Chicken With Peaches

250Best4IngredientRecipesThis recipe is adapted from one in The 250 Best 4-Ingredient Recipes, and it’s so good that they featured it on the cover. The original recipe calls for 4 chicken breasts, but The Chef prefers chicken thighs, so that’s what he uses. Since he’s doing the cooking, I don’t complain!

It’s hard to find tasty peaches during the winter, so we just use ones that are canned in fruit juice. If you have any leftover peaches, you can use them in a tossed salad, or just have them for dessert!

For more flavor, you can add a bit of minced garlic or ginger root.


Chicken With Peaches


  • 8 boneless, skinless chicken thighs
  • 2 tsp sesame oil
  • 2 large ripe peaches, peeled and sliced
  • 3 green onions, cut into 1″ pieces
  • salt and pepper


  1. Heat oil in large nonstick frying pan, over medium-high heat.
  2. Sauté chicken for 5 minutes on each side, until browned
  3. Add peaches and onions, and sprinkle lightly with salt and pepper.
  4. Cover and cook for 15 minutes, until chicken is no longer pink inside.
  5. Serve chicken with pan juices and peach slices.


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