This simple chicken with peach sauce recipe comes together in a snap. Served over white or brown rice and with a side of steamed broccoli, it makes for a delicious meal that tastes rich but isn’t! This chicken recipe is a staple in our household. It’s easy to make and always turns out juicy and tender. “Peach sauce tastes amazing with chicken, and the pairing of these two flavors is simply divine.”
Chicken with Peach Sauce
|Prep Time||30 Minutes|
|Cooking Time||1 Hours|
It’s a sweet way to use fresh or store bought peach preserves for a special dinner.
- 4 chicken breast, skin removed
- 1 – 2 onions, quartered and sliced
- 4 chicken thighs, skin removed
- 2 cup(s) peaches, pealed and chopped fine or in small slices
- 1 cup(s) sugar
- 1/2 cup(s) brown sugar
- 1 teaspoon fresh garlic, fresh or oil packed (drained)
- 2 teaspoon(s) Soy Sauce
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- Bake chicken with onions, covered with foil in a 375 degree oven for 1 hour or until chicken is done (clear juices run out when cut in to).
- White and brown sugar, garlic, soy sauce, salt, and pepper should all be heated to a boil while peaches are in a Teflon-coated sauce pan.
- Reduce heat to a simmer, then cook the sauce, stirring occasionally, until it thickens (the sauce should be thick enough to cover a spoon and drip off gradually).
- In the final 20 minutes of cooking, spoon peach sauce over the chicken and cover with foil; alternatively, serve the sauce on the side as a dipping sauce.
- Serve alone or with white rice; my favorites are Texamati long grain white rice or Uncle Ben’s Rice.
Note You can reserve extra peach sauce for up to 2 months in the refrigerator.
One Skillet Creamy Peach Chicken
Chicken breasts are seared to lock in the juices, then served in a creamy peach sauce made with white wine and fresh herbs making this delicious one skillet peach chicken dish. It’s an amazing combination of sweet and savory, and the best end-of-summer dish.
The summer is about to end. The warm nights are being replaced by cool ones. Summer fruits are being replaced by pumpkins and squash.
A few summery favorites are still available, though. Just in time to make this delicious and satisfying meal, the last ripe peaches are being picked from the trees here in Missouri.
As we wait for our peach trees to mature and bear the literal fruits of our labor, I’m thankful for the nearby farmers in our small town who provide such delicious peaches.
If you’ve only ever eaten peaches from the grocery store, you’ve been missing out. Peaches that are grown at home or nearby have a lot more flavor. They are really juicy and delicious.
The succulent juices virtually stream down your face with each bite. Peaches are one of my favorite summertime snacks.
Peaches may not be something you think of when it comes to a savory chicken dish. But pairing peaches, heavy cream, and your favorite white wine results in the perfect, slightly sweet and savory sauce that goes so well with chicken.
Serve it with some crispy potatoes, fresh einkorn noodles, or some einkorn sourdough bread.
Even while you could totally prepare this one-pot creamy peach chicken dish for a special occasion, it makes an easy weeknight meal and is so delicious and elegant-looking.
Tips for making peach chicken:
- I like to serve this peach chicken over a bed of rice.
- Delicious during peach season when the peaches are super ripe and juicy.
- Check the ingredients in your cream. It should only say simple things like cream and milk. Some cream companies add stabilizers and other unnecessary ingredients.
- Adding olive oil and butter together to the pan helps prevent the butter from smoking if the temperature gets too high, since it has a lower smoke point.
- Choose a white wine that you would drink, and skip the “culinary” or cooking wines.
- Make sure the skillet is nice and hot before you add the chicken. To get a good sear, you should hear it sizzle the second it hits the pan
How Do You Sear Chicken?
When your chicken reaches an internal temperature of 165 degrees, it is thoroughly cooked. To base it off of the juices running clean is unreliable.
Tools you may need:
Cast iron skillet
How To Make Creamy Peach Chicken
- Cook the chicken breasts thoroughly, to an internal temperature of 165 degrees, in a pan with butter and olive oil heated to medium-high heat.
- If necessary, add a little more butter to the pan and cook the onions until translucent. Once the chicken is cooked, remove from the pan and set aside to rest.
Make the peach sauce:
- To the cooked onions, add wine and deglaze the pan (stir for 1 to 2 minutes to reduce the alcohol).
- Add mustard, maple syrup, peaches, heavy cream, salt and pepper (to taste) and cook until the sauce is reduced and coats the back of a spoon.
- Once ready to serve, cut the chicken breasts into thick slices crosswise, and place on top of the cream mixture. Sprinkle with fresh thyme and serve hot.
Peach Glazed Chicken Breasts
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This recipe for baked chicken breast is excellent and uses ingredients that are probably already in your pantry. A simple mix of peach preserves, herbs, and spicy mustard gives these baked chicken breasts more flavor and tenderness.
- 4 boneless, skinless chicken breasts
- 1 tablespoon unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup peach preserves
- 1 tablespoon spicy brown mustard
- 1 teaspoon balsamic vinegar
- 1 pinch dried thyme
Steps to Make It
- Heat oven to 350 F. Lightly grease a 13 x 9-inch baking dish or spray with cooking spray.
- To even out the thickness, place the chicken between sheets of plastic wrap and lightly pound.
- Put the chicken in the baking dish that has been prepared, brush it with a little melted butter, season it with salt and pepper, and bake it for 10 minutes.
- Meanwhile, combine glaze ingredients; stir to blend well.
- Apply the glaze liberally to the chicken and bake for a further 10 to 15 minutes, or until it is cooked through and golden. It could take a little longer if your chicken breasts are really thick. When a fork is used to poke the juices, they should run clear.