Peach Glazed Chicken
1 lb boneless, skinless chicken thighs or breasts
1 ½ tablespoons olive oil
¼ cup finely chopped onion
½ teaspoon rosemary (fresh or dried)
⅓ cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
3 ripe peaches pitted and chopped
½ teaspoon salt
¼ teaspoon pepper
Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the skillet and move it around to coat the pan.
Season the chicken with ½ teaspoon of salt and ¼ teaspoon of pepper.
Add chicken to the skillet and cook for 5-7 minutes per side, or until cooked through and golden brown.
Remove chicken from skillet and put on a plate. Cover with foil to keep warm.
Do not clean out the skillet. Add another 1 ½ teaspoons oil, onion, and rosemary. Cook for 1 minute or until lightly golden and fragrant, scraping up the bits from the bottom of the skillet as you stir.
Add brown sugar, vinegar, mustard, ¼ teaspoon salt, and peaches. Cook for 12 minutes or until peaches are softened.
Put the chicken back in the skillet and heat until warm while spooning sauce over it.
Serve the chicken with the peach sauce and a side of green vegetables.
Recipe adapted from The Seasoned Mom
Total Time: 35 minutes