Sweet 'n' Savory Peach Chicken Recipe
Sweet 'n' Savory Peach Chicken Recipe photo by Taste of Home
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Sweet 'n' Savory Peach Chicken Recipe

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This recipe features the sweet flavor of peaches and the savory flavor of roast chicken. The flavors blend perfectly to create a wonderful main dish.—Regena Hofer, Meadows, Manitoba
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 4 servings


  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 to 3 tablespoons canola oil
  • 1 cup orange juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced fresh parsley
  • 3 medium peaches, peeled and sliced

Nutritional Facts

1 each: 603 calories, 32g fat (8g saturated fat), 153mg cholesterol, 723mg sodium, 27g carbohydrate (20g sugars, 1g fiber), 50g protein.


  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. In a large skillet, fry chicken in oil until browned on all sides. Transfer to a greased 13-in. x 9-in. baking dish.
  3. In a small bowl, combine the orange juice, vinegar, honey and parsley; pour over chicken. Cover and bake at 350° for 40 minutes.
  4. Uncover; add peaches. Bake 5-10 minutes longer or until chicken juices run clear and peaches are heated through. Yield: 4 servings.
Originally published as Sweet 'n' Savory Peach Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p216

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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88 keys User ID: 6828012 209526
Reviewed Aug. 22, 2012

"This dish was neither sweet not savory. It was blah. I knew I was in trouble when I came to my kitchen and took in a whiff. I was not getting a pleasant smell. I was envisioning the sweetness from the peaches, honey and orange juice. What I smelled was vinegar and slight smell of chicken. The chicken was moist. I will give it that much. If it were me I would have put 1/4 to 1/2 cup brown sugar in the sauce and made it more sweet and sour chicken. I will use the baking method with the juice but I will doctor up my own rather than follow this recipe."

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