One-Pan Chicken with Salty Peaches and Caramelized Onions
I’ve got a one-pan dream dinner here for you today that is as delicious as it is fetching. Just look at this beauty of a recipe! The bright pops of sweetness that you get from these glowy peaches and the lightly caramelized onions is wonderfully complemented by the savory chicken and pretzels – as well as a good sprinkling of crunchy, flaky sea salt. I don’t think you even need to make the mustard sauce that I include here, because this recipe is so solid as it is. BUT. The sauce takes just a couple of minutes to whip up and makes for the perfect, sweet and tangy drizzle to finish off a meal that is so satisfying, and so simple that you might have time to actually … oh I dunno, start a book … or finish a book, for that matter.
The is the kind of recipe that I reach for all the time, as it’s just so beautifully flexible. In the fall, you can swap apples for the peaches and even add some browned chicken sausage to the mix. Boom! So good. I hope you guys enjoy this one as much as I have been lately. And if you make it, as always, let me know! I LOVE to see when folks make my recipes. Makes a girl swoon, I tell you.
Happy weekend, all. See you back here tomorrow with another winner of a recipe that I’m chomping at the bit to share with you.
Some additional suggestions for your weekend kitchen agenda:
Berry Breakfast Salad with Maple-Whipped Ricotta and French Toast Bites
xo, L
Salty Peach & Caramelized Onion Skillet Chicken with Pretzel Croutons
One-pan dinners are always on the top of my list, which is partly why I never take my trusty cast-iron skillet off my stove. This summery combo of salty/sweet peaches, lightly caramelized onions, and savory chicken makes for a totally satisfying meal. I add a splash of white wine and some pretzel croutons to the mix as well, and the easy honey mustard sauce ties the whole thing together, making for one intensely addicting weeknight (or any night) meal.
Ingredients
- 6 boneless-skinless chicken thighs
- Olive oil for cooking (or other neutral oil with a high smoke point)
- Salt and pepper to taste
- 2 pretzel buns/rolls cut into ½”-inch pieces (available in most supermarkets or grocery stores)
- 1 large yellow onion thinly sliced
- 1 large peach thinly sliced
- 1/3 cup white wine such as pinot grigio
- 8- oz fresh mozzarella either small cigliene or a large ball, torn into pieces
- 1 scallion thinly sliced (for topping)
- Crunchy sea salt for sprinkling
- 1 cup mayonnaise
- 1 Tbsp Dijon mustard to taste here; depends on how mustardy you like things
- 1 Tbsp whole grain mustard
- 1.5 Tbsp honey
Instructions
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Preheat your oven to 375 degrees F.
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Season the chicken on both with some salt and pepper. Heat about 1 Tbsp of the oil in a large, well-seasoned cast-iron or other oven-proof skillet/braiser set over medium heat. When the oil is hot, cook the chicken thighs and brown on both sides; about 3 to 4 minutes per side. Transfer the browned thighs to a plate and set aside.
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In the same pan (keep those juices!), add the pretzel bun pieces and toss to coat in the chicken fat. Season to taste with salt and add more olive oil, if needed. I typically add about 1 to 3 extra Tbsp here, to really get these babies crispy and brown. It’s okay! Copious amounts of oil is what makes a good crouton a good crouton. Taste one, and if it’s crispy and salty and delicious, you’re good. Transfer them to a plate, and set aside for a sec (same as the chicken is fine).
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Add another good glug of oil to the pan (maybe a couple of Tbsp this time) and add the sliced onions. Cook for 5 minutes, stirring occasionally so they tenderize a bit. Next, add the peaches, stirring occasionally, and season everything with a little more salt and pepper to taste. Cook for an additional 5 minutes, until the onions and peaches are tender and softened.
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Add a splash of white wine (about 1/3 cup) and stir it all around. Add the chicken and pretzel bites back into the pan and scatter the cheese all around. Pop the pan in the oven to roast for about 10 to 12 minutes, just until everything is browned and bubbly on top.
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Serve right away, garnished with some of the chopped scallion and a sprinkling of crunchy salt. Serve with some of the honey mustard sauce on the side, for drizzling (see below).
To make the simple mustard sauce:
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Combine the mayo, Dijon, whole grain mustard, and honey in a medium bowl and stir until well-combined.
Always stunned by the creativity of your recipes. Adding peaches is an awesome idea!! And I would have even though of pretzel croutons, awesome!! Thanks for the inspiration (:
Thank you for these kind words!! Xx
I’m not that much of a internet reader to be honest but
your sites really nice, keep it up! I’ll go ahead and bookmark your site to come back in the future.
Many thanks