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peach glazed chicken

Chicken Breast with Peach Glaze

Sweet meets savory in this fruity grilled dinner. This summer chicken recipe balances the natural sweetness of ripe peaches with savory herbs and spices, creating a dish that's as nutritious as it is delicious.
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Course: Main Course
Cuisine: American
Keyword: Chicken, Peach Glaze, Summer Recipe, Glazed Chicken, Peach Chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 325kcal

Equipment

  • Large Skillet
  • Medium Saucepan
  • Immersion Blender
  • Cutting Board
  • Instant-read Thermometer

Ingredients

For the chicken

  • 4 boneless, skinless chicken breasts about 2 pounds
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme

For the peach glaze

  • 2 cups fresh peaches peeled and diced (about 3-4 peaches)
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes optional for heat

Instructions

  • Season chicken breasts evenly on both sides with salt, pepper, garlic powder, and dried thyme. Gently press the seasonings into the meat to ensure they adhere well.
  • Combine diced peaches, honey, apple cider vinegar, Dijon mustard, minced garlic, grated ginger, and red pepper flakes in a medium saucepan. Bring the mixture to a simmer over medium heat.
  • Reduce heat to medium-low and cook for 10-12 minutes until peaches soften and the mixture thickens slightly. For a smoother consistency, use an immersion blender to puree about half the mixture while leaving some peach chunks for texture.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 160°F (71°C).
  • Reduce heat to medium-low and pour ¾ of the peach glaze over the chicken. Turn the chicken to coat both sides, and continue cooking for 2-3 minutes until the glaze caramelizes slightly and the chicken reaches 165°F (74°C). Reserve the remaining glaze for serving.
  • Transfer chicken to a cutting board and let rest for 5 minutes before slicing. This resting period allows juices to redistribute throughout the meat.
  • Slice chicken against the grain and drizzle with the reserved peach glaze before serving.

Notes

No fresh peaches? Use 2 cups frozen peaches, thawed. Honey can be replaced with maple syrup, and chicken thighs work beautifully if you prefer darker meat.
The glazed chicken will keep in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken and any remaining glaze separately.

Nutrition

Calories: 325kcal | Carbohydrates: 24g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 685mg | Fiber: 1g | Sugar: 21g
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