Plum Peach Chicken

7 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Jessica R
Recipe by  Jessica R

“My son is in the stage where he is eating adult food, but only chicken and starches. I came up with this delicious recipe to help get some more fruit in him!”

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Adjust Servings

Original recipe yields 3 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking dish with cooking spray.
  2. Place 3 plums and 1 peach into the work bowl of a food processor with the juice drink, red pepper flakes, paprika, and cinnamon; process until smooth. Sprinkle the chicken on both sides with salt and pepper; place into the prepared baking dish. Pour about 3/4 of the fruit sauce over the chicken. Set the remaining sauce aside.
  3. Bake the chicken in the preheated oven until the sauce has thickened and baked onto the meat, the chicken is no longer pink inside, and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Place each chicken breast on a plate and spoon the reserved fruit sauce over the chicken. Place 1 chopped plum and 1 chopped peach into a bowl, and mix the fruit together; garnish each chicken breast with 1/3 of the chopped fruit.

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Reviews (7)

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I give this 5 stars, but I made some changes. If you're going to give a bad rating at least give some CONSTRUCTIVE criticism to help other members. Instead of adding juice, I used the syrup that comes in the can with canned peaches. I didn't have to add sugar. If you like sweet and spicy add some ground cayenne pepper. This entire recipe I added the ingredients to taste, so I had to keep adding this and that until I thought it was perfect. I added some red food coloring to make it look more appetizing. Also before I added to the chicken before baking, I took the sauce and simmered it on the stove to just as you would if you were making preserves. It was so great my picky eaters ate it up quick. After experimenting on my family, I gave some to my next door neighbors and they loved it. I served it with stir fry veggies and jasmine rice.



I agree with the other poster.. if you don't like it.. say why. I loved the sweetness of this, but I would change things a little bit. I used fresh fruit only and very ripe fruit. I also could not find the juice suggested so I used a tropical blend from bi-lo with carrot and fruit juices in it. The juice was great. I'd definately peel the plums next time and leave the peelings out. I will also be dumping ALL of the fruit mixture on the uncooked chicken. I found I liked the taste of the fruit better when cooked into a glaze on the hot chicken. I also left out the pepper flakes.. I might try those next time. I served this with lightly buttered rice and sweet corn.



This was not good.

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Amount Per Serving (3 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 25.2 g
  • 50%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Savory Stuffed Chicken Breast with Plum Glaze


next recipe:

Minty Peach Chicken Salad