Portrait overhead view of Peach-Glazed Chicken (AIP/Paleo) with the chicken cut in slices topped with peach sauce and some spilled on the side

Peach-glazed Chicken (AIP/Paleo)

Peach-glazed Chicken (AIP/Paleo) uses frozen peaches, so it is a recipe for any time of year! It’s perfect for shoulder seasons.

Wide overhead view of slices of Peach-glazed Chicken on parchment with a messy spoon of glaze on the side
Peach-glazed Chicken (AIP/Paleo)

Do you ever get anxious for the tastes of summer? The season is usually hot, humid, and unbearable where I live, but the produce at that time of year! Oh myyyyy… We are fortunate to get fresh peaches that would make you salivate just to get a whiff of them. When summer rolls around, you can be sure I will be trying this peach-glazed chicken recipe with fresh peaches. For now, though, I’m using frozen peach slices.

But I’m getting ahead of myself…

Although it is spring, maybe you live up north where you might get a stray snowstorm. Well then, let’s throw in some warm spices. But you’re also longing for something light, something fresh, and maybe just a hint of summer. Peaches!

Process photo collage of Peach-glazed Chicken, pureeing in the pan with an immersion blender


You won’t need special equipment for this recipe, except some kind of blender. (I use this one. It’s not fancy, but it’s a work horse!) I actually prefer to use an immersion blender, as shown here. Less to clean up. 😁

Closeup view of Peach-glazed Chicken (AIP/Paleo) slices garnished with sliced green onions
Peach-glazed Chicken (AIP/Paleo)

I have written this peach-glazed chicken recipe for cooking in the oven, after searing the chicken first. When grilling season rolls around (or if you live somewhere that you can already grill!), skip the searing, and just cook the chicken on a hot grill, adding the peach glaze for the last few minutes. Trust your intuition on the amount of time the glaze stays on at the end. Keep an eye on it. Enjoy!

As always, I’m wishing you great love and deep healing!



Peach-glazed Chicken (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, PaleoDifficulty: Medium


Prep time


Cooking time



Peach-glazed Chicken (AIP/Paleo) uses frozen peaches, so it is available to you any time of year. The perfect recipe for shoulder seasons!


  • 4 4 chicken breasts, pounded to 1/2″ thick

  • 1.5 cups 1.5 frozen peach slices

  • 1/2 cup 1/2 water

  • 1 TBSP 1 lemon juice

  • 1/2 TBSP 1/2 honey

  • 1 tsp 1 salt

  • 1 tsp 1 cinnamon

  • 1/2 tsp 1/2 ground ginger

  • 1/2 TBSP 1/2 arrowroot starch/flour

  • 2 TBSP 2 extra virgin olive oil

  • Sliced green onions for garnish (optional)


  • Preheat oven to 450º F. Place peaches, water, lemon juice, honey, salt, cinnamon and ginger in a saucepan over medium-high heat. Stirring occasionally, cook until peaches are quite soft, about 10 minutes. Turn off the heat. Blend the ingredients in a blender (like my favorite workhorse here), or with an immersion blender. (Be careful! It’s hot!) Place the blended mixture back on the heat. Whisk in the arrowroot starch until there are no lumps. Turn off the heat.
  • Heat olive oil in a large skillet over medium-high heat. When oil is hot, sear the chicken on both sides to a golden brown. Transfer chicken to a parchment-lined roasting pan.
  • Bake chicken for 10 minutes. Remove chicken breasts from oven, and spoon some glaze over them, reserving some glaze to serve at table. Return them to the oven, and bake another 5 minutes. When chicken is done, garnish with sliced green onions if desired, and serve with reserved glaze.

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  1. This was great! My chicken breasts were huge, so I would recommend pounding them thin or buying smaller breasts to ensure a good ratio of sauce to chicken!

    • Hi, Cathy! Indeed. The recipe does call for the chicken to be pounded to 1/2″ thick. I’m so glad you like it! And thank you for taking the time to circle back and write to me. It makes my day. 🙂

  2. Laura B Quattlebaum

    This is a fabulous, quick-and-easy recipe! We’ve actually tried it with frozen mango chunks (were out of peaches), and it made a wonderful glaze. Thanks for another great offering!

  3. Would this work just as well with fresh peaches? Would any modifications need to be made? Thank you! Also, any side dish recs?!

    • Hi, Leigh! I have yet to try this with fresh peaches. I’m sure it could be done. I wonder, though, if it wouldn’t need as much water? Might depend on the ripeness of your peaches. As for sides – wowza, I’ve got a few! Are you thinking a salad? Maybe Spinach Cherry Salad w/Avocado Cilantro Dressing? OR maybe fries, like Curly Fries, or Rosemary Taro Fries? Lots of things to choose from. In the Recipe Index on the top tool bar, there are both sides and salads that might give you some ideas. Happy hunting! And thank you for writing! 🙂

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