Try to find dark, deep purple plums for this recipe. I picked up local sugar plums at the farmers market and they worked perfectly for this recipe. I used pistachios but feel free to change up the nuts if you’d like (walnuts or toasted pumpkin seeds would also be delicious). For sides: I make roasted or mashed potatoes. If the chicken skin is getting too dark while baking, cover the skillet.
Watch me make Skillet Chicken with Plums!
Why we love it!
We love this Skillet Chicken with Plums because it hits that perfect note for the end-of-summer, early fall stretch – when life speeds up, routines shift, and weeknights get hectic with back-to-school and prepping for the season ahead. This dish delivers comfort and elegance in one simple one-pot meal. The juicy, caramelized plums pair beautifully with tender, golden-seared chicken, giving you that cozy fall feeling without a ton of effort. It’s exactly the kind of dinner you crave when he air starts to cool and time is short.
What you’ll need at the grocers:
- Chicken thighs (skin on)
- Fresh plums
- 2 onions
- garlic cloves
- fresh thyme
- honey
- balsamic vinegar
- chicken or bone broth
- orange (zest and juice)
- cayenne pepper
- cumin
- cilantro
- pistachios
The details
You’ll start by preheating the oven to 400 degrees F. Wash and dry the chicken thighs and generously season with salt and pepper on both sides. Heat up your cast iron skillet (mine is a Lodge cast iron) and add olive or avocado oil. When the skillet is hot, sear the chicken thighs (skin side down) for about 5 minutes or until gold and crispy. Flip and cook another 2 minutes. Remove chicken and set aside.
Add plums, thyme, balsamic vinegar, chicken broth and honey to the skillet. Stir gently oven low heat for 1-2 minutes. Nestle in the chicken thighs, skin side up. Spoon the juices and plums over the top.
Transfer the skillet to the oven and bake for about 40 minutes or until chicken is cooked through (internal temperature of 165 degrees F.)
When the chicken is done sprinkle with nuts and garnish with cilantro.
If you have a busy afternoon ahead, prep early and then put the skillet in the oven about an hour before you are ready for dinner. This dish also makes great leftovers!
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Skillet Chicken and Plums
A simple, hearty one-pot meal that the whole family will enjoy.
Ingredients
- 6-9 bone-in chicken thighs, skin on
- 2 tbsp olive oil
- a generous amount of salt and pepper
- 1 large red onion, sliced in wedges
- 2 cloves of crushed garlic
- 5 ripe plums sliced in half, pits removed
- 2 tbsp balsamic vinegar
- 1/2 cup chicken or bone broth
- 1 tbsp honey
- 1/3 cup nuts of choice (pistachios, roasted pumpkin seeds, or walnuts)
- Cilantro and fresh thyme for garnish
- Serve with mashed or roasted potatoes, couscous, rice, or bread
Instructions
- Preheat oven to 400 degrees F.
- Wash and dry chicken pieces. Liberally salt and pepper.
- Heat olive oil in skillet and add chicken pieces, skin side down. Cook for about 5 minutes, searing to create a golden look. Turn and cook another few minutes.
- Remove chicken pieces and add sliced red onion and cook until soft. Add garlic and cook for a another minute.
- Add honey, broth, balsamic vinegar, and plums. Stir gently, simmering for about 2 minutes.
- Nestle the chicken thighs back into the skillet, skin side up. Spoon some of the juices and plums over the top.
- Transfer skillet to the oven and bake for about 40 minutes or until chicken is cooked through and measuring an internal temperature of 165 degrees F.
- Once the chicken is done, remove from oven and top with nuts, cilantro, and fresh thyme. Serve straight from the skillet.
