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Savory Peach Chicken Skillet

Juicy chicken thighs and ripe peaches caramelized in a cast-iron skillet, finished with a tangy balsamic glaze. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs about 1.5 lbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 2 ripe but firm peaches pitted and cut into 8 wedges each
  • 1 shallot thinly sliced
  • 2 cloves garlic minced
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 2 sprigs fresh thyme optional

Equipment

  • 12-inch cast-iron skillet or heavy stainless steel skillet
  • tongs
  • instant-read thermometer
  • small bowl

Method
 

  1. Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper. Let rest at room temperature 10 minutes.
  2. Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat until shimmering (about 2 minutes). Place chicken smooth side down. Cook without moving for 5 minutes, until deep golden brown. Flip and cook 3 more minutes. Internal temperature should reach 165°F. Transfer to a plate.
  3. Reduce heat to medium. Add remaining 1 tablespoon oil. Add peach wedges cut side down. Cook undisturbed 2 minutes until caramelized. Flip and cook 1 minute. Transfer peaches to plate with chicken.
  4. Add shallot to skillet. Cook 1 minute, stirring. Add garlic, cook 30 seconds until fragrant.
  5. Pour in balsamic vinegar and honey. Stir, scraping up browned bits. Let bubble 30 seconds. Add chicken broth. Bring to a simmer, scraping any remaining bits. Simmer 2 minutes until slightly reduced.
  6. Return chicken and peaches to skillet, along with any accumulated juices. Add butter and thyme sprigs. Spoon sauce over chicken. Simmer 2 minutes, until sauce thickens slightly and chicken is glazed. Internal temperature should still read 165°F.
  7. Remove from heat. Discard thyme sprigs. Serve immediately, spooning extra sauce and peaches over each portion.

Notes

For best results, use peaches that are ripe but still firm — overripe peaches will turn mushy during cooking. If you prefer chicken breasts, pound them to even 1/2-inch thickness and reduce cooking time by 1-2 minutes per side. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth to loosen the sauce. This recipe contains no common allergens but is not suitable for vinegar-sensitive diets. For personalized dietary advice, consult a qualified professional.