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This recipe is just peachy

Alicia Colombo

Ripe, sweet peaches are in season now throughout our region. This fan favorite for pies and other confections is also very versatile. Peaches can also serve as a balancing component in savory dishes.

One-Skillet Peach Glazed Chicken

1 lb. boneless, skinless chicken thighs
1 ½ tbsp. canola oil, divided
¼ cup sweet onion, finely chopped
½ tsp. fresh rosemary, minced
⅓ cup coconut palm sugar or brown sugar
2 tbsp. apple cider vinegar
2 tsp. Dijon mustard
½ tsp. salt, divided
3 medium, ripe peaches, pitted and chopped
¼ tsp. pepper

Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and swirl it around to coat. Sprinkle chicken with ¼ teaspoon salt and pepper. Add chicken to the pan and cook for about 7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.

Do not clean out the skillet. Add another 1 ½ teaspoons oil. Add onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir. Add sugar, vinegar, mustard, ¼ teaspoon salt and peaches. Cook 12 minutes, or until peaches are softened.

Return chicken to the skillet and heat just until warm, spooning sauce over the meat.

Serve chicken thighs with peach sauce.

(Source: The Seasoned Mom)

Categories: Food


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