Crispy chicken thighs with caramelized shallots and sweet, juicy peaches, all made in a single skillet.
The sweet peach juices mingle with the savory chicken drippings, champagne vinegar, a smooch of honey and a hint of thyme, creating a pan sauce that tastes like summer… crispy chicken skillet style. Fancy enough for a dinner party and easy enough for a quickie Tuesday din.
I Have Roasted Chicken Thoughts
On chicken: Bone-in, skin-on chicken, always. Regardless of cut. Thighs are the most photogenic thinks me. Any part of the bird works with peaches and shallots – just adjust your cook time accordingly. Dark meat takes longer to cook than white meat, so if you're using both take the light meat out while the dark keeps cooking. Either way, the chicken is done when it's cooked through – technically 165°F on an instant thermometer, which I don't personally use.
On searing before roasting: creates golden, crispy skin. And yes you do really want to dry the chicken with a paper towel before since wet skin won't crisp.
On removing the chicken and peaches before reducing the pan sauce: Takes a few extra min and worth every one of them – crispy skin simmering in liquid starts absorbing moisture and softens – and we don't want any limp chicken skin over here. Or mushy peaches either. Shallots are the exception: they actually get better with a few more minutes simmering in that reducing sauce. We're reducing the pan sauce to concentrate the flavor.
On whisking in cold butter off the heat at end: emulsifies the savory chicken drippings and sweet peach juices into a silky, glossy pan sauce instead of a thinner, greasy one.
On peaches to chicken ratio: treating peaches like a co-star rather than a garnish.
Because peaches belong next to crispy chicken just as much as they do inside a pie.
PSA: fresh summer fruits can go in sweet and savory dishes.
Make Ahead
There isn't much prep required here. Peeling the shallots is the most time-consuming part, so if you want to get ahead, peel them earlier in the day and keep them in the fridge in an airtight container until you're ready to cook (1-2 days max).
Leftovers keep in the fridge for 3-4 days.
Play Away
You can use this recipe as a template for cooking chicken with any stone fruit — nectarines, apricots, plums, pluots. This works even with peaches that aren't perfectly ripe or sweet. Choose what looks good at the market, skip what doesn't. Make it yours every time.
Love cooking seasonal fruit with chicken, fish, or meat. Same fruit, different experience — peaches take on a whole new personality in savory cooking.
More Chicken with Fruit Recipes
Same one-pan chicken situation, different fruit each season – cherry in summer, pomegranate and grape in fall, cranberry for the holidays. Once you've made one, you'll know how to make them all.
If ya tried it, I'd love to hear – leave a comment below and tag me on IG, @danielagerson, so I can see too!
There's a whole lot more seasonal recipes and colorful produce guides waiting for ya on the site.
Let's make waves in the kitchen.
Roasted Chicken with Peaches & Shallots
Ingredients
- 3 pounds bone-in, skin-on chicken thighs about 6–8 thighs
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 3 tablespoons champagne vinegar
- 2 teaspoons honey
- 8-10 small shallots peeled and sliced
- 4 sprigs fresh thyme
- 4 firm but ripe peaches cut into wedges
- kosher salt and freshly cracked pepper
- 2 tablespoons unsalted butter cold
Instructions
- Preheat the oven to 425°F.
- Pat the chicken thighs completely dry with paper towels. Season all over with the kosher salt and several grinds of black pepper.
- Heat the olive oil in a large cast-iron skillet (or other oven-safe skillet) over medium-high heat. Add the chicken skin-side down and cook without moving until the skin is deeply golden brown and crisp, about 8–10 minutes. Flip and cook for 2–3 minutes more. Transfer the chicken to a plate.
- Add the shallots to the skillet and cook, stirring occasionally, until they begin to caramelize, about 6–8 minutes.
- In a small bowl, whisk together the champagne vinegar and honey. Pour into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for about 1 minute.
- Return the chicken to the skillet, skin-side up, nestling it among the shallots while keeping as much of the skin exposed as possible. Tuck the thyme sprigs around the chicken.
- Transfer the skillet to the oven and roast for 20 minutes.
- Scatter the peach wedges around the chicken and continue roasting until the chicken is cooked through, the meat pulls easily from the bone and the juices run clear, about 10–15 minutes more.
- Transfer the chicken and peaches to a serving platter, leaving the shallots in the skillet.
- Place the skillet over medium heat and simmer the pan juices and shallots for 2–3 minutes, until slightly reduced. Turn off the heat, add the cold butter, and swirl or whisk until melted and the sauce is glossy and emulsified. Taste and season with additional kosher salt and pepper if needed.
- Spoon the shallots and buttery pan sauce over the chicken and peaches and serve immediately.
Notes
- Really do dry the chicken with a paper towel before searing, for crispy skin.
- If you've got a cast iron skillet, this is the time to use it. Any oven-safe skillet or dish works too.
- If using both light and dark meat, just adjust the cooking times accordingly.
- Leftovers keep in the fridge for 3-4 days.
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