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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. Hi,

    I loved all the flavors of this meal. My only comment from my family was it needed more sauce. Next time I make it, I will add more chicken stock. Thanks for all your amazing recipes. You have made cooking fun and I can’t wait to see your next recipe.

    1. Hi Katelynn,
      Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT

  2. 5 stars
    Thank you so much for sharing this awesome recipe! I gave it a test run a couple of weeks ago in anticipation of making it for volunteer cooking that I do for families staying at our local Ronald McDonald House. Unfortunately, I have to omit the pistachios, but I know it will still be a taste sensation! Thank you again for making us all look like amazing cooks.

  3. So delicious! I’ve made this a handful of times now, and it always comes out great! I’ve made it with both fresh Peaches and canned peaches, and it was perfect both ways. I throw the tomatoes in at the same time as the peaches, and typically keep it in the oven 15-20 minutes. We’ve had it over rice, cauliflower rice, even angel hair pasta. Sooooo gooooooood!!

    1. Hey Melissa,
      Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx

  4. 5 stars
    I made this tonight after getting a fresh shipment of beautiful Georgia peaches, and it didn’t disappoint! I had a bag of Moroccan spice blend originally marketed as a bread dip spice, but it worked perfectly to marinate the chicken thighs and add depth of flavor to the sauce. Otherwise, I followed the recipe and will be making this again and again! The basil was a great touch, the cheese and pistachio added delicate saltiness, and I did wind up going with burst tomatoes to increase their deliciousness.

    1. Hey Meredith,
      Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! Thanks for sharing what worked well for you. xx

  5. 5 stars
    Loved this dish! I have never added peaches into a savory dish. Never really been a fan of them. This completely changed my outlook! I did do some things different. I love the burst tomatoes you introduced me (everyone lol) too. So I did cook them a little to allow them to burst. That was the only change I did though. The husband even enjoyed them (he’s the really picky one, other than the kids). I also made the spice roasted cauliflower (from your cookbook) as our side. Loved it too, and oh so pretty. Thanks again!

    1. Hey April,
      Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx

    1. Hey Heather,
      Goat cheese would be a great option to use here! I hope this recipe turns out amazing for you, I hope you love it! xx

  6. 5 stars
    I can’t believe I’m commenting on a recipe online. This is out of character. This is the first new chicken dish in a long time that is going to make it into our rotation of meals without a doubt. So good. Tastes so fresh. Personally next time will make a more diced up bruschetta rather than halved cherry tomatoes so you can more easily get a bit of everything on each bite, or maybe even throw them under the broiler to soften up just a bit. I was skeptical of the peach inclusion, but seeing as I don’t have a cookbook and you do I figured you knew better. And go figure-you did! Everything really comes together nicely.
    If websites could be eaten i would eat yours. No less than 15-20 dishes in the last 30 mins of browsing look like absolute must-trys! I look forward to trying more of them out.

    1. Hey there,
      Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx

  7. 5 stars
    Whole family loved this recipe. I used bone-in chicken thighs and cooked them a little longer, but pretty much followed the rest. Thank you!

  8. 5 stars
    WOW! this is the best new recipe I’ve tried in a long time! the flavors meld together gorgeously, the chicken has so much flavor, and that reduced sauce of onions and spices is to die for! I can’t wait to make this for guests. Thank you!

    1. Hey Kara,
      Sorry I have not tested this recipe in the instant pot, please let me know how the recipe turns out! xTieghan

  9. Hi! I don’t know if you’ll see this but I just stumbled across this recipe and was wondering if using canned/ drained peaches was an okay alternative? I don’t know if I can get my hands on a peach this time of year where I live! This recipe looks amazing!

    1. Hey Sam,
      Yes, I think those would be totally fine to use! I hope you love the recipe, let me know how it turns out! xTieghan