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Skillet Chicken With Peaches

User Rating 3.5 Star Rating (4 Reviews)


This chicken is made with leg quarters or chicken breasts, cooked in the skillet with a great tasting sweet-sour peach combination.

Cook Time: 50 minutes

Total Time: 50 minutes

Yield: Serves 4


  • cooking oil
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon seasoned pepper
  • 1/2 teaspoon paprika
  • 6 fryer chicken leg quarters with thighs or chicken breast halves
  • 1 cup orange juice
  • 1 1/2 cups sliced peaches (fresh,canned or frozen)
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried leaf basil
  • 1 clove garlic, finely minced


Heat 1/2 inch of oil in a large skillet over medium high heat. Combine flour, salt, pepper, and paprika. While oil is heating dredge chicken in the seasoned flour. Brown chicken on all sides. While chicken is browning, combine orange juice and peaches with brown sugar, vinegar, nutmeg, basil and minced garlic in a saucepan. Heat mixture over medium heat. Reduce to medium low and simmer for 10 minutes. Remove chicken from skillet when it is browned and pour off excess fat. Replace chicken and pour the peach sauce mixture over top. Cover and simmer for 20 to 20 minutes, until chicken is cooked through.
Makes 4 to 6 servings.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
chicken with spicy peaches, Member rsoy

I used regular white vinegar, fresh peaches and Tropicana orange juice instead. The dish was delicious! Balsamic vinegar has a very sweet intensity depending upon its quality and age. I chose not to use it because of that reason and I believe replacing it with white vinegar was a better choice. Fresh peaches made a difference as well. I have also used fresh nectarines which worked out just as well.

6 out of 6 people found this helpful.

See all 4 reviews

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