Peach Glazed Chicken Recipe is the kind of dinner that turns a handful of pantry staples and one ripe peach into something that tastes like you tried a whole lot harder than you actually did.
The chicken thighs get seared until golden, then simmered right in the same skillet with a sticky, tangy peach glaze that clings to every bite.
It comes together in under 40 minutes, which makes it an easy win on a weeknight, but it is also pretty enough to serve when company is coming over.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
If you love cooking with fresh summer produce, you will want to bookmark these grilled peaches for your next backyard cookout too.
Why You’ll Love This Peach Glazed Chicken Recipe
This recipe hits that sweet and savory balance that makes a dinner feel special without any fuss.
The glaze uses peach preserves as its base, so you get real peach flavor even outside of peach season.
Everything happens in one skillet, from searing the chicken to simmering the glaze, which means fewer dishes at the end of the night.
- Ready in about 40 minutes from start to finish
- Made with simple, easy to find ingredients
- One skillet for the whole recipe, less cleanup
- Sweet, tangy, and savory in every bite
- Works with fresh, canned, or frozen peaches
- Great for busy weeknights or casual entertaining
Another favorite for peach season: Peach BBQ Sauce
Ingredients
You only need two short ingredient lists for this recipe, one for the chicken and one for the glaze, and most of it is likely already in your kitchen.
The peach preserves do a lot of the heavy lifting here, giving the glaze its glossy texture and concentrated peach flavor.
- For the Chicken:
- 2 pounds boneless, skinless chicken thighs (about 6 thighs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- For the Peach Glaze:
- 1/2 cup peach preserves
- 1/4 cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 ripe peaches, sliced
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for a thicker glaze)
- Fresh thyme sprigs, for garnish (optional)
I first tested this glaze while perfecting my asian glazed chicken thighs, and the same sweet and savory ratio works beautifully here with peaches instead.
Kitchen Equipment Needed
Nothing fancy is required for this recipe, though a couple of tools make the process a lot smoother.
A heavy, oven safe skillet is especially helpful since the chicken sears and finishes cooking in the very same pan.
- Large cast iron skillet (oven safe)
- Instant read meat thermometer
- Mixing bowls
- Measuring cups and spoons
- Basting brush
- Tongs
- Sharp chef’s knife for slicing peaches
Read Also: Air Fryer Chicken Cutlets Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this dish, and they genuinely make the process easier and the results better.
1. Lodge Pre-Seasoned Cast Iron Skillet
A good cast iron skillet holds heat evenly, which gives the chicken a deep golden sear before it ever meets the glaze.
It also transfers straight from stovetop to oven, so you skip transferring the chicken to a separate baking dish.
2. Stonewall Kitchen Peach Preserves
This is the preserve I reach for most often when peaches are not in season, since it has a bright, true peach flavor without being overly sweet.
It melts down into a glossy glaze that coats the chicken evenly every time.
3. ThermoPro Instant Read Meat Thermometer
Chicken thighs are forgiving, but nobody wants to guess at doneness with a glaze this good on the line.
A reliable instant read thermometer takes the guesswork out and helps you avoid overcooking the chicken.
4. Silicone Basting Brush Set
A good basting brush makes it easy to spoon extra glaze over the chicken as it finishes in the oven, building up flavor in layers.
Silicone bristles also clean up much faster than natural bristle brushes, which matters with a sticky glaze like this one.
My baked apricot chicken uses a similar stone fruit glaze if you want to try a different flavor next.
Step-by-Step Instructions: How to Make Peach Glazed Chicken
1. Prep the Chicken and Peaches
- Pat the chicken thighs completely dry with paper towels, since this helps them sear instead of steam.
- Season both sides evenly with salt, black pepper, and garlic powder.
- Slice the two ripe peaches into thin wedges and set aside.
- Let the chicken sit at room temperature for about 10 minutes while you prep everything else, which helps it cook more evenly.
2. Make the Peach Glaze Base
- In a medium mixing bowl, whisk together the peach preserves, soy sauce, apple cider vinegar, and honey until fully combined.
- Add the minced garlic and grated ginger, then whisk again.
- Stir in the crushed red pepper flakes if you want a little heat.
- Set the glaze mixture aside so the flavors have a chance to meld while the chicken sears.
3. Sear the Chicken
- Preheat your oven to 375 degrees Fahrenheit.
