Sweet and Savory Chicken and Peaches in One Pan
Golden, juicy chicken simmered in a sweet and tangy peach sauce, all in one skillet, all in 40 minutes. Fresh or frozen peaches both work, so you can make this recipe year-round. Serve it with rice, rolls, or mashed potatoes for a simple weeknight dinner that tastes like summer on a plate.
Ingredients
- 4 chicken thighs (with skin and bone)
- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- ½ teaspoon rosemary (chopped)
- ⅓ cup brown sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- 3 medium peaches (peeled and chopped, about 2 cups)
Instructions
- Pat chicken dry with paper towels. Salt and pepper both sides. Add oil to a large skillet and heat over medium-high heat. Once hot, add the chicken, skin side down and cook for 5 minutes, until brown. Turn and cook the other side until the temperature reaches 165º, about 10 minutes. Remove to a plate and cover with foil.
- In the same skillet add onions and rosemary and cook for about a minute. Add brown sugar, vinegar, mustard, salt, and chopped peaches. Cook, stirring occasionally, until the peaches have softened. The time will vary depending on how firm the peaches are.
- Add the chicken back to the skillet and heat until it is warm, spoon the sauce over the chicken.
Barbara's Notes + Tips
- If using skinless chicken breasts, soak in buttermilk overnight or for at least 30 minutes. Reduce the cooking time and remove when a meat thermometer reaches 160º. They will continue to cook while covered in aluminum foil.
- If using frozen peaches, let them thaw first.
Nutrition
Calories: 424kcal | Carbohydrates: 33g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 458mg | Potassium: 1051mg | Fiber: 2g | Sugar: 30g | Vitamin A: 437IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg
