Name: Chicken with Peaches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 skinless, boneless chicken thighs (or chicken tenders); 2 tbsp olive oil; 1 tsp chili powder; 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; 3 fresh firm yellow peaches, unpeeled and sliced; 2 tbsp honey; 2 tbsp freshly squeezed lemon juice; 1 tbsp butter; Fresh thyme or fresh basil, for garnish

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This chicken with peaches recipe is a beautiful mix of savory and sweet. I love how the juicy, tender chicken thighs pair perfectly with caramelized peaches in a honey-lemon glaze. Fresh thyme or basil ties everything together, creating a dish that feels both summery and comforting.

Why You’ll Love This Recipe

I like this recipe because it’s both elegant and easy. The seared chicken brings a savory depth, while the peaches add a fresh sweetness that balances everything out. The honey glaze thickens into a glossy sauce, making every bite burst with flavor. Plus, it’s a great way to use fresh peaches when they’re in season, and it cooks in just one pan for minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Skinless, boneless chicken thighs (or chicken tenders)
Olive oil
Chili powder
Italian seasoning
Salt and black pepper
Fresh firm yellow peaches (unpeeled, sliced)
Honey
Freshly squeezed lemon juice
Butter
Fresh thyme or fresh basil

Directions

I start by seasoning the chicken thighs with chili powder, Italian seasoning, salt, and pepper.
In a large skillet (cast iron works best), I heat olive oil over medium-high heat.
I sear the chicken thighs for several minutes on each side until fully cooked through.
I remove the chicken to a plate and add the sliced peaches to the same skillet, cooking for about 5 minutes until slightly softened.
I stir in honey, lemon juice, and butter, letting it create a glossy, sticky glaze.
I return the chicken to the pan, nestling it between the peaches, and top everything with fresh thyme or basil.
I let it all warm together for another minute or two before serving.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, and cooking time is around 20 minutes, so dinner can be ready in about 30 minutes.

Variations

I sometimes swap thyme for fresh rosemary for a more aromatic flavor.
For a little heat, I sprinkle in red pepper flakes when cooking the peaches.
I can use nectarines instead of peaches for a slightly different sweetness.
If I want extra sauce, I double the honey, lemon juice, and butter.
I occasionally add a splash of white wine to deglaze the pan after cooking the chicken for a richer glaze.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I don’t freeze this dish since the peaches become mushy. To reheat, I use the microwave in 30-second intervals until warm, or I warm it in a skillet with a splash of olive oil over medium heat.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but I watch the cooking time closely since chicken breasts dry out faster.

Do I need to peel the peaches?

No, I keep the skin on for color, texture, and extra fiber.

Can I make this with frozen peaches?

I prefer fresh peaches for the best texture, but if I use frozen, I thaw and pat them dry first.

What herbs go best with this dish?

I love thyme or basil, but rosemary or tarragon also work well.

Can I make it ahead of time?

I can cook the chicken and sauce ahead, then reheat gently on the stove before serving.

Conclusion

I enjoy making chicken with peaches because it’s such a flavorful, vibrant dish that comes together quickly. The combination of juicy chicken, sweet peaches, and tangy honey-lemon glaze is hard to beat, and it’s perfect for a weeknight dinner or an impressive summer meal for guests.