Peach Glazed Chicken
This peach glazed chicken is the perfect weeknight dinner that comes together in under 45 minutes. The combination of juicy chicken breasts, ripe peaches, soy sauce, apple cider vinegar, and Dijon mustard creates a sweet and savory glaze that is deeply satisfying and impressive enough for guests.
Equipment
- Large skillet or cast iron pan - 12-inch / 30cm recommended
- Cutting board
- Sharp chef's knife
- Meat thermometer - to check doneness
- Mixing bowls
- Wooden spoon or silicone spatula
- Tongs - for flipping the chicken
- Measuring spoons and cups
- Aluminum foil - to tent the chicken while it rests
Ingredients
- 4 boneless, skinless chicken breasts - about 6 oz or 170g each
- Salt and black pepper - to taste
- 1 tablespoon olive oil
- 1 small yellow onion - finely diced
- 3 cloves garlic - minced
- 1 1/2 cups fresh peaches - about 4 medium, peeled and diced, or one 15 oz or 425g can of sliced peaches in juice, drained
- 1/3 cup peach preserves - 105g
- 2 tablespoons soy sauce - use low-sodium if preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon fresh rosemary - finely chopped (optional, but recommended)
- 1 tablespoon fresh flat-leaf parsley - chopped, for garnish
Instructions
- Remove chicken from fridge 15 minutes before cooking. Pat completely dry with paper towels and season generously on both sides with salt and pepper.
- In a small bowl, combine peach preserves, soy sauce, apple cider vinegar, Dijon mustard, brown sugar, garlic powder, and smoked paprika. Stir until smooth.
- If using fresh peaches, peel, pit, and dice into 1/2-inch pieces. If using canned, drain and dice. Mince garlic and dice onion.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden and cooked through. Remove and tent with foil.
- In the same skillet, cook diced onion for 1-2 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in peaches and cook for 2 minutes.
- Pour in the glaze mixture and bring to a gentle boil. Reduce heat to medium-low and simmer for 8-12 minutes until thickened and glossy.
- Return chicken to the skillet, spooning glaze over the top. Cook for 4-5 more minutes, flipping once, until internal temperature reaches 165°F or 74°C.
- Remove from heat and let rest for 3-5 minutes. Garnish with fresh parsley and serve with any remaining glaze spooned over the top.
Notes
- Dry the chicken thoroughly before seasoning. Any surface moisture will prevent browning and you'll end up with steamed rather than seared chicken.
- Don't crowd the pan when searing. Leaving at least 1 inch of space between each breast ensures proper browning.
- Use an instant-read thermometer to check doneness. The target internal temperature is 165°F (74°C).
- Quality peach preserves matter. They are the backbone of the glaze, so a higher-quality jar will make a noticeably better final dish.
- Frozen peaches work great for this recipe. Thaw completely, drain well, and pat dry before using to avoid a watery glaze.
- To thicken a thin glaze, increase the heat and simmer until reduced, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).
- Make ahead: Prepare the glaze up to 3 days in advance and store it in the refrigerator in a sealed container.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight.
- Reheat gently on the stovetop with a splash of broth or water to keep the chicken moist.
- Try variations: Add red pepper flakes for heat, swap balsamic for apple cider vinegar, or use chicken thighs instead of breasts.