One Pot Peach Basil Chicken.
I’ve got your summer chicken!
Don’t freak out! This one pot chicken is not as scary as it sounds.
Admittedly, when I sent a photo of it to Eddie and asked if he’d eat it for dinner, he was like … well it looks better than it sounds.
And that’s true.
It DOES look better that it sounds.
And it tastes better than it sounds.
I probably wouldn’t order any sort of peach chicken off of a menu without seeing a photo first. Something with peach salsa? Yes. All over that.
But peach chicken doesn’t sound like something that the majority of us would eat.
Look at the golden delicious crispy topping! The mouth-watering sauce. The super fresh garden basil!
That I had to buy because I’ve mostly killed what I planted.
AND. Can you guys believe that this is only the second chicken recipe that I’ve shared this summer? And it’s only the third I’ve shared since April! Mind blowing, considering Eddie eats chicken multiple times per week. And I’m allll about the non-boring chicken recipes – it’s the only way I can do chicken.
This chicken was such a pleasant surprise. I was surprised. Eddie was surprised. He loved it more than I expected. He almost took down this pan on his own – no shock, but still.
Initially, I wanted to do some sort of twist on apricot chicken, the version where preserves are used. I’m all about the sweet and savory flavor combo. I also used sherry wine because it’s just so… rich in flavor. You know? Plus peach preserves? Ooooooh my gosh. I could not get the idea out of my head. It sounded so incredibly delish.
With a combo of dried and fresh basil, fresh peaches and preserves, it makes the best summertime dish.
Oh also! You could totally do this with pork chops too. My mom always makes the best boneless pork chops, but either version could work here. Sear them like you do with the chicken, then bake in the oven until done.
One Pot Peach Basil Chicken
- 1 pound bone-in chicken thighs
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots thinly sliced
- 4 garlic cloves minced
- 2 peaches sliced
- 1/4 cup peach preserves
- 1/4 cup dry white wine
- 1/4 cup dry sherry
- 1 handful fresh basil leaves chopped, plus extra for garnish
- Preheat the oven to 400 degrees F.
- Season the chicken with the basil, salt and pepper. Heat an oven safe (cast iron or enamel) pot or skillet over medium-high heat and add the olive oil. Add the chicken and sear it on both sides until it's golden brown, about 2 minutes per side. Remove the chicken and set it aside on a plate. Reduce the heat to medium and add the butter.
- Add in the shallots and garlic with a pinch of salt. Stir well and cook for about 5 minutes. Stir in the peaches. Cook for another 5 minutes. Add in the peach preserves, wine and sherry, stirring with a wooden spoon to combine everything. Bring the mixture to a simmer. Once simmering, add the chicken back in. Place the pot in the oven for 20 minutes.
- Remove the chicken and sprinkle with the chopped basil. Serve the chicken with a spoon for the extra sauce. You can serve this with rice, potatoes, quinoa, grilled bread, you favorite salad - the options are endless!
Did you make this recipe?
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I appreciate you so much!
Definitely need some grilled bread for that sauce.
60 Comments on “One Pot Peach Basil Chicken.”
SO dreamy! And please keep the chicken recipes coming :)
I love anything peach!!! This looks so tasty. And the “one pot” thing gets me every time. The fewer dishes I have to load into the dishwasher later, the better! :-D
This looks amazing, even if I’m a little put out you’ve posted this now as I have a one pan chicken and peaches recipe going online on Monday, but with thyme, and a honey white balsamic sauce instead! Such an amazing combo, right??
Oh my gosh!! This looks so incredible! It is for sure ending up on next week’s menu! :)
I made this tonight and it was AMAZING! I did use a dry rose instead of a dry white because that’s what I had on hand and it was perfect.
yay! so glad you liked it!
Sounds so good! What would you recommend as a good substitute for the wine? Thanks,having your Meatball salad for dinner tonight!
you can just use chicken stock instead! enjoy that meatball salad. :)
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I will make this delicious looking recipe over the weekend. Can I omit dry sherry or substitute something else? Thank you.
the sherry really contributes to the overall flavor of the dish! you can probably use chicken stock instead, but it may not be quite as flavorful!
I took chicken thighs out of my freezer this morning to make for dinner, but was so uninspired! This is just what I needed!
i hope you love it!
Can I substitute boneless skinless chicken thighs?
Yum, delicious recipe~!!
