Creamy Peach Chicken
This quick and simple recipe for creamy baked peach chicken is perfect for a busy weeknight. With the sweet and tangy flavors of fresh peaches and tender chicken, it's sure to become a family favorite.
Servings: 4
Ingredients
- 4 Chicken Breasts split, bone in, skin on
For the Marinade
- 1 Cup Peach Preserves for roasting
- 1 ½ Cups Heavy Cream
For Roasting
- 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 ½ 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
- In a freezer bag, add peach preserves and heavy cream and squish the bag to mix.1 Cup Peach Preserves, 1 ½ Cups Heavy Cream
- Add the chicken to the bag and place in the fridge for 1 hour, or we prefer overnight.4 Chicken Breasts
- Pull the chicken out but save the marinade.
- Preheat the oven to 425 degrees F. Pat chicken breasts dry.
- Combine the seasonings for the rub (see below) in a small bowl 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
- In a bowl, whisk together the vinegar, thyme, mustard, olive oil, shallots, garlic, salt and pepper.2 teaspoons White Wine Vinegar, 1 teaspoon Thyme, 2 teaspoons Dijon Mustard, 1-2 Tablespoons Olive Oil, 4 Shallots, 2 Cloves Garlic, 1 ½ teaspoons Sea Salt, 1/2 teaspoon Pepper
- Using a large oven-safe cast-iron skillet over medium-high heat, then add some oil. Once hot and shimmering, add the chicken and brown, skin side down for a few minutes. Flip and sear the chicken on the other side for a few minutes.
- With the chicken skin side up, pour the sauce over the chicken breasts in the skillet and add the creamy/peach preserves marinade mixture. Allow the chicken to come to a simmer. Then place in the oven for 20-25 minutes.
- 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
- Transfer the skillet to the oven and roast another 20-25 minutes or until the meat has an internal temperature of 165 degrees F.
Nutrition
Serving: 1chicken breast | Calories: 902kcal | Carbohydrates: 78g | Protein: 53g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 245mg | Sodium: 1240mg | Potassium: 1246mg | Fiber: 4g | Sugar: 55g | Vitamin A: 2169IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 2mg