Peach Chicken Recipe

4 servings


10 minutes

active time

30 minutes

total time


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


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.


Serving Size

1 x 6 ounce Breast (skin



Total Fat

9.1 g

Saturated Fat

1.4 g

Unsaturated Fat


Trans Fat

0 g


44 mg


1212.7 mg

Total Carbohydrate

15.8 g

Dietary Fiber

2.2 g

Total Sugars

12.2 g


15 g

4 servings


10 minutes

active time

30 minutes

total time
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