Description
This Peach Chicken recipe features tender boneless, skinless chicken thighs pan-seared to a golden brown and served with a luscious peach sauce simmered with brown sugar, apple cider vinegar, and fresh rosemary. It’s a perfect balance of savory and sweet, ideal for a hearty yet elegant weeknight dinner.
Ingredients
Chicken
- 1 lb. boneless, skinless chicken thighs
- 1 ½ tablespoons vegetable oil, (divided)
- ½ teaspoon kosher salt, (divided)
- ¼ teaspoon ground black pepper
Sauce
- 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
- 3 medium ripe peaches, pitted and chopped (about 2 cups total, peeling optional)
Optional Garnish
- Additional chopped fresh rosemary or other fresh herbs like parsley, thyme, or basil
Instructions
- Prepare the skillet and chicken: Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil, swirling to coat the pan evenly. Season the chicken thighs with ¼ teaspoon kosher salt and ¼ teaspoon ground black pepper, ensuring both sides are well-seasoned.
- Cook the chicken: Place the chicken thighs in the hot skillet. Cook for about 7 minutes on each side until the chicken is cooked through, golden brown, and reaches an internal temperature of 165°F. Once done, remove the chicken and set it aside on a plate. Cover loosely with foil to keep warm.
- Sauté onion and rosemary: Without cleaning the skillet, add the remaining 1½ teaspoons of vegetable oil. Add the chopped sweet onion and minced rosemary to the skillet. Cook for about 1 minute or until the onions turn lightly golden, stirring and scraping up the browned bits from the skillet bottom to incorporate flavor.
- Make the peach sauce: Stir in the light brown sugar, apple cider vinegar, Dijon mustard, the remaining ¼ teaspoon kosher salt, and the chopped peaches. Reduce the heat to low so the sauce gently simmers. Continue cooking for 10 to 12 minutes until the peaches soften and release their juices, stirring frequently and scraping the skillet bottom to mix the browned bits into the sauce.
- Combine chicken with sauce: Return the cooked chicken thighs to the skillet with the peach sauce. Heat just until the chicken is warmed through, spooning the peach sauce over the meat to coat well. Remove from heat and garnish with fresh rosemary or other herbs if desired before serving.
Notes
- You can optionally peel the peaches if you prefer a smoother sauce texture, but leaving the skin on adds color and nutrition.
- Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
- Use fresh rosemary for a bright herb flavor, or substitute with thyme or basil according to preference.
- This recipe pairs well with rice, couscous, or roasted vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
