The savory aroma of braised chicken and peaches simmering in a rich broth draws everyone to the table. It blends the tender juiciness of chicken thighs with the sweet tang of fresh summer fruit. This dish layers in sautéed onions, garlic, and collard greens too. So, you get a hearty, balanced bite that’s both comforting and vibrant. Plus, with minimal hands-on time, it transforms simple ingredients into a meal that feels special without the fuss.
I appreciate how braised chicken and peaches fits into busy evenings. It’s ready in just over an hour from start to finish. Leftovers store well in the fridge for a few days. They reheat to maintain their moist texture and flavors. It’s a crowd-pleaser that even picky eaters enjoy. The subtle sweetness cuts through the savory spices nicely.
Why We Love This Recipe
- Tender and Juicy: Braised chicken and peaches delivers fork-tender thighs infused with sweet fruit. So, you get a comforting, flavorful bite every time.
- Quick Prep Time: Ready in about an hour, this easy chicken recipe suits busy weeknights. And it never sacrifices taste.
- Versatile Summer Dish: The fresh peaches and basil add a bright, seasonal twist. Therefore, it pairs well with simple sides.
- Family Favorite: Collard greens and onions provide hearty nutrition. As a result, it’s a wholesome meal everyone craves.
Easy Braised Chicken and Peaches
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
Description
A flavorful and easy braised chicken dish featuring tender chicken thighs cooked with sweet peaches, sautéed onions, collard greens, garlic, and fresh basil in a savory chicken broth.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tbsp smoked paprika
- ½ tsp chili flakes (red pepper flakes)
- ½ tsp Kosher salt (plus more for seasoning)
- ½ tsp black pepper (plus more for seasoning)
- 2 tbsp vegetable oil
- 1 large Vidalia onion, peeled and halved, then sliced
- 3–4 cloves garlic, thinly sliced
- 4 oz collard greens, roughly chopped
- 2 fresh, firm-ripe peaches, sliced into hearty wedges
- ¼ cup fresh basil, torn or roughly chopped
- 1 ½ cups chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- Pat the chicken thighs thoroughly dry with paper towels. In a small bowl, combine smoked paprika, chili flakes, ½ tsp salt, and ½ tsp black pepper. Rub this spice blend generously over both sides of the chicken.
- Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Add the sliced Vidalia onions and a pinch of salt, sautéing for 5-8 minutes until they begin to soften and take on a light golden color. Remove the onions from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Place the seasoned chicken thighs skin-side down and sear for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the pan and set aside with the onions; it will finish cooking in the oven.
- Reduce the heat to medium. Add the sliced garlic and chopped collard greens to the skillet, stirring to coat them in any remaining pan juices and seasonings. Sauté until the collards begin to wilt, about 3-5 minutes.
- Return the seared chicken thighs and sautéed onions to the skillet. Arrange the peach slices around the chicken. Sprinkle half of the fresh basil over the dish, then pour the chicken broth over everything. Add a final sprinkle of black pepper.
- Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and braise for 30 minutes, or until the chicken is fork-tender and cooked through.
- Remove from the oven, stir in the remaining fresh basil, and serve warm.
Notes
- Use an oven-safe skillet for easy transfer from stovetop to oven.
- Ensure peaches are firm-ripe for the best texture in braising.
- Adjust chili flakes to taste for desired heat level.
Ingredients to make Braised Chicken and Peaches
These ingredients come together for a sweet-savory harmony. The peaches’ natural sugars enhance the chicken’s richness. Meanwhile, herbs and spices add depth. So, opting for fresh, high-quality produce like firm-ripe peaches elevates the overall flavor and texture.
- Chicken thighs – Bone-in, skin-on pieces that stay moist and flavorful during braising.
- Smoked paprika – Adds a smoky depth to season the chicken for extra savoriness.
- Chili flakes – Brings a subtle heat. Adjust to your preferred spice level or omit for milder taste.
- Kosher salt – Seasons the dish throughout for balanced flavor.
- Black pepper – Provides a peppery kick. Use freshly ground for best results.
- Vegetable oil – Used for sautéing to build a flavorful base without overpowering the dish.
- Vidalia onion – Sweet and mild when sliced and sautéed, forming a soft foundation.
