂
How well does this dish freeze for a make ahead dinner
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. 🙂
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!
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?
Sure! I’d recommend just about any other vinegar — white vinegar, champagne vinegar, or even balsamic. 🙂
Can I can the peach sauce. I have an abundance of peaches and this sauce sounds delicious
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!
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.
We’re so glad you enjoy it, Nancy!
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.
Thank you for your feedback, Asha! We’re so glad you enjoyed the recipe!
Perfection!
Perfect with bounty from my peach tree.
Thanks for sharing!
Awesome! So glad that you liked it, Paula!
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.
I bet it’s delicious with the bulgur. Great tip, Olga!
Made this today and got rave reviews. It liked it, too. Excellent flavor! Might try with breasts next time rather than thighs.
So glad that it was a hit, Mark. Thank you!
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?
Good question, Cathy! We recommend cooking until the ingredients are well combined and the peaches are warm.
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.
Thank you, Joan!
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.
Can’t wait to try this. I have 1 question what size skillet did you use ?
Thanks for all your recipes.
Karen
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!