Irresistible Peach Chicken Recipes for Easy Dinners

Peaches and chicken—an unexpected pair, like an impromptu dance party in your kitchen. Imagine the juicy sweetness of ripe peaches mingling with tender, savory chicken. It’s a flavor explosion, a bit like the culinary version of Taylor Swift dropping a surprise album.

Picture it: the sizzle of pan-seared chicken, the aroma of fresh peaches wafting through the air, and you can’t help but dig in. Who knew dinner could be this delightful, right?

Steps

1. Heat butter and olive oil in a skillet over medium-high, cooking chicken breasts until they reach an internal temperature of 165°F, around 8-10 minutes. Remove the chicken and let it rest.
2. Add a little chicken broth to the pan if needed, and cook onions until translucent. Stir in wine, deglazing the pan for 1-2 minutes.



3. Mix in mustard, maple syrup, peaches, half and half, salt, and pepper, cooking until the sauce thickens.
4. Slice the chicken and serve over the sauce, garnished with fresh thyme if desired.
5. Whisk champagne vinegar, honey, Dijon mustard, and garlic in a bowl. Gradually add olive oil, whisking until emulsified.
6. Combine cooked quinoa with Chile Margarita seasoning in a large bowl. Add corn, peaches, tomatoes, avocados, onion, and jalapeños.
7. Toss the salad with the vinaigrette and top with crumbled feta cheese. Serve immediately.
8. Preheat oven to 375°F and prepare a baking sheet with parchment. Clean mushrooms and finely chop the stems.
9. Mix diced peach, goat cheese, butter, chopped stems, basil, and seasonings in a bowl. Stuff the mushroom caps with the mixture.
10. Sprinkle panko breadcrumbs on top and bake for 20-25 minutes until mushrooms are tender and filling is golden.
11. Combine honey, lime juice, and zest in a small bowl for the sauce. Set aside.
12. Toss peach slices with chives and brown sugar. Place Brie and peach mixture on tortillas, folding them in half.
13. Cook in a skillet over medium heat until tortillas are crisp and cheese is melted. Serve with the honey lime sauce.
14. Preheat grill to medium-high. Halve peaches and remove pits, spraying the cut sides with olive oil.
15. Grill peaches cut side down for grill marks, then flip and add cheese, honey, and balsamic vinegar.
16. Close the grill and cook until peaches are soft. Garnish with basil or rosemary before serving.
17. Preheat grill to 400°F. Season chicken cubes with salt, pepper, chili powder, and olive oil.
18. Thread chicken, peaches, and jalapeño chunks onto skewers. Mix peach glaze ingredients in a bowl.
19. Grill skewers, basting with glaze, until chicken is cooked. Serve with extra glaze on the side.
20. Cook bacon until crisp, reserving some fat. Sauté onion and peaches in bacon fat until soft.
21. Mix cream cheese and mayo in a baking dish. Add bacon, onion, peaches, and cheddar cheese.
22. Bake at 375°F for 25 minutes until bubbly. Serve with various dippers.
23. Blend chickpeas, peaches, applesauce, tahini, maple syrup, spices, and salt until smooth. Adjust consistency with water if needed.
24. Transfer to a bowl, topping with peaches, graham crackers, and a drizzle of syrup.
25. Chill for at least 30 minutes before serving.
26. Combine mixed greens, peaches, pistachios, feta, onion, and basil in a bowl.
27. Whisk balsamic vinegar, mustard, honey, garlic, salt, pepper, water, and lemon juice for dressing.
28. Drizzle dressing over salad and toss gently to combine.
29. Pulse cauliflower in a food processor into rice-like grains. Sauté onion until translucent, adding garlic.
30. Stir in cauliflower rice, cooking until soft. Optionally add wine and reduce.
31. Add broth, turmeric, peaches, bell pepper, and seasonings, cooking until combined. Stir in Parmesan before serving. Garnish with almonds and herbs.

