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Skillet Moroccan Chicken. Spice rubbed chicken, pan seared, and finished with peaches, tomatoes, and lots of salty feta. Filled with color and flavor, this dish is pretty and delish! It’s also quick, easy, and a great way to use up any peaches and tomatoes you currently have sitting on your counter.

overhead close up photo of Skillet Moroccan Chicken with Tomatoes, Peaches, and Feta

If there’s any week that needs a quick skillet chicken dinner, it’s this week. Man oh man, I know it’s only Wednesday, but like, I really wish it was Friday!

My week started off on not the best foot, but I’m going to be positive and say that it will be ending with both feet firmly moving forward. For some odd reason, I did not sleep at all on Sunday night, and I’m pretty sure that threw my entire Monday off. Normally, I’m the type of person that by the time my head actually hits the pillow, I’m sleeping within five minutes. But something was way off Sunday night and I could not fall asleep. And when I did, I had the most bazaar and uncomfortable dream that left me feeling uneasy all day long.

Normally I love Mondays, but this week is was kind of brutal. I was groggy, and my morning was filled with back to back meetings, followed by a full day in the kitchen. Safe to say I slept well Monday night, and thankfully Tuesday was much better.

Anyway, my point in all this rambling is that this week has been hectic, and it’s weeks like these where I really love and appreciate my skillet dinners.

They really are the best.

raw peaches and tomatoes

With the summer days winding down, my goal is to use all the summer produce I can. My other goal? To think up some more creative ways to incorporate tomatoes and peaches into recipes. I love a good peach crisp and tomato pasta, but it’s also fun to try different things!

Enter this Moroccan chicken that’s a mix of classic Moroccan flavors with fresh summertime flavors…so easy and delicious!

close up Skillet Moroccan Chicken with Tomatoes, Peaches, and Feta in skillet

Here are all the details:

Season up that chicken! Traditionally Moroccan chicken uses a lot of spices, but I simplified things just a smidge, and only used my favorites from the mix….hint, hint, lots of smoky paprika, lemon, and ginger.

To keep the chicken from drying out, I like to simmer it in a little white wine OR chicken broth. Wine is my preferred liquid, but broth works just as well!

Now, add some fresh peaches and transfer the skillet to the oven. This will give the peaches a nice char.

Also…I know that peaches might seem out of place, but their sweetness really adds a nice balance to the spiced chicken. It’s that sweet and savory combo that you guys know I love so much!

overhead photo of Skillet Moroccan Chicken with Tomatoes, Peaches, and Feta in skillet

While the chicken is in the oven, toss together some fresh tomatoes with basil and pistachios.

Grab the chicken from the oven and finish it off with the herby tomatoes and feta cheese. Done and DONE. Again, it’s pretty simple, super colorful, healthy, and so delicious.

Pretty much perfect for any night of the week, and any occasion from Sunday night dinner, to a quick Wednesday meal, to a Saturday night dinner party. Very versatile.

And most important? It’s just really good!

Serve this with steamed rice or couscous and dinner is complete.

overhead photo Skillet Moroccan Chicken with Tomatoes, Peaches, and Feta with spoon in skillet and chicken on plate

If you make this skillet Moroccan chicken, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Skillet Moroccan Chicken with Tomatoes, Peaches, and Feta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 645 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 425 degrees F.
    2. Rub the chicken all over with 1 tablespoon olive oil, paprika, and lemon zest, and season generously with salt and pepper. 
    3. Heat a large oven safe skillet over medium high heat. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove from the skillet. 
    4. Add the remaining 2 tablespoons olive oil. When the oil shimmers, add the onion and cook 5 minutes, or until fragrant. Add the ginger and garlic and cook another minute. Reduce the heat to medium low and pour in the chicken broth and lemon juice. Slide the chicken back into the pan. Simmer the chicken for 10-15 minutes until cooked through. Arrange the peaches evenly around the chicken. Transfer the skillet to the oven and roast for 5 minutes or until the peaches are just charred.
    5. Meanwhile, combine the tomatoes, basil, balsamic vinegar, and pistachios in a medium bowl. 
    6. Spoon the tomatoes over the chicken, then top with peaches, feta, and any remaining pan sauce. EAT.


