Peach chicken starts by searing chicken breasts to lock in the juices, then is served in a creamy peach sauce made with white wine and fresh herbs. It’s an amazing combination of sweet and savory, and the best end-of-summer dish.
Key Takeaways: Peach Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 5 people
- Cook Method: Cooked on the stovetop in a cast-iron skillet.
- Flavor & Texture: Sweet and savory, with crispy, juicy chicken.
- Difficulty: Easy. This comes together quickly in one pot for easy cleanup.
- Why this Recipe? This crowd-pleasing, one-pot dish is full of delicious summer flavor.
When you think of peach season, your mind might go to warm sourdough peach cobbler, peach ice cream, and fresh peach preserves, but another dish that we look forward to this time of year is peach chicken. Juicy chicken pairs with peaches, heavy cream, and your favorite white wine for a perfect, slightly sweet and savory dish.
This one-pot creamy peach chicken dish makes an easy weeknight meal, but presents pretty enough for a special occasion. Serve it up with roasted potatoes, honey glazed carrots, and sourdough cheddar biscuits for a delicious dinner everyone will love.
Why You’ll Love This Recipe
Summer flavors – This meal perfectly encompasses summer flavor and peach season.
One-pot dish – Peach chicken is such an easy meal to make because it all comes together in one pot! If you love the convenience of one-pot meals, then check out one-pot ham and beans, sourdough skillet, and one-pot Greek chicken with orzo.
Crowd pleaser – This dish is the perfect crowd-pleasing dish for serving at get-togethers and is also kid-friendly!
Ingredients
Chicken breast – This recipe is made with chicken breast, but you can use any cut of chicken that you like. Cook a few extra chicken breasts while you are at it and make buffalo chicken salad for lunch later in the week!
White wine – Choose a white wine that you would drink, and skip the “culinary” or cooking wines.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Peach Chicken
Step 1: Season the chicken breasts on both sides with salt and pepper. Heat the butter and olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for about 5–7 minutes per side, depending on their thickness, until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. If the chicken breasts are particularly thick, they may take closer to 8–10 minutes per side. Once cooked, remove the chicken from the pan and rest.
Step 2: If necessary, add a little more butter to the pan. Add the onions and cook until translucent and softened. Pour in the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1–2 minutes to allow the wine to reduce.
Step 3: Peel the peaches, then slice them into wedges. Add the mustard, maple syrup, sliced peaches, heavy cream, salt, and pepper to the pan. Stir to combine and cook until the sauce has reduced slightly and coats the back of a spoon, and the peaches are tender. Take a moment now to taste the sauce and adjust for seasoning.
Step 4: To serve, slice the chicken breasts crosswise into thick slices and arrange them over the creamy peach sauce. Sprinkle with fresh thyme and serve hot.
Lisa’s Expert Tips
- I like to serve this peach chicken over a bed of rice.
- Delicious during peach season when the peaches are super ripe and juicy.
- Adding olive oil and butter together to the pan helps prevent the butter from smoking if the temperature gets too high, since it has a lower smoke point.
- Make sure the skillet is nice and hot before you add the chicken. To get a good sear, you should hear it sizzle the second it hits the pan. I like to use a well-seasoned cast iron skillet for best results.
Peach Chicken FAQs
You will know when your chicken is fully cooked when the internal temperature reaches 165 degrees Fahrenheit. It is not reliable to base it off of the juices running clear.
Start by picking the correct pan: I prefer a cast-iron skillet, or use a stainless steel pan. The skillet should be large enough that the chicken doesn’t overcrowd the pan and the juices can evaporate quickly. If it is too crowded, you will just simmer the chicken rather than sear it.
Yes! The combination of sweet peaches with savory chicken is absolutely delicious. It’s similar to the classic sweet and savory combo of pork chops with apples.
Peach chicken goes well with roasted veggies and is great served over a bed of rice or even sourdough pasta.
More Summer Recipes from the Farmhouse
Creamy Peach Chicken
Video
Equipment
Ingredients
- 4-5 chicken breasts, approximately 600-700g of chicken
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- ⅓ cup white wine
- 1 ¾ cups sliced peaches, 2-3 peaches or 250g
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon maple syrup
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh thyme, optional
Instructions
- Season the chicken breasts on both sides with salt and pepper. Heat the butter and olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for about 5–7 minutes per side, depending on their thickness, until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. If the chicken breasts are particularly thick, they may take closer to 8–10 minutes per side. Once cooked, remove the chicken from the pan and rest.
