Chicken thighs with spicy peach sauce is truly one of those weeknight lifesaver meals. It’s quick to prepare with little prep—no marinating, no chopping for hours. And the ingredients? Chicken thighs, peaches, peach preserves, basil. Maybe some chile heat and white wine, if that’s how you roll. Simple!
Adapted from Pamela Salzman | Pamela Salzman’s Quicker Than Quick | Hachette Go, 2020
Sweet and spicy could be my middle name. In fact, I prefer this recipe with a little more heat, but I adhere to the lowest common denominator in my house (my son) with respect to spiciness. No-sugar fruit preserves are a great flavor booster, so I keep at least one in the fridge at all times. The peach preserves can be replaced with fig, apricot, or orange. Sriracha can be used to taste instead of red pepper flakes. Other fresh herbs that are delicious in this recipe are chives and tarragon. — Pamela Salzman
CAN I USE FROZEN FRUIT INSTEAD?
If using frozen peaches, stir in the wine, vinegar, and frozen peaches, and bring to a simmer, using a wooden spoon or spatula to scrape the bottom of the skillet. Stir in the preserves and soy sauce. Nestle the chicken in the onion and peaches and bring to a simmer. Ta-da! Now, you can make this delish dish all year round.
Chicken Thighs With Spicy Peach Sauce
One of my most popular main dish recipes is this Spicy Peach Skillet Chicken. It’s a little sweet, a little spicy, and a little tangy—my favorite combo! With peaches now in season, it’s a great way to make use of one of my favorite fruits, but I have made this recipe successfully many times with frozen peaches as well.
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Pat the chicken dry with paper towels and season both sides with 1/2 teaspoon salt and 1 teaspoon pepper.
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In a large skillet over medium heat, warm the oil. Arrange the chicken in one layer in the skillet and sear until golden, 3 to 4 minutes. Turn chicken over and cook until golden on the other side, 4 to 5 minutes more. Move to a large plate.
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Add the onion to the skillet and sprinkle with 1/2 teaspoon salt. Sauté until just barely tender, about 3 minutes. Add the red pepper flakes and cook for 30 seconds.
If your peaches are under ripe, add them with the onion to allow them to soften.
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If using frozen peaches, stir in the wine, vinegar, and frozen peaches, and bring to a simmer, using a wooden spoon or spatula to scrape the bottom of the skillet. Stir in the preserves and soy sauce. Nestle the chicken in the onion and peaches and bring to a simmer.If using fresh peaches, stir in the wine and vinegar, and bring to a simmer, using a wooden spoon or spatula to scrape the bottom of the skillet. Stir in the preserves and soy sauce. Add the chicken back to the skillet along with the fresh peaches and bring to a simmer.
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Turn once to coat the top side of the chicken. Cook until the chicken is fully cooked through, with an internal temperature of 165°F (74°C), and the peaches are softened, 3 to 5 minutes more.
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Remove from heat and top with fresh herbs. Serve immediately.
Serving: 1portionCalories: 497kcal (25%)Carbohydrates: 55g (18%)Protein: 34g (68%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 161mg (54%)Sodium: 1024mg (45%)Potassium: 702mg (20%)Fiber: 3g (13%)Sugar: 39g (43%)Vitamin A: 472IU (9%)Vitamin C: 13mg (16%)Calcium: 48mg (5%)Iron: 2mg (11%)
Originally published June 30, 2021
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