It's peach season and that means tasty sweet peaches make everything so fresh! This comes together in one skillet in 20 minutes and is a crowd-pleaser!
I sourced my peaches from Green's Fruit Farm [ Ссылка ] or on FB-- [ Ссылка ]

or go to Rohrbach's, also on Tr 487 towards Catawissa--
[ Ссылка ] and on fb-- [ Ссылка ]

And if you're going there-- eat upstairs at Big Dan's BBQ! Absolutely great and love his brisket! [ Ссылка ]


Peach Glazed Chicken Skillet

Ingredients

1 lb. boneless, skinless chicken thighs
1 ½ tablespoons vegetable oil, divided
¼ cup finely chopped sweet onion
½ teaspoon minced fresh rosemary
⅓ cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
½ teaspoon kosher salt, divided
3 medium ripe peaches, pitted and chopped (peeling is optional) (about 2 cups total)

¼ teaspoon ground black pepper
Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil

Instructions
Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat.
Sprinkle the chicken with ¼ teaspoon salt and pepper. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F.
Pan frying chicken thighs in a cast iron skillet
Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm.
Do not clean out the skillet. Add the onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.
Add the brown sugar, vinegar, mustard, ¼ teaspoon salt, and the chopped peaches; cook for 10-12 minutes, or until the peaches are soft.
Skillet of peach sauce
Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.
To cut down on prep time, chop and assemble all of the sauce ingredients while the chicken thighs are browning!
Use fresh summer peaches when they’re in season for the best flavor! You do not need to peel the peaches, but you can if you like. If you have any extra juice from chopping the peaches, pour that into the skillet as well!
Add extra fresh herbs if they’re available. Rosemary is a must, but I also love to throw in some fresh thyme or fresh basil when I’ve got them in the garden!
The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It’s done perfectly when it reaches an internal temperature of 165°F.
Don’t overcrowd the pan when browning the chicken.

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