Best 7 Chicken N Peaches Recipes

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Indulge in a delightful culinary journey with our diverse collection of chicken and peach recipes. From the classic combination of sweet and savory in our Chicken and Peaches Skillet to the tantalizing tang of our Peach Salsa Chicken, each dish offers a unique flavor experience. For a quick and easy meal, try our one-pot Chicken and Peaches with Rice, a perfect weeknight dinner solution. If you're craving something more sophisticated, our Chicken with Peaches and Prosciutto will impress with its elegant presentation. And for a Southern twist, our Chicken and Peaches with Cornbread Dressing is a must-try, combining sweet peaches and savory cornbread. Explore our carefully curated recipes and discover your new favorite chicken and peach dish today!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CHICKEN WITH PEACHES



Baked Chicken with Peaches image

Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.

Provided by LOREERIN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 45m

Yield 8

Number Of Ingredients 6

8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted, and sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
  • Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g

SAVORY PEACH CHICKEN



Savory Peach Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

Steps:

  • Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
  • Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
  • In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
  • Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

PEACH CHICKEN



Peach Chicken image

This sweet and savory entree will appeal to the whole family. The chicken's bread crumb coating makes it especially homey. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (15 ounces) sliced peaches in extra-light syrup
2 teaspoons cornstarch
1/4 cup peach preserves
1 tablespoon white wine or chicken broth
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter, divided
2 green onions, chopped
Hot cooked pasta

Steps:

  • Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.

Nutrition Facts : Calories 359 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 278mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN WITH PEACHES



Chicken with Peaches image

I first tried this delicious dish at my sister's house and was delighted when she shared the recipe with me. Peaches give ordinary chicken a sweet taste and pretty golden color.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 8

1 broiler/fryer chicken (3-1/2 to 4 pounds) , cut up
Salt and pepper to taste
1/4 cup molasses
3 tablespoons lemon juice
2 tablespoons butter
2 tablespoons finely chopped onion
3/4 teaspoon ground ginger
1 can (28 ounces) peach slices, drained

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. Broil 6 minutes on each side or until lightly browned. Season with salt and pepper. In a small bowl, combine the molasses, lemon juice, butter, onion and ginger; pour over chicken. , Bake, uncovered, at 375° for 30 minutes. Add peaches; baste chicken. Return to the oven for 10 minutes or until chicken juices run clear and peaches are heated through.

Nutrition Facts : Calories 692 calories, Fat 31g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 210mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 3g fiber), Protein 50g protein.

GINGERY GRILLED CHICKEN THIGHS WITH CHARRED PEACHES



Gingery Grilled Chicken Thighs With Charred Peaches image

Coated in a balsamic vinegar glaze that's spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They're served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

5 tablespoons balsamic vinegar (preferably the good, syrupy kind)
2 tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 1/2 pounds boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh thyme, or 2 teaspoons chopped fresh rosemary
1 teaspoon honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Steps:

  • Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
  • Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom. Save remaining balsamic for serving.) Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice. Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
  • Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
  • Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. You'll know they are done when the skin curls back and the flesh starts to melt. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
  • If there's room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.
  • Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER



Roasted Chicken Thighs With Peaches, Basil and Ginger image

A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don't cast them aside: Sop them up instead with crusty bread. You won't regret it.

Provided by Melissa Clark

Categories     dinner, easy, quick, one pot, main course

Time 20m

Yield 3 servings

Number Of Ingredients 10

1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see note)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra-virgin olive oil
2 tablespoons dry (fino) sherry, or use white wine or dry vermouth
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 (1-inch) piece fresh ginger root, grated
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crusty bread or rice, for serving

Steps:

  • Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
  • In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN 'N PEACHES



Chicken 'n Peaches image

An interesting flavor combination with the sweet peaches and tender chicken strips. The parmesan cheese adds a nice background flavor. Fresh, ripe peaches may be substituted for the canned.

Provided by MMers

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 whole boneless skinless chicken breasts
salt and pepper
1/4 cup butter
1 large onion, finely chopped
2 cloves garlic, minced
2 teaspoons paprika
1 (28 ounce) can peaches, drained,rinsed,drained again and sliced
1 1/2 cups sour cream
1/2 cup mayonnaise
1/2 cup freshly grated parmesan cheese

Steps:

  • Slice chicken into strips.
  • Season with salt and pepper.
  • Set aside.
  • In medium bowl, mix together sour cream and mayonnaise.
  • Set aside.
  • Melt 2 tbsp butter in medium frying pan.
  • Stir-fry chicken strips for about 3 minutes or until no longer pink inside.
  • Set aside and keep warm.
  • Heat remaining butter in same pan.
  • Cook onions and garlic until softened but not browned.
  • Add cooked chicken and paprika.
  • Stir to combine.
  • Place in a single layer in a 7 by 11 inch broiler-proof baking pan.
  • Top with sliced peaches, then sour cream mixture.
  • Bake in preheated 350F degree oven for about 15 minutes or until heated through.
  • Sprinkle with Parmesan cheese and broil on low for about 5 minutes or until flecked with brown.
  • Serve over cooked white rice.

Tips:

  • Choose ripe, firm peaches. Avoid peaches that are bruised or have soft spots.
  • Peel and slice the peaches thinly. This will help them cook evenly.
  • Use a large skillet or Dutch oven. This will give the chicken and peaches plenty of room to cook.
  • Season the chicken generously with salt and pepper. This will help it develop flavor.
  • Cook the chicken over medium heat. This will help it cook evenly without burning.
  • Add the peaches to the skillet once the chicken is browned. Cook them for a few minutes, until they are just softened.
  • Add the sauce ingredients to the skillet. Bring the sauce to a simmer and cook for 5-10 minutes, until it has thickened.
  • Serve the chicken and peaches over rice or noodles.

Conclusion:

This chicken and peaches recipe is a delicious and easy weeknight meal. The chicken is tender and juicy, the peaches are sweet and tangy, and the sauce is flavorful and savory. This dish is sure to please everyone at the table. Here are some additional tips for making this recipe:

  • You can use any type of chicken for this recipe, such as boneless, skinless chicken breasts, thighs, or drumsticks.
  • If you don't have fresh peaches, you can use canned peaches instead. Just be sure to drain them well before adding them to the skillet.
  • You can also add other vegetables to this dish, such as onions, bell peppers, or zucchini.
  • This recipe is also great for leftovers. Just store the leftovers in an airtight container in the refrigerator for up to 3 days.

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