Best 8 Chicken With Peach Stuffing Recipes

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Embark on a culinary adventure with our tantalizing chicken with peach stuffing recipe. This dish is a harmonious blend of savory and sweet flavors, featuring juicy chicken stuffed with a delectable filling of aromatic peaches, savory herbs, and a hint of tangy lemon. Accompanied by two additional variations – a vegetarian stuffing and a cornbread-based stuffing – this recipe caters to a range of dietary preferences. Whether you're a seasoned cook or just starting your culinary journey, our detailed instructions and helpful tips will guide you towards creating a memorable meal that will impress your family and friends.

Let's cook with our recipes!

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.

CHICKEN AND PEACHES



Chicken and Peaches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce

Steps:

  • Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
  • While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
  • Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

SUSAN'S PEACH STUFFING



Susan's Peach Stuffing image

Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 12

1 loaf rustic Italian bread (about 1 pound), crust on, cut into 1-inch cubes (about 9 cups)
4 ounces (1 stick) unsalted butter, plus more for baking dish
2 medium onions, cut into 1/4-inch dice
4 celery stalks, cut into 1/4-inch dice
4 teaspoons minced garlic
Coarse salt and freshly ground pepper
1 small bunch fresh flat-leaf parsley, coarsely chopped (1/2 cup)
2 tablespoons coarsely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1 can (29 ounces) clingstone peach halves in heavy syrup, drained, syrup reserved, 1/2 the peaches cut into pieces if desired
1/2 cup thawed frozen orange juice concentrate
1/2 cup homemade or store-bought low-sodium chicken stock (optional; use if cooking in baking dish)

Steps:

  • Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.)
  • Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine.
  • Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.
  • To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.

CHICKEN BREAST WITH PEACH STUFFING



Chicken Breast With Peach Stuffing image

The original of this recipe (now reduced to serve 2) was found in the 2007 Taste of Home The Busy Family Cookbook! The fruity stuffing adds a lot to this chicken meal!

Provided by Sydney Mike

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 8 ounces each)
2 tablespoons vegetable oil
1 cup peach nectar
1 1/2 tablespoons unsalted butter
1 tablespoon brown sugar, packed
1 tablespoon cider vinegar
1 dash ground allspice
2 cups reduced-sodium chicken flavor stuffing mix
1 large peach, ripe, chopped

Steps:

  • In a skillet, brown the chicken breasts on both sides in the oil.
  • Gradually stir in the peach nectar, along with the butter, brown sugar, vinegar & allspice.
  • Bring to a boil, then reduce the heat to simmer, cover & cook for another 5 minutes or until chicken juices run clear.
  • Stir in the stuffing mix & the chopped peach, then cover & remove from the heat.
  • Let the covered skillet stand for 5 minutes or until the liquid is absorbed, then serve & enjoy!.

Nutrition Facts : Calories 460.4, Fat 25.5, SaturatedFat 7.9, Cholesterol 98.4, Sodium 149.1, Carbohydrate 32.6, Fiber 2.1, Sugar 14.1, Protein 26.3

PEACH CHICKEN WITH STUFFING



Peach Chicken with Stuffing image

Make and share this Peach Chicken with Stuffing recipe from Food.com.

Provided by Bliss

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 can peach
6 chicken breasts
2 tablespoons oil
1 box chicken stuffing mix
2 tablespoons margarine
1 tablespoon brown sugar
1 tablespoon vinegar
1/8 teaspoon allspice

Steps:

  • Drain peaches and reserve liquid.
  • Add water to equal 1 1/2 c.
  • liquid.
  • Brown chicken in oil.
  • Add liquid, seasonings, brown sugar, butter and allspice.
  • Bring to boil.
  • Reduce and simmer.
  • Remove chicken.
  • Add peaches and stuffing.
  • Cover and cook 5 min.

Nutrition Facts : Calories 472, Fat 23.1, SaturatedFat 5.4, Cholesterol 92.8, Sodium 500.2, Carbohydrate 31.2, Fiber 5.2, Sugar 9.9, Protein 33.8

GRILLED CHICKEN WITH PEACH SAUCE



Grilled Chicken with Peach Sauce image

My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!

Provided by SOMEONESWT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 8

Number Of Ingredients 8

8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 tablespoon finely chopped garlic
1 tablespoon Dijon mustard
4 ripe peaches, halved and pitted

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
  • Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
  • Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g

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

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

Tips:

  • Choose ripe peaches: Firm but ripe peaches will provide the best flavor and texture for the stuffing.
  • Use fresh herbs: Fresh herbs like thyme, sage, and rosemary will add a burst of flavor to the stuffing. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
  • Don't overstuff the chicken: The stuffing should be loosely packed inside the chicken, or it will be too dense and won't cook evenly.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
  • Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender.

Conclusion:

This Chicken with Peach Stuffing recipe is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The juicy chicken and flavorful stuffing are sure to please everyone at the table. If you are looking for a new way to enjoy chicken, this recipe is definitely worth trying.

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