One Pan Peach Chicken

5 from 1 vote

Juicy chicken coated in a sweet, sticky peach glaze is an easy skillet dinner that is full of fresh flavor and comes together in just 35 minutes!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: one pan peach chicken, peach chicken recipe

Servings: Servings

Preheat the oven to 375 degrees Fahrenheit. Season 1 ½ pounds boneless skinless chicken thighs with salt and pepper to taste on both sides.
Add 1 tablespoon olive oil to a large cast iron skillet or oven-safe skillet. Heat over medium-high heat. Add the seasoned chicken thighs and cook for 5 minutes on each side. Remove the chicken from the pan and set aside on a plate.
Returning to the skillet, add 2 tablespoons unsalted butter and 1 sliced shallot. Cook for 2 minutes to soften the shallot. Add 2 cloves minced garlic and cook for 30 seconds.
Add 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, or 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. The peaches will soften, and the chicken should reach an internal temperature of 165 degrees Fahrenheit.
Top with fresh basil leaves for garnish and enjoy!

In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer: I don't recommend freezing this chicken because the peaches tend to thaw mushy!

To Reheat: Reheat leftovers in the microwave until warmed through. Add a splash of chicken broth to add moisture if desired.

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