Savory Peach Chicken Skillet: A 30-Minute One-Pan Dinner

Building the Balsamic Glaze

With the peaches set aside with the chicken, the skillet now holds the key to the sauce — browned bits from both the chicken and the peaches. Add the shallot and cook for 1 minute, scraping up any loose fond. Then the garlic goes in for 30 seconds. Garlic burns fast, so keep it moving. Pour in the balsamic vinegar and honey. Let it bubble for 30 seconds, stirring to dissolve the honey and incorporate the fond. The vinegar will smell sharp at first, then mellow as it reduces. Add the chicken broth and bring everything to a simmer. Scrape any remaining bits from the bottom — that's pure flavor. Let it simmer for 2 minutes. The sauce should thicken slightly, just enough to coat the back of a spoon.

Returning Everything to the Pan

Nestle the chicken and peaches back into the skillet, along with any juices that accumulated on the plate. Add the butter and thyme sprigs. Spoon the sauce over the chicken and peaches. Let everything simmer together for 2 minutes. The butter emulsifies the sauce, giving it a silky sheen. The chicken reheats and absorbs some of the balsamic sweetness. The peaches soften a bit more but still hold their shape. Check the internal temperature of the chicken — it should be 165°F. If it's not, simmer another minute or two. Remove the thyme sprigs before serving.

What to Serve Alongside

This dish is saucy, so something to catch that sauce is ideal. I serve it over creamy polenta, which takes about 15 minutes and soaks up every drop. Or try it with couscous, rice, or crusty bread. For a lighter meal, pile it on a bed of arugula — the peppery greens balance the sweetness. A simple side of steamed green beans or roasted asparagus rounds out the plate.