Skip to main content

Peach Chicken

  • Author:
  • Publish date:
peach chicken

This is Rachel Ray's Recipe I have just adapted it some to make it easier to make ahead of time and also tastier :)

I served this with brown rice to sop up the peach sauce. It is Yumo!!

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • ¼ cup all-purpose flour
  • Pinch ground ginger
  • Salt and pepper
  • 4 pieces boneless, skinless chicken thighs
  • 2 pieces boneless, skinless chicken breast
  • 5 tablespoons extra virgin olive oil, divided
  • 3-4 peaches pitted sliced thick or halved
  • ½ lemon, juiced
  • Salt and freshly ground black pepper
  • 1 shallot, chopped , I used white onion finely chopped
  • 1-inch piece fresh ginger, grated
  • ⅔ cup peach preserves
  • 2 teaspoons hot sauce
  • 2 tablespoons Worcestershire sauce
  • ¾ cup chicken stock


Preheat oven to 350℉. 

1 In a bag place the flour with a pinch of ginger and salt and pepper. Add the chicken and coat well. 
2 Heat 2 tablespoons oil in a saucepan then add the peaches and lemon juice, cook until golden and soft to the touch about 10 minutes. 
3 In a separate sauté pan heat 2 tablespoons oil and pan fry the flour coated chicken, about 4 minutes on each side, place in an oven safe pan. Place in oven and bake for 20 minutes.  
4 In the meantime, using the pan that you fried the chicken in add remaining 1 tablespoon oil.  Sauté shallots, when soft add ginger, peach preserves, Worcestershire sauce, hot sauce and broth.
8 Cook on medium till it thickens a little, about 10 minutes.  Heat up the peaches at the same time either in the oven or on stove.  
9 Place the peaches around the chicken and then pour the sauce over top.

Publish date: