Description

This Roasted Peach Chicken recipe combines juicy chicken breasts with a flavorful peach marinade and sweet, roasted peaches for a deliciously balanced meal. The chicken is marinated in a vibrant mixture of peach preserves, garlic, mustard, and spices, then seared before roasting to perfection with fresh peach slices, creating a tender and aromatic dish perfect for a weeknight dinner or special occasion.

Ingredients

Scale

Chicken Marinade:

1 cup (320 g) peach preserves
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons garlic, minced
1 ½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes

Chicken and Peaches:

1 ½ pounds boneless, skinless chicken breasts
1 small red onion, thinly sliced
1 tablespoon extra virgin olive oil
2–3 medium peaches, pitted and thinly sliced

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Instructions

Prepare the Marinade: In a medium bowl, thoroughly mix peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. This mixture should yield about 1 1/2 cups of marinade.
Reserve Half the Marinade: Set aside half of this marinade and refrigerate it for later use in the roasting process; the other half will be used for marinating the chicken.
Prepare the Chicken: Pat the chicken breasts dry, then gently pound each to approximately ½-inch thickness to ensure even cooking and tenderness.
Marinate the Chicken: Place the chicken breasts and thinly sliced red onion into a resealable plastic bag. Pour in the marinade meant for marinating, seal the bag tightly, and massage it to thoroughly coat the chicken and onions with the marinade.
Refrigerate: Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor penetration.
Preheat the Oven: When ready, heat the oven to 375°F (190°C) to prepare for roasting.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the marinated chicken and onions from the bag and sear the chicken breasts for a few minutes on each side until they achieve a golden brown color.
Add Peaches and Reserved Marinade: Pour the reserved peach marinade over the seared chicken breasts. Arrange 4-5 slices of peach on top of each breast, and place the remaining peach slices around the chicken in the skillet.
Roast: Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is cooked through and juicy.

Notes

Marinating the chicken overnight will intensify the peach and spice flavors.
Use an oven-safe skillet to easily transfer from stovetop to oven without extra dishes.
Pounding the chicken breasts ensures even cooking and tenderness.
Check the internal temperature with a meat thermometer to avoid undercooking or overcooking.
If peaches are not in season, canned or frozen peaches can be used but drain well before adding.

Nutrition

Serving Size: 1 serving (about 1 chicken breast with peaches)
Calories: 380
Sugar: 18g
Sodium: 720mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 38g
Cholesterol: 85mg