This post may contain affiliate links. Read my full disclosure policy.

Chili Lime Peach Chicken – a fast and easy weeknight dinner highlighting fresh juicy peaches and can be made with either chicken breast or thigh meat.

This Chili Lime Peach Chicken is very simple and easy to make- make it in one skillet in no time flat- perfect for busy weeknights. The chicken is a little smoky and subtly spicy seasoned with Mexican spices, and together with the peaches, it’s a match made in heaven.

Peaches are still in season here, and I can’t seem to get enough of them. I love cooking with seasonal fruit, especially in savory dishes like this because they add such beautiful flavor, color and natural healthy sweetness, complementing meat incredibly well.

Use chicken breast or thighs- For the photos, I used chicken breast, but upon remaking we decided we preferred chicken thighs -the overall dish tasted better, but you decide what is best for you.

Ingredients in Chili Lime Peach Chicken

  • chicken: skinless chicken breasts or bone-in, skin-on thighs ( I prefer skin-on, bone-in thighs)
  • olive oil 
  • shallots
  •  peaches
  •  lime juice, more for garnish
  • honey
  • Spices: chili powdercuminsmoked paprika, cayenne or ground chipotle
  • salt and pepper
  • cilantro, optional, for garnish

How to make Chili Lime Peach Chicken

Step one: Season and brown both sides of the chicken in a skillet, set aside covered with foil. See notes for grilling. 

Chili Lime Chicken with Glazed Peaches - a fast and easy weeknight dinner highlighting fresh juicy peaches. Can be made with breast or thigh meat. #chicken #chickenrecipes #peaches #easydinner #chililimechicken #weeknightdinner #easydinner #bakedchicken

Step Two: Saute the shallots and peaches

Saute the peaches in the pan juices, with shallots, a drizzle of honey and a squeeze of lime juice. Just give a quick saute- keeping the peaches intact. Shallots add depth along with the pan juices.

Chili Lime Chicken with Glazed Peaches - a fast and easy weeknight dinner highlighting fresh juicy peaches. Can be made with breast or thigh meat. #chicken #chickenrecipes #peaches #easydinner #chililimechicken #weeknightdinner #easydinner #bakedchicken

 

Step Three: Nestle the chicken back into the pan, and continue to cook it through. 

Finish cooking the chicken- until cooked all the way through. If using breasts, continue on the stovetop. If using bone-in thighs, place in a 400F oven.

Chili Lime Chicken with Glazed Peaches - a fast and healthy weeknight dinner highlighting fresh juicy peaches. Can be made with breast or thigh meat. #chicken #chickenrecipes #peaches #easydinner #chililimechicken #weeknightdinner #easydinner

Garnish with lime wedges and cilantro ( or scallions).

Chili Lime Chicken with Glazed Peaches - a fast and healthy weeknight dinner highlighting fresh juicy peaches. Can be made with breast or thigh meat. #chicken #chickenrecipes #peaches #easydinner #chililimechicken #weeknightdinner #easydinner
This recipe was adapted from an older issue of  Cooking Light Magazine.

Cheers!

Sylvia

More Recipes you may enjoy

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chili Lime Peach Chicken -a fast and healthy weeknight dinner highlighting fresh juicy peaches. Can be made with breast or thigh meat.  25-30 minutes.

Chili Lime Peach Chicken

  • Author: Sylvia Fountaine | feasting at home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Chicken, main
  • Method: baked, pan-seared
  • Cuisine: northwest

Description

Chili Lime Peach Chicken -a fast and healthy weeknight dinner highlighting fresh juicy peaches. Can be made with breast or thigh meat.  25-30 minutes.


Ingredients

Units Scale
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne or ground chipotle
  • 1 1/4 teaspoons salt
  • 11 1/4 lb skinless chicken breasts or thighs ( I prefer skin-on, bone-in thighs)
  • 2 tablespoons olive oil
  • 2 shallots, sliced into thin rings ( about 1/2 cup)
  • 2 large peaches, cut into 1/2 inch thick wedges
  • 2 tablespoons lime juice, more for garnish
  • 1 tablespoon honey

Garnish: cilantro and lime wedges


Instructions

  1. Preheat oven to 400 F (please see notes)
  2. In a small bowl mix chili powder, cumin, smoked paprika, chipotle and salt.
  3. Season all sides of chicken generously with the spice mix.
  4. Heat oil in a skillet over medium to medium-high heat and sear the chicken, top side down until deeply golden, about 5-7 minutes. (If using skin-on, get that skin crispy!). Turn and sear 4-5 minutes then set aside, and cover with foil.
  5. To the same skillet, over medium heat add the shallots. Saute stirring often until tender about 3-4 minutes. Add the peaches. Gently saute for 2 minutes, turning them over after they just begin to soften and caramelize. Don’t over cook them here. Squeeze with a couple of tablespoons of lime juice and drizzle 1 tablespoon honey, stir carefully with the goal of keeping the peaches intact. Once they are heated through turn heat off.
  6. Nestle the chicken back into the skillet with the peaches, and if using chicken breast, just simmer until cooked through. ( 160F) If using thighs, place in the oven until cooked through.(165F)
  7. Squeeze chicken with lime and garnish with cilantro, serving in the skillet, or place all on a platter, spooning the flavorful pan juices over top, garnishing last.

