One Pan Peach Chicken

Ingredients

1 ½ pounds boneless skinless chicken thighs
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
1 sliced shallot
2 cloves minced garlic
¾ cup peach preserves or homemade
¼ cup chicken broth
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon dried thyme
2 medium sliced peaches pitted
fresh basil leaves for garnish

Directions

Preheat the oven to 375 degrees Fahrenheit. Season 1 ½ pounds boneless skinless chicken thighs with salt and pepper to taste on both sides.

Add 1 tablespoon olive oil to a large cast iron skillet or oven-safe skillet. Heat over medium-high heat. Add the seasoned chicken thighs and cook for 5 minutes on each side. Remove the chicken from the pan and set aside on a plate.

Returning to the skillet, add 2 tablespoons unsalted butter and 1 sliced shallot. Cook for 2 minutes to soften the shallot. Add 2 cloves minced garlic and cook for 30 seconds.

Add ¾ cup peach preserves, ¼ cup chicken broth, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1 teaspoon dried thyme. Whisk to combine and heat for 2 minutes, or until the sauce starts to thicken.

Return the browned chicken to the pan and nestle it into the sauce.

Layer 2 medium sliced peaches on top of the chicken and sauce. Place the skillet into the oven and cook for 15-20 minutes. The peaches will soften, and the chicken should reach an internal temperature of 165 degrees Fahrenheit.

Top with fresh basil leaves for garnish and serve with your favorite side dishes.