Skillet Roast Chicken with Peaches, Tomatoes and Red Onion

Why You’ll Love This Recipe

• One-skillet meal: Everything cooks in the same pan for easy prep and cleanup.

• Balanced flavors: The savory chicken pairs beautifully with the sweetness of peaches and acidity of tomatoes.

• Seasonal goodness: A great way to enjoy summer produce in a hearty, comforting dish.

• Elegant yet easy: Perfect for entertaining without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra-virgin olive oil
1 tablespoon butter
8 pieces chicken (mixture of thighs and legs)
Salt and freshly ground black pepper
½ cup all-purpose flour
4 peaches, cut into thick wedges
3 tomatoes, cut into thick wedges
2 red onions, thinly sliced
2 garlic cloves, diced
¼ cup white wine
¼ cup chopped fresh basil

Directions

1. Preheat the oven to 400°F.

2. Heat a large cast-iron skillet over medium heat. Add olive oil and butter. Season chicken with salt and pepper, then dredge in flour.

3. Sear chicken until golden brown on all sides, 6–8 minutes. Remove from pan.

4. Sear peaches until browned, 2–3 minutes per side. Remove, then repeat with tomatoes.

5. Add onions to the skillet and sauté until tender, 4–5 minutes. Stir in garlic and cook for 1 minute. Deglaze pan with white wine.

6. Return chicken to the skillet and transfer to the oven. Roast until cooked through, 10–12 minutes.

7. Add peaches and tomatoes back to the pan and roast for 3–5 minutes more.

8. Garnish with fresh basil and serve immediately.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes

Variations

• Different fruit: Swap peaches for nectarines, apricots, or plums.

• Herb twist: Try thyme or rosemary instead of basil.

• Add spice: Sprinkle red pepper flakes or smoked paprika for a kick.

• Wine-free option: Use chicken stock with a splash of lemon juice instead of wine.

• Vegetable boost: Add zucchini, bell peppers, or mushrooms for more veggies.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.

• Avoid microwaving for too long as it may dry out the chicken and soften the fruit too much.

FAQs

Can I use boneless chicken for this recipe?

Yes, but reduce the cooking time slightly since boneless chicken cooks faster.

Do I have to use a cast-iron skillet?

No, any oven-safe skillet will work.

Can I use canned peaches instead of fresh?

Fresh peaches are best, but canned (drained) can be used in a pinch.

What can I substitute for white wine?

Chicken broth with a squeeze of lemon juice works well.

Can I make this with chicken breasts?

Yes, but they may dry out more quickly. Opt for bone-in breasts for better results.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F when checked with a meat thermometer.

Can I make this ahead of time?

You can sear the chicken and prepare the vegetables in advance, but roast just before serving for the best flavor and texture.

What side dishes pair well with this?

Roasted potatoes, rice pilaf, or crusty bread are excellent choices.

Can I make it dairy-free?

Yes, use olive oil instead of butter.

Does this recipe work with frozen peaches?

Yes, thaw and pat them dry before cooking to prevent excess liquid.

Conclusion

Skillet roast chicken with peaches, tomatoes, and red onion is a vibrant and flavorful dish that showcases the best of sweet and savory cooking. With juicy chicken, caramelized fruit, and fragrant herbs, it’s a meal that feels comforting yet refined. Perfect for family dinners or summer gatherings, this dish is sure to impress.

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