- If necessary, add a little more butter to the pan. Add the onions and cook until translucent and softened. Pour in the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1–2 minutes to allow the wine to reduce.
- Peel the peaches, then slice them into wedges. Add the mustard, maple syrup, sliced peaches, heavy cream, salt, and pepper to the pan. Stir to combine and cook until the sauce has reduced slightly and coats the back of a spoon, and the peaches are tender. Take a moment now to taste the sauce and adjust for seasoning.
- To serve, slice the chicken breasts crosswise into thick slices and arrange them over the creamy peach sauce. Sprinkle with fresh thyme and serve hot.
Notes
- I like to serve this peach chicken over a bed of rice.
- Delicious during peach season when the peaches are super ripe and juicy.
- Adding olive oil and butter together to the pan helps prevent the butter from smoking if the temperature gets too high, since it has a lower smoke point.
- Choose a white wine that you would drink, and skip the “culinary” or cooking wines.
- Make sure the skillet is nice and hot before you add the chicken. To get a good sear, you should hear it sizzle the second it hits the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Espectacular receta
I know this was posted a long time ago (and I bookmarked it a long time ago), but I finally made it today and this was so good! I did make some substitutions based on what came in my CSA share this week – I used nectarines instead of peaches, and leeks instead of onions. I had a whole chicken, not chicken breasts, so I made the sauce to serve with the roast chicken meat. The combination of sweet and savory flavors was delicious and I really liked the dijon and thyme in this. I’ll definitely make this again when there’s stone fruit in the CSA box!
That sounds delicious! I’ll have to try it with nectarines next time.
Hi Lisa, Thank you for inspiring me in so many ways. Two questions: We don’t use alcohol, so even though it cooks out, we just don’t buy it. Any great substitutions? Also could we use frozen or freeze dried peaches? Thanks!
I’m wondering the same thing!
Yes, you can. I like to use a little chicken broth and extra butter to keep the richness.
OMG!!! This recipe is honestly the BEST!! The peaches, onions, chicken and heavy cream are an absolute perfect mix and melts into ur soul!! I served ours over penne pasta and I am definitely adding this to our rotation… If you think this recipe looks like a lot of work, let me assure you… It’s not… AT ALL. I couldn’t find any fresh peaches so I used the peaches in the little snack cups and it did NOT disappoint… Do not question if this recipe will be good… bc it’s not just good it’s AHHHHMAZING!! JUST MAKE IT, stop reading the reviews and go heat up ur cast iron skillet… Don’t walk to the kitchen… RUN… on second thought don’t run, SPRINT… Read no more, MAKE THIS peachy chicken goodness… Don’t modify the recipe, make it as is… So AHHHHMAZING!! 🍑
Thank you for such an amazing review!
Stupid question, but did you peel the peaches?
Wondering the same thing!
No I do not. Just chop them up skins on. You can peel them if you don’t like the texture.
Thank you so much!
Amazing recipe; making it again tonight. We love it!
Wonderful to hear you enjoyed it!
This was absolutely delicious! I didn’t have white wine on hand so I used a mead (fermented honey alcohol) it was divine. I served it with crispy potatoes and green beans from the garden. Definitely putting this on my rotation. Thanks for the recipe Lisa!
Hi Lisa! I’ve been following you for a long time now and when I saw this recipe today, I just had to try it. I actually made the sauce on the stovetop and putting the peaches with the chicken in a baking dish. Topped with the sauce and stuck the whole thing in the oven to cook. Can’t wait to dig in!
Hi Lisa,
I made this for Dinner last night. I only added some fresh rosmary. The hole family loved it! Greetings from Daniela (Germany)
I made this tonight and it was amazing! Very easy to make. I served it with rice too. My husband loved it. Thanks Lisa
Hi Lisa, thank you for sharing these recipes on the blog. They look very good. I need to start trying them out. For this one specifically and also generally, I wanted to ask that how does wine help in the recipes? What if I skip them?