• Richard Costes

Skillet Roast Chicken with Peaches

(Cooking for 1.)

TIPS: I like cooking dark meat chicken because its more forgiving. White meat tends to dry out easier - but you can use white meat if you want.



  • 1/4 tbsp Olive Oil

  • 1/4 tbsp butter

  • 2 pieces of chicken thighs (you could do a leg and thigh if you wanted, or 1 large breast)

  • salt and pepper

  • 1/8 cup of all-purpose flour

  • 1 peach, cut into thick wedges

  • 1 tomato, cut into thick wedges

  • 1/2 red onion, thinly sliced

  • 1 garlic clove, diced

  • splash of white wine

  • chopped fresh basil for garnish



  1. Preheat oven to 400 degrees

  2. Heat your cast iron skillet over medium heat

  3. Add the butter and olive oil to the pan

  4. Season the chicken with salt and pepper and dredge the chicken in the flour

  5. Add the chicken to the pan and cook on each side until golden brown (about 4 minutes a side for me). Remove chicken from pan and set aside.

  6. Add peaches to pan and sear until golden brown on both side (about a minute and a half on each side for me). Remove peaches from the pan and set aside.

  7. Add tomatoes to the pan and sear on both sides for about a minute and a half. Remove from pan and set aside.

  8. Add red onions to the pan and saute until tender (about 3-4 minutes). Add garlic and cook until fragrant (about 1 minute)

  9. Deglaze the pan with wine and return chicken to the pan

  10. Put the pan in the oven and roast around 10-12 minutes

  11. Add the the peaches and tomatoes to the pan and cook in the oven for another 3-5 minutes (or until chicken is fully cooked)

  12. Garnish with basil

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