One Skillet Peach Chicken

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…

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!

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

4.95 from 20 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!

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Ingredients

  

1x2x3x

• 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: 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

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