- Garlic – Thinly sliced for aromatic punch that infuses the broth.
- Collard greens – Roughly chopped greens that wilt down to add earthy nutrition.
- Peaches – Firm-ripe and sliced into wedges for juicy sweetness in the braise.
- Fresh basil – Torn or chopped to brighten the finished dish with herbal freshness.
- Chicken broth – Forms the braising liquid for tender, infused results.
How to Make Braised Chicken and Peaches
Step 1: Preheat and Season
Preheat your oven to 350°F. Pat the chicken thighs dry. Then, rub them generously with a blend of smoked paprika, chili flakes, salt, and black pepper. This creates a flavorful crust that locks in moisture during cooking.
Step 2: Sauté the Onions
Heat one tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Add the sliced Vidalia onions with a pinch of salt. Sauté for 5-8 minutes until softened and lightly golden. Then, remove and set aside to build a sweet base layer.
Step 3: Sear the Chicken
Add the remaining oil to the skillet. Place the chicken thighs skin-side down. Sear for about 5 minutes until crispy and golden. Flip and sear the other side for another 5 minutes. Then, remove to join the onions. So, this step develops rich flavors before braising.
Step 4: Cook the Greens
Lower the heat to medium. Add the sliced garlic and chopped collard greens to the skillet. Stir to coat in the pan juices. Sauté for 3-5 minutes until the greens wilt slightly. Thus, it incorporates the seasonings for added depth.
Step 5: Assemble and Braise
Return the chicken and onions to the skillet. Arrange peach slices around the pieces. Sprinkle half the basil over top. Pour in the chicken broth. Add a final grind of pepper. Cover tightly. Then, braise in the oven for 30 minutes until the chicken is tender and cooked through.
Step 6: Finish and Serve
Remove from the oven. Stir in the remaining fresh basil to release its aroma. Let it rest briefly before serving warm. This ensures the best texture and flavor integration.
Pro Tips for Success
- Use Oven-Safe Skillet: Opt for one that transitions seamlessly from stovetop to oven. So, you avoid transferring and maintain even cooking.
- Choose Firm Peaches: Select firm-ripe peaches to hold their shape during braising. Thus, they won’t turn mushy.
- Adjust Spice Level: Taste the chili flakes and reduce if needed. This creates a milder dish that still packs savory punch.
- Pat Chicken Dry: This ensures crispy skin when searing. Therefore, it prevents steaming in the pan.
How to Serve Braised Chicken and Peaches
Garnishes
I like to top braised chicken and peaches with a sprinkle of extra torn basil leaves. It gives a fresh, herbaceous lift that enhances the dish’s brightness. Chopped toasted pecans add a subtle crunch. So, they contrast the tender chicken nicely. A drizzle of balsamic reduction brings a tangy sweetness. Yet, it won’t overpower the natural peach flavors.
Side Dishes
Pair this with fluffy couscous to soak up the savory broth. Thus, it creates a complete meal. Steamed green beans offer a crisp, vibrant contrast to the cozy braise. For heartier options, roasted potatoes provide earthy comfort. Meanwhile, they complement the peaches’ juiciness.
Creative Ways to Present
Spoon braised chicken and peaches into shallow bowls. This makes an inviting, family-style setup that highlights the golden hues. Layer it over polenta for a creamy base. So, it elevates the presentation at dinner parties. Tuck into lettuce wraps for a lighter, handheld twist on weeknights.
Make Ahead and Storage
Storing Leftovers
I store leftovers of braised chicken and peaches in an airtight container in the fridge. They keep well for up to 3-4 days. The flavors deepen overnight, making it even tastier the next day. Just portion into single servings for easy grab-and-go lunches.
Freezing
For longer storage, cool the dish completely. Then, transfer to freezer-safe bags and flatten them for quick thawing. It freezes beautifully for up to 2-3 months. Thus, it preserves the chicken’s tenderness and peach texture. Label with the date to track freshness.
Reheating
Reheat gently in a covered skillet over low heat. Add a splash of broth to restore moisture. Or, use the microwave in short bursts while stirring midway. In the oven at 325°F for 10-15 minutes under foil prevents drying out the edges. So, this keeps the dish cozy and flavorful every time.
