One Pan Peach Chicken
A delicious and easy dish combining savory chicken with sweet peaches, all cooked in one pan for minimal cleanup.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs
- to taste Salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 sliced shallot
- 2 cloves minced garlic
Sauce Ingredients
- ¾ cup peach preserves (or homemade)
- ¼ cup chicken broth
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
To Top
- 2 medium sliced peaches (pitted)
- Fresh basil leaves for garnish
Instructions
Preparation
- Preheat the oven to 375 degrees Fahrenheit.
- Season the chicken thighs with salt and pepper on both sides.
- In a large cast iron skillet or oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the seasoned chicken thighs to the skillet and cook for 5 minutes on each side. Remove the chicken and set it aside on a plate.
Cooking
- In the same skillet, add 2 tablespoons of unsalted butter and 1 sliced shallot. Cook for 2 minutes until the shallot softens.
- Add 2 cloves minced garlic and cook for an additional 30 seconds.
- Stir in ¾ cup peach preserves, ¼ cup chicken broth, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1 teaspoon dried thyme. Whisk to combine and heat for 2 minutes until the sauce starts to thicken.
- Return the browned chicken to the pan and nestle it into the sauce.
- Layer 2 medium sliced peaches on top of the chicken and sauce.
- Place the skillet into the oven and cook for 15-20 minutes, ensuring the chicken reaches an internal temperature of 165 degrees Fahrenheit and the peaches soften.
- Top with fresh basil leaves for garnish and enjoy!
Notes
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, ensure the chicken is heated thoroughly. Use fresh peaches for the best flavor. Adjust the sweetness by adding more or less honey as preferred.