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Honey Peach Chicken

Irresistible Honey Peach Chicken for a Quick Summer Dinner

This Honey Peach Chicken recipe is a quick, flavorful solution for dinner, bursting with savory-sweet flavor and sunny summer vibes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Tender and juicy
For the Sauce
  • 1 tablespoon Olive Oil Can substitute with canola or vegetable oil
  • 2 tablespoons Unsalted Butter Use margarine or coconut oil for a dairy-free option
  • 1 medium Shallot Can substitute with a stronger onion
  • 3 cloves Garlic Freshly minced
  • 1/2 cup Peach Preserves Nectarines or apricot preserves can substitute
  • 1/2 cup Chicken Broth Vegetable broth can work for a vegetarian twist
  • 2 tablespoons Honey Can reduce if preferred
  • 1 tablespoon Dijon Mustard Yellow mustard is a suitable alternative
  • 1 teaspoon Dried Thyme Fresh thyme can be used, adjust amount
  • 1/4 teaspoon Red Pepper Flakes Omit for a milder version
  • 2 tablespoons Soy Sauce Tamari is a good gluten-free alternative
For the Peaches
  • 2 medium Peaches Fresh fruit preferred

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Honey Peach Chicken
  1. Begin by cutting the chicken thighs into 1-inch chunks. Season with kosher salt and black pepper, then let sit.
  2. Finely mince the garlic and shallot, and slice the peaches into wedges. Measure thyme and red pepper flakes.
  3. In a large skillet, heat olive oil over medium-high heat. Add chicken and sear for 10 minutes, flipping halfway.
  4. In the same skillet, reduce heat, melt butter, sauté shallot, then add garlic and cook until fragrant. Stir in peach preserves, broth, honey, mustard, thyme, red pepper flakes, and soy sauce. Simmer until thickened.
  5. Return chicken and peaches to the skillet, gently stir to coat. Cook together for another minute.
  6. Preheat oven to 375°F (190°C). Transfer the skillet to bake for 15-20 minutes or until chicken reaches 165°F (74°C).
  7. Remove from oven, let rest for 2 minutes, then serve warm, garnished with fresh basil.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Thaw and reheat with chicken broth for moisture.