I just visited your baby page. You have beautiful little guys~!!!! Loved seeing the photos. Thanks again for the easy wonderful recipe.
Made this last night and it was DELISH. Based on what I had in my fridge, I subbed onion for shallot, boneless breasts for chicken thighs, and just doubled the wine in place of the sherry and it was still excellent. Still got awesome, complex flavors. Thanks Jess!
Did the wine cook out ? I don’t drink but really want to make this!
Hillary, it definitely cooked out!
Thanks Dana !!
I made this over the weekend. It was so tasty! My husband and I loved it. It was a great change of pace from the same old chicken dishes. Thank you for the great recipes and the gorgeous photos!
Great article! Thank you for sharing these points as they have helped me understand your blog better. Your writing skills make things extremely clear, while I was reading the article I felt as if someone was teaching me, everything is explained very well. Kindly share more write-ups as these help us a lot and such articles add on to our knowledge. Thank you!
Wow, this cake is looking so awesome, thank you for sharing your blog
Do you think you could use fresh peaches instead of preserves?
This is delicious. The hubby loved it!
Would you use boneless or bone-in pork chops to sub for the chicken?
When I read this recipe last week I was like I MUST MAKE THIS ASAP! And usually I pin the recipe and get to it months/years later but this stuck with me all week and I woke up and said my day isn’t over until I make this recipe!! I used nectarines instead but it was sooo good! Can’t wait to make it again!
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Wow, very yummy. I love one pot chicken. After reading this post I am gonna for eat .You changed my mood totally.
I was a littl skeptical about making this due to the name but it was really good! I didn’t have peach preserve so I used raspberry instead. We will definitely make this again.
I am from India. very good see you. I am a foodie person Every time you post something very chilly and spicy which is my favorite. I will bunk out for dinner always. Pics are too hot of this dish .after seeing this just I want to eat it,
Thanks for sharing
This was so yummy! I would have never thought of it on my own and my wife and I both liked the flavors of the dish. I’m afraid 20 minutes was not enough time in the oven, though. When we were cutting into the chicken we saw a lot of red and pink around the bone, which I’m so sorry to say was an appetite-spoiler. I did sear it on both sides as the recipe says. Next time I will try extending the oven time to 30 minutes for bone-in chicken and see if that works.
What great flavour combinations! I love fresh peaches and they work so well in savoury dishes.
Such a very good post .this will be very useful to me in many ways. I wish you to keep doing a great job.thanks for giving such a motivational blog post.
I wanted to make this and didn’t get around to it in time for the fresh peaches. Do you think you could use frozen peaches.
I made this today and it was so good!. It’s just my husband and I and we only each ate 1/6th of the chicken. I love recipes like this where we can have easy leftovers for lunch the next day. Thanks, this is a new favorite
I made this but only had peach Moscato on hand. FRICKEN AMAZING!!! We put it over thick pasta, added 1/4 cup white balsamic vinegar when adding the wine (I put that Shiz on everything), and threw in some garden fresh chocolate sprinkle tomatoes and spinach at the end bc we needed to use them and it seemed it would mesh… We were right! Fantastic!
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What a beautiful post! This all looks so delicious!
This is very helpful blog for chicken peach… Every step is nicely explained… Thank You So Much.
Are the peaches peeled, or left with skin on? I can’t tell. Also, does it matter if the peaches aren’t ripe?
Looks like skins are left on
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Such a nice article .this happened to be very useful to me in many ways. I wish you to keep doing the good work. thanks for sharing such a nice collection of beautiful thought
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Your article just surprised me, as it is not like a typical boring informational article but more of an interesting read. Thank you for the regular updates, however, people like us really wish to read more specific blogs on topics like this.
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Very tasty recipe! I had to sub some cider vinegar for the sherry (didn’t have it at the house) and macerated the peaches with some sugar in lieu of preserves. Thank you for the recipe.
This recipe was amazing! My husband couldn’t get enough. Will make for company. Peaches in season and had basil to use up. Served with toasted pine nut couscous and green beans.
Being pressed for time, and already having sauteed shallots and garlic on hand, I put everything in my covered dutch oven (sans seering chicken) and cooked at 275° for 3hrs – delicious! Only substitute I made was using peach flavored wine instead of white, because that’s what I had on hand.
Impressive Post. Perfect Information. Keep Sharing!!!!!
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Hi! Amazing recipe! Thank you.
Please kindly share the nutrition info for this? How many calories per serving? Thanks.