Chicken with Peaches

Chicken with peaches features golden pan-seared chicken breasts nestled in a bubbling honey-mustard peach sauce. The skillet simmers with garlic and sliced peaches until glossy, then thickens into a glaze that clings to every bite.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken breasts pounded to even thickness
0.5 tsp salt to taste
0.5 tsp pepper to taste
2 tbsp olive oil
2 clove garlic minced
3 peaches ripe, peeled and sliced
2 tbsp honey
1 tbsp Dijon mustard
0.5 cup chicken broth
2 tbsp unsalted butter
1 fresh thyme for garnish

Equipment

1 cast iron skillet

Method

Season and sear the chicken

Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden and cooked through, then remove and set aside.

Build the peach honey-mustard sauce

In the same skillet, saute garlic for 30 seconds.
Add peach slices and cook for 2 minutes until slightly softened.
Whisk honey, Dijon mustard, and chicken broth together and pour into the skillet, then cook for 3-4 minutes until the sauce thickens.
Swirl in unsalted butter until the sauce looks glossy.

Finish and serve

Return the chicken to the pan, spoon the sauce over the top, garnish with fresh thyme, and serve.

Notes

For best browning, make sure the chicken is pounded evenly and the skillet is fully preheated before searing. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth until warmed through. Freezing is not recommended because the peaches can soften too much after thawing. For a lighter option, use half the butter and replace it with an equal amount of olive oil to keep the sauce glossy.