This Easy Rosemary Peach Chicken is a yummy dish that features tender chicken in a tasty white wine sauce, mixed with sweet peaches and fragrant rosemary. It’s like a little taste of summer!
I love how the peaches add a fun sweetness to the savory chicken. You can impress your guests or just enjoy it with a cozy dinner at home. A side of rice or salad makes it perfect! 🍑✨
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are great for this recipe since they stay juicy and flavorful. If you’re looking for a lighter option, use boneless, skinless chicken breasts, but reduce cooking time slightly.
Peaches: Fresh ripe peaches are the star here, bringing sweetness. If peaches are out of season, try using canned peaches or nectarines for a similar taste.
White Wine: Dry white wine adds depth to the sauce. If you’re avoiding alcohol, substitute with chicken broth mixed with a splash of apple cider vinegar for a tangy kick.
Rosemary: Fresh rosemary gives an aromatic touch. If you don’t have fresh, use 1/3 of the amount in dried rosemary. Just remember that dried herbs are stronger!
How Can I Achieve Crispy Skin on My Chicken?
To get that golden, crispy skin on your chicken thighs, start by ensuring your skillet is hot enough. Here’s how:
- Pat the chicken dry with paper towels. Moisture won’t allow the skin to crisp up.
- Use medium-high heat when searing. This makes the skin render out the fat and crisp up nicely.
- Avoid overcrowding the pan, which can lower the heat and steam the chicken instead. Cook in batches if needed.
Also, don’t skip letting the chicken rest after cooking—this keeps it juicy and tender!
Easy Rosemary Peach Chicken in White Wine Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 2 ripe peaches, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary leaves, chopped (plus sprigs for garnish)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon butter
- Fresh basil leaves (optional, for garnish)
How Much Time Will You Need?
This recipe will take approximately 30 minutes in total. You’ll need about 10 minutes for prep and around 20 minutes for cooking. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Season the Chicken:
Generously sprinkle salt and pepper over both sides of the chicken thighs. This adds flavor and helps to enhance the dish as it cooks.
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Once done, remove the chicken from the skillet and set it aside.
3. Create the Flavor Base:
In the same skillet, add the minced garlic and chopped rosemary. Sauté for about 1 minute until fragrant, making sure not to let the garlic burn—this adds a wonderful depth of flavor to the dish.
4. Add the Peaches:
Next, toss the sliced peaches into the skillet and cook for 2-3 minutes until they start to soften and caramelize. The sweetness of the peaches will blend beautifully with the savory elements.
5. Deglaze the Pan:
Pour in the dry white wine and chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let this mixture come to a gentle simmer. This step really brings all the flavors together!
6. Return the Chicken:
Now, return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the top of the chicken to keep it moist as it cooks.
7. Cook Through:
Reduce the heat to medium-low, cover the skillet, and let the chicken cook until it’s fully cooked through, about 10-12 minutes. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C).
8. Finish the Sauce:
Once the chicken is cooked, remove it from the skillet and place it on a serving dish. Add the butter to the sauce in the skillet, stirring until it melts and slightly thickens, creating a rich and creamy finish.
9. Serve:
Pour the luscious peach and rosemary white wine sauce back over the chicken thighs. Garnish with fresh rosemary sprigs and basil leaves, if desired. Serve warm with a side of rice, crusty bread, or fresh salad for a delightful meal!
Bon appétit! Enjoy your delicious Easy Rosemary Peach Chicken in White Wine Sauce!
FAQ for Easy Rosemary Peach Chicken in White Wine Sauce
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s essential to thaw it completely before cooking. Thaw chicken in the fridge overnight or in a sealed bag submerged in cold water for a quicker method. Pat it dry before seasoning and cooking to achieve a crispy skin.
What Can I Substitute for White Wine?
If you prefer not to use wine, you can replace it with an equal amount of chicken broth mixed with a tablespoon of apple cider vinegar. This will add acidity and flavor without the alcohol.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stovetop or in the microwave, adding a splash of broth to help retain moisture.
Can I Use Other Fruits Instead of Peaches?
Absolutely! This recipe also works great with other fruits like nectarines or even plums. Just keep the cooking time the same, and enjoy experimenting with different flavors!
