I’ve got your summer chicken!
Don’t worry — this one-pot peach basil chicken is easier than it sounds. The idea of fruit with savory chicken might feel unusual at first, but the combination of sweet peaches, fragrant basil, and a rich pan sauce makes for a surprising and delicious weeknight dinner.
Honestly, it looks even better than it sounds. And it tastes even better. If you’ve ever hesitated about peach chicken, try it this way: juicy seared chicken, a caramelized peach and shallot base, a splash of wine and sherry, and a bright finish of fresh basil. The sauce is irresistible for spooning over rice, potatoes, or grilled bread.
If you’re like me, you might be skeptical ordering peach chicken at a restaurant — but when peaches are in season, they bring a natural sweetness that pairs perfectly with savory components. This version uses both fresh peaches and peach preserves to build depth, plus a little dried basil in the seasoning and fresh basil at the end for a vibrant finish.
This dish was a pleasant surprise at my table: everyone loved it more than expected. The chicken gets a golden, crispy exterior from searing, while the peaches soften and release their juices into a glossy sauce. Using a touch of sherry adds richness, and the preserves give a rounded, jammy sweetness that isn’t cloying.
While I made this with bone-in chicken thighs for the best flavor and texture, the method adapts easily to boneless thighs or even pork chops. Sear the meat to brown the exterior, then finish in the oven with the peach mixture so the flavors concentrate and the meat finishes tender and juicy.
Must.have.variety. That’s my mantra when it comes to chicken — especially for weeknight dinners. This recipe gives you a non-boring option that still feels simple and homey.
One Pot Peach Basil Chicken
4 people
1 hour
Ingredients
- 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
- Handful fresh basil leaves, chopped, plus extra for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken with the dried basil, salt and pepper. Heat an oven-safe pot or skillet (cast iron or enamel works well) over medium-high heat and add the olive oil. Add the chicken and sear until golden brown, about 2 minutes per side. Remove the chicken and set aside on a plate. Reduce heat to medium and add the butter.
- Add the shallots and garlic with a pinch of salt. Cook, stirring, for about 5 minutes until softened. Stir in the sliced peaches and cook another 5 minutes until they begin to break down.
- Stir in the peach preserves, white wine and sherry, scraping any browned bits from the pan. Bring the mixture to a simmer, then nestle the seared chicken back into the pot. Transfer the pot to the oven and bake for 20 minutes, or until the chicken is cooked through.
- Remove from the oven, sprinkle with chopped fresh basil, and serve with plenty of the pan sauce spooned over the chicken. This pairs beautifully with rice, potatoes, quinoa, grilled bread, or a simple green salad.
Serving tip: grilled bread is essential for sopping up the luscious sauce. Fresh basil sprinkled on top keeps the dish bright and summery.
Give it a try this summer — the balance of sweet peaches, savory shallots and garlic, and fragrant basil makes this one-pot chicken a new go-to for warm-weather dinners.