Chicken breasts are seared to lock in the juices, then served in a creamy peach sauce made with white wine and fresh herbs making this delicious one skillet peach chicken dish. It’s an amazing combination of sweet and savory, and the best end-of-summer dish.
Summer is fading fast. Those warm evenings are being replaced with cool nights. Summer fruits are being replaced by pumpkins and squashes.
Yet, a few summer favorites continue to linger. The very last of the ripe peaches here in Missouri are being picked from the trees, just in time to make this delicious and hearty meal.
As we wait for our peach trees to mature and give us the literal fruits of our labor, I’m thankful for the local farmers in our small town that provide such delicious peaches.
If you’ve only had peaches from the grocery store, you are missing out. Homegrown or locally grown peaches have so much more flavor. They’re so juicy and oh-so-sweet.
The sweet juices literally run down your face with each bite. Peaches are one of my favorite things about summer.
Peaches may not be something you think of when it comes to a savory chicken dish. But pairing peaches, heavy cream, and your favorite white wine results in the perfect, slightly sweet and savory sauce that goes so well with chicken.
Serve it up with some einkorn sourdough bread, crispy potatoes, or even some fresh einkorn pasta.
This one-pot creamy peach chicken dish makes an easy weeknight meal, but it’s so tasty and looks so fancy, that you could totally make it for a special occasion.
Tips for making peach chicken:
- I like to serve this peach chicken over a bed of rice.
- Delicious during peach season when the peaches are super ripe and juicy.
- Check the ingredients in your cream. It should only say simple things like cream and milk. Some cream companies add stabilizers and other unnecessary ingredients.
- Adding olive oil and butter together to the pan helps prevent the butter from smoking if the temperature gets too high, since it has a lower smoke point.
- Choose a white wine that you would drink, and skip the “culinary” or cooking wines.
- Make sure the skillet is nice and hot before you add the chicken. To get a good sear, you should hear it sizzle the second it hits the pan
How do you know the chicken is cooked?
You will know when your chicken is fully cooked when the internal temperature reaches 165 degrees. It is not reliable to base it off of the juices running clear.
How Do You Sear Chicken?
Start by picking the correct pan: a cast-iron skillet (my preferred type) or a stainless steel pan. The skillet should be large enough that the chicken doesn’t overcrowd the pan and the juices can evaporate quickly. If it is too crowded, you will just simmer the chicken rather than sear it.
Also, your pan should be hot before adding the chicken to the skillet, and you should hear that nice sizzle as soon as you add it.
Don’t move the meat around a bunch either. Only flip it one time.
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Tools you may need:
Knife
How To Make Creamy Peach Chicken
- Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly, to an internal temperature of 165 degrees.
- Once the chicken is cooked, remove from the pan and set aside to rest. Add a bit more butter to the pan, if necessary, and cook onions until translucent.
Make the peach sauce:
- To the cooked onions, add wine and deglaze the pan (stir for 1 to 2 minutes to reduce the alcohol).
- Add mustard, maple syrup, peaches, heavy cream, salt and pepper (to taste) and cook until the sauce is reduced and coats the back of a spoon.
- Once ready to serve, cut the chicken breasts into thick slices crosswise, and place on top of the cream mixture. Sprinkle with fresh thyme and serve hot.
Find More Delicious Meals From The Farmhouse:
- Butter Garlic Pork Chops
- Sourdough Chicken Pot Pie
- Roasted Chicken
- Sourdough Fried Chicken
- Pumpkin Chili With Ground Beef
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Creamy Peach Chicken
Ingredients
- 4-5 chicken breasts, approximately 600-700g of chicken
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- 1/3 cup white wine
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon maple syrup
- 1 3/4 cups sliced peaches, 2-3 peaches or 250g
- 1 cup heavy cream
- Salt and pepper, to taste
- Optional: sprinkling of fresh thyme
Instructions
- Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly, around 8-10 minutes, to an internal temperature of 165 degrees.
Once the chicken is cooked, remove from the pan and set aside to rest. - Add a bit more butter to the pan, if necessary, and cook onions until translucent. To the cooked onions, add wine and deglaze the pan (stir for 1 to 2 minutes to reduce the alcohol).
- Add mustard, maple syrup, peaches, heavy cream, salt and pepper (to taste) and cook until the sauce is reduced and coats the back of a spoon.
- Once ready to serve, cut the chicken breasts into thick slices crosswise and place on top of the cream mixture. Sprinkle with fresh thyme and serve hot.
Notes
- When choosing a wine to cook with, always pick one that you also like to drink. Skip the cooking wines.
- Always choose the highest quality ingredients you can afford.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Espectacular receta
I know this was posted a long time ago (and I bookmarked it a long time ago), but I finally made it today and this was so good! I did make some substitutions based on what came in my CSA share this week – I used nectarines instead of peaches, and leeks instead of onions. I had a whole chicken, not chicken breasts, so I made the sauce to serve with the roast chicken meat. The combination of sweet and savory flavors was delicious and I really liked the dijon and thyme in this. I’ll definitely make this again when there’s stone fruit in the CSA box!
That sounds delicious! I’ll have to try it with nectarines next time.
Hi Lisa, Thank you for inspiring me in so many ways. Two questions: We don’t use alcohol, so even though it cooks out, we just don’t buy it. Any great substitutions? Also could we use frozen or freeze dried peaches? Thanks!
OMG!!! This recipe is honestly the BEST!! The peaches, onions, chicken and heavy cream are an absolute perfect mix and melts into ur soul!! I served ours over penne pasta and I am definitely adding this to our rotation… If you think this recipe looks like a lot of work, let me assure you… It’s not… AT ALL. I couldn’t find any fresh peaches so I used the peaches in the little snack cups and it did NOT disappoint… Do not question if this recipe will be good… bc it’s not just good it’s AHHHHMAZING!! JUST MAKE IT, stop reading the reviews and go heat up ur cast iron skillet… Don’t walk to the kitchen… RUN… on second thought don’t run, SPRINT… Read no more, MAKE THIS peachy chicken goodness… Don’t modify the recipe, make it as is… So AHHHHMAZING!! 🍑
Thank you for such an amazing review!
Stupid question, but did you peel the peaches?
Wondering the same thing!
No I do not. Just chop them up skins on. You can peel them if you don’t like the texture.
Thank you so much!
Amazing recipe; making it again tonight. We love it!
Wonderful to hear you enjoyed it!
This was absolutely delicious! I didn’t have white wine on hand so I used a mead (fermented honey alcohol) it was divine. I served it with crispy potatoes and green beans from the garden. Definitely putting this on my rotation. Thanks for the recipe Lisa!
Hi Lisa! I’ve been following you for a long time now and when I saw this recipe today, I just had to try it. I actually made the sauce on the stovetop and putting the peaches with the chicken in a baking dish. Topped with the sauce and stuck the whole thing in the oven to cook. Can’t wait to dig in!
Hi Lisa,
I made this for Dinner last night. I only added some fresh rosmary. The hole family loved it! Greetings from Daniela (Germany)
I made this tonight and it was amazing! Very easy to make. I served it with rice too. My husband loved it. Thanks Lisa
Hi Lisa, thank you for sharing these recipes on the blog. They look very good. I need to start trying them out. For this one specifically and also generally, I wanted to ask that how does wine help in the recipes? What if I skip them?