Sometimes frozen fruit works better than fresh, and this dish is the perfect example of why—a shorter prep time and a jump-start on a delightfully jammy texture. (Plus, you can make exactly what you’re craving, even if it’s no longer peak season.) Already peeled, pitted, and sliced peaches take a delicious turn when cooked with golden brown, crispy skin-on chicken thighs, lending their delightful sweetness to a rich and tangy pan sauce. Brightened with the zippy notes of apple cider vinegar and the zesty kick of mustard, this is a one-pan wonder perfect for a cozy weeknight.
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Cast Iron Skillet
$30 At Amazon
Tongs
$21 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
50 minutes
Yield
2–4 servings
Ingredients
1½
2
1
1
6
4
⅓
2
2
1
1
1
Preparation
Step 1
Preheat oven to 350°. Pat 1½ lb. skin-on, bone-in chicken thighs (about 4 small) dry and season generously all over with kosher salt. Sprinkle evenly on both sides with 2 tsp. all-purpose flour.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron or high-sided skillet over medium. Cook chicken thighs, skin side down, undisturbed, until thighs release easily from pan, 7–9 minutes. Turn chicken over and cook on other side until golden brown underneath, about 5 minutes. Transfer chicken to a plate and arrange skin side up (they won’t be fully cooked through at this point).
Step 3
Cook 1 medium red onion, sliced into 2"-thick wedges, in same pan, stirring occasionally, until slightly softened and starting to turn golden brown, about 5 minutes. Add 6 garlic cloves, coarsely chopped, and 4 thyme sprigs and cook, stirring, until garlic is fragrant, 1–2 minutes.
Step 4
Pour in ⅓ cup apple cider vinegar, scraping up any browned bits. Add 2 Tbsp. Dijon mustard, 2 Tbsp. honey, 1 Tbsp. Worcestershire sauce, 1 tsp. freshly ground pepper, and ¼ cup water and stir to combine. Remove pan from heat and mix one 1-lb. bag frozen sliced peaches into onion mixture. Return chicken to skillet, arranging skin side up.
Step 5
Transfer pan to oven and bake just until peaches and chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part of a thigh without touching the bone should register 165°), 17–20 minutes.
Step 6
Remove pan from oven and scatter a few more thyme sprigs over chicken to serve.