I am delighted to be guest posting again for Lisa since I know her readers are as passionate about real food as I am!
My full-time job is teaching cooking classes, both in-person and online. The focus of my recipes and techniques is on whole, minimally processed, mostly plant-based food. I strive to keep the ingredients as clean as possible, while still packing in lots of flavor and appealing to families.
A few years ago, I noticed my students were asking me more and more for “quick” recipes. Not just recipes that were quick to cook, but quick to prep as well, and that could be made at the last minute (for e.g. no marinating, no overnight soaking, etc.). Challenge accepted!
My second book, Quicker Than Quick, is a collection of my favorite cooking class recipes that can be made in 30 minutes or less. As a parent I found myself busier than ever before, especially in the hours before dinner time, and therefore, I needed a book like this too! One of my most popular main dish recipes is this Spicy Peach Skillet Chicken. It’s a little sweet, a little spicy, and a little tangy—my favorite combo! With peaches now in season, it’s a great way to make use of one of my favorite fruits, but I have made this recipe successfully many times with frozen peaches as well.
I am always looking for easy (and quick) ways to give a recipe a flavor boost. Here, the secret ingredient is no-sugar-added peach preserves which add an amazing concentrated peach flavor and help to thicken the sauce, too. You can also use apricot preserves. I know lots of parents with little ones are looking for ways to tone down the heat in spicy dishes. In this recipe, chili flakes can be omitted or cut in half. If you don’t have them, add a squirt of sriracha to taste.
My favorite way to serve this dish is with sides that can take advantage of the sauce. It’s delicious with sautéed corn or grits, cauliflower mashed potatoes, or rice pilaf. In the summer, green beans are the perfect veggie side or a simple salad or slaw. Fresh herbs always make a dish look pretty, but they also add an extra flavor boost. If you don’t have them, it’s not a deal-breaker, but mint and basil are my favorites here. I think after you make this recipe, you’ll see that you don’t need to spend all day in the kitchen creating something healthy and delicious!
Spicy Peach Skillet Chicken
- 6-8 boneless, skinless chicken thighs trimmed of excess fat
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 1 1/2 tablespoons unrefined olive oil or avocado oil
- 1/2 red onion or yellow onion, sliced ¼ inches thick, through the root end
- 1/4 teaspoon crushed red pepper flakes ½ teaspoon if you want it to be spicy
- 1/2 cup dry white wine or chicken stock
- 2 tablespoons unseasoned rice vinegar or white wine vinegar
- 3/4 cup peach preserves no-sugar-added
- 2 tablespoons soy sauce can replace with tamari or coconut aminos
- 2 peaches cut into fourths or 1 ½ cups of frozen peaches (see notes)
- fresh basil leaves optional, thinly sliced (can sub in mint)
- Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Pre-heat a large (12-13 inches) skillet over medium heat and add the oil. Arrange the chicken in the skillet in one layer and allow to sear until golden, about 4 minutes. Turn over and sear until golden on the other side, about 3-4 minutes. Transfer to a large plate or other container.
- Add the onions to the skillet and sprinkle with salt. Sauté until just barely tender. Add the red pepper and sauté for 30 seconds.
- Pour in the wine and vinegar and deglaze the pan by scraping the bottom with a wooden spoon or spatula. Bring to a simmer.
- Stir in the preserves and soy sauce. Add the chicken back to the skillet with the fresh peaches and bring to a simmer. Turn once to coat the topside of the chicken. Continue cooking the chicken if at this point it is not fully cooked through. Top with fresh basil leaves, if desired.
vinegar, right before you deglaze. Sriracha can be used to taste in Step 5 instead of using the chili flakes. Other fresh herbs that are delicious in this recipe are mint, chives, and tarragon.