Peach Chicken

4.91 from 42 votes

This one-skillet peach chicken is a healthy and fresh summer dinner!

Course Dinner

Cuisine American, Southern

Keyword chicken and peaches, chicken and peaches recipe, peach chicken, peach chicken recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 269kcal

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

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.

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.