Calories based on one serving size
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    1. Hey Jennifer,
      Apples or pears would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. This was my third recipe if yours that I have made. It was delicious just like the cinnamon sugar peach skillet cake and the chicken wrapped prosciutto skillet dish was. Thank you!

  2. Sooo good! I did half white wine & half chicken broth cause why not? The chicken was perfectly cooked and super moist & flavorful! I didn’t have pistachios so I added chopped up roasted almonds and it was delicious, added a nice texture, served with roasted garlic couscous. Thanks for the recipe!

  3. 5 stars
    Made this with fresh basil and peaches from the garden, added spring onion, mushrooms and broccoli to the chicken, and capsicum to the tomato mix. YUM!! Great combo of textures and flavours… my daughter was greatly betrayed by the mushrooms and wasn’t keen on the cooked peaches though, sadly 🙁

    1. Hi Qudsia! First off, what a pretty name!! I am really glad you enjoyed this one and had fresh ingredients! The best! Thank you for trying it! xTieghan

  4. I just came home with all the ingredients for this stunning looking dish. Cannot wait to make it for tonight’s dinner. I know we will love it. Will get back to you this week about it.

  5. 5 stars
    My husband and I made this tonight! We loved it! We would never have thought of using all the peaches from our tree and all the tomatoes from our garden and the basil together! It worked and was so good We did however put the tomatoes and basil in the oven for a short time to cook and sprinkled the pistachios on when we served! We will be making and enjoying again! Thank you for inspiring us!
    I follow you on FB and love your recipes, your words and your photos!

    1. That is so amazing that you were able to use fresh fruit and herbs from your garden! I love that! Also, so glad you loved this recipe, Claudia! Thank you for trying it! xTieghan

  6. 4 stars
    Definitely a repeat! My husband really loved it. I liked it. The timing really depends on the size of the chicken breast so use it only as a rough guideline. Try and use chicken beasts that are the same size! The flavours were delicious and the process very easy! Thanks for another great recipe!

  7. 1 star
    I really wanted to like this recipe, it’s so pretty! As I’ve found in the past, if I’m really questioning whether certain ingredients go together, it’s best to walk away. I followed the directions to a tee, yet we found the sauce very bitter/sour, and the flavor profile under developed . The tomato salad needed something more than just balsamic vinegar to make it yummy, too. I’m sorry for the negative review. It doesn’t seem like recipes I find on Pinterest ever get any so I was hesitant, but I know I’d appreciate reading all opinions.

    1. Hi Laura! I am sorry this did not turn out well for you! I hope you continue to love other recipes on my site! Thank you for leaving a comment! xTieghan

  8. I just made this! It’s absolutely delicious. I couldn’t find peaches so I used plums and they worked fabulously.

  9. This looks amazing. I am a little confused. What do you do with the tomatoes, and stuff in step 5. Do you add this mixture to the pot just before serving?

    1. Hi Judy! The tomatoes are added after the chicken is cooked right to the pan just before serving! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. 4 stars
    I made this when you posted it and it was the perfect end of summer meal. I added arugula as a little side salad and it was all super yum. Thanks!

  11. 5 stars
    I’ve made this last night, a bit differently (I’m a bit too late for peaches it seems)… and what a success! I used chicken thighs as they needed using up, plums instead of peaches, and ras el hanout instead of paprika (my favourite space) and it turned out beautiful. The feta compliments the sweetness of the fruit, and while I wasn’t too sure about tthe balsmic/tomato addition… it was delicious! It also got the seal of approval from the other half which isn’t necessarily easy to achieve! It’s making it into my recipe book! Thank you!!! Can’t wait to try it againt with peaches