This tasty Rosemary Peach Chicken is a winner! Juicy chicken is cooked with sweet peaches and fresh rosemary, all in a lovely white wine sauce that makes everything feel fancy!
You know what’s great? It’s easy to make, so you won’t be sweating in the kitchen. I love serving it with rice to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skin-on chicken thighs bring a nice juicy flavor. If you’re looking for a leaner option, boneless chicken breasts work too, though they may dry out easier.
Peaches: Fresh, ripe peaches are the star here! If peaches aren’t in season, you can use canned peaches in juice—just drain and rinse them before adding. Diced apricots also make a great substitute.
White Wine: While I recommend dry white wine for depth, you can skip it if desired by using extra chicken broth, though it may lack the extra flavor. If you can’t have alcohol, a splash of apple cider vinegar can mimic the acidity.
Olive Oil: Extra virgin olive oil is best for sautéing, but you can swap it with canola oil or even butter for a different richness in flavor.
How Do I Achieve Perfectly Crispy Chicken Skin?
Getting that crispy skin on your chicken is all about the heat and patience! Here’s a simple breakdown:
- Start with a hot skillet on medium-high heat; no need to rush it!
- Let the chicken cook skin-side down without moving it for 5-7 minutes, until golden brown.
- Flipping too soon can cause the skin to stick. Wait for it to naturally release from the pan!
- The second side should cook for about 5 minutes as well. The skin will get crispier as it renders its fat!
Now you’ll have beautifully golden, crispy chicken skin that adds great texture to your dish!
Easy Rosemary Peach Chicken in White Wine Sauce
Ingredients You’ll Need:
- 4 boneless, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 ripe peaches, sliced into wedges
- 3 sprigs fresh rosemary
- 3 garlic cloves, minced
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chicken broth
- 1 tablespoon butter
- Fresh basil or additional rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This delightful dish will take about 30 minutes to prepare and cook. In that time, you’ll have juicy chicken packed with flavor, complemented by sweet peaches and a fragrant white wine sauce. Perfect for a quick weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by seasoning the chicken thighs generously with salt and black pepper on both sides. This will help bring out the natural flavors of the chicken.
2. Searing the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them until the skin is golden brown and crisp, which should take about 5-7 minutes. Flip the chicken and cook the other side for an additional 5 minutes. When done, remove the chicken from the pan and set it aside.
3. Cooking the Peaches:
In the same skillet, add the sliced peaches. Cook for 2-3 minutes until they start to caramelize and soften slightly, adding a lovely sweetness to the dish.
4. Adding Flavor:
Next, add the minced garlic and rosemary sprigs to the skillet. Sauté this mixture for about 1 minute until it becomes fragrant—this will give your sauce a delicious aroma!
5. Deglazing the Pan:
Pour in the white wine and chicken broth, making sure to scrape any browned bits from the bottom of the pan with a wooden spoon. These bits add so much flavor! Bring the sauce to a simmer.
6. Finishing the Chicken:
Return the seared chicken thighs to the skillet and spoon some of the sauce over them. Allow it to simmer gently for 10-12 minutes, or until the chicken is cooked through and the sauce has reduced a bit.
7. Enriching the Sauce:
Remove the rosemary sprigs from the skillet, and stir in the butter to give the sauce a rich finish. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serving Your Dish:
Serve the chicken topped with the caramelized peaches and sauce. If you like, you can garnish with fresh basil or additional rosemary sprigs. This dish pairs beautifully with rice, mashed potatoes, or crusty bread to soak up all that delicious sauce!
Enjoy your easy and elegant Rosemary Peach Chicken in White Wine Sauce!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to thoroughly thaw them first! Thaw the chicken overnight in the refrigerator or place it in a sealed plastic bag submerged in cold water for faster thawing. Pat the chicken dry before cooking to ensure a good sear.
Can I Substitute the Peaches with Another Fruit?
Absolutely! If peaches aren’t available, try using ripe nectarines, apricots, or even plums. Just keep in mind that the flavor may vary slightly, but you’ll still get a lovely sweet note in your dish!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat, adding a splash of broth or water to keep it moist, or use the microwave with a covered dish.
Can I Make This Recipe Ahead of Time?
You can prepare the sauce and cook the chicken ahead of time. Just refrigerate the cooked chicken and sauce separately for up to 2 days. When you’re ready to serve, reheat everything in a skillet, and add the peaches just before serving to keep them fresh.
