Sometimes frozen fruit works better than fresh, and this dish is the perfect example of why—a shorter prep time and a jump-start on a delightfully jammy texture. (Plus, you can make exactly what you’re craving, even if it’s no longer peak season.) Already peeled, pitted, and sliced peaches take a delicious turn when cooked with golden brown, crispy skin-on chicken thighs, lending their delightful sweetness to a rich and tangy pan sauce. Brightened with the zippy notes of apple cider vinegar and the zesty kick of mustard, this is a one-pan wonder perfect for a cozy weeknight.
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$30 At Amazon
Tongs
$21 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
50 minutes
Yield
2–4 servings
Ingredients
1½
2
1
1
6
4
⅓
2
2
1
1
1
Preparation
Step 1
Preheat oven to 350°. Pat 1½ lb. skin-on, bone-in chicken thighs (about 4 small) dry and season generously all over with kosher salt. Sprinkle evenly on both sides with 2 tsp. all-purpose flour.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron or high-sided skillet over medium. Cook chicken thighs, skin side down, undisturbed, until thighs release easily from pan, 7–9 minutes. Turn chicken over and cook on other side until golden brown underneath, about 5 minutes. Transfer chicken to a plate and arrange skin side up (they won’t be fully cooked through at this point).
Step 3
Cook 1 medium red onion, sliced into 2"-thick wedges, in same pan, stirring occasionally, until slightly softened and starting to turn golden brown, about 5 minutes. Add 6 garlic cloves, coarsely chopped, and 4 thyme sprigs and cook, stirring, until garlic is fragrant, 1–2 minutes.
Step 4
Pour in ⅓ cup apple cider vinegar, scraping up any browned bits. Add 2 Tbsp. Dijon mustard, 2 Tbsp. honey, 1 Tbsp. Worcestershire sauce, 1 tsp. freshly ground pepper, and ¼ cup water and stir to combine. Remove pan from heat and mix one 1-lb. bag frozen sliced peaches into onion mixture. Return chicken to skillet, arranging skin side up.
Step 5
Transfer pan to oven and bake just until peaches and chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part of a thigh without touching the bone should register 165°), 17–20 minutes.
Step 6
Remove pan from oven and scatter a few more thyme sprigs over chicken to serve.
How would you rate Skillet Chicken Thighs and Peaches?
Leave a Review
Reviews (7)
Back to TopSounds like a great recipe, but the amount of acid in a cast iron (non-enambled) pan would ruin any seasoning the pan has acquired. Bad form to even suggest this be done in cast iron.
TCH
Dallas, TX
2/6/2024
Great recipe. I added extra onions and peaches and used a no-salt seasoning for the chicken. Cooked them to 190 degrees and they were falling-off-the-bone tender. And my cast iron skillet survived just fine 🙂!
Egardenut
Washington DC
2/16/2024
Looked gorgeous! I was skeptical about the amount of acid in this dish but decided to give it a go since it sounded different from my usual style. Sadly the final outcome was unimpressive.
Anonymous
Palm Springs, CA
2/29/2024
So another dish that my husband and I will fight over the leftovers! My only wish was that the thighs were boneless. I also put in extra onions and peaches and enjoyed the vinegar undertones—kind of reminded me of a German dish taste with a peach twist. This will definitely be on our repeat list of recipes.
Jo
Waterford,CT
3/1/2024
This was great, but after 20 minutes in the oven, my chicken was pretty underdone, and things were barely bubbling. I had to raise the oven temp to 375 and cook an additional 15 minutes, so I would recommend starting at 375 instead of 350.
Katherine
Connecticut
3/23/2024
I thought this recipe was just okay. We ended up with a lot of leftover peaches in the pan. Also, some of the crispy chicken skin got soggy after adding back to the peach mixture. If I were to make it again, I'd halve the amount of peaches, double the amount of onions, and use boneless skinless chicken thighs. The flavor profile was amazing, I'd just tweak the execution.
Alexa
Wisconsin
3/26/2024
Chicken tasted good. We had a ton of leftover peaches. 350 for 20 minutes was nowhere close to done I cranked it to 400 and it took another 20 minutes. It is a very low effort dish though that makes very few dishes.
Anonymous
Sacramento CA
6/1/2024