Notes

Chicken: If using bone-in skin-on thighs, finish the chicken in the oven.  If using boneless, skinless chicken breast, skip the oven.

Grill: You can also grill the chicken until cooked through, then nestle in the peaches. If grilling chicken breast, add a tiny bit of olive oil to the spice mix to create a paste, then rub this all over the chicken breast. If grilling thighs, use dry spices. Grill over medium-high heat to get a nice sear, then lower heat to cook all the way through.

Salt: If scaling this recipe, a good rule of thumb is 1 teaspoon salt per pound of chicken.

Nutrition

  • Serving Size: 1 x 6 ounce Breast (skinless)
  • Calories: 197
  • Sugar: 12.2 g
  • Sodium: 1212.7 mg
  • Fat: 9.1 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 15.8 g
  • Fiber: 2.2 g
  • Protein: 15 g
  • Cholesterol: 44 mg

Keywords: peach chicken, chicken with peaches, peaches with chicken, skillet peach chicken

Share this with the world

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Definitely will make this again! Subbed mango for peaches. Sliced the breasts lengthwise (not too thin), then seasoned them. Delicious!! Thank you, Sylvia!

  2. Excellent recipe. I made it exactly as written, and will definitely be coming back to this one repeatedly.

  3. winner winner chicken dinner! this was delicious. the spices and sweetness were perfectly proportioned (not even close to overly sweet). I used banana shallots and 2 large chicken breasts, and I think it’s important to use peaches that are not overly ripe so they can stay intact in the pan. I’ll try it with thighs skin-on next time, but I’m not sure if all the juices will survive in the oven? ty for the recipe!

    1. I bet it would. I would season the tofu, more generously, adding a little more salt. 😉

  4. Absolutely lovely.
    The combination of chicken, chilli ,lime & peaches was a delight making a perfect lunch for a hot summers day. Quick & easy to prepare and took about 40 minutes from start to finish and looked so attractive .
    I diced courgette which I cooked in the remaining flavours in frying pan & then added French beans & served on a bed of rice .
    Sure to be a summertime favourite from now !

    1. For the life of me…I can’t think of another fruit that sounds good here…what about doing colorful bell peppers and onions, like a fajita mix? Unless someone else has an idea??

  5. Really nice and different
    Not even close to overly sweet thank goodness
    First time I’ve made chicken that felt sufficiently seasoned

  6. used tenderloin because that’s what we had in the freezer. This was amazing. So tasty and the flavours mixed so well with the peaches. My husband didn’t speak our entire meal. We paired it with some roasted fall veggies and a reisling and it was better than anything we’ve had in a long time!

  7. Yes, this is as delicious as it sounds. I served it with brown rice and Elote corn on the cob. Late summer food celebration. Thanks for a really tasty recipe!

  8. This was delicious. The chicken had a flavorful crisp crust and the peaches added just a hint of sweetness to the spice. My husband said it was incredible.

  9. Absolutely Delicious! Made this for a BBQ party over the weekend. Seared the chicken thighs on all sides first (to get a good crisp), then put into a large cast iron skillet along with the grilled shallots & in this case grilled mangos, grilled until ready. Was so moist and flavorful. The extra sauce was great as I made coconut rice and drizzled sauce on top of the rice. Also made your Plum Galette from this site for dessert. Wonderful meal. Thanks again for sharing another awesome recipe. Sissy

  10. I made this recipe using boneless, skinless chicken thighs and nectarines instead of peaches and it was marvelous. The combination of ingredients made for such a flavorful dish! My children (8 and 6 years old) loved it too!!! It will be a regular dish for summers.

  11. I made this recipe using boneless, skinless chicken thighs and nectarines instead of peaches and it was marvelous. The combination of ingredients made for such a flavorful dish! My children (8 and 6 years old) loved it too!!! It will be a regular dish for summers.

  12. Another delicious dinner by Sylvia! Thank you. With S. Carolina and Georgia as neighbors, we’re in peak peach season and I’m making all of your peach recipes! So refreshing for summer and love adding so many garden components as sides or garnish. Happy cooking. 🙂

  13. There are no instructions what temperature to put the oven and how long to cook chicken after it’s been seared

    1. Hi Hannah. Oven is at 400F. Cook the chicken through until it’s done. 150 for breasts, 170-175 for thighs, time will vary based on size and how much it has already cooked in the pan.

  14. This did not disappoint! I took leftovers with me to work for lunch and everyone was salivating. Thank you!!!

  15. Super fast and tasty. I’m not usually a fan of fruit with meat, but this was really delicious!

  16. Had everything on hand to make this – it was spectacular! Used bone-in Chicken thighs with skin. Never thought I could my husband to eat fruit with his chicken but he devoured.

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email