Roasted Peach Chicken

Roasted Peach Chicken is chicken breasts marinated in a peach glaze, topped with freshly sliced peaches, and roasted in the oven until tender and juicy.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
Canadian
Prep Time:
15 min
Cooking Time:
12 min
Total Time:
27 min

INGREDIENTS:

  • Chicken Marinade
  • 1 cup (320 g) marmalade or peach jam
  • 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 or Spanish onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 2-3 medium peaches, pitted, thinly sliced

DIRECTIONS:

  1. Chicken Marinade
    In a medium bowl, stir together marmalade, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. (This makes about 1 1/2 cups).
  2. Chicken
    Pat chicken breasts dry and cut or pound each to about ½-inch thickness. To a resealable plastic bag, add the chicken and sliced onions. Pour the marinade into the bag, seal, and mix to coat.
  3. Place the marinating chicken in the refrigerator for at least 30 minutes, up to overnight.
  4. When ready, preheat the oven to 375°F. To a large oven-safe skillet over medium-high heat, add oil. Once hot, add the marinade including the chicken to the skillet.
  5. Sear the chicken for 3 minutes on each side, or until golden brown. Arrange 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.
  6. Transfer the skillet to the oven. Roast for 6 minutes, or until the chicken reaches an internal temperature of 158°F.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9611