Juicy chicken meets caramelized peaches and fresh herbs for a quick, cozy weeknight meal.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 30 min | 45 min | 4 servings |
Intro
This dish is built for busy nights, using pantry staples and a handful of bright, sweet peaches for balance. The quick sear on the chicken and a gentle simmer with peaches and onion create a glossy sauce that clings to pasta, rice, or a bed of greens. Expect contrast: savory, caramelized edges with a kiss of tart-sweet fruit.
The Best Peach for This Recipe
Fresh vs Canned
Fresh peaches deliver bright, juicy sweetness that caramelizes beautifully in the pan. Canned peaches are convenient when peaches aren’t in season, but they cook down softer and carry more syrup notes.
Yellow vs White
Yellow peaches are typically brix-rich and aromatic, giving a bolder peach flavor. White peaches tend to be sweeter and more delicate; they soften to a silky texture in the sauce.
Frozen vs Fresh
Frozen peaches work in a pinch and freeze well; they may release more juice and thin the sauce slightly. Use frozen if you’re stockpiling or planning ahead.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They add a bright acidity to balance sweetness. Swap tip: a handful of halved cherry tomatoes can brighten the sauce if peaches are very ripe.
- Onion: Provides depth and a gentle sweetness. Swap tip: shallots for milder, more nuanced notes.
- Garlic: Aromatic base for the sauce. Swap tip: garlic powder or a garlic-infused oil if fresh isn’t on hand.
- Red Pepper: Adds color and a gentle kick. Swap tip: a pinch of crushed red pepper flakes for subtle heat.
- Pasta: A classic base for soaking up sauce. Swap tip: substitute quinoa, rice, or cauliflower rice if you’re avoiding gluten.
- Herbs: Thyme and parsley bring freshness. Swap tip: swap in basil or rosemary for a different herb lift.
Ingredients
Sauce
- 1.5 lb boneless, skinless chicken breasts (680 g)
- 3 medium peaches (about 1 lb 8 oz / 680 g), sliced
- 1 small red onion (about 100 g), thinly sliced
- 3 garlic cloves, minced
- 1 cup chicken broth (240 ml)
- 1 tablespoon honey (21 g)
- 1 tablespoon balsamic vinegar (15 ml)
- 2 tablespoons olive oil (30 ml)
- 3/4 teaspoon kosher salt, then to taste
- Black pepper to taste
Pasta - 12 oz dry pasta (340 g) (spaghetti or linguine)
- Salt for boiling water
Finish - 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 1 lemon, juice (optional)
Directions
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Sear the Chicken (4–5 min per side) — Pat chicken dry and season with 3/4 teaspoon kosher salt and black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear until golden on both sides and an internal temp of 165°F (74°C) is reached; transfer to a plate and rest.
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Caramelize Peach and Onion (3–4 min) — In the same skillet, add the onion and peach slices. Cook until the edges are amber and the peaches begin to soften, about 3–4 minutes. Stir occasionally.
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Add Garlic and Build Sauce (2–3 min) — Add minced garlic; cook 30–60 seconds until fragrant. Drizzle in honey and balsamic, then pour in chicken broth; increase heat to simmer and loosen any browned bits from the pan.
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Return Chicken and Simmer (6–8 min) — Return the chicken to the skillet. Simmer gently over medium heat 6–8 minutes until the sauce reduces slightly and the chicken is hot through and tender.
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Finish with Herbs (1–2 min) — Stir in thyme and parsley, then season to taste with salt and pepper. If using, add a squeeze of lemon juice for brightness.
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Cook Pasta and Combine (8–10 min) — Meanwhile, cook pasta in salted boiling water until al dente, about 8–10 minutes. Reserve 1/2 cup pasta cooking water, then drain. If serving with pasta, toss the pasta with the sauce, adding a splash of pasta water to loosen as needed.
How to Store Leftovers
Leftovers keep well in a covered container in the refrigerator for up to 3 days. You can freeze the sauce separately for longer storage (up to 2–3 months); thaw and reheat gently. Store the pasta separately if it has been mixed with the sauce. Reheat on the stove over low to medium heat, adding a splash of broth or water to loosen the sauce as needed, or reheat gently in the microwave in short bursts, stirring between intervals. Do not store at room temperature for more than 2 hours.
What to Serve With Caramelized Peach Herb Chicken
- Quick side: Steamed broccoli or green beans with a drizzle of olive oil and lemon.
- Fry-and-serve: Buttery mashed potatoes for a creamy base.
- Salad idea: Arugula, sliced peaches, and toasted almonds with a light lemon vinaigrette.
Variations & Tips
- Spicier: Add 1/4 teaspoon crushed red pepper flakes with the garlic.
- Creamier: Stir in 2–3 tablespoons heavy cream or coconut cream at the end.
- Gluten-free: Use gluten-free pasta; ensure your broth is gluten-free.
- Canned-swap: Use canned peaches in juice if fresh peaches aren’t available; reduce broth slightly.
- Herb swap: Try rosemary or basil for a different herb profile.
Enjoy Your Caramelized Peach Herb Chicken
We hope this dish brings a sunny, comforting moment to your table. Enjoy the balance of caramelized peaches, savory chicken, and fresh herbs in Caramelized Peach Herb Chicken tonight. Bon appétit!