Skillet Chicken and Peaches with Thyme
A simple and summery skillet chicken with fresh thyme and garden herbs. Baked peaches take on the schmaltz and flavor of the chicken, while the acidity of the peaches tenderizes the meat beautifully. Tart, slightly under-ripe peaches are ideal here. For sweeter peaches, slice strips of zest from a lemon and tuck throughout the skillet.
Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil This is gonna help brown your chicken skin nice and crisp.
- 1 teaspoon sea salt plus a little extra for sprinkling at the end. Seasoning’s everything here.
- 1 teaspoon freshly ground black pepper for a little kick throughout the dish.
- 1 to 1 ½ pounds bone-in chicken thighs around 4 to 5 pieces. You want those for juicy flavor and tenderness.
- 4 medium shallots peeled and halved. They bring a sweet punch once they soften up.
- 3 to 4 large kale leaves cut into thin ribbons cuz you want that green goodness in every bite.
- 4 cups thick-sliced peaches or nectarines about 4 to 5 medium peaches. Sweet and juicy, the star of the dish alongside chicken.
- 2 tablespoons fresh herbs like thyme, basil, parsley, or tarragon. Thyme is your best bet here, but freshness is key.
Instructions
Instructions
- Heat 2 tablespoons olive oil in your skillet over medium heat. You want it hot but not smoking.
- Season your chicken thighs with 1 teaspoon sea salt and 1 teaspoon black pepper. Don’t skip this, it’s gonna bring out flavor.
- Place chicken skin side down in that hot skillet. Cook about 5 to 7 minutes until the skin turns golden brown and crisp.
- Flip the chicken and cook another 5 to 7 minutes on the other side to lock in juices and get some color.
- Add your peeled and halved shallots next. Let them sauté for about 3 to 4 minutes so they soften up real good.
- Now stir in the kale ribbons and thick-sliced peaches. Sprinkle the lemon zest strips over if you’re using them for a bright pop.
- Cover the skillet with a lid and cook for another 10 to 15 minutes. This is when your pressure cooker does the work, getting chicken all tender from the inside out.
- Once time’s up, do a natural release or slow release to keep juices sealed in. Then sprinkle fresh herbs over the top and dig in!
Notes
Cool your leftovers to room temp before storing them in an airtight container. Keeps the flavors locked but gotta cool it first so it don’t get mushy. Refrigerate your airtight container up to 3 days. When reheating, do it gently in the microwave or a pan to keep chicken nice and juicy. For longer storage, freeze leftovers in meal-sized portions. Just thaw overnight in the fridge and warm up slow or in a skillet for best taste.