- Heat the olive oil in a large oven safe skillet over medium high heat until it shimmers.
- Add the chicken thighs in a single layer, working in batches if needed so the pan is not crowded.
- Sear for 4 to 5 minutes per side, until deeply golden brown, then transfer the chicken to a plate and set aside.
4. Build the Glaze in the Skillet
- Reduce the heat under the same skillet to medium and pour in the peach glaze mixture, scraping up any browned bits from the bottom of the pan.
- Add the sliced peaches to the skillet and let the glaze come to a gentle simmer.
- Simmer for 3 to 4 minutes, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon.
- If you prefer a thicker glaze, stir in the cornstarch and water mixture now and simmer for one more minute.
5. Finish Cooking the Chicken in the Glaze
- Nestle the seared chicken thighs back into the skillet, spooning the glaze and peach slices over the top.
- Transfer the skillet to the preheated oven and bake, uncovered, for 15 to 18 minutes.
- Baste the chicken with the glaze once or twice during baking using your basting brush.
- Check for doneness with an instant read thermometer, the chicken is ready once it reaches an internal temperature of 165 degrees Fahrenheit.
6. Rest and Serve
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving, which helps the juices redistribute.
- Spoon any extra glaze and peach slices from the skillet over the chicken.
- Garnish with fresh thyme sprigs if desired.
- Serve warm, straight from the skillet or transferred to a serving platter.
You might also enjoy: Slow Cooker Honey Garlic Chicken Thighs
Tips for The Best Peach Glazed Chicken
A few small details make a noticeable difference in how this dish turns out, so it is worth paying attention to them.
Most of these tips come down to temperature control and not rushing the glaze.
- Pat the chicken very dry before searing so it browns instead of steaming
- Do not move the chicken too soon, let it develop a deep golden crust before flipping
- Simmer the glaze gently, a hard boil can make it taste too acidic
- Use ripe but firm peaches so the slices hold their shape in the oven
- Rest the chicken for at least 5 minutes before slicing or serving
- Double the glaze if you want extra sauce for spooning over rice
I picked up a few of these tricks while working on my balsamic fig chicken thighs, since fruit based glazes tend to behave in similar ways.
Serving Suggestions
This chicken pairs well with something simple underneath to soak up the extra glaze.
Rice, mashed potatoes, or a crusty piece of bread all work nicely.
- Steamed jasmine or basmati rice
- Buttery mashed potatoes
- Roasted green beans or asparagus
- A simple green salad with a light vinaigrette
- Warm dinner rolls for soaking up the glaze
- Grilled corn on the cob in the summer months
Read Also: Greek Cucumber Salad
Variations of Peach Glazed Chicken
Once you have the basic method down, this recipe is easy to adjust to whatever you have on hand or whatever flavor you are craving.
A few swaps below can completely change the personality of the dish.
- Grilled version: Grill the chicken thighs instead of searing, then brush with the glaze during the last few minutes of grilling
- Spicy peach chicken: Add extra red pepper flakes or a spoonful of hot sauce to the glaze
- Chicken breasts: Swap in boneless chicken breasts, pounded to an even thickness, and reduce the oven time slightly
- Bourbon peach glaze: Add a tablespoon of bourbon to the glaze while it simmers
- Herb forward: Add fresh rosemary or thyme directly into the glaze while it simmers
- Sheet pan version: Bake the chicken and peaches on a lined sheet pan instead of a skillet for easy cleanup
If you like the idea of a sweet, sticky glaze but want to switch things up, my hawaiian shoyu chicken uses a similar approach with different flavors.
Storage and Reheating
Leftovers keep well and honestly taste just as good the next day, since the glaze continues to soak into the chicken.
Store everything together so the chicken stays coated in glaze.
- Refrigerate in an airtight container for up to 4 days
- Freeze for up to 3 months in a freezer safe container
- Thaw overnight in the refrigerator before reheating
- Reheat gently in a covered skillet over low heat, adding a splash of water if the glaze has thickened too much
- A microwave works in a pinch, reheat in 30 second increments until warmed through
Another favorite for meal prep: Oven Baked BBQ Chicken
Nutritional Facts
These are approximate values per serving, based on one chicken thigh with glaze, out of four servings total.
