Peachy Chicken Picante

Peachy Chicken Picante

27 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Dianna K.
Recipe by  Dianna K.

“This is a quick and easy recipe to prepare, made with what everyone has on hand in the kitchen, and is delicious! (Note: When I am in a real hurry, I julienne the chicken and add all of the ingredients all at once into the skillet until the chicken is cooked through; then serve over rice.)”

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Adjust Servings

Original recipe yields 4 servings



  1. Drain peaches, reserving liquid, and set aside.
  2. Season chicken with salt and pepper to taste. In a large skillet, heat oil over medium heat. Add chicken and saute for 9 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet.
  3. Add bell pepper to skillet, reduce heat and saute for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach liquid, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then serve.

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Reviews (27)

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I have got to say that this was one of the most delicious dishes that I have tasted in a long time. It turned out that I did not have a full half-cup of salsa, so I added some Chi-Chi's salsa vinaigrette dressing that was in the fridge. Lacking orange juice I added some Best Foods Oriental Orange salad dressing, and that was delicious. All in all it was a great meal, but the salad dressing did make the sauce a little bit runny. I am going to use the full half-cup of salsa next time and see how I like it then. Delicious and thanks for sharing! I've also made this several times since I posted the first review, and my favorite variation thus far is to use a jar of peach-pineapple salsa, cut the chicken breasts into cubes, and let it simmer in the salsa, then serve it with brown rice. I love this stuff!



I really enjoyed this e-z receipe. It is so different and quick to make. However I used regular oj instead of the frozen cause I had it in the house and it came out very nice. I will try this receipe on salamon soon. Trickydog



This was very good. Sweet & spicy. I would suggest having an extra can of peaches on hand just in case b/c this didn't make enough sauce for our liking. Also, as other reviewers suggested I too sliced the chicken up before cooking and we served it over brown rice (which I guess is why I wanted extra sauce). We'll definately make this one again.

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Amount Per Serving (4 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 21.1 g
  • 7%
  • Protein
  • 27.2 g
  • 54%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet



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Skillet Chicken Picante


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Breaded Picante Chicken