Peach-Glazed Chicken

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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!

Peach-glazed Chicken
Prep time
Cook time
Total time
Serves: 4
  1. Pre-heat oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.


About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.


  • Megan says

    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! 🙂

  • Colt Ryan says

    Hi! What would be a good substitute for the olive oil in this recipe?

    • Mickey Trescott says

      Colt, a lot of folks like to use avocado oil instead of olive oil.

  • Heather says

    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!!!

  • DeAnna says

    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.

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