Peach-glazed Chicken (AIP/Paleo) uses frozen peaches, so it is a recipe for any time of year! It’s perfect for shoulder seasons.
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!
Equipment
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. 😁
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!
💗,
Wendi
Peach-glazed Chicken (AIP/Paleo)
4
servings10
minutes30
minutesPeach-glazed Chicken (AIP/Paleo) uses frozen peaches, so it is available to you any time of year. The perfect recipe for shoulder seasons!
Ingredients
4 chicken breasts, pounded to 1/2″ thick
1.5 cups frozen peach slices
1/2 cup water
1 TBSP lemon juice
1/2 TBSP honey
1 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 TBSP arrowroot starch/flour
2 TBSP extra virgin olive oil
Sliced green onions for garnish (optional)
Directions
- 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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