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–+ servings
Peach Chicken

Peach Chicken in 30 Minutes: Sweet, Savory, One-Pan Delight

This Peach Chicken recipe combines juicy chicken thighs with ripe peaches for a quick, gluten-free dinner that transforms weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken thighs Juicy and flavorful
  • 1 teaspoon chili powder Adjust based on heat preference
  • 1 teaspoon Italian seasoning Can substitute with oregano or thyme
  • 1 teaspoon salt Essential for seasoning
  • 1 teaspoon pepper Essential for seasoning
  • 2 tablespoons olive oil Ideal for searing chicken
For the Sauce
  • 2 cups yellow peaches Firm, ripe peaches for best results
  • 1/4 cup honey Adjust amount to taste
  • 1 juice of lemon Fresh juice recommended
  • 2 tablespoons butter Enriches the sauce

Equipment

  • 12-inch cast iron skillet

Method
 

Step-by-Step Instructions for Peach Chicken
  1. Season the chicken thighs with chili powder, Italian seasoning, salt, and pepper. Heat the skillet over medium heat and add olive oil. Sear the chicken for 5 minutes until golden-brown.
  2. Flip the chicken, reduce heat, and cook for 5 more minutes until cooked through. Remove from skillet and set aside.
  3. In the same skillet, add sliced yellow peaches and sauté for 5 minutes until tender and glossy.
  4. Pour in honey and lemon juice, then add butter. Stir to combine and cook for 2-3 minutes until slightly thickened.
  5. Return the chicken to the skillet, nestling in the peaches. Let reheat for 1-2 minutes. Serve warm, garnished with fresh thyme.

Nutrition

Serving: 1servingsCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

To make cleanup easier, consider lining your baking sheet or using parchment paper if adapting this recipe for the oven.

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