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Peach and chicken skillet dinner

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Peach keen

Peach & Chicken Skillet Dinner | Something New For Dinner

When good peaches start showing up in the market I rack my brain for all the ways I can use these delicious seasonal treats. Of course I use peaches in desserts like peach crisp, or grilled with a scoop of ice cream, but did you know peaches make great savory dishes, too?

Savory peaches, onions and chicken in a one-pan dinner

Here is my latest savory peach creation. Peaches and onions are a dynamite duo that can work together in many dishes. Also see my Peach, caramelized onion and goat cheese crostini recipe and Peach, prosciutto & chicken kabobs for more examples of how these flavors bring out the best in each other.

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One-pan dinner

I love a one-pan dinner, and so does my husband JP, who does most of the dishes in the house. For this dish you want a big, heavy bottomed pan. Use either a large skillet or a Dutch oven.


Peach & Chicken Skillet Dinner | Something New For Dinner

Chiffonade is a fancy word for cutting basil and other large leaf herbs into ribbons. See my post for instructions on how to do it. Print

Peach and chicken skillet dinner

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5 from 1 review

This one-pot chicken skillet dinner is a tasty way to use peaches in a savory dish.

  • Author: Something New For Dinner
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 4 1x
  • Cuisine: New American


  • 2 onions, sliced
  • 4 T olive oil, divided
  • 2 T brown sugar
  • 1 t cinnamon
  • 1 t ground ginger
  • 1 /2 t turmeric
  • 1/2 t cayenne pepper
  • 1 t kosher salt
  • 8 bone-in, skin-on chicken thighs
  • 3/4 cups white wine, divided
  • 4 peaches, halved and pitted
  • 3/4 cup white wine, divided
  • 2 T white balsamic vinegar
  • 1 handful basil, chiffonade
  • 1 handful mint, chiffonade


  1. Heat your largest skillet or Dutch oven (12″ or larger) and add 2 tablespoons of olive oil. Saute onions over medium heat until golden and soft, about 15 minutes.
  2. While the onions are cooking mix the next 6 ingredients in a small bowl. Dip each piece of chicken in the bowl, coating both sides. You should have some remaining spice mix to dip the peach halves in later.
  3. Remove the onions from the pan and set aside. Add the remaining 2 tablespoons of olive oil to the pan, turn the heat up to medium-high and add chicken skin-side down. Brown the chicken on both sides, flipping once. This will take about about 8 – 10 minutes. Add 1/2 cup white wine, bring to a boil and reduce heat to medium low. Cover and cook for 20 minutes. Remove chicken and set aside.
  4. Dip peaches in remaining spice mix and cook cut-side down for 5 minutes until they begin to caramelize. Push the peaches to the side and return the chicken to the pan, skin-side up in a single layer. Arrange the peaches on top of the chicken. Scatter the onions over the chicken and peaches and add 1/4 cup more wine and 2 tablespoons of white balsamic vinegar. Cover and cook another 10 minutes. Remove the lid and cook another 5 minutes to reduce the sauce a bit.
  5. Plate the chicken, peaches and sauce on a large platter or individual plates and garnish with basil and mint.


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  1. joyce says:

    Loved all the spices..perfect blend..i couldn’t find ripe peaches so i used apples instead and it was delicious!!

    1. Kim Pawell says:

      Hi Joyce, thanks for writing in. What a great idea to use apples. Perfect for the Fall. I’ll give this a try.

  2. Lauren P. says:

    I made this last night and it was so so so delicious! And something I would never think to put together myself. Thank you. Plus, I love that I only have one pot to clean. An added bonus : )

    1. Kim Pawell says:

      Now we have to try Joyce’s version with apples for the fall!

  3. Barbara Gallian says:

    OMG! This is an amazing dish! Is it Californian – Morroccian or what? Truly amazing, I am buying a Dutch Oven and sending the recipe to my son in New Orleans! Thank you Kim for an amazing meal.

    1. Kim Pawell says:

      Hi Barbara, I’m so glad you enjoyed the dish. The recipe is definitely Californian, as I developed the dish here in Newport Beach. : ) I can’t wait for peach season each year to cook both sweet and savory dishes like this one. You might try my Chicken, Peach and Prosciutto kabobs for another flavorful savory peach dish.

  4. Sheri says:

    The recipe sounds delicious. I don”t usually cook with chicken thighs. Is there a reason you chose those over breasts?

    1. Kim Pawell says:

      Hi Sheri, Yes, I generally prefer thighs over breast meat. Check out my post on Chicken Thighs to see why. Thighs are more flavorful and are at less risk for drying out than chicken breasts. Plus they are less expensive. I encourage you to try this recipe with both cuts to see which you prefer.

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