Search thousands of recipes reviewed by home cooks like you.

Baked Chicken with Peaches

Baked Chicken with Peaches

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
LOREERIN

LOREERIN

Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
  3. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

agonz1027
106

agonz1027

12/28/2005

This recipe was awsome, everyone loved it, I used can peaches since they are out of season and it turned out great.

ElvisInFlorida
104

ElvisInFlorida

2/10/2004

Don't let some of the reviews scare you away from trying this wonderful recipe! I almost didn't make this because of many reviews complaining about "the sweetness". I'm glad I did! I started by seasoning my chicken breasts with some white wine vinegar and lemon juice. I used the vinegar to offset the sweetness "problem". I then sprinkled black pepper, garlic powder, and onion powder over the breasts. I pretty much followed the rest of the recipe as written. I used a fresh peach(with white flesh though) and used a "light" brown sugar to save calories. For the sauce, I used a combo of half cold water/half chilled white wine(Pinot Grigio) mixed with the corn starch. I sprinkled a bit of fresh parsley leaves over it all too. The end result was just fantastic, and even my boyfriend said he couldn't wait until I made this tasty dish again! And, the whole recipe was very quick and easy too. What more could I ask for? Try this, you'll love it! Thank you Lor for a delicious recipe!

taramclarty
84

taramclarty

8/29/2003

The sauce in this recipe is one of the best I've ever tasted! I used pork chops instead of chicken, seasoned them with meat tenderizer, salt and pepper, and browned them before assembling and baking the rest of the dish. I bought a large can of peaches and only used about half the can with some of the juice. I wish I had used the whole can as the peaches were so yummy in this dish. At the end of the bake time I put it under the broiler for a few minutes to brown it nicely. The combination of the pork and the peaches and the "to die for peachy, clove-y, gingery" sauce made this an unforgettable dinner. It was also super easy. I made this for a casual meal at home with my family, but would definitely serve it for company, too. Thank you for this delicious recipe!

Similar recipes

ADVERTISEMENT