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READY IN 45 mins

Baked Chicken with Peaches

Read Reviews (247)

"Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches." — LOREERIN

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Original recipe makes 8 servings Change Servings

8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced

1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 28, 2005

This recipe was awsome, everyone loved it, I used can peaches since they are out of season and it turned out great.

—agonz1027

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Most Helpful Critical Review

Nov 11, 2003

This was a good dish, but the suggestion of making the sauce didn't work at all. I used pineapple in place of the fresh peaches, and it turned out well. Next time, I'll add coconut, for an even more flavorful outcome.

—CAMIDA56

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313 Ratings

Feb 10, 2004

Don't let some of the reviews scare you away from trying this wonderful recipe! I almost didn't make this because of many reviews complaining about "the sweetness". I'm glad I did! I started by seasoning my chicken breasts with some white wine vinegar and lemon juice. I used the vinegar to offset the sweetness "problem". I then sprinkled black pepper, garlic powder, and onion powder over the breasts. I pretty much followed the rest of the recipe as written. I used a fresh peach(with white flesh though) and used a "light" brown sugar to save calories. For the sauce, I used a combo of half cold water/half chilled white wine(Pinot Grigio) mixed with the corn starch. I sprinkled a bit of fresh parsley leaves over it all too. The end result was just fantastic, and even my boyfriend said he couldn't wait until I made this tasty dish again! And, the whole recipe was very quick and easy too. What more could I ask for? Try this, you'll love it! Thank you Lor for a delicious recipe!

—ElvisInFlorida

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Aug 29, 2003

The sauce in this recipe is one of the best I've ever tasted! I used pork chops instead of chicken, seasoned them with meat tenderizer, salt and pepper, and browned them before assembling and baking the rest of the dish. I bought a large can of peaches and only used about half the can with some of the juice. I wish I had used the whole can as the peaches were so yummy in this dish. At the end of the bake time I put it under the broiler for a few minutes to brown it nicely. The combination of the pork and the peaches and the "to die for peachy, clove-y, gingery" sauce made this an unforgettable dinner. It was also super easy. I made this for a casual meal at home with my family, but would definitely serve it for company, too. Thank you for this delicious recipe!

—taramclarty

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Aug 18, 2003

This recipe was delicious, but I would add one caution. I made it for a potluck dinner. I prepared it in the afternoon, sampled some for lunch to make sure I liked it (which I did) then placed the remainder in an attractive casserole dish to reheat in the microwave later for the dinner. While it smelled and tasted good, the chicken absorbed the brown sugar and turned a brownish shade. It was passed over by many people, but the ones that did try it said it was good. My recommendation: try it but prepare it then serve it immediately.

—VIRGINIA57

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Aug 19, 2003

This was really good! Like having peach pie for your main course! A really different and unusual chicken recipe. I used half of the brown sugar called for and I think it was more than enough. And I didn't peel the peaches -- not necessary. I think you really need to make this with fresh peaches. Canned just wouldn't be the same.

—KAYCJ

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Aug 19, 2003

This was absolutely delicious! The chicken was tender and juicy and I really enjoyed the peach flavour. Like many other reviewers, I used canned peaches with the juices. Be sure to use a large can, as the cooked peaches are so tasty! Also I did not have ground cloves, so I substituted a sprinkling of cinnamon and a genourous amount of freshly ground pepper for some spicy heat. This was a real treat, the recipe is a welcome addition to my "Favourites" category, and I'll definitely be serving this dish again soon!!

—JENNSEVEN

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Nov 18, 2005

I made this as the recipe says only I added a dash of cinnamon. I also cut the chicken into small pieces. I added the water and cornstarch to make a sauce and served over rice. It was delicious. (Oh I also used canned peaches and marinated the chicken in the peach juice from the can for about 2 hours before I cooked it) *If you do not like sweet main dishes then you will probably not like this*

—Kristine

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Nutrition

Calories
248 kcal
12%

Carbohydrates
30.3 g
10%

Cholesterol
67 mg
22%

Fat
2.8 g
4%

Fiber
0 g
< 1%

Protein
24.6 g
49%

Sodium
68 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Chicken with Peaches

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 248
Calories from Fat: 25

% Daily Value *
Total Fat 2.8g 4 %
Saturated Fat 0.8g 4 %
Cholesterol 67mg 22 %
Sodium 68mg 3 %
Potassium 261mg 7 %
Total Carbohydrates 30.3g 10 %
Dietary Fiber 0g < 1 %
Protein 24.6g 49 %
Sugars 29.8g
Vitamin A < 1 %
Vitamin C 38 %
Calcium 5 %
Iron 11 %
Thiamin 7 %
Niacin 120 %
Vitamin B6 31 %
Magnesium 10 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.