Can I use chicken breasts instead of thighs?

Sure! Chicken breasts will work, but they’ll cook faster, so be sure to keep an eye on them in the oven. Thighs are more forgiving and stay juicy, but breasts will still get the job done.

What if I can’t find pancetta?

No worries! Bacon is a great substitute. Just chop it up and cook it the same way as the pancetta. It’ll give you that crispy, savory bite we all love.

Can I make this ahead of time?

While this dish is best served fresh, you can make the sauce and chicken ahead of time and reheat it when you’re ready to serve. Just add the peaches and broil right before serving for that extra burst of flavor.

Honey Butter Peach Chicken: 5 Reasons to Try It Now

Description

This Honey Butter Peach Chicken is the perfect blend of sweet peaches, tender chicken thighs, and a rich honey butter sauce. It’s a quick, easy, and utterly delicious dish that will impress your family and friends every time. Perfect for busy weeknights or any special occasion!

Ingredients

Scale

Seasoning for the Chicken:

2 tsp. sea salt, divided
1 tsp. fresh cracked pepper, divided
1 tsp. oregano, divided
1 tsp. garlic powder
1/2 tsp. paprika, divided

For the Honey Butter Chicken:

8 oz. pancetta
2 Tbsp. extra virgin olive oil
6 chicken thighs
1 large shallot
3 cloves garlic, grated or pressed
1 cup chicken broth
1 stick of butter
1/2 cup honey
4 sprigs fresh thyme
2 large peaches, sliced
Fresh basil and extra thyme for topping

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Season the chicken thighs with half of the seasonings on one side and the remaining half on the other. Set them aside.
Cook the Pancetta: In a large sauté pan, cook the pancetta over medium heat for about 3 minutes until crispy. Remove from the pan and set it on a paper towel-lined plate to absorb excess oil. Discard the remaining oil, then lightly wipe the pan.
Sear the Chicken: Add 1 tablespoon of olive oil to the same pan and sear the chicken thighs for 1-2 minutes per side until golden brown. Remove and set aside.
Sauté the Shallots and Garlic: Add the remaining 2 tablespoons of olive oil to the pan and cook the shallots for about 2 minutes. Stir in the garlic and cook for an additional 2 minutes.
Deglaze the Pan: Pour in the chicken broth, scraping the browned bits from the bottom of the pan. Let it cook for about 3 minutes.
Add the Honey Butter: Stir in the butter and honey until the butter is melted. Return the chicken thighs to the pan and place the thyme sprigs on top. Spoon the sauce over the chicken and cover the pan.
Bake: Place the pan in the preheated oven and bake for 15 minutes.
Add the Peaches and Broil: Once the chicken is cooked, add the sliced peaches on top. Spoon more sauce over the peaches and chicken, then broil for 3-5 minutes until the peaches are soft and golden.
Serve: Remove from the oven and garnish with fresh basil, thyme, and a sprinkle of salt and pepper. Serve immediately.

Notes

You can substitute chicken breasts for thighs, but thighs tend to stay juicier during the cooking process.
If you don’t have fresh peaches, canned or frozen peaches can be used as an alternative.
Keep an eye on the broiler to avoid burning the peaches, as broiler times can vary.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sauté, Bake
Cuisine: American

Nutrition

Serving Size: 1 Chicken Thigh with Sauce and Peaches
Calories: 450 kcal
Sugar: 23 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 120 mg