Description
A quick and vibrant one-pan dish combining tender chicken thighs with juicy ripe peaches in a tangy lemon-honey glaze. Perfect for summer evenings, this recipe marries sweet and savory flavors for a light yet satisfying meal that’s easy on cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
2 ripe peaches, sliced
2 tablespoons olive oil
2 tablespoons honey
Juice of 1 lemon
1 tablespoon fresh thyme
3 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cornstarch (for glaze thickening)
Instructions
Preheat oven to 375°F (190°C)
Pat chicken thighs dry, season generously with salt and pepper
Heat olive oil in a large oven-safe skillet over medium-high heat
Sear thighs skin-side down for 5 minutes until golden
Flip thighs and sear for 3-4 minutes, add sliced peaches to the pan
Mix honey, lemon juice, thyme, garlic, broih, and cornstarch; pour over chicken and peaches
Bring to a gentle bubble, then transfer skillet to oven
Bake for 15-20 minutes, or until chicken registers 165°F and glaze is caramelized
Notes
Use chicken breasts for a leaner option
Replace peaches with nectarines or other stone fruit in season
Glaze can be made up to 3 days ahead and stored chilled
Adjust oven time if using a different chicken cut
Ensure chicken isn’t over-browned before baking
Nutrition
- Serving Size: 1 chicken thigh with ~1/4 recipe glaze
- Calories: 340
- Sugar: 15g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg