One Skillet Peach Chicken

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

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4.94 from 31 votes

This one-skillet peach chicken is a healthy and fresh summer dinner with just 5 minutes of prep!

Course Dinner

Cuisine American, Southern

Keyword Chicken with Peach, peach chicken, Peach Glaze, Sweet Chicken Glaze

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 269kcal

Author Blair Lonergan

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.

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