Ginger Chicken with Peaches and Onions
Sweet, savory, and subtly spiced, this Ginger Chicken with Peaches and Onions is a one-skillet wonder that combines juicy, golden-brown chicken thighs with caramelized onions and tender roasted peaches for a bold flavor fusion. Freshly grated ginger and garlic infuse the dish with aromatic warmth, while a glossy soy-honey glaze ties everything together with a delightful balance of tangy and sweet. This easy yet elegant recipe, ready in just 50 minutes, transitions seamlessly from stove to oven, making it perfect for weeknight dinners or impressing at dinner parties. Serve it straight from the skillet, garnished with fresh parsley, and watch as every bite feels like a comforting celebration of summer flavors. Ideal for fans of savory fruit pairings, this dish is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 pieces peaches (ripe and firm)
- 1 large yellow onion
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon butter
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes on the other side. Remove the chicken from the skillet and set aside.
While the chicken is cooking, pit the peaches and cut them into thick wedges. Slice the onion into thin wedges.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the grated ginger and minced garlic. Cook for 1-2 minutes until aromatic.
Add the soy sauce, honey, and a splash of water (about 2 tablespoons) to the skillet. Stir to combine, scraping any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, arranging them skin-side up. Scatter the peach wedges around the chicken.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peaches are tender.
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 79.2 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2382 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