Ingredients

• 5 boneless, skinless chicken breasts
• 1 tablespoon light whipped butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 1/3 cup white wine (cooking or drinking wine)
• 1 tablespoon grainy Dijon mustard
• 1 teaspoon maple syrup
• 3 large peaches, sliced or chopped
• 1 cup fat-free half and half
• Salt and pepper, to taste
• Fresh thyme, optional
• 1/4 cup champagne vinegar
• 2 tablespoons honey substitute
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 3 cups cooked quinoa
• 1.5 tablespoons chili margarita seasoning
• 3 cups frozen sweet corn, defrosted
• 2 large peaches, chopped or sliced
• 1 cup cherry tomatoes, halved
• 2 avocados, sliced or chopped
• 1/2 cup red onion, diced
• 1/4 cup candied jalapeños
• 6 ounces fat-free feta cheese crumbles
• 16 large button mushrooms
• 1 large ripe peach, finely diced
• 6 ounces goat cheese, softened
• 2 tablespoons light whipped butter
• 1/4 cup panko breadcrumbs
• 2 tablespoons fresh basil, finely chopped
• Salt and pepper, to taste
• Olive oil vegetable spray
• 2 tablespoons honey substitute
• 2 teaspoons lime juice
• 1/2 teaspoon grated lime rind
• 1 cup thinly sliced firm ripe peaches (about 3 peaches)
• 1 tablespoon fresh chives, chopped
• 2 teaspoons brown sugar
• 8 wedges of Brie cheese
• 4 large wraps (tortillas)
• Cooking spray
• Extra chive snips, optional
• Olive oil spray
• 10 fresh ripe peaches
• 4 tablespoons sugar-free honey substitute
• 4 tablespoons balsamic vinegar
• 6 ounces crumbled cheese (goat, feta, or gorgonzola)
• Fresh basil or rosemary, optional garnish
• 2 pounds boneless, skinless chicken breast, cut into cubes
• Salt and pepper
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• 4 peaches, quartered and halved
• 9 jalapeño pepper halves, seeded and cut into chunks
• 1/2 cup peach preserves
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon each salt and pepper
• 1/8 teaspoon red pepper flakes
• 6 slices center-cut bacon
• 2 ripe peaches, peeled and diced
• 1 large Vidalia onion, chopped
• 8 ounces light cream cheese, softened
• 1/2 cup light mayonnaise
• 2 cups shredded cheddar cheese
• 2 cans chickpeas, drained and rinsed
• 2 cups peeled and diced fresh peaches
• 3 tablespoons unsweetened applesauce
• 3 tablespoons honey substitute
• 2 tablespoons tahini
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 4-6 tablespoons water, if needed
• Pinch of salt
• 1/2 cup diced fresh peaches
• 1/2 cup crushed graham crackers
• Drizzle of maple syrup
• Sprinkle of smoked paprika or cumin, optional
• 8 cups mixed greens
• 4 ripe peaches, sliced
• 1/2 cup chopped pistachios
• 1 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/4 teaspoon salt and pepper
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 large head of cauliflower, cut into florets
• 2 ripe peaches, finely diced
• 1 small red pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 teaspoon turmeric
• 1/4 cup dry white wine, optional
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup toasted almonds, for garnish
• Fresh chives or parsley, optional garnish

FAQ

• Can peaches be used in savory dishes?
• Absolutely! Peaches can elevate savory recipes with their natural sweetness. They pair well with ingredients like chicken, quinoa, and cheese to create delicious meals.
• How do you make a peach sauce for chicken?
• Cook chicken breasts and set aside. In the same pan, sauté onions, then deglaze with white wine. Add Dijon mustard, maple syrup, peaches, and fat-free half and half. Cook until the sauce thickens, then pour over the sliced chicken.
• What are some ways to incorporate peaches into salads?
• Peaches add a burst of flavor and color to salads. Try combining them with quinoa, corn, avocado, and cherry tomatoes for a refreshing summer dish. Top with a tangy champagne vinaigrette for extra zest.
• How can I make a peach appetizer with mushrooms?
• Stuff oversized button mushrooms with a mixture of diced peaches and softened goat cheese, topped with panko breadcrumbs. Bake until golden brown for a delightful appetizer.
• What is a unique way to serve grilled peaches?
• Grill peach halves and top with creamy Gorgonzola cheese, honey, and balsamic vinegar. Garnish with fresh herbs like basil or rosemary for a sweet and savory treat.

Tips

• Balance Sweet and Savory: When making savory peach dishes, use spices like chili powder or herbs such as fresh thyme to balance the natural sweetness of peaches, creating a well-rounded flavor profile.
• Select Ripe Peaches: Ensure you select firm, ripe peaches to enhance the texture and flavor of your dish. This is especially important for grilling or adding to salads.
• Deglaze for Depth: Use white wine to deglaze your pan after sautéing onions or vegetables. This not only adds depth but also helps incorporate the flavors left in the pan into your sauce or dish.
• Emulsify Dressings: When preparing vinaigrettes or dressings, whisk continuously while adding oil to ensure your dressing emulsifies and coats your salad evenly for the best flavor distribution.

Equipment

• Quesadilla Maker – For making the Sweet Peach and Brie Quesadillas.
• Wooden Skewers – For the Jalapeño Peach Chicken Skewers (though these can be found in many grocery stores, buying in bulk online might be convenient).
• Food Processor – For preparing the Peach Cobbler Hummus and Peach Cauliflower Risotto.

Adrianne