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.
Cheers!
RELATED: Rosemary Chicken with Roasted Grapes and Shallots & Crispy Skinned Duck with Roasted Plums
Chili Lime Chicken with Glazed Peaches
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Chicken, main
- Method: baked, pan-seared
- Cuisine: northwest
Description
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.
Ingredients
- 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
Instructions
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 400 F oven and let it finish cooki guess all the way through, about 10 minutes.
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.
Serve with ginger whipped sweet potatoes or baked sweet potato fries, everyday quinoa, or forbidden black rice!
Notes
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,
Would any other fruit work here instead of the peaches (or nectarines)? We missed the season 🙂
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??
I tried it with Mangoes because that’s what I had in the fridge and it was delicious
Perfect Monica!
Really nice and different
Not even close to overly sweet thank goodness
First time I’ve made chicken that felt sufficiently seasoned
★★★★★
Thanks so much- glad you enjoyed!
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!
★★★★★
Perfect, and love it!
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!
★★★★★
Thanks Kimberly, glad you enjoyed this!
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.
★★★★★
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
★★★★★
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.
★★★★★
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.
★★★★★
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. 🙂
★★★★★
There are no instructions what temperature to put the oven and how long to cook chicken after it’s been seared
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.
how long to cook the chicken thighs in the oven
Until they reach 170-175 F.
I added corn to this and it was amazing!
★★★★★
Yum!!!
This did not disappoint! I took leftovers with me to work for lunch and everyone was salivating. Thank you!!!
★★★★★
Super fast and tasty. I’m not usually a fan of fruit with meat, but this was really delicious!
★★★★★
Appreciate this Teresa!!!
This was outstanding, another winner. Even using punky end pf season peaches it was delicious.
★★★★★
Tasty and easy.
★★★★★
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.
★★★★★