One Skillet Peach Glazed Chicken

• INGREDIENTS
• Boneless, skinless chicken thighs: you can substitute with boneless skinless chicken breast, but you’ll need to cut them in half to create thinner chicken cutlets. Those instructions are included in the recipe variations below.
• Vegetable oil: to pan fry the chicken and sauté the peaches and veggies for the sauce. Canola oil is another good option. Olive oil will work, but I like a neutral-flavored oil with a higher smoke point here.
• Sweet onion: finely diced so that it softens and blends right into the sauce.
• Rosemary: fresh herbs pair so nicely with the chicken, giving the sauce a lovely savory flavor. Rosemary is my top choice, but I also like to throw in some fresh thyme or basil when I have it available.
• Brown sugar: to sweeten and thicken the sauce.
• Apple cider vinegar: an acidic component that brightens up the sweet peach glaze.
• Dijon mustard: adds a bit of savory tang to the sauce, and also thickens and helps to emulsify the sauce a bit.
• Peaches: use fresh peaches when they’re in season, or frozen sliced peaches at other times of year. If using frozen fruit, thaw the peaches before adding them to the pan. I peel the fruit to take off that fuzzy skin, but you don’t have to.
• Kosher salt and ground black pepper: to enhance the other flavors in the dish.

DIRECTIONS

• Cook the chicken in a large skillet.
• Remove the chicken to a plate. Cover it with foil to keep it warm while you make the sauce.
• Saute and simmer the peach sauce in the same skillet until the peaches are tender and the liquid in the pan is syrupy. Taste the sauce and season with additional salt and pepper, if necessary.
• Return the chicken to the skillet, and heat just until the meat is warmed through again.
• Spoon the sauce over the chicken, garnish with fresh herbs, and serve!