Golden, crispy chicken thighs meet juicy peaches caramelized in honey and lemon, all brightened with fresh thyme. This summery skillet dish is sweet, tangy, and savory — perfect for a quick weeknight dinner that feels special.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 ½ teaspoons salt (divided)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2–3 peaches, sliced into wedges
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves (plus extra for garnish)
Instructions
- Prep & Season
Pat chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt and ½ teaspoon black pepper. - Sear the Chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down, and cook for 6–8 minutes until skin is golden and crispy. Flip and cook for another 5–6 minutes. Remove from the skillet and set aside. - Caramelize the Peaches
In the same skillet, add peach wedges. Drizzle with 3 tablespoons honey and sprinkle with remaining ½ teaspoon salt. Cook for 2–3 minutes per side until lightly caramelized. - Make the Glaze
Add 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 tablespoon thyme leaves to the skillet. Stir gently to coat peaches in the honey-lemon sauce. - Finish Cooking
Return chicken thighs to the skillet, nestling them among the peaches. Reduce heat to medium-low, cover, and cook for 5–7 minutes until chicken reaches 165°F (74°C). - Serve
Garnish with extra fresh thyme and serve hot with crusty bread, rice, or a fresh green salad.
