Skillet Creamy Peach Chicken with Fresh Peaches

This Creamy Peach Chicken is the perfect combination of sweet and savory flavor with pan-seared chicken breast cooked in an easy-to-make creamy peach sauce.

I grew up on a peach farm where my parents still live currently which just so happens to be about 2 miles up the road from me. Every single year right about mid-June, we start to anticipate the harvest. As summer arrives and the heat waves begin, we know that we will be knee-deep in peach recipes.

Some of our favorites include this Old-Fashioned Peach Cobbler and this simple Fresh Peach Tart, which are absolutely delicious. However, desserts aren’t the only thing you can use peaches for, and this Creamy Peach Chicken is the perfect start if you are new to using peaches in savory dishes.

If you ask me, it is the perfect combination of sweet and savory while being a perfectly peachy summertime dish. I like to make this and serve it alongside white rice as it helps absorb the incredible flavor of the sauce.

Creamy Peach Chicken Is…

• A sweet and savory healthy dinner.
• Perfect for peach season. 
• One of our favorite dinners on regular rotation. 
• An easy dinner with summer flavor.
• One of my favorite things to make this time of year.
• A savory chicken dish with a delicious sauce made from sweet peaches.

Ingredients

Peaches- It is best to use fresh peaches not canned for this recipe. You can also substitute the peaches for nectarines which will have a similar result.

Cream- Heavy cream adds a delicious creaminess to the sauce that the peaches melt into. I suggest using heavy cream over any sort of whole or regular milk as the sauce is runny when using milk.

Butter- I use salted butter. Use real butter not margarine.

White Wine- Adding a 1/3 cup of white wine adds a nice flavor to the sauce and helps to deglaze the pan. I use Chardonnay or Pinot. Use any white wine you would normally drink.

Chicken- Use boneless, skinless chicken breast. If using bone-in chicken breast, you will need to adjust the cooking time as the recipe calls for boneless, skinless breast. You can substitute thighs if preferred.

Tools

Skillet or Heavy Bottomed Pan

Whisk

Directions

Butterfly the chicken and cut down the center to halve so that you have 4 equal pieces of chicken.

Heat a large skillet with 3 tbsp. of butter. Season chicken with salt and pepper.

Begin cooking the chicken until just done. This should take about 3-4 minutes on each side. Remove chicken from the skillet, and set aside.

Pour 1/3 cup of white wine into the pan to deglaze. Use a whisk or wooden spoon to work up the bits in the pan. Pour in 1 cup of heavy cream and add the chopped peaches. Sprinkle in the remaining salt and cracked black pepper.

Bring the pan contents to a low simmer and then return the chicken to the pan. Simmer the chicken in the sauce for several minutes until the peaches begin to break down and the sauce develops.

Serve the chicken with an ample amount of creamy peach sauce poured over.

Cooking Notes

• Be sure to use heavy cream and not whole milk for this recipe
• Dice the peaches into cubes as the chicken cooks so they are ready when needed
• You can substitute nectarines for peaches
• Use fresh over canned peaches for best results
• Chicken is good for up to 3 days if stored in an airtight container inside the fridge

How To Butterfly a Chicken Breast

Place the chicken onto a cutting board then rest your hand firmly over the top of it to hold down the chicken breast as you cut. Insert a sharp knife at the top of the breast, run it down the center, and stop at the bottom of the chicken. You should be able to open the chicken breast up to where it is shaped like a butterfly. If you are more of a visual learner check out this video by Chef Judd, How to Butterfly a Chicken Breast.

FAQ

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes! Chicken thighs will be just fine for this Creamy Peach Chicken. Depending on the size of the thighs you may or may not need to butterfly them. Adjust cook times for smaller pieces as needed.

Can I use milk for the cream sauce instead of heavy cream?

I do not recommend using milk. I have tried it and it tends to be quite a bit runnier and when using whole milk it may clump when cooked. Stick to heavy cream if you can.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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