Hey there! I’m so excited to share my Roasted Peach Chicken recipe with you. It’s a delightful and unique combination of flavors that will quickly become your new favorite way to serve chicken1. The chicken breasts are marinated in a luscious peach glaze, topped with freshly sliced peaches, and roasted to perfection1. Trust me; this dish is a winner!
- : The combination of sweet peaches and savory chicken is simply irresistible1.
- : With minimal prep time and straightforward instructions, this recipe is perfect for a weeknight dinner1.
- : Feel free to adjust the ingredients to suit your taste preferences1.
- : Everything cooks together in one skillet, making cleanup a breeze2.
- 1 cup (320 g) peach preserves1
- 2 tablespoons extra virgin olive oil1
- 2 teaspoons soy sauce1
- 2 teaspoons apple cider vinegar1
- 2 teaspoons Dijon mustard1
- 2 teaspoons garlic, minced1
- 1 ½ teaspoon kosher salt1
- ½ teaspoon black pepper1
- ¼ teaspoon red pepper flakes1
- 1 ½ pounds boneless, skinless chicken breasts1
- 1 small red onion, thinly sliced1
- 1 tablespoon extra virgin olive oil1
- 2-3 medium peaches, pitted, thinly sliced1
- : In a medium bowl, whisk together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Reserve half of the mixture in the refrigerator for later1.
- : Pat the chicken breasts dry and pound them to about ½-inch thickness. Place the chicken and sliced red onions in a resealable plastic bag. Pour the marinade into the bag, seal, and mix to coat. Marinate in the refrigerator for at least 30 minutes, or up to overnight1.
- : Preheat the oven to 375°F. Add oil to a large oven-safe skillet over medium-high heat. Add the marinated chicken and sear for a few minutes on each side until golden brown. Pour the reserved peach marinade over the chicken1.
- : Arrange peach slices on top of each chicken breast and nestle the remaining peaches into the pan around the chicken1.
- : Transfer the skillet to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F1.
- Serve over a bed of arugula with goat cheese for a complete meal5.
- Pair with a side of quinoa or rice to soak up the delicious sauce.
- Garnish with fresh basil or parsley for added flavor and visual appeal23.
- : If you don’t have peach preserves, peach jam or jelly works as a great substitute1.
- : Chicken thighs can be used instead of chicken breasts, but adjust the cooking time accordingly1.
- : Adjust the amount of red pepper flakes to control the heat1.
- : Experiment with different herbs like thyme or rosemary for a unique twist45.
- Fresh peaches are best for this recipe, but if you only have frozen, make sure to thaw and drain them well before use1.
- You can marinate the chicken for as little as 30 minutes or up to overnight for maximum flavor1.
- Sear the chicken in a regular skillet and then transfer it to a baking dish before adding the peaches and roasting1.
- Calories: 350-400
- Protein: 30-35g
- Carbohydrates: 30-35g
- Fat: 10-15g
Note: Nutritional information may vary based on specific ingredients and serving sizes.Enjoy this delightful Roasted Peach Chicken recipe! It’s a fantastic way to bring a touch of summer to your table any time of the year. Happy cooking!
