Roasted Peach Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 20 minutes

Ingredients

1 cup (320 g) peach preserves

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

1 ½ pounds boneless, skinless chicken breasts

1 small red onion, (thinly sliced)

1 tablespoon extra virgin olive oil

2-3 medium peaches, (pitted, thinly sliced)

Directions

Chicken Marinade

Make marinade. Reserve some for serving.

In a medium bowl, stir together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. (This makes about 1 1/2 cups).

Reserve half of the mixture, and refrigerate. The remaining peach mixture will be used to marinate the chicken.

Chicken

Pound and season chicken.

Pat chicken breasts dry and pound each to about ½-inch thickness.

Add chicken, onions, and marinade to a resealable bake.

To a resealable plastic bag, add the chicken and sliced red onions. Pour the marinade into the bag, seal, and mix to coat.

Refrigerate marinating chicken.

Place the marinating chicken in the refrigerator for at least 30 minutes, up to overnight.

Preheat oven.

When ready, preheat the oven to 375°F.

Sear chicken in skillet.

To a large oven-safe skillet over medium-high heat, add oil. Once hot, add the entire contents of the marinated chicken bag to the skillet. Sear the chicken for a few minutes on each side, or until golden brown.

Top chicken with peaches and marinade.

Pour the reserved peach marinade over the chicken breasts in the skillet. Arrange 4-5 sliced peaches on top of each chicken breast, and nestle the remaining peaches into the pan around the chicken.

Roast in oven.

Transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

Nutrition

• Calories: 522 kcal