Description

Craving a vibrant, flavorful dish that combines juicy chicken with the sweet and savory flavors of summer? This Skillet Roast Chicken with Peaches, Tomatoes, and Red Onion is your perfect choice! Featuring golden, crispy chicken thighs and legs paired with caramelized peaches, juicy tomatoes, and tender red onions, this one-pan meal is elevated by a splash of white wine and fresh basil

Ingredients

Here’s what you need to make this Skillet Roast Chicken with Peaches, Tomatoes, and Red Onion. Each ingredient adds to the juicy, savory, and summery magic.

Extra-Virgin Olive Oil (1 Tbsp): Enhances searing and adds richness.
Butter (1 Tbsp): Adds flavor for browning the chicken.
Chicken (8 pieces, mixture of thighs and legs): Provides juicy, flavorful protein.
Salt and Black Pepper (to taste): Seasons the dish to perfection.
All-Purpose Flour (½ cup): Creates a crispy coating (use almond flour for keto/gluten-free).
Peaches (4, cut into thick wedges): Add sweet, caramelized flavor.
Tomatoes (3, cut into thick wedges): Bring juicy, tangy notes.
Red Onions (2, thinly sliced): Provide sweet, savory depth.
Garlic Cloves (2, diced): Infuse aromatic intensity.
White Wine (¼ cup): Adds richness and deglazes the pan.
Fresh Basil (¼ cup, chopped): Offers a vibrant, herbaceous garnish.

Substitutions and Variations

Chicken: Swap with chicken breasts (reduce roasting time to 8–10 minutes) or drumsticks.
Flour: Use almond flour or coconut flour for keto/gluten-free; omit for a lighter dish.
Butter: Replace with ghee or olive oil for dairy-free.
Peaches: Substitute with nectarines, plums, or omit for strict keto (replace with zucchini wedges).
Tomatoes: Use cherry tomatoes (halved) or roasted red peppers for a different flavor.
White Wine: Swap with chicken broth or apple cider vinegar (1 Tbsp diluted with water) for alcohol-free.
Add-Ins: Include 1 cup spinach, mushrooms, or bell peppers for extra veggies.
Keto Adjustment: Use almond flour, omit peaches or reduce to 1 peach, and reduce tomatoes to 1 for lower carbs (~5–7g net carbs per serving).
Spicy Version: Add ½ tsp red pepper flakes or a sliced chili with the garlic.

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Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 400°F.
Heat a large cast-iron skillet over medium heat. Add 1 Tbsp olive oil and 1 Tbsp butter.

Tip: Ensure the skillet is hot for a good sear; swirl butter and oil to coat evenly.

Step 2: Sear the Chicken

Season 8 chicken pieces (thighs and legs) with salt and black pepper.
Dredge each piece in ½ cup all-purpose flour, shaking off excess.
Add chicken to the skillet and sear for 6–8 minutes, turning to brown all sides. Remove to a plate.

Tip: Sear in batches if needed to avoid overcrowding; don’t move chicken too soon to develop a golden crust.

Step 3: Sear the Peaches and Tomatoes

Add 4 peaches (cut into thick wedges) to the skillet and sear for 2–3 minutes per side until browned. Remove and set aside.
Repeat with 3 tomatoes (cut into thick wedges), searing for 2–3 minutes. Remove and set aside.

Tip: Sear quickly to caramelize without overcooking; pat peaches and tomatoes dry to prevent sticking.

Step 4: Sauté Aromatics and Deglaze

Add 2 thinly sliced red onions to the skillet and sauté for 4–5 minutes until tender.
Add 2 diced garlic cloves and cook for 1 minute until fragrant.
Deglaze the pan with ¼ cup white wine, scraping up browned bits.

Tip: Stir onions frequently to prevent burning; deglaze thoroughly for maximum flavor.

Step 5: Roast the Skillet

Return the seared chicken to the skillet, nestling it into the onion mixture.
Transfer the skillet to the oven and roast for 10–12 minutes until chicken is fully cooked (internal temperature 165°F).
Add peaches and tomatoes back to the skillet and roast for 3–5 minutes more to warm through.

Tip: Check chicken doneness with a thermometer; avoid overcooking peaches and tomatoes to maintain texture.

Step 6: Garnish and Serve

Remove the skillet from the oven and garnish with ¼ cup chopped fresh basil.
Serve immediately, family-style, from the skillet.

Tip: Let the skillet rest for 2–3 minutes before serving to allow flavors to meld.