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Seared Chicken with Peaches: 30-Minute One-Pan Skillet Dinner for Busy Families Pinterest recipe pin

30-Minute One-Pan Chicken with Peaches

A 30-minute one-pan chicken with peaches that sears the chicken for juicy meat and adds peaches late for a bright, spoonable pan sauce — family-friendly and easy to make.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, trimmed and patted dry
  • Salt and black pepper to taste
  • 1 teaspoon all-purpose flour divided
  • 1 tablespoon neutral oil vegetable or canola
  • 1 small shallot minced (about 2 tablespoons)
  • 2 garlic cloves minced
  • 2 medium ripe peaches pitted and cut into 8 wedges each
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon fresh lemon juice optional, for brightness
  • 1 tablespoon butter optional, off-heat finish
  • Fresh herbs optional, 2 tablespoons chopped basil or tarragon SECTION: Optional garnish
Serving suggestion
  • Cooked rice or farro for serving (optional)

Equipment

  • 1 12-inch skillet with lid
  • 1 Chef's knife
  • 1 Tongs

Method
 

Prepare the chicken and fruit
  1. Pat chicken dry and, if needed, pound to an even 3/4-inch thickness; season with salt and pepper and lightly dust both sides with 1 teaspoon flour.
Sear the chicken
  1. Heat a 12-inch skillet over medium-high heat and add oil; when shimmering, sear chicken 3–4 minutes per side until deeply golden, working in batches if necessary, then transfer to a plate.
Build the sauce
  1. Reduce heat to medium, add shallot to the pan and cook 1 minute until translucent, add garlic and cook 20–30 seconds; pour in 1/2 cup chicken broth and scrape browned bits, then stir in Dijon and honey and bring to a gentle simmer.
Finish cooking
  1. Nestle chicken into the pan, cover partially, and simmer 6 minutes; add peach wedges around the chicken and simmer uncovered 4–6 more minutes until chicken reaches 165°F and peaches are warmed but still hold shape.
  2. Remove from heat, taste sauce and add lemon juice, butter, or herbs if desired, and serve over rice or farro.

Notes

Patting chicken dry and searing in a hot pan are essential to prevent steaming and to build flavor. Add peaches in the final 4–8 minutes to avoid a watery sauce. Leftovers keep 3 days refrigerated; reheat gently in a skillet with a splash of broth.