Peach Chicken
Tender chicken thighs cooked in a sweet-savory peach sauce with fresh basil.
Servings: 4 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot sliced
- 2 cloves garlic minced
- 3/4 cup peach preserves store-bought or homemade
- 1/4 cup chicken broth
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 2 peaches medium, pitted and sliced
- fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the chicken and sear 5 minutes per side until browned. Remove the chicken to a plate.
- Reduce heat to medium and add 2 tablespoons butter to the skillet. Add the sliced shallot and cook 2 minutes until softened, then add the minced garlic and cook 30 seconds.
- Stir in 3/4 cup peach preserves, 1/4 cup chicken broth, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1 teaspoon dried thyme. Whisk and cook about 2 minutes until the sauce begins to thicken.
- Return the browned chicken to the skillet, nestling it into the sauce.
- Arrange the sliced peaches over the chicken, then transfer the skillet to the preheated oven and bake 15–20 minutes, until the chicken reaches 165°F (74°C) and the peaches are tender.
- Remove from the oven, garnish with fresh basil leaves, and serve.
Equipment
- oven-safe skillet or cast iron skillet
- Measuring Spoons
- Measuring Cups
- Tongs or spatula
- Whisk
- Knife
- Cutting Board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Do not freeze, as peaches can become mushy when thawed.
- Reheat leftovers in the microwave and add a splash of chicken broth if needed for moisture.