- Calories: approximately 380
- Protein: 32 grams
- Carbohydrates: 24 grams
- Fat: 16 grams
- Saturated Fat: 4 grams
- Fiber: 1 gram
- Sugar: 20 grams
- Sodium: 680 milligrams
- Cholesterol: 140 milligrams
For a lighter protein option, my citrus chicken quinoa salad runs noticeably lower in sugar and fat.
Health Benefits of Key Ingredients
A few ingredients in this recipe bring more to the table than just flavor.
Chicken thighs, peaches, garlic, and ginger each offer their own nutritional perks.
- Chicken thighs provide a solid source of protein along with iron and zinc
- Peaches offer vitamin C, vitamin A, and dietary fiber
- Garlic contains allicin, a compound linked to immune support
- Ginger has natural anti-inflammatory properties
- Honey provides antioxidants and is a less refined sweetener than white sugar
Read Also: Mango Salsa Chicken Recipe
FAQs About Peach Glazed Chicken
1. Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well in this recipe.
Pound them to an even thickness first and check for doneness a few minutes earlier, since breasts can dry out if left in the oven too long.
2. Can I make this with canned or frozen peaches?
Absolutely, both work fine when fresh peaches are not in season.
Drain canned peaches well first, and thaw frozen peaches before slicing so the glaze does not turn watery.
3. What can I substitute for peach preserves?
Apricot preserves or peach jam both work as a substitute in a pinch.
The flavor will shift slightly, but the texture and sweetness level stay very similar.
4. How do I know when the chicken is fully cooked?
The most reliable way is with an instant read thermometer, checking that the thickest part of the thigh reads 165 degrees Fahrenheit.
The juices should also run clear rather than pink.
5. Can I make the glaze ahead of time?
Yes, the glaze mixture can be whisked together up to 2 days ahead and stored in the refrigerator.
Bring it to room temperature before adding it to the hot skillet so it simmers evenly.
You might also enjoy: Teriyaki Chicken Sheet Pan Dinner
Peach Glazed Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs about 6 thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup peach preserves
- 1/4 cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/4 teaspoon crushed red pepper flakes optional
- 2 ripe peaches sliced
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for a thicker glaze)
- Fresh thyme sprigs for garnish (optional)
Equipment
- Large cast iron skillet Oven safe
- Instant-read meat thermometer
- Mixing bowls
- Measuring cups and spoons
- Basting brush Silicone recommended
- Tongs
- Sharp chef’s knife For slicing peaches
Method
- Pat chicken thighs completely dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder. Slice peaches into thin wedges. Let chicken rest at room temperature for 10 minutes.
- Whisk together peach preserves, soy sauce, apple cider vinegar, honey, minced garlic, and ginger in a medium bowl. Stir in red pepper flakes if using. Set aside.
- Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and sear for 4-5 minutes per side until deeply golden. Transfer to a plate and set aside.
- Reduce heat to medium, pour glaze mixture into skillet, and scrape up browned bits. Add sliced peaches and simmer for 3-4 minutes until slightly thickened. For thicker glaze, stir in cornstarch mixture and simmer 1 minute more.
- Return chicken to skillet, spooning glaze and peaches over top. Transfer to oven and bake uncovered for 15-18 minutes, basting once or twice. Chicken is done when internal temperature reaches 165°F.
- Remove from oven and let rest 5 minutes. Spoon extra glaze and peaches over chicken. Garnish with fresh thyme if desired. Serve warm.
Nutrition
Notes
- Pat the chicken very dry before searing to ensure a deep golden crust instead of steaming.
- Do not move the chicken too soon in the pan – let it develop a golden crust before flipping.
- Simmer the glaze gently; a hard boil can make it taste too acidic.
- Use ripe but firm peaches so the slices hold their shape during baking.
- Rest the chicken for at least 5 minutes before serving to redistribute the juices.
- Double the glaze if you want extra sauce for spooning over rice or mashed potatoes.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a covered skillet with a splash of water.
- Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
- Substitute apricot preserves or peach jam if peach preserves are unavailable; flavor will shift slightly.
- For a spicier version, add extra red pepper flakes or a spoonful of hot sauce to the glaze.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Peach Glazed Chicken Recipe is proof that a simple weeknight dinner can still feel a little special.
The glaze comes together in minutes, and the payoff is a skillet full of sticky, golden chicken that disappears fast at the table.
Give this one a try soon, and let me know in the comments how it turned out for you.
If you make it, snap a photo and share it, I would love to see your version of this peach glazed chicken.
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