This peach chicken recipe is fast and easy and highlights fresh, juicy summer peaches! Made with chicken breasts or thighs, with savory, smoky Mexican spices. Grill it or pan-sear it- either way, you’ll love it!
As a chef, I love cooking with seasonal fruit, especially in savory dishes like this, because they add beautiful, sweet, savory flavor, complementing meat incredibly well!
Peach Chicken is quick, easy to make, and involves very little prep time – 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.
Peach Chicken Ingredients
- Chicken: use boneless skinless chicken breasts or bone-in, skin-on thighs ( I prefer skin-on, bone-in thighs)
- Extra virgin olive oil
- Shallots and garlic (or sub onion)
- Fresh peaches- cut into slices
- Lime juice, more for garnish
- honey – to create a glaze
- Spices: chili powder, cumin, smoked paprika, cayenne or ground chipotle
- salt and black pepper
- cilantro, optional, for garnish, or sub fresh basil.
Peach Chicken InSTRUCTIONS
Step one: Season the chicken and brown both sides of the chicken in a skillet and set it aside. See notes for grilling.
Step Two: In a large skillet, saute the fresh peaches in the pan juices with shallots and garlic, a drizzle of honey and a squeeze of lime juice. Just give a quick saute- stir over medium heat, keeping the peaches intact. Shallots add depth along with the pan juices.
Step Three: Nestle the chicken back into the pan, and cook it through.
Finish cooking the chicken- until cooked all the way through. The peaches will get juicier creating a delicious sauce. If using breasts, continue on the stovetop. If using bone-in thighs, bake in a 400F oven. When finished, taste. Adjust kosher salt to taste. If you want a little more acidity, a few drops of lemon juice may help here.
Garnish with lime wedges and cilantro (or scallions), and serve with your favorite side dish.
Storage
Leftovers will stay in the refrigerator for up to 4 days in an airtight container. Reheat on the stovetop or in a warm oven.
Serving Suggestions
Serve Peach Chicken with our Mexican Slaw, Cilantro Lime Rice, or with Mexican Pinto Beans.
Peach Chicken Faqs
- Can I use chicken thighs instead of chicken breasts? Yes, you can use either boneless, skinless chicken breasts or bone-in, skin-on chicken thighs for this recipe. In fact, the recipe suggests that using chicken thighs may result in a tastier dish.
- Can I grill the chicken instead of pan-searing it? Absolutely! If you prefer grilling, you can follow the same steps for seasoning the chicken and then grill it until cooked through. Just make sure to adjust the cooking time accordingly.
- How long can I store the leftovers? You can store the leftover Peach Chicken in the refrigerator for up to 4 days. If you have any remaining leftovers, you can also freeze them for up to 6 months.
- What are the health benefits of peaches? Peaches are not only delicious but also offer several health benefits. They are rich in vitamins and minerals, high in fiber, low in calories, hydrating, and contain antioxidants. Additionally, they support eye health and may have potential anticancer properties. Overall, peaches are a nutritious addition to your diet.
- What other easy chicken recipes should I try? Absolutely! If you’re looking for more chicken recipes, you can explore the following options: 40 Mouthwatering Chicken Breast Recipes, Rosemary Chicken with Roasted Grapes and Shallots, Crispy Skinned Duck with Roasted Plums, Grilled Chicken Caprese, One Skillet Creamy Orzo Chicken, and Chicken Cacciatore.
Enjoy this Peach Chicken Recipe and let us know what you think in the comments below!
Cheers!
More Recipes you may enjoy
- 40 Mouthwatering Chicken Breast Recipes
- Rosemary Chicken with Roasted Grapes and Shallots
- Crispy Skinned Duck with Roasted Plums
- Grilled Chicken Caprese
- One Skillet Creamy Orzo Chicken
- Chicken Cacciatore
Peach Chicken Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Chicken, main
- Method: stovetop, grilled
- Cuisine: american
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
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne or ground chipotle
- 1 1/4 teaspoons salt
- 1– 1 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
- Preheat oven to 400 F (please see notes)
- In a small bowl mix chili powder, cumin, smoked paprika, chipotle and salt.
- Season all sides of chicken generously 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, 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.
- 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.
- 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)
- 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
My husband made this for us last night. So good! But next time I think he will cut down on the spice just a bit so we can taste the yummy peaches a little more. Can’t wait for leftovers tonight!
Thanks Lisa! Yes, feel free to cut back. 🙂
Really, really good. Thought it might be too spicy, but it was perfect, and the spices went so well with the peaches.
Glad you enjoyed it Chris! Thanks so much!
Made this recipe again last night. Used a combo of peaches and nectarines and added two cloves of garlic with a half tablespoon of grated ginger. The chicken thighs were in the oven @400 degrees for 20 minutes. Perfect!
Great to hear Chris- thanks so much!
Definitely will make this again! Subbed mango for peaches. Sliced the breasts lengthwise (not too thin), then seasoned them. Delicious!! Thank you, Sylvia!
Perfect Maria!
This looks delicious
Excellent recipe. I made it exactly as written, and will definitely be coming back to this one repeatedly.
Awesome Fiona!
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!
Thanks Duke! Glad you enjoyed!
This sounds delicious! Would it also work to switch the chicken out for tofu I wonder?
I bet it would. I would season the tofu, more generously, adding a little more salt. 😉
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 !
So happy you enjoyed this!
Can’t find peaches anywhere. Can I use can peaches?
I haven’t tried with canned peaches, not sure about the texture here…
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!
I think plums or even figs would also be nice! LOVE This recipe exactly as is though <3
Thanks Christie!
This is a great recipe that produces a lot of sauce just from the chicken, peach, and lime juices. I think next time I’ll try half the honey just to see what it’s like, but it might already be perfect 🙂
Thanks Brianna! Glad you enjoyed this.
I used mandarin oranges because it’s winter and good peaches are unavailable. It was very good and the texture was great but, honey was crucial for the sweetness. Otherwise, I think fruits in savory recipes are pretty interchangeable. 🤷♀️
Sounds tasty!
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.