Roasted Peach Chicken is chicken breasts marinated in an onion and peach glaze, topped with freshly sliced peaches, and roasted in the oven until tender and juicy. It is a delightful and unique combination that will be your new favorite way to serve chicken! Try my Honey Garlic Chicken for another flavorful way to serve chicken breasts.
Ingredients & Substitutions
Peach Preserves: Peach preserves serve as the base of the marinade and provide a concentrated peach flavor. They add natural sweetness and contribute to the overall fruity taste of the dish. Peach jam or jelly would be suitable substitutes if you don’t have peach preserves.
Apple Cider Vinegar: Apple cider vinegar adds a tangy and slightly acidic flavor to the marinade. It helps to balance the sweetness and contributes to the overall flavor profile.
Mustard: Dijon mustard adds a sharp and tangy taste to the marinade. If you don’t have any on hand, you could substitute yellow mustard. It may change the flavor profile a bit, but can still work well.
Red Pepper Flakes: I like the subtle (it’s very minimal) heat and spiciness the red pepper flakes bring to the marinade. However, you could certainly leave them out if preferred.
Chicken: We preferred chicken breasts in this recipe. However, chicken thighs would also be delicious. However, the cooking time may need to be adjusted.
Peaches: Fresh peaches are best when making this recipe.
Can I Use Canned Or Frozen Peaches?
Absolutely! Although I prefer fresh peaches, you can definitely use canned or frozen peaches. If using canned peaches, drain them before adding them to the pan. For frozen peaches, first, let them thaw and then drain any extra liquid. If using frozen peaches, you may need to add a minute or two to the cooking time to soften them. Be aware that using canned or frozen peaches will not result in the same visual appeal and the glaze will be thinner. However, it is still delicious and a great option for when peaches are not in season!
Do I Have To Sear The Chicken?
You don’t have to sear the chicken before roasting it in the oven. However, searing it creates a caramelized crust on the outside which enhances the flavor of the meat. In addition, searing the chicken helps lock in the juices and moisture. As for the visual appeal, it creates an attractive golden brown color on the outside. The dish will still be fantastic without searing, but it just won’t have the same appearance.
Can I Use A Different Pan?
Sure! If you don’t have an oven-safe skillet like cast iron, use a baking dish. I would still recommend searing the chicken before transferring it to the baking dish to cook in the oven. Watch the chicken carefully as the cooking time may need to be adjusted.
Can I Make Roasted Peach Chicken Ahead Of Time?
Yes! In fact, the chicken can be marinated for up to 24 hours. So, roasted peach chicken is the perfect dish to put together the night before, ready to cook the next day!
How To Store Roasted Peach Chicken
If you have any leftovers of roasted peach chicken, store them in an airtight container in the refrigerator. It will last up to 3-4 days. Store the peach glaze separately.
Roasted Peach Chicken
Ingredients
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
- 1 ½ pounds boneless, skinless chicken breasts
- 1 small red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 2-3 medium peaches, pitted, thinly sliced
Instructions
Chicken Marinade
- In a medium bowl, stir together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. (This makes about 1 1/2 cups).
- Reserve half of the mixture, and refrigerate. The remaining peach mixture will be used to marinate the chicken.
Chicken
- Pat chicken breasts dry and pound each to about ½-inch thickness.
- To a resealable plastic bag, add the chicken and sliced red onions. Pour the marinade into the bag, seal, and mix to coat.
- Place the marinating chicken in the refrigerator for at least 30 minutes, up to overnight.
- When ready, preheat the oven to 375°F.
- To a large oven-safe skillet over medium-high heat, add oil. Once hot, add the entire contents of the marinated chicken bag to the skillet. Sear the chicken for a few minutes on each side, or until golden brown.
- Pour the reserved peach marinade over the chicken breasts in the skillet. Arrange 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.
- Transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
I was really surprised at how much I liked this recipe. The peach and chicken flavor combination is a new one for me, but I absolutely loved it! This is a perfect recipe for those summer peaches!
Elizabeth
Wow! I am definitely making this recipe for dinner sometime soon. It is not complicated, the chicken is juicy and tender, and the peach glaze really adds something special to the chicken. I am not a fan of grilled or cooked peaches (usually), but I devoured even the roasted peaches! Yum. I highly recommend this recipe.
Rachael
This was amazing! The peaches caramelize in this dish and the flavor is incredible. Juicy chicken, sweet caramelized onions, and peaches topped with peach glaze are absolutely delicious. I will be making this again for sure!
