3medium ripe peaches, pitted and chopped (peeling is optional)(about 2 cups total)
¼teaspoonground black pepper
Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil
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.
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!
Thetotal 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.