Peach Glazed Chicken
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.
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
Ingredients
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)
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 24gProtein: 32gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 680mgPotassium: 420mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 8mgCalcium: 2mgIron: 10mg
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