This one-skillet peach chicken dinner combines savory flavors with the natural sweetness of peaches. It's an easy, fast, yet amazing dish that's a winner every time.
This one-skillet chicken dish is perfect to take advantage of peach season. The chicken legs are browned and then cooked until tender in an olive oil-based mixture and summer's favorite stone fruit until they drown in a sweet and savory peach sauce.
It's healthy, hearty, satisfying, and perfect to pair with my gluten-free biscuits, a fresh, healthy cucumber salad, or lupin bread. Enjoy!
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For other meat and fruit combos, check out my cast-iron pork chops with apples or chicken and brie with grapes.
Why You'll Love This Recipe
- Packed with Flavor: The combination of sweet peaches, a savory sauce, and olive oil creates a glaze with a concentrated peach flavor and a perfect balance of sweet and savory.
- Versatile: This recipe works well with various cuts of chicken, including chicken thighs and chicken breasts.
- Easy to Make: It's a straightforward recipe with simple ingredients ready in 35 minutes, similar to my Chicken Plantain Recipe.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to make peach-glazed chicken:
- Chicken legs: I love bone-in chicken legs. Always thoroughly pat dry. Get enough to also make my Swede Soup With Chicken Legs.
- Olive oil: To pan-fry the chicken and make the peach sauce.
- Fresh peaches: Use fresh, ripe peaches when in season.
- Coconut aminos: I prefer this over soy sauce, and it adds a lovely umami flavor.
- Honey: A little bit goes a long way to bring out the sweetness of the fruit.
- Dijon mustard: It adds a nice savory tang to the sauce, thickens it, and helps to emulsify it a bit.
- Salt and black pepper to taste.
- Dried oregano: This herb rounds off the dish with its earthy touch.
How to Make Peach-Glazed Chicken
See the full recipe with measurements in the recipe card.
It all comes together in one large skillet—no fancy equipment required. I love to use my cast iron skillet, but any large enough frying pan you can cover will do.
Step One (Picture 1 above) - Make the sauce: In a small bowl, combine coconut aminos, honey, dijon mustard, and 1 tablespoon of olive oil. Set aside at room temperature.
Step Two (Picture 2 above) - Pan-fry the Chicken: Heat olive oil in a large skillet over medium-high heat. Add pat-dried chicken legs and cook on both sides until the skin is golden brown. Season with salt and pepper.
Step Three (Picture 3 above) - Add the peaches and sauce: Divide the chopped peaches in the pan, pour over the reserved blended mixture, and season with oregano and black pepper to taste.
Step Four (Picture 4 above) - Cook the chicken: Cover the pan and cook over medium heat until the chicken meat is cooked through, turning the chicken halfway through.
Variations or Substitutions
- Use a different Cut of Chicken: You can use chicken breasts or thighs. The cooking time might differ based on the size of the cut. Make sure there is enough space in the pan to add the peaches, so you might use less chicken if your cuts are larger.
- Aminos: Suitable substitutes are Tamari (gluten-free) and soy sauce.
- Fresh peaches: Instead of fresh, try peach preserves, sugar-free canned, or frozen and defrosted peach slices. Any leftovers can be used to make my peach and fennel side dish—it's delicious.
- If you want to add a bit of spice, use some red pepper flakes to taste.
Helpful Tips
- Check Temperature: To check for doneness, cut into one of the chicken legs close to the bone. If the juices run clear, then the chicken is fully cooked. If unsure, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Cooking Time: Adjust the cooking time based on the thickness of your chicken pieces.
- Serving: Serve hot, spooning the sauce over the meat.
Storage
Store your peach-glazed chicken in an airtight container in the refrigerator. It will keep well for 3-4 days, making it perfect for meal prep or as leftovers for lunch.
Recipe FAQ
Coconut aminos is a dark, savory sauce made from fermented coconut palm sap and sea salt. Resembling light soy sauce in color and texture, it is milder, sweeter, and contains 72% less sodium. Although it doesn't taste like coconut, it imparts a rich umami flavor to dishes. It's also gluten-free.
More Chicken Recipes To Try Next
This peach-glazed chicken recipe is a delicious meal that requires little prep time and takes under 35 minutes to make. It has great flavor and is sure to become a family favorite.
The hearty flavor of the meat and sweet fruity taste combined with olive oil and an umami-flavored sauce create a delicious glaze with a concentrated peach flavor and a perfect balance of sweet and savory, just like my baked chicken drumsticks with apples.
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📖 Recipe
One Skillet Peach Glazed Chicken Legs
Mariska RamondinoEquipment
- 1 large skillet, frying pan, or cast iron skillet You'll need a lid.
Ingredients
- 2 tablespoons olive oil separated
- 2 tablespoons coconut aminos see note
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 8 chicken legs throughly pat-dried
- 3 fresh peaches cored and chopped
- ¼ teaspoon salt or more to taste
- 1 teaspoon dried oregano
- Ground black pepper to taste
Instructions
- In a small bowl, combine one tablespoon olive oil with the coconut aminos, mustard, and honey. Set aside.2 tablespoons olive oil, 2 tablespoons coconut aminos, 1 teaspoon Dijon mustard, 1 teaspoon honey
- Thoroughly pat dry the chicken legs with paper towels.8 chicken legs
- Coat the bottom of the skillet with one tablespoon of olive oil and heat over medium-high heat. (optional: I like to season the bottom of the skillet with a few pinches of salt.)2 tablespoons olive oil
- Add the chicken to the pan and sprinkle with ¼ teaspoon of salt. Fry the chicken on both sides for 5 minutes or until the skin is golden brown.8 chicken legs, ¼ teaspoon salt
- Divide the chopped peaches in the pan in between the chicken legs. Pour over the reserved sauce.3 fresh peaches
- Reduce the heat to medium, cover the pan, and let the chicken simmer for 20 minutes or until completely cooked through. Turn the chicken legs halfway through.
Notes
Variations or Substitutions
- Use a different Cut of Chicken: You can use chicken breasts or thighs. The cooking time might differ based on the size of the cut. Make sure there is enough space in the pan to add the peaches, so you might use less chicken if your cuts are larger.
- Aminos: Suitable substitutes are Tamari (gluten-free) and soy sauce.
- Fresh peaches: If you make this outside the peach season, try peach preserves, sugar-free canned or frozen peach slices, or defrosted peach slices.
- If you want to add a bit of spice, use some red pepper flakes to taste.
Helpful Tips
- Check Temperature: To check for doneness, cut into one of the chicken legs close to the bone. If the juices run clear, then the chicken is fully cooked. If unsure, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Cooking Time: Adjust the cooking time based on the thickness of your chicken pieces.
- Serving: Serve hot, spooning the sauce over the meat.
Storage
Store your peach-glazed chicken in an airtight container in the refrigerator. It will keep well for 3-4 days, making it perfect for meal prep or as leftovers for lunch.Add your own private notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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