5 from 3 votes
One Skillet Peach Glazed Chicken Legs
This delicious, sweet, and savory dish is healthy with amazing peach flavors and juicy chicken legs. The glaze is sticky and finger-licking good—a dish worth making every time!
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
Calories:
675 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 tablespoons olive oil separated
- 2 tablespoons coconut aminos see note
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 8 chicken legs throughly pat-dried
- 3 peach cored and chopped, fresh
- ¼ teaspoon salt or more to taste
- 1 teaspoon oregano dried
- ground black pepper to taste
Instructions
- In a small bowl, combine one tablespoon olive oil with the coconut aminos, mustard, and honey. Set aside.
- Thoroughly pat dry the chicken legs with paper towels.
- Coat the bottom of the skillet with one tablespoon of olive oil and heat over medium-high heat. (optional: I like to season the bottom of the skillet with a few pinches of salt.)
- Add the chicken to the pan and sprinkle with ¼ teaspoon of salt. Fry the chicken on both sides for 5 minutes or until the skin is golden brown.
- Divide the chopped peaches in the pan in between the chicken legs. Pour over the reserved sauce.
- Reduce the heat to medium, cover the pan, and let the chicken simmer for 20 minutes or until completely cooked through. Turn the chicken legs halfway through.
Cup of Yum
Notes
- Store your peach-glazed chicken in an airtight container in the refrigerator. It will keep well for 3-4 days, making it perfect for meal prep or as leftovers for lunch.
- Use a different Cut of Chicken: You can use chicken breasts or thighs. The cooking time might differ based on the size of the cut. Make sure there is enough space in the pan to add the peaches, so you might use less chicken if your cuts are larger.
- Aminos: Suitable substitutes are Tamari (gluten-free) and soy sauce.
- Fresh peaches: If you make this outside the peach season, try peach preserves, sugar-free canned or frozen peach slices, or defrosted peach slices.
- If you want to add a bit of spice, use some red pepper flakes to taste.
- Check Temperature: To check for doneness, cut into one of the chicken legs close to the bone. If the juices run clear, then the chicken is fully cooked. If unsure, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Cooking Time: Adjust the cooking time based on the thickness of your chicken pieces.
- Serving: Serve hot, spooning the sauce over the meat.
Nutrition Information
Serving
1
Calories
675kcal
(34%)
Carbohydrates
15g
(5%)
Protein
43g
(86%)
Fat
48g
(74%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
22g
(110%)
Trans Fat
0.2g
(10%)
Cholesterol
240mg
(80%)
Sodium
560mg
(23%)
Potassium
669mg
(14%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
613IU
(12%)
Vitamin C
5mg
(6%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 675
% Daily Value*
| Serving | 1 | |
| Calories | 675kcal | 34% |
| Carbohydrates | 15g | 5% |
| Protein | 43g | 86% |
| Fat | 48g | 74% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 240mg | 80% |
| Sodium | 560mg | 23% |
| Potassium | 669mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.