Chili Lime Chicken with Glazed Peaches – a fast and easy weeknight dinner highlighting fresh juicy peaches and can be made with either chicken breast or thigh meat.
We still have peaches at our farmers market and so I couldn’t resist slipping this one before they disappear, in just in case you still have them too. 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.
This Chili Lime Chicken with Glazed Peaches is very simple and easy to make- perfect for weeknights. 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.
The chicken is seasoned and quickly pan-seared then finished off in the oven to cook through. While the chicken bakes, quickly saute the peaches in the pan juices, with shallots, a drizzle of honey and squeeze of lime juice. So quick and easy. So yummy! Serve with a hearty salad or slaw, or the forbidden black rice from a couple of days ago.
Just give a quick saute- keeping the peaches intact. Shallots add depth along with the pan juices.
Garnish with lime wedges and cilantro ( or scallions).
This recipe was adapted from an older issue of Cooking Light Magazine.
Chili Lime Chicken with Glazed Peaches
Chili Lime Chicken with Glazed Peaches – a fast and healthy weeknight dinner highlighting fresh juicy peaches. Can be made with breast or thigh meat. 25-30 minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Chicken, main
- Method: baked, pan-seared
- Cuisine: northwest
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne or ground chipotle
- 1–2 teaspoons salt
- 1– 1 1/4 lb skinless chicken breasts or thighs ( I prefer skin-on, bone-in thighs)
- 2 tablespoons olive oil or butter
- 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
Preheat oven to 400 F
In a small bowl mix chili powder, cumin, smoked paprika and cayenne
Season both sides of chicken generously with salt. ( a good guideline is 1 teaspoon salt per 1 pound chicken)
Coat and rub all sides of the chicken with the spice mix.
Heat oil in a skillet over medium to medium-high heat and sear the chicken, top side down until deeply golden. (If using skin-on, get that skin crispy!). Turn and sear 2 minutes then place chicken on foil, or on a sheet pan in the oven and let it cook through.
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. 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.
To serve: Either nestle the chicken back into the skillet with the peaches, squeeze chicken with lime and garnish with cilantro, or place all on a platter, spooning the flavorful pan juices over top, garnishing last.
If using bone-in skin-on thighs, this will take more like 35 minutes. 🙂
Keywords: chili lime chicken, pan-seared chicken, chicken with peaches, savory peach recipes, healthy chicken recipe, baked chicken recipes,