Peach Chicken

I’ll admit, when I was first introduced to peach and chicken recipes, I was a little skeptical. Lemon rosemary chicken, sure? Still, stone fruit seemed like it belonged in a peach crisp more than the main dish.

But if you need winning over, this peach chicken is prepared to do so. It’s a medley of sweet and savory, complemented by balsamic vinegar and tarragon. Although its summery and herby flavors suggest a special-occasion meal, it’s easy enough to throw together during the week. And doesn’t a great meal turn any night into a special occasion?

Serve this over a bed of rice or couscous, and get ready for it to be a frequent request.

Peach Chicken Ingredients

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• Chicken: Make sure your chicken breast halves are uniform size. You can also pound and cut them if needed.
• Butter: You’ll use a couple of tablespoons of butter to brown and flavor the chicken.
• Chicken broth: This will be the base of your sauce. We recommend reduced-sodium chicken broth to reduce the salt, though regular chicken broth will work here too.
• Sherry: Sherry, a type of fortified wine, gives your dish a deeper, nuttier flavor. You can also replace this with more chicken broth if preferred.
• Peach preserves: Sweet and fruity, these complement the dish’s savory elements for a unique, summery meal.
• Garlic: Thinly slice your cloves for that savory, umami kick.
• Fresh tarragon: Tarragon has faint notes of licorice (though not too much; those who dislike licorice are typically fine with tarragon) that play well with the peach and chicken.
• Balsamic vinegar: The sweetness and acidity in balsamic vinegar balance chicken and peach recipes and help enhance the other flavors.

Directions

Step 1: Brown the chicken

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Sprinkle the chicken with salt and pepper. In a large skillet, heat the butter, then brown the chicken on both sides. Remove the chicken from the skillet and keep it warm.

Editor’s Tip: Make sure not to overcrowd the pan. If necessary, work in batches.

Step 2: Make the peach sauce

Alejandro Monfort for Taste of Home

Add the broth and sherry to the skillet, stirring to loosen the browned bits from the pan. Stir in the preserves, garlic and tarragon. Bring this to a boil. Reduce the heat and simmer, uncovered, for five minutes, stirring occasionally. Stir in the vinegar.

Step 3: Finish the chicken

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Return the chicken to the skillet. Cover and cook over medium heat for 8 to 10 minutes, or until a meat thermometer reads 165°F.

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Peach Chicken Variations

• Swap out the peaches: You can use different types of fruit here, like oranges or pineapples.
• Experiment with proteins: Instead of chicken breasts, you could also use chicken thighs or even a pork tenderloin, depending on what you’re craving.
• Accentuate with herbs: Play up the flavors by garnishing with fresh basil or adding in rosemary.
• Get cheesy: Add some burrata on top of the finished dish for a creamy touch.

How to Store Peach Chicken

You can store peach chicken in the fridge for up to three days in an airtight container. Reheat the chicken before serving.

Can you freeze peach chicken?

Because of the peach preserves, which won’t be at their best after thawing, we would recommend not freezing this dish. Try out these freezer-friendly meals instead!

Peach Chicken Tips

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Does this chicken with peaches recipe have alcohol due to the sherry?

All the alcohol should burn off in the cooking process. However, if you don’t like the taste of sherry or don’t want to use alcohol in your cooking, you can always sub in chicken broth.

What can I use instead of peach preserves?

You could also use canned or fresh peaches, depending on what’s available. When choosing fresh peaches, make sure the fruit is firm so it can better withstand the cooking process.

Is this chicken and peaches recipe gluten-free?

It sure is! Just serve it with gluten-free friendly sides, like rice, salad or potatoes.