Instructions
Step 1: Season chicken thighs with salt, pepper, and smoked paprika on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear chicken, skin-side down, for 5-7 minutes until golden and crispy. Flip and cook another 5-7 minutes until cooked through. Remove chicken and set aside.
Step 3: In the same skillet, melt butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in honey, lemon juice, lemon zest, and thyme sprigs. Let simmer for 2 minutes.
Step 4: Add peach slices to the skillet and cook for 3-4 minutes, until slightly softened but still holding shape.
Step 5: Return chicken to the skillet, spoon sauce over the top, and cook for 2-3 more minutes to heat through.
Step 6: Transfer to a platter, drizzle with extra sauce, garnish with fresh thyme, and serve warm.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For best flavor, keep the chicken and peaches separate when storing and combine just before reheating.
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