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Chicken Thighs with Spicy Peach Sauce

A patterned plate topped with chicken thighs with spicy peach sauce on a table with a bottle and glass of wine, flowers, cutlery, and a napkin.
One of my most popular main dish recipes is this Spicy Peach Skillet Chicken. It’s a little sweet, a little spicy, and a little tangy—my favorite combo! With peaches now in season, it’s a great way to make use of one of my favorite fruits, but I have made this recipe successfully many times with frozen peaches as well.
Pamela Salzman

Prep 20 mins
Cook 25 mins
Total 45 mins
4 servings
497 kcal


  • 6 to 8 (2 pounds total) boneless, skinless chicken thighs trimmed of excess fat
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil or avocado oil
  • 1/2 medium (5 1/2 ounces) red or yellow onion sliced into 1/4-inch (6-mm) thick wedges
  • 1/4 to 1/2 teaspoon crushed red pepper flakes or 1 teaspoon Sriracha
  • 1/2 cup dry white wine or chicken stock
  • 2 tablespoons unseasoned rice vinegar or white wine vinegar
  • 2 large ripe yellow peaches peeled and quartered, or 1 1/2 cups of frozen peaches
  • 3/4 cup no-sugar added peach preserves or substitute fig, apricot, or orange preserves
  • 2 tablespoons low sodium soy sauce tamari, or coconut aminos
  • 1/3 cup thinly sliced fresh basil mint leaves, chives, or tarragon


  • Pat the chicken dry with paper towels and season both sides with 1/2 teaspoon salt and 1 teaspoon pepper.
  • In a large skillet over medium heat, warm the oil. Arrange the chicken in one layer in the skillet and sear until golden, 3 to 4 minutes. Turn chicken over and cook until golden on the other side, 4 to 5 minutes more. Move to a large plate.
  • Add the onion to the skillet and sprinkle with 1/2 teaspoon salt. Sauté until just barely tender, about 3 minutes. Add the red pepper flakes and cook for 30 seconds.

    TESTER TIP: If your peaches are under ripe, add them with the onion to allow them to soften.

  • If using frozen peaches, stir in the wine, vinegar, and frozen peaches, and bring to a simmer, use a wooden spoon or spatula to scrape the bottom of the skillet. Stir in the preserves and soy sauce. Nestle the chicken in the onion and peaches and bring to a simmer.
    If using fresh peaches, stir in the wine and vinegar, and bring to a simmer, use a wooden spoon or spatula to scrape the bottom of the skillet. Stir in the preserves and soy sauce. Add the chicken back to the skillet along with the fresh peaches and bring to a simmer.
  • Turn once to coat the top side of the chicken. Cook until the chicken is fully cooked through, with an internal temperature of 165°F (74°C), and the peaches are softened, 3 to 5 minutes more.
  • Remove from heat and top with fresh herbs. Serve immediately.