Roasted Peach Chicken
Juicy marinated chicken breasts, pan seared and roasted with bright flavorful peaches, roasted peach chicken is about to be your new favorite fall dinner!
We are moving into day 2 of Peach Week here at Oh Sweet Basil, and today we use peaches in this mega delicious savory dish!
This happened.
And then a gazillion other peach things happened, but I’m getting ahead of myself.
A few years ago I saw a photo on instagram from just a normal, not there to be a food blogger person and it was the darkest, weirdest angle, but my goodness, I loved it. The chicken was a whole roasted bird that should have been on its back but instead was breast down in a pan surrounded by, covered in roasted peaches and the happiest little caption about how good dinner was that night.
I loved the unapologetic joy that, by instagram standards would have been nothing but imperfection coming from that post. And instantly I was sold. I needed a peach chicken recipe as well. I wanted it simple, the peaches to be the star and this my friends is that recipe.
Thank you to the wonderful people out there that don’t need social media, but occasionally hop on to post something good.
Thank you to those that let us share the imperfect and the perfectly perfect and are inspired by both because they are confident enough in themselves to live with eyes full of light.
This peach chicken is for you. I hope it brings a little beauty and deliciousness to your autumn table.
Ingredients for Peach Roasted Chicken
Peach season is so short here in Utah. I am not a fan of that. So toward the end of last summer, when delicious juicy fresh peaches flooded the farmstands and grocery stores, I loaded up and made all the peach things I had on my wish list. This roasted peach chicken dinner was one of my favorites. Here is what you will need:
- Chicken Breasts: We prefer bone-in and skin on for this recipe.
Marinade
- Peach Preserves: You can use homemade peach jam or use store-bought.
- Buttermilk: Helps tenderize the chicken.
For Roasting
- Peach Preserves: We use some more peach jam to add more flavor during roasting.
- White Wine Vinegar: If you don’t have white wine vinegar, good substitutes would be apple cider vinegar, champagne vinegar, or white balsamic vinegar.
- Thyme: Fresh thyme is definitely recommended, but if you don’t have it, use 1/2 teaspoon dried thyme.
- Dijon Mustard: Adds flavor to the roasting sauce.
- Olive Oil: Helps the chicken stay moist and helps it crisp during roasting.
- Shallots: Adds flavor.
- Garlic: Adds flavor.
- Sea Salt: Adds flavor.
- Black Pepper: Adds flavor.
- Peaches: We prefer to use freestone orange-fleshed peaches just for the color. They are added for the second half of the roasting.
- TIP: If you don’t have access to fresh peaches, frozen or canned peaches can also be used. Be sure to drain canned peaches thoroughly. Thaw frozen peaches using in this recipe.
Chicken Rub
- Seasonings: Chili Powder, Smoked Paprika, Cinnamon, Salt and Pepper
The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling down for all the details.
How to Make Roasted Peach Chicken
This chicken dinner recipe is so easy and everything is made in one skillet. Easy to make and easy to clean up! A winning combination! Here are the basic steps:
- Marinate: Add the peach preserves, buttermilk and chicken to a ziploc bag and squish it around and let it marinate for at least an hour, up to overnight.
- Prep: Preheat the oven to 425 degrees F. Pull the chicken out of the marinade and discard the marinade. Pat the chicken dry.
- Combine: Mix together all the seasonings for the rub in a small bowl. Rub all over the chicken breasts.
- Whisk: Add all the ingredients for the roasting sauce to a small bowl and whisk everything together.
- Sear: Heat a large cast-iron skillet over medium-high heat and add some olive oil. Once the oil is hot, add the chicken skin side down and sear for a few minutes until golden brown. Add the shallots as well and stir them around so they can caramelize. Flip the chicken and sear on the other side for a few minutes.
- Pour: Flip the chicken back over so it is skin side up and pour the sauce over the chicken.
- Roast: Place the skillet in the oven and roast for 20-25 minutes.
- Top: Remove the skillet from the oven, add the sliced peaches to the top of the chicken and around the chicken and then return to the oven to roast for another 20-25 minutes.
All of these instructions in complete detail can also be found in the recipe card down below. The recipe can be saved or printed from the recipe card as well.
How Do I Know When the Chicken is Done?
I prefer using a meat thermometer to check the internal temperature. Chicken breasts are safe to eat when they reach an internal temperature of 165 degrees F.
