Peach Chicken

By: Brady Evans

I’m not sure if the following phenomenon is a Southern thing or if it occurs all over the US; please let me know.

From spring to summer in the south, seemingly every small town holds festivals. These events are all very different, but are all very similar.  Their commonality is that they celebrate a food item – perhaps a crop grown in the area or a local specialty. Off the top of my head I can think of a peanut festival, an okra ‘strut,’ a crawfish festival and a poultry festival.  My town’s specialty?  The peach festival. So, here’s a great recipe using fresh peaches.

Peach chicken

Peach Chicken


  • nonstick cooking spray
  • 3 skinless, boneless chicken breasts, split in half lengthwise into thin cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon peach balsamic vinegar or other balsamic vinegar
  • 1/4 cup orange juice
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 3 large firm-ripe peaches, cut into 1/4-inch slices
  • scallions for garnish


  1. Preheat the oven to 350 degrees.
  2. Heat the nonstick spray in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side.
  3. Meanwhile, combine the brown sugar, soy sauce, balsamic vinegar and orange juice in a small bowl and set aside.
  4. When the chicken is browned, transfer to a plate and set aside.
  5. Add the garlic to the pan and cook, stirring, for 30 seconds.
  6. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 3 minutes, stirring occasionally until the sauce begins to thicken and the peaches soften.
  7. Add the chicken and peach sauce mixture to a large baking dish and bake, covered with aluminum foil, for 30 minutes. Remove foil and bake 10 minutes.
  8. Serve, garnished with sliced scallions.

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