Can I use canned peaches in One-Skillet Peach Chicken?

Yes, canned peaches are a great alternative, especially when fresh ones aren’t in season. Be sure to choose peaches packed in juice rather than syrup to keep the glaze from turning overly sweet. Drain them well and reduce the brown sugar in your recipe by a tablespoon or two. You’ll still get that delicious peach flavor without extra sugar or sogginess.

What type of chicken works best in a skillet with peaches?

Boneless, skinless chicken thighs are a fan favorite for One-Skillet Peach Chicken thanks to their juicy texture and rich flavor that intensifies when seared. Prefer something leaner? Chicken breasts are a solid swap—just slice them thin and cook with care. No matter the cut, keeping the thickness consistent helps the meat cook evenly and soak up every drop of that sweet, tangy glaze.

How do I keep the peach glaze from burning or getting too thick?

To prevent burning, simmer the glaze on medium-low heat and stir often. Peaches naturally release sugar, which can caramelize quickly, so keeping the heat in check is key. If your glaze gets too thick, add a splash of water, broth, or peach juice to loosen it up.

One-Skillet Peach Chicken – Ready in 30 Minutes & Irresistible

Name: One-Skillet Peach Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken thighs; 1.5 tablespoons vegetable oil (divided); 1/4 cup finely chopped sweet onion; 1/2 teaspoon minced fresh rosemary (or thyme/basil); 1/3 cup packed light brown sugar; 2 tablespoons apple cider vinegar (or balsamic); 2 teaspoons Dijon mustard; 1/2 teaspoon kosher salt, divided; 3 medium ripe peaches, pitted and chopped (about 2 cups); 1/4 teaspoon black pepper; Optional garnish: fresh rosemary or basil

Description

This One-Skillet Peach Chicken is a sweet, savory, and tangy one-pan dinner that’s perfect for busy weeknights or seasonal entertaining. Juicy chicken thighs are seared and coated in a sticky peach glaze infused with garlic, Dijon, brown sugar, and herbs—all done in under 30 minutes!

Ingredients

1 lb boneless, skinless chicken thighs
1.5 tablespoons vegetable oil (divided)
1/4 cup finely chopped sweet onion
1/2 teaspoon minced fresh rosemary (or thyme/basil)
1/3 cup packed light brown sugar
2 tablespoons apple cider vinegar (or balsamic)
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, divided
3 medium ripe peaches, pitted and chopped (about 2 cups)
1/4 teaspoon black pepper
Optional garnish: fresh rosemary or basil

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Instructions

Prepare and Season: Pat chicken dry and season with 1/4 teaspoon salt and black pepper.
Sear the Chicken: In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook 6–7 minutes per side until golden and cooked through. Remove from skillet and set aside.
Sauté Aromatics: Add remaining oil. Sauté chopped onion and rosemary for 1 minute.
Create the Peach Glaze: Stir in brown sugar, vinegar, mustard, salt, and chopped peaches. Simmer 8–10 minutes until peaches soften and sauce thickens.
Finish: Return chicken to skillet. Spoon glaze over chicken. Simmer 2–3 minutes until warmed through.
Garnish and Serve: Top with fresh herbs and serve hot with your favorite sides.

Notes

For best flavor, use ripe summer peaches. To reduce sugar, substitute canned peaches packed in juice and use less brown sugar. If using chicken breasts, slice them thin and reduce cooking time to prevent dryness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: American