Can I Use Chicken Thighs?
Yes, chicken thighs can definitely be used instead of chicken breasts. Chicken thighs will taste slightly different but still delicious. I’d go with bone in and skin on chicken thighs for the best flavor. Proceed with the recipe as written.
Can I Grill the Chicken Instead of Pan Searing?
Yes, a grill can be used to sear the chicken if you want more of that smoky barbecue flavor. After being seared, the chicken should be placed in an oven safe skillet or baking dish to be roasted in the oven.
Health Benefits of Peaches
We typically see peaches used in dessert recipes, but this sweet and savory dinner recipe is a great way to add peaches to your diet. Peaches have many health benefits including being a good source of vitamins K, C, and E. Peaches help with improving digestion, heart health and immune system support.
What to Eat with Roasted Peach Chicken
Pairs well with
Storing and Reheating
Leftover roasted peach chicken should be stored in an airtight container in the refrigerator. It will keep for up to 4 days. The chicken can also be frozen for up to 3 months. I recommend freezing the chicken only and not the sauce. The sauce won’t freeze and thaw well with the chicken though it could be frozen separately.
Leftovers should be reheated in the oven in a covered baking dish at 300 degrees for about 15-20 minutes or until heated through.
This is a healthy and phenomenally flavorful chicken dinner recipe. Everyone needs to try this one skillet roasted peach chicken! The tender chicken paired with the juicy peaches all roasted with a delicious sauce makes for a comforting and family friendly dinner.
More Peach Recipes to Try:
- Grilled Peach Avocado Salad
- Chia Peach Berry Green Smoothie
- Peaches and Cream Slow Cooker Oatmeal
- Peach Coffee Cake
- Peach Oatmeal Bars
- Best Peach Crisp
Roasted Peach Chicken
Ingredients
- 4 Chicken Breasts split, bone in, skin on
For the Marinade
- 1 Cup Peach Preserves for roasting
- 1 1/2 Cups Buttermilk
For Roasting
- 3/4 Cup Peach Preserves
- 2 teaspoons White Wine Vinegar substitutes: apple cider vin, champagne vin, or white balsamic vin
- 1 teaspoon Thyme fresh, 1/2 teaspoon dried
- 2 teaspoons Dijon Mustard
- 1-2 Tablespoons Olive Oil
- 4 Shallots sliced
- 2 Cloves Garlic minced
- 1 1/2 teaspoons Sea Salt
- 1/2 teaspoon Pepper
- 3-4 Peaches small, freestone orange flesh
For the Rub
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cinnamon
- Salt and Pepper
Instructions
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In a freezer bag, add peach preserves and buttermilk ingredients and squish the bag to mix.1 Cup Peach Preserves, 1 1/2 Cups Buttermilk
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Add the chicken to the bag and place in the fridge for 1 hour, or we prefer overnight.4 Chicken Breasts
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Pull the chicken out and discard the marinade.
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Preheat the oven to 425 degrees. Pat chicken breasts dry.
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Combine the seasonings for the rub (see below) in a small both and stir to combine. Rub the chicken all over with the seasoning rub mixture.1 teaspoon Smoked Paprika, 1/4 teaspoon Cinnamon, Salt and Pepper, 1 teaspoon Chili Powder
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In a bowl, whisk together the peach preserves, vinegar, thyme, mustard, olive oil, garlic, salt and pepper.3/4 Cup Peach Preserves, 2 teaspoons White Wine Vinegar, 1 teaspoon Thyme, 2 teaspoons Dijon Mustard, 1-2 Tablespoons Olive Oil, 2 Cloves Garlic, 1 1/2 teaspoons Sea Salt, 1/2 teaspoon Pepper
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Using a large oven-safe cast-iron skillet over medium-high heat, then add oil. Once hot and shimmering, add the chicken and brown, skin side down for a few minutes. Add the shallots as well and stir them around to start caramelizing. Flip and sear the chicken on the other side for a few minutes.4 Shallots
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Flip the chicken back to skin side up. Pour the sauce over the chicken breasts in the skillet. Place in the oven for 20-25 minutes.
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Remove from the oven and place 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.3-4 Peaches
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Transfer the skillet to the oven and roast another 20-25 minutes or until the meat has an internal temperature of 165 degrees.
Nutrition
READ: Roasted Peach Chicken
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