Name: One-Skillet Herb Chicken with Peaches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken thighs; 1 tsp sea salt; 1/4 tsp pepper; 1/2 tsp dried basil; 1/4 tsp dried oregano; 2 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 firm ripe peaches; 2 tbsp lemon juice; 2 tbsp honey; 1/4 cup fresh basil; 2 sprigs of thyme

You will want to save this one-skillet herb chicken with peaches recipe! This quick, healthy and delicious meal with savory chicken and flavours of a sweet honey glaze! It is sooo good!

I love peaches!! Whether it’s in a dessert or added to a savory dish and in this recipe, oh my word!! The flavours come together in a beautiful harmony, with the savory skinless and boneless chicken thighs, fresh herbs and then this sweet glorious honey glaze is marriage made in heaven! A splash of lemon to enhance the flavours brings this recipe to the next level!

Only 30 minutes in one skillet

A quick meal with amazing results! All you need is one 12 inch skillet to sear your seasoned herb chicken and slowly simmer the sliced peaches.

Making a meal in one skillet saves you so much time and energy. Less time needed for clean up.

An excellent dish for those busy work weeks when we want a delicious, satisfying and healthy meal in 30 minutes.

Ingredients

Chicken: skinless and boneless works the best for this recipe for the amount of time it cooks and they are tender and juicy
Peaches: choose firm, yellow and free stone peaches
Seasoning the chicken: sea salt, pepper, basil and oregano
Extra virgin olive oil: select a good quality evoo for best results
Butter: I like to use unsalted
Lemon juice: to enhance the flavours
Honey: I like to use local
Fresh herbs: basil and thyme

Choose firm, stonefree and yellow peaches that aren’t soft and easy to slice and can handle the cooking without falling apart.

Instructions

Season chicken with salt, pepper, basil and oregano.

Using a 12 inch skillet, over medium heat for a couple of minutes to heat through. Add 2 tablespoons of olive oil. Add the chicken thighs and pan-sear on each side without moving them for 5-6 minutes until golden. Flip the chicken thighs over to the other side and continue searing on a low-medium heat for 5 minutes or until cooked through. Transfer chicken to plate and set aside.

Add butter to the skillet, and once melted, add sliced peaches and cook them for about 5 minutes, flipping them halfway through.

Add honey and lemon juice, stirring until well blended. Place the chicken pieces between the sliced peaches and simmer on low for 2-3 minutes, enough for the chicken to heat through and the honey to slightly thicken. Coat the chicken with the glaze.

Cooking Tips

Chicken thighs without skin and bone in was my choice for this recipe for it’s quick and easy cooking time. Boneless chicken breasts would also be a good option. Slice the breasts in half lengthwise and pat them down to 1 inch thickness. If you choose bone-in with skin on then you will have to cook the chicken pieces longer, 10 minutes on each side.

Peach season starts in July here in Canada and they are not stonefree or their flesh is more delicate. My suggestion would be to choose peaches that are harvested later, stonefree and a firm flesh, such as a yellow peach or Cresthaven are an excellent choice to accompany this chicken dish.

The herb chicken is tender and juicy, the peaches are golden and they have released their lovely natural sweetness in this dish. The honey glaze with fresh herbs takes this delicious dish to the next level!

Storing and Reheating

Store this dish in a air-tight container with a lid in the refrigerator for 3-4 days. I would not recommend to freeze it. The cooked peaches will get mushy and basically fall apart.

To reheat this dish, add it to a skillet with some olive oil, about 1 tablespoon to avoid it from burning.

What to serve this dish with….

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