Craving a savory-sweet dinner that’s easy, elegant, and made in just one pan? My One-Skillet Peach Chicken is the answer.

This dish brings together the juicy sweetness of ripe peaches, the richness of golden seared chicken thighs, and a tangy-sweet sauce made with apple cider vinegar and brown sugar—all infused with the earthy aroma of fresh rosemary.

Inspired by the fresh flavors of late summer, this peach chicken recipe is perfect for busy weeknights, date nights, or casual weekend dinners with friends.

Everything comes together in one skillet, which means fewer dishes and more time to enjoy your meal. Whether you’re a peach lover, a fan of sweet-and-savory flavor combos, or just need something new to add to your rotation, this recipe delivers big on both taste and simplicity.

Ingredients List

For the Chicken & Sauce

1 lb. boneless, skinless chicken thighs
1 ½ tablespoons vegetable oil, divided

¼ cup finely chopped sweet onion
½ teaspoon minced fresh rosemary (plus more for garnish, optional)
⅓ cup packed light brown sugar

2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
½ teaspoon kosher salt, divided

¼ teaspoon ground black pepper
3 medium ripe peaches, pitted and chopped (about 2 cups) – peeling is optional

Required Kitchen Tools

Having the right tools at hand helps this skillet recipe come together quickly and cleanly. Here’s what I recommend:

Large Skillet – A 10- to 12-inch nonstick or cast iron skillet works great for browning the chicken and simmering the sauce evenly.
Tongs – Essential for flipping chicken thighs without tearing them.
Meat Thermometer – To ensure your chicken reaches that safe 165°F internal temperature without overcooking.

Wooden Spoon or Silicone Spatula – Perfect for scraping up the flavorful bits (fond) from the skillet when making the sauce.
Chef’s Knife & Cutting Board – For prepping the onion, rosemary, and juicy peaches.

Chicken Preparation

Preparing the chicken correctly is the key to getting a golden, flavorful sear and juicy texture. I like to start by patting the chicken thighs dry with paper towels—this helps them brown more evenly. Then, I season both sides with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. The seasoning might seem simple, but it allows the flavors in the sauce to really shine later.

Cooking the Chicken

I heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, I carefully add the chicken thighs in a single layer. It’s important not to crowd the pan—this ensures a crisp, golden crust forms instead of steaming the chicken.

I cook the chicken for about 7 minutes per side, flipping only once. The goal is beautifully browned meat that reaches an internal temperature of 165°F. If you’re unsure, a quick check with a meat thermometer removes all guesswork. Once the chicken is fully cooked, I transfer it to a plate and loosely cover it with foil to keep it warm while I make the sauce.

Pro Tip: Don’t Clean the Skillet!

Don’t wipe out the skillet! All those golden bits stuck to the bottom—called fond—are pure flavor gold. They’re going to melt into the peach sauce and give it a rich, savory backbone that takes this dish to another level.

Making the Peach Rosemary Sauce

With the chicken resting, it’s time to build the sauce that really makes this dish shine. I add the remaining 1 ½ teaspoons of vegetable oil to the skillet and toss in the finely chopped sweet onion and minced fresh rosemary. I cook them together for about 1 minute, stirring constantly, until the onion softens and turns lightly golden. This step unlocks the sweet and herbaceous flavors that pair beautifully with peaches.

Next, I add the sauce’s magic ingredients: ⅓ cup packed light brown sugar, 2 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, the remaining ¼ teaspoon salt, and the chopped peaches. I reduce the heat to maintain a gentle simmer.

It’s important to stir frequently and scrape up those flavorful browned bits from the bottom of the skillet. This not only prevents sticking but blends all the flavors together into a luscious sauce. I cook this mixture for 10 to 12 minutes, until the peaches soften and release their juices, creating a sweet and tangy glaze.

The aroma at this point is absolutely irresistible—a perfect balance of sweet peaches, savory herbs, and a hint of tang from the vinegar and mustard.

Finishing Touches and Serving

Once the peach sauce has thickened and the peaches are tender, I return the golden chicken thighs to the skillet. I gently spoon the sauce over the meat and let everything heat together for just a couple of minutes. This final step allows the chicken to soak up those delicious flavors without drying out.

Optional Garnish and Serving Suggestions

To brighten up the dish visually and add a fresh herbal note, I like to sprinkle some additional chopped fresh rosemary or even other herbs like parsley, thyme, or basil right before serving. The combination of warm peaches, tender chicken, and fresh herbs creates a truly memorable flavor experience.

This One-Skillet Peach Chicken pairs beautifully with a side of fluffy rice, creamy mashed potatoes, or even a simple green salad for a lighter meal. The rich sauce also makes great use of any crusty bread you might want to dip in.

Storage Instructions

If you have leftovers (though they rarely last long!), store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave to keep the chicken tender and the sauce glossy.