Peach Balsamic Roasted Chicken
Roasted Peach Chicken is a bold and flavorful twist on classic roasted chicken. Tender chicken breasts are marinated in a sweet and spicy glaze made with our Peach Habanero Jam, rich Cask 8 Balsamic Vinegar, and our aromatic Yin & Yang Chinese 5-Spice Blend. Topped with fresh peach slices and roasted to perfection, this dish strikes the perfect balance of heat, sweetness, and umami. It’s an irresistible way to elevate your weeknight dinner! 🍑🔥🍗
Ingredients
Scale
Chicken Marinade
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons Cask 8 Balsamic Vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons garlic, minced
- 2 teaspoons Ying & Yang Chinese 5 Spice Powder
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 1 small red onion, thinly sliced
- 1 tablespoon California Blend olive oil
- 2–3 medium peaches, pitted, thinly sliced
Instructions
Chicken Marinade
- In a medium bowl, stir together peach preserves, olive oil, soy sauce, cask 8 Balsamic vinegar, Dijon mustard, garlic, salt, black pepper, Yin & Yang Chinese 5 Spice powder, and red pepper flakes. (This makes about 1 1/2 cups).
- Heat over medium low heat until well combined and slightly thickened. Place in refrigerator to cool.
Chicken
- Pat chicken breasts dry, butterfly breasts, and pound each to about ½-inch thickness.
- To a resealable plastic bag, add the chicken and sliced red onions. Pour the marinade into the bag, seal, and mix to coat.
- Place the marinating chicken in the refrigerator for at least 30 minutes, up to overnight.
- When ready, preheat the oven to 375°F.
- To a large oven-safe skillet over medium-high heat, add oil. Once hot, add chicken breasts and sear the chicken for a few minutes on each side, or until golden brown.
- Pour marinade over the chicken breasts in the skillet. Arrange 4-5 sliced peaches on top of each chicken breast and nestle the remaining peaches into the pan around the chicken.
- Transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve over Rice or butter noodles
