Description
This Roasted Peach Chicken Recipe features juicy, tender chicken breasts marinated in a flavorful peach preserve mixture, then seared and oven-roasted with fresh peaches and red onions. The perfect balance of sweet and savory makes this dish ideal for a delightful summer meal or an impressive dinner.
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
- 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
Instructions
- Prepare the Marinade: In a medium bowl, whisk together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well combined. This creates about 1 ½ cups of marinade.
- Reserve Half the Marinade: Set aside half of the marinade in a separate container and refrigerate. This will be used later to drizzle over the chicken before roasting.
- Marinate the Chicken: Place chicken breasts and thinly sliced red onions into a resealable plastic bag. Pour the remaining marinade over the chicken and onions. Seal the bag and massage gently to coat everything evenly. Refrigerate for at least 30 minutes and up to overnight for best flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 375°F (190°C).
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the marinated chicken breasts along with the onions from the bag. Sear the chicken for 2-3 minutes on each side, or until golden brown, to lock in juices and develop a flavorful crust.
- Add Peaches and Marinade: Pour the reserved peach marinade over the seared chicken in the skillet. Arrange 4-5 peach slices on top of each chicken breast and nestle any remaining peach slices around the chicken in the pan.
- Roast the Chicken: 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) and is cooked through.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving to retain juices. Serve with the roasted peaches and onions for a delicious, fruity complement.
Notes
- For best results, marinate the chicken overnight to deepen flavors.
- If you don’t have an oven-safe skillet, cook the chicken in a regular skillet and transfer to a baking dish for roasting.
- Use ripe but firm peaches for optimal texture during roasting.
- Check internal temperature with a meat thermometer to ensure chicken is fully cooked but not dry.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
