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Do you ever get anxious for the tastes of summer? The season is usually hot, humid, and unbearable where I live, but the produce at that time of year! Oh myyyyy… We are fortunate to get fresh peaches that would make you salivate just to get a whiff of them. When summer rolls around, you can be sure I will be trying this peach-glazed chicken recipe with fresh peaches. For now, though, I’m using frozen peach slices.
But I’m getting ahead of myself…
Although it is spring, maybe you live up north where you might get a stray snowstorm. Well then, let’s throw in some warm spices. But you’re also longing for something light, something fresh, and maybe just a hint of summer. Peaches!
I have written this peach-glazed chicken recipe for cooking in the oven, after searing the chicken first. When grilling season rolls around (or if you live somewhere that you can already grill!), skip the searing, and just cook the chicken on a hot grill, adding the peach glaze for the last few minutes. Trust your intuition on the amount of time the glaze stays on at the end. Keep an eye on it. Enjoy!
As always, I’m wishing you love and healing!
- 4 chicken breasts, pounded to about ½" thick
- 1 + ½ cup frozen peach slices
- ½ cup water
- 1 tablespoon lemon juice
- ½ tablespoon honey
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ tablespoon arrowroot starch/flour
- 2 tablespoon extra virgin olive oil
- Sliced green onion for garnish (optional)
- Pre-heat oven to 450 degrees F.
- Place peaches, water, lemon juice, honey, salt, cinnamon and ginger in a saucepan over medium-high heat. Stirring occasionally, cook until peaches are quite soft, about 10 minutes. Turn off the heat. Blend the ingredients in a blender, or with an immersion blender. (Be careful! It's hot!) Place the blended mixture back on the heat. Whisk in the arrowroot starch until there are no lumps. Turn off the heat.
- Heat olive oil in a large skillet over medium-high heat. When oil is hot, sear the chicken on both sides to a golden brown. Transfer chicken to a parchment-lined roasting pan.
- Bake chicken for 10 minutes. Remove chicken breasts from oven, and spoon some glaze over them, reserving some glaze to serve at table. Return them to the oven, and bake another 5 minutes. When chicken is done, garnish with sliced green onions if desired, and serve with reserved glaze.
6 comments
Hi Wendi, this looks delicious. I can’t wait to try it. I need to substitute the arrowroot as it doesn’t agree with me. Have you tried cassava flour? Thanks for sharing the recipe.
Hi, Megan! I haven’t tried cassava, but you might try tapioca starch. I think that might be a good swap. Let me know how it works for you! 🙂
Hi! What would be a good substitute for the olive oil in this recipe?
Colt, a lot of folks like to use avocado oil instead of olive oil.
I made the peach sauce went exactly by the recipe and the the sauce came out really salty, I use pink mineral salt and I am wondering if it is more salt content in that kind of salt. I think I will use less salt like 1/4 TSP but other than that the chicken was great I just did not use the sauce it was too salty!!!
I made this exactly as directed. It is so good. It pairs well with both chicken and pork tenderloin. This is going in my regular rotation.