Peach Chicken Recipe With Basil Gremolata
This Peach Chicken recipe is one you’ll look forward to making every summer. Juicy chicken thighs, ripe peaches and a bright basil gremolata come together in one skillet for a dinner that’s simple enough for a weeknight but special enough for guests.
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A Peach Chicken Recipe That Makes The Most Of Fresh Summer Peaches
Use It Up! [Peach Truck]
This recipe is part of our Use It Up! series, all about finishing half-used ingredients and reducing food waste.
Every summer we order a box from The Peach Truck, and while we always make Peach Cobbler, most of those peaches end up in savory recipes. This Peach Chicken is one our favorite ways to use the rest. Pair it with Grilled Peach and Burrata Salad for the ultimate peach-season dinner.
We’re always looking for new ways to use fresh peaches in savory recipes, and this one started with two things we had in abundance last summer: beautiful peaches and more basil from our garden than we knew what to do with.
After a little testing, we landed on a combination we’ll make every peach season. Juicy chicken thighs are seared until deeply browned, then roasted with peaches and shallots until everything is caramelized around the edges. Just before serving, a bright basil gremolata adds freshness, acidity and lots of herby flavor.
The result is a peach chicken recipe that’s decidedly savory, not overly sweet. It’s weeknight-friendly but impressive enough for guests, and one of our favorite ways to celebrate peach season.
Why You Will Love Chicken With Peaches
- It’s savory, not sugary. Instead of relying on honey or peach preserves, this recipe lets fresh peaches shine alongside herbs, shallots and juicy chicken.
- The basil gremolata makes all the difference. A spoonful over the top right before serving keeps the whole dish tasting bright and fresh.
- It’s elegant enough for guests but easy enough for a Tuesday. One skillet and about 45 minutes is all it takes.
Chicken And Peaches Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- chicken thighs – we strongly prefer boneless, skinless chicken thighs here. They’re naturally more flavorful than chicken breasts and stay juicy even at the high oven temperature. If you’d rather use breasts, they’ll work, but keep a close eye on the internal temperature so they don’t dry out.
- peaches – use ripe but still firm peaches. We tested this recipe with softer peaches, and while they tasted wonderful, they broke down before the chicken finished roasting. Slightly firm peaches soften really well while still holding their shape.
- shallots – shallots become sweet and jammy in the oven and complement the peaches without overpowering them.
- olive oil – used both for searing the chicken and for making the basil gremolata.
- garlic powder, paprika, kosher salt and black pepper – a simple seasoning blend that gives the chicken plenty of flavor while letting the peaches remain the star.
- garlic – fresh garlic gives the gremolata a punch of flavor that wouldn’t survive the oven.
- fresh basil and parsley – basil is the star, while parsley adds freshness and balances the stronger basil flavor. If your summer herb garden is overflowing like ours usually is, this recipe is a great excuse to use a handful.
- sherry vinegar – adds acidity that balances the sweetness of the peaches. Red wine vinegar or champagne vinegar can be substituted if needed. Balsamic vinegar is a bit overpowering here.
- lemon zest – brightens every bite. Don’t let the lemon go to waste. Squeeze the juice into your ice water!
How To Make This Chicken Peach Recipe
- SEASON. Stir together some olive oil, salt, pepper, garlic powder and paprika in a large bowl. Pat the chicken dry with paper towels, then toss until evenly coated.
- SEAR. Heat a large cast iron skillet over medium-high heat. Arrange the chicken in a single layer and cook 4 to 5 minutes, or until the first side is deeply golden brown. Flip the chicken over.
- ADD THE PEACHES AND ROAST. Nestle the sliced peaches and shallots around the chicken. Don’t worry if the skillet looks full. The peaches will soften as they roast in the chicken juices. Transfer the pan to a 425 degree F oven and roast 14 to 16 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the peaches are softened with lightly caramelized edges.
- MAKE THE GREMOLATA. While the chicken roasts, stir together the garlic, basil, parsley, sherry vinegar, lemon zest, remaining olive oil and remaining salt in a small bowl.
- FINISH. Spoon the basil gremolata over the tender chicken and peaches just before serving and enjoy immediately. This recipe is great served with rice, farro or orzo!
Home Chef Tips For Peach Chicken Thighs
- Don’t skip the sear. Those deeply browned bits on the chicken and skillet create the flavorful foundation for the whole dish. If the chicken sticks when you first try to flip it, give it another minute. It’ll naturally release once it’s properly browned.
