Description
This Peach-Glazed Chicken Breast recipe is a perfect blend of sweet and savory flavors, ideal for summertime dining. Tender, juicy chicken breasts are baked to perfection and coated with a luscious peach glaze made from preserves, Dijon mustard, and apple cider vinegar. The glaze caramelizes beautifully in the oven, giving the dish a delightful fruity finish accented with a hint of spice. Garnished with fresh herbs, this dish pairs wonderfully with grilled corn, rice, or summer salads, making it a vibrant and easy weeknight dinner option.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Peach Glaze
- 1/2 cup peach preserves or peach jam
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- Pinch of red pepper flakes (optional)
- Fresh thyme or chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish or line it with foil to prevent sticking.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Rub each breast with olive oil to help seasonings adhere. Season both sides with salt, black pepper, garlic powder, and paprika evenly.
- Make Peach Glaze: In a small saucepan over medium heat, combine peach preserves, Dijon mustard, apple cider vinegar, soy sauce, and red pepper flakes if using. Stir occasionally and simmer gently for 2 to 3 minutes until the mixture is smooth and slightly thickened. Remove from heat.
- Glaze Chicken: Place the seasoned chicken breasts in the prepared baking dish. Brush each piece generously with the peach glaze, ensuring they are well coated.
- Bake Chicken: Bake the chicken for 20 to 25 minutes. Halfway through baking, baste the chicken again with more glaze to enhance flavor and moisture. Bake until the internal temperature of the chicken reaches 165°F (74°C).
- Optional Broil: For a caramelized finish, broil the chicken for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Garnish with fresh thyme or chopped parsley before serving to add a fresh herbal note.
Notes
- Serve with grilled corn, rice, or a fresh summer salad for a complete meal.
- This recipe can be adapted for bone-in chicken breasts or grilled chicken thighs for varied texture and flavor.
- For an extra peachy flavor, add finely chopped fresh peaches into the glaze before cooking.
