Hot Honey Peach Chicken Skillet

This hot honey peach chicken skillet balances savory chicken, caramelized peaches, gentle chile heat and a glossy pan sauce. It is fast enough for a weeknight but distinctive enough to feel like a Yummy Original.

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 2 firm-ripe peaches, pitted and cut into wedges
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/3 cup low-sodium chicken broth
• 3 tablespoons honey
• 1 to 2 teaspoons hot sauce, to taste
• 1 teaspoon apple cider vinegar
• 1 teaspoon fresh thyme leaves, plus more for serving

How to Make Hot Honey Peach Chicken Skillet

1. Pat the chicken dry. Season with salt, pepper and smoked paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes on the first side, then turn and cook 4 to 6 minutes more. Transfer to a plate when the thickest pieces reach 165°F.
3. Reduce the heat to medium. Add the peach wedges and cook for 1 to 2 minutes per side, just until lightly caramelized. Transfer half of the peaches to the chicken plate.
4. Add the butter and garlic to the skillet and cook for 30 seconds. Stir in the broth, honey, hot sauce, vinegar and thyme. Simmer for 2 to 3 minutes, scraping up the browned bits.
5. Return the chicken and reserved peaches to the skillet. Spoon the sauce over the chicken and simmer for 1 to 2 minutes, just until everything is hot and glazed. Serve immediately.

Food safety: Cook poultry to 165°F in the thickest part, measured with a food thermometer.

Recipe Tips

• Use peaches that are fragrant but still firm enough to hold their shape in the skillet.
• Start with 1 teaspoon hot sauce and add more after tasting the finished sauce.
• Chicken thighs stay especially juicy, but chicken breast cutlets also work; cook only to 165°F.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of broth so the sauce does not reduce too far.

Frequently Asked Questions

Can I use canned peaches?

Yes. Drain peaches packed in juice very well and pat them dry before searing. Avoid peaches in heavy syrup because the sauce can become overly sweet.

What should I serve with it?

Rice, couscous, roasted potatoes or a simple green salad all work well and catch the pan sauce.

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Yummy Original recipe developed for Yummy.info.