- Spoon the gremolata on just before serving. Keeping the herbs fresh instead of cooking them preserves their vibrant color and bright flavor, which balances the sweet peaches and rich chicken.
- A cast iron skillet is ideal, but any oven-safe skillet large enough to hold the chicken in a single layer will work.
How To Choose The Best Peaches For This Recipe
The right peaches make all the difference here. Since the fruit roasts alongside the chicken, you want peaches that become tender without completely falling apart.
- Look for ripe but still firm peaches. They should smell sweet and fragrant and have just a slight give when gently squeezed. If they’re rock hard, they won’t soften enough during roasting. If they’re very soft, they’ll likely turn mushy before the chicken is done.
- Yellow or white peaches both work. Yellow peaches have a bit of a tangy taste, while white peaches are sweeter and more delicate. Either variety is delicious, so use whatever looks best at the market.
- No need to peel them. The skins soften in the oven and add beautiful color to the finished dish. Just give the peaches a good wash before slicing.
- Skip frozen peaches if you can. Frozen peaches release much more liquid as they thaw, so they won’t caramelize the same way fresh peaches do. Since peach season is short, this is one recipe where it’s worth waiting for fresh fruit.
Variations
- CHICKEN BREASTS – Boneless, skinless chicken breasts can be substituted. Pound them to an even thickness and begin checking for doneness a few minutes early so they stay juicy.
- THYME OR TARRAGON – Don’t have basil? Other fresh herbs like fresh thyme or tarragon both pair beautifully with peaches. They’ll give the dish a different vibe, but they’re equally delicious. A small sprinkle of rosemary at the end is also good here.
- NECTARINES – Ripe but firm nectarines can be substituted for the peaches with no other changes to the recipe.
- ADD GOAT CHEESE – Scatter crumbled goat cheese over the finished dish for a creamy, tangy finish that pairs really nicely with the peaches and herbs.
Make Ahead, Storage And Reheating
- Make Ahead: The basil gremolata can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator and give it a good stir before spooning over the finished chicken. The chicken can also be seasoned several hours ahead and refrigerated until you’re ready to cook.
- Refrigerate: Transfer leftovers to an airtight container and refrigerate uncovered until fully chilled, then cover and refrigerate for up to 3 days.
- Reheat: Warm gently in a 325 degree F oven, covered with foil, until heated through, or microwave individual portions at 50% power. If possible, reserve a little gremolata to add after reheating for the freshest flavor.
- Freeze: We don’t recommend freezing this recipe. The peaches become very soft after thawing, and the fresh herb gremolata loses its bright flavor and color.
FAQ
Yes! Boneless, skinless chicken breasts work well, but because they’re leaner than thighs, they’ll cook more quickly. Begin checking the internal temperature a few minutes early and remove them from the oven once they reach 165 degrees F.
No. The skins soften as the peaches roast, and they add beautiful color to the finished dish. Simply wash the peaches well before slicing.
Choose peaches that are fragrant and ripe, but still have a little firmness when gently squeezed. Very soft peaches tend to break down during roasting instead of holding their shape.
Fresh peaches are definitely the best choice for this peach chicken recipe. Frozen peaches release much more liquid as they cook and won’t caramelize the same way, leaving the finished dish softer and more watery.
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Peach Chicken With Basil Gremolata
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Ingredients
- 4 tablespoons olive oil divided
- 1 ¾ teaspoons kosher salt divided
- ¾ teaspoon ground black pepper
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
- 8 boneless skinless chicken thighs
- 4 ripe but firm peaches sliced
- 2 medium shallots thinly sliced
- 1 small garlic clove finely minced
- ⅓ cup fresh basil finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon sherry vinegar
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 425 degrees F. In large bowl, stir together 2 tablespoons olive oil, 1 1/2 teaspoons salt, pepper, garlic powder and paprika. Pat chicken dry with paper towels and add chicken to bowl. Toss until chicken is evenly coated in oil mixture.
- Heat large cast iron skillet over medium-high heat. Add chicken in single layer and cook 4 to 5 minutes or until deeply browned on the first side. Flip chicken.
- Add peaches and shallots to skillet, nestling them around chicken.
- Transfer skillet to oven and roast 14 to 16 minutes or until chicken reaches internal temperature of 165°F and peaches are softened and lightly caramelized.
- Meanwhile, in small bowl, stir together garlic, basil, parsley, vinegar, lemon zest, remaining 2 tablespoons olive oil and remaining 1/4 teaspoon salt.
- Just before serving, spoon basil gremolata over chicken and peaches.
