Honey Butter Peach Chicken Recipe

Introduction

This Honey Butter Peach Chicken is a delightful balance of savory and sweet, featuring tender chicken thighs cooked in a rich honey butter sauce with juicy peaches. It’s an elegant yet simple dish perfect for weeknight dinners or special occasions.

Ingredients

• 2 tsp. sea salt, divided
• 1 tsp. fresh cracked pepper, divided
• 1 tsp. oregano, divided
• 1 tsp. garlic powder
• 1/2 tsp. paprika, divided
• 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 additional fresh thyme for topping

Instructions

1. Step 1: Preheat the oven to 350 degrees. Season the chicken thighs with half of the salt, pepper, oregano, and paprika on one side, then flip and season the other side with the remaining half. Set aside.
2. Step 2: In a sauté pan, cook the pancetta over medium heat for about 3 minutes until it turns dark red. Remove the pancetta and place it on a paper towel-lined plate to absorb excess oil. Lightly wipe out the pan.
3. Step 3: Add 1 tablespoon of extra virgin olive oil to the pan, then add the chicken. Cook each side for 1-2 minutes until lightly browned, depending on the thickness. Remove the chicken and set aside.
4. Step 4: Add the remaining 2 tablespoons of olive oil to the pan, then sauté the shallots for 2 minutes, stirring frequently. Add the garlic and cook for another 2 minutes while stirring constantly.
5. Step 5: Pour in the chicken broth and deglaze the pan by scraping up all the browned bits. Simmer for 3 minutes over medium heat, stirring continuously.
6. Step 6: Stir in the butter and honey until the butter fully melts. Return the chicken to the pan and add the fresh thyme sprigs.
7. Step 7: Spoon the sauce over the chicken to coat it well, then cover the pan and transfer it to the oven. Bake for 15 minutes.
8. Step 8: Remove the pan from the oven, add the sliced peaches, and spoon more sauce over both chicken and peaches. Turn on the broiler and cook for 3-5 minutes until peaches are tender and slightly caramelized. Watch closely to prevent burning.
9. Step 9: Take the pan out of the oven and serve immediately, garnished with fresh basil, extra thyme, and a sprinkle of sea salt and cracked pepper to taste.

Tips & Variations

• Use ripe but firm peaches for the best texture during broiling.
• Substitute pancetta with bacon if pancetta isn’t available.
• For a citrusy twist, add a squeeze of lemon juice to the sauce before baking.
• If you prefer white meat, chicken breasts can be used but reduce baking time accordingly to avoid dryness.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a low oven to maintain moisture. The peaches may soften further when reheated but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but make sure to fully thaw the chicken before seasoning and cooking to ensure even cooking and better flavor absorption.

What can I serve with Honey Butter Peach Chicken?

This dish pairs well with rice, mashed potatoes, or a simple green salad to balance the richness of the sauce and sweetness of the peaches.

Honey Butter Peach Chicken Recipe

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4.8 from 65 reviews

Honey Butter Peach Chicken is a flavorful and comforting dish featuring tender chicken thighs cooked in a rich honey butter sauce with pancetta, fresh herbs, and sweet peaches. This recipe combines savory and sweet elements, with the peaches caramelized under the broiler for a delightful finish. Perfect for an elegant yet easy-to-make family dinner.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seasonings

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

Main Ingredients

• 8 oz pancetta
• 2 Tbsp extra virgin olive oil, divided
• 6 chicken thighs
• 1 large shallot
• 3 cloves garlic, grated or pressed
• 1 cup chicken broth
• 1 stick (8 Tbsp) butter
• 1/2 cup honey
• 4 sprigs fresh thyme
• 2 large peaches, sliced

Garnishes

• Fresh basil
• Additional fresh thyme

Instructions

1. Preheat and Season Chicken: Preheat the oven to 350°F (175°C). Season the chicken thighs evenly with half of the sea salt, pepper, oregano, paprika, and garlic powder on one side, then flip and season the other side with the remaining half. Set aside.
2. Cook Pancetta: Heat a sauté pan over medium heat and add the pancetta. Cook for about 3 minutes or until it turns dark red and crispy. Remove the pancetta and drain excess oil onto a plate lined with paper towels. Lightly wipe out the pan to prepare for next step.
3. Sear Chicken: Add 1 tablespoon of extra virgin olive oil to the pan. Place the chicken thighs skin-side down and cook for 1–2 minutes per side, depending on thickness, until lightly browned. Remove the chicken and set aside.
4. Sauté Shallots and Garlic: Add the remaining 2 tablespoons of olive oil to the pan. Add the chopped shallots and cook for about 2 minutes, stirring frequently until softened. Add the grated garlic and cook for an additional 2 minutes, continuing to stir frequently.
5. Deglaze and Simmer: Pour in the chicken broth and deglaze the pan by scraping all the browned bits from the bottom. Cook over medium heat for about 3 minutes, stirring and scraping continuously.
6. Add Butter, Honey, and Chicken: Stir in the butter until completely melted, then add the honey. Place the chicken back into the pan along with the fresh thyme sprigs. Spoon the sauce over the chicken to coat well.
7. Bake Covered: Cover the pan with a lid or foil and place it in the preheated oven. Bake for 15 minutes to finish cooking the chicken and allow flavors to meld.
8. Add Peaches and Broil: Remove the pan from the oven, add the sliced peaches on top of the chicken, and spoon sauce over everything. Place the pan under the broiler for 3–5 minutes, or until the peaches soften and start to caramelize. Watch closely to prevent burning.
9. Garnish and Serve: Remove from the oven and immediately garnish with fresh basil, additional thyme, and season with a sprinkle of sea salt and fresh cracked pepper to taste. Serve hot.

Notes

• Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
• If fresh thyme is unavailable, dried thyme can be used but reduce quantity to 1 teaspoon.
• Adjust broiling time depending on your oven’s intensity; peaches should soften without burning.
• For a slightly lighter version, use less butter or substitute with olive oil.
• Rest the chicken for a few minutes after baking before serving to let juices redistribute.

Keywords: Honey Butter Peach Chicken, chicken thighs, honey butter sauce, peach chicken recipe, savory and sweet chicken