Selena
This chicken dish is really delightful! I liked the sear on the chicken, the light spice, and the flavor of the sweet peaches.
Delicious, satisfying standby. Sliced canned peaches work fine — if the texture bothers you there’s always browning them in butter beforehand. Fresh thyme and a little lemon near the end of cooking added even more flavor. Great warmed over as well.
This looks like a great recipe! I am wondering how this would work with pork tenderloin. I was thinking for a special occasion, like Christmas dinner.
Thanks for your great recipe and for your help!
Gloria
I’m not sure I’m asking this question in the proper way but I love the sound of this recipe and would love to make it for our office potluck. I have an electric skillet that allows me to set an oven-like temperature. Could I do all the prep and then let it cook in the skillet instead of the oven? Please reply soon as the potluck is in two days (Wednesday). THANKS
Hi Amanda, I am anxious to try your roasted peach chicken. I wonder if it’s OK to substitute canned peaches for the fresh as they are going out of season. u here in ME. My husband is not a fruit eater, so I hate to buy much in that line. Also, with winter approaching all too quickly, the fresh peaches will not be readily available. I love how easy your recvpes all seem & are easy to find most ingredients.
Thank you, Gina Sargent
Hi Regina – I think canned peaches would be too soft and break down into mush. I do think it would taste good, but wouldn’t be as pretty. If you want to try it anyway, I would rinse the canned peaches first. Another option would be frozen peaches, thawed. Could be same issue, but again, the flavor would be there.
Stumbled across this while searching for peach/chicken recipes. Fantastic! I did tweak it slightly.
Used boneless/skinless chicken thighs.
4 cloves garlic, chopped
2 large peaches, sliced
1 each extra of soy and dijon
Added 4 tbsp chicken broth
Rather than sear, I baked the whole shebang at 350 for 1 hour 45 min. Served with rice and salad. It was a hit!
This was fantastic! Since it seemed others had trouble browning, I took the chicken out of the marinade, made sure the cast iron was super hot, browned it and then added the contents of the bag. I had no issues. I was concerned about adding that amount of salt plus the soy sauce. I taste tested after 1 tsp of salt and was afraid it was too salty but once it all came together and was cooked, it came out perfect!
what what is the sodium content to this dish?
I made this using the crock pot since my oven was on the fritz. I made the marinade and poured it over the chicken and topped with the peaches. At the end, I put corn starch in the sauce to thicken it a little. This sauce is beyond delicious. Served it over white rice with broccoli.
My oven is on the Fritz too, using convection/micro/air fryer countertop. Loving my crockpot. How long did you cook on low or high?
Will def make this again! My husband & Mother-In-Law both loved it, too!
I followed exactly as written, came out perfect!
I made this tonight. My husband said, ‘I don’t like this recipe!’ Me: ‘Ok I won’t make it again.’ He said, ‘I don’t like it. I love it!! This is a keeper recipe!’ I served it with long grain rice and green beans. It was delicious! Thanks for sharing.
Thinking about making this recipe but just curious as to what side dishes to serve.
You can serve it with anything you would serve with chicken. Pasta, rice, salad, etc.
No way mine looked like the picture. When you say sear the marinated chicken, what do you do with the onions and the marinade?
Hi Judy! Sorry yours didn’t look the same… what looked different? The entire bag of marinated chicken and onions is added to the skillet, I rewrote the instructions to clarify, as I can see how that was not worded the best. My apologies. Hopefully it still tasted amazing!
I had the same issue as Judy! I think if the skillet isn’t ripping hot, like near red hot, it’s hard to get a sear because the onions produce so much liquid. Will do that next time. I also found even 20 minutes in the oven too long with 1/2 inch chicken, watch the temp carefully!
Hi Darby – so sorry about any issues! Hopefully it tasted good? I did bold some sections in the recipe that I believe may be helpful? Please let me know if you have more questions, and if you are willing to try it again! Have a great day.
Looks delicious! Do you add the marinated
glaze with the onions to the skillet with the
chicken?
Thanks! Yes, you do! 🙂
Peaches are almost non existent where I live, in Costa Rica. But canned peaches are everywhere. Can I use a can of those?
Yes, you can!
Shouldn’t the left over marinade be cooked down before topping the finished dish?
No. If you follow the directions some of the glaze is reserved before being used as a marinade.
“Reserve about a third of the mixture for serving, storing it in the refrigerator until ready to use. The remaining peach glaze will be used to marinate the chicken.”
Looks delicious, would frozen peaches work?