This Easy Rosemary Peach Chicken is a tasty meal that brings together juicy chicken, sweet peaches, and fragrant rosemary in a lovely white wine sauce. Perfect for a cozy dinner!
The combination of flavors is simply mouthwatering. I mean, who can resist chicken and peaches? I love serving this with rice to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great because they stay juicy during cooking. If you prefer, you can use skinless chicken breasts, but keep an eye on the cooking time since they can dry out faster.
Fresh Peaches: Ripe peaches provide sweetness and flavor. If they’re out of season, you can use canned peaches (drained) or even apricots for a similar taste. Just adjust the cooking time slightly since canned fruit is softer.
Olive Oil & Butter: This combo adds flavor and helps cook the chicken evenly. If you’re looking for a dairy-free option, use just olive oil (a tablespoon more should do). I also like to include a touch of ghee for a rich flavor.
White Wine: A dry white wine boosts the sauce’s flavor. If you want a non-alcoholic version, use extra chicken broth mixed with a bit of vinegar or lemon juice for acidity.
How Do You Get Crispy Chicken Skin?
Cooking chicken thighs until the skin is crispy is crucial for texture and flavor. Here’s how to do it right:
- Start with a hot skillet; this helps the skin crisp up quickly. Use medium-high heat to achieve this.
- Pat the chicken dry with paper towels before seasoning. This removes moisture that can make the skin soggy.
- Cook the chicken skin-side down without moving it for 5-7 minutes, allowing it to get golden brown. Flip carefully to maintain that crispy skin.
Easy Rosemary Peach Chicken in White Wine Sauce
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 ripe peaches, sliced into wedges
- 2 sprigs fresh rosemary (plus extra for garnish)
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon honey or maple syrup (optional, for extra sweetness)
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious dish will take you about 15 minutes to prep and around 25 minutes to cook, totaling about 40 minutes. It’s quick to make, but the flavors are impressive!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This step is important because it helps the skin get crispy when you cook it. Now, season both sides of the chicken generously with salt and pepper—don’t be shy!
2. Heat the Skillet:
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling. This will give your chicken a beautiful sear.
3. Cook the Chicken:
Place the chicken thighs in the skillet skin-side down. Let them cook for about 5-7 minutes without moving them until they are crispy and golden brown. Then, carefully flip the chicken and cook for another 5 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
4. Sauté Aromatics:
In the same skillet, add the minced garlic and rosemary sprigs. Sauté them for about 1 minute, or until you can really smell that amazing aroma!
5. Add the Peaches:
Now, it’s time to add your peach slices! Cook them for about 2-3 minutes, stirring gently until they start to caramelize and soften a bit.
6. Make the Sauce:
Pour in the white wine and chicken broth to deglaze the pan, which means you’re scraping up all those yummy brown bits stuck to the bottom. Stir everything together and bring the sauce to a simmer.
7. Return the Chicken:
Put the chicken thighs back in the skillet, skin side up. Spoon some of that lovely sauce over the chicken. Cover the pan and allow it to cook for 10-12 minutes, or until the chicken is fully cooked (you want it to reach 165°F or 74°C).
8. Reduce the Sauce:
After the chicken is cooked, you can uncover the pan and let it simmer for 2-3 more minutes if you want a thicker sauce. The sauce should be rich and fragrant!
9. Serve Deliciously:
Before serving, remove the rosemary sprigs. Garnish with fresh rosemary and basil or parsley if desired. Serve the chicken with the peach slices on top and spoon that mouthwatering white wine sauce over everything. This dish is perfect with rice, mashed potatoes, or some crusty bread for soaking up the sauce. Enjoy every bite!
FAQ for Easy Rosemary Peach Chicken in White Wine Sauce
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used if you prefer less fat or a quicker cooking time. Just reduce the cooking time by about 5-7 minutes, checking for an internal temperature of 165°F (74°C) to ensure they’re cooked through.
What If I Can’t Find Fresh Peaches?
No worries! If fresh peaches aren’t available, you can substitute with canned peaches (drained) or use nectarines for a similar flavor. Adjust the cooking time slightly since canned fruit is softer and may only need a couple of minutes to heat through.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave until heated through.
Can I Make This Recipe Gluten-Free?
Yes, this recipe is naturally gluten-free! Just ensure that the chicken broth you use is gluten-free, and you’re good to go. Enjoy this dish without any worries!
