Georgia Ginger Peach Chicken

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Infused with flavor thanks to ginger, cloves, brown sugar, and peaches, this Georgia chicken recipe is the perfect one-pan summer main dish… with a glass of sweet tea.

Georgia ginger and peach chicken on plate.

I tend to like my meat to be on its own where it can be the star of the show. To me, fruit just feels like it should be the closing act. The first question when I mention this is always, “but what about apples and pork chops?” No. I just can’t. Sorry, folks.

The exception to the rule

But there are a few exceptions to every rule, even with me. One of them is this Georgia chicken recipe. It’s been a favorite of mine for a while now. The juicy chicken and pop of flavor from the peaches blend perfectly together beneath a delicate sprinkling of brown sugar and spices.

It’s so easy to make. All you need is one pan and 5 ingredients: chicken, ginger, cloves, canned peaches, and brown sugar. And all you gotta do is place the chicken in the greased pan, top them with the peaches, and then add the sugar and spices (which you already mixed together 😉). Pop that in the oven for 35 to 40 minutes and supper is served. How simple is that? It’s just the most perfect light and refreshing summer main meal.

Georgia chicken should be known near and far, but it’s not… yet. This recipe is an adaptation from one I found on the Georgia Peach Board’s website a couple of years ago and it’s one to pass down for generations. Now I’m passing it down to you, so let’s get cooking!

If you love this easy chicken recipe make sure you check out some of my other chicken recipes like 3-Ingredient Ritz Cracker ChickenInstant Pot Butter Chicken RecipeChicken and Wild Rice CasseroleSlow Cooker Coke Chicken, and Chicken Pot Pie.

Georgia ginger and peach chicken ingredients

Recipe Ingredients

  • Boneless skinless chicken breasts
  • Ground cloves
  • Ground ginger
  • Light brown sugar
  • Canned peaches

Helpful Kitchen Tools

How to Make Georgia Ginger Peach Chicken

cover chicken with seasonings in greased baking dish.

In a small bowl, stir together the brown sugar, cloves, and ginger until well blended.

Place chicken in a 9×13 greased baking dish and pour peaches over the top.

Sprinkle the whole party with the brown sugar mixture.

Place in the oven for 35 to 40 minutes or until your chicken is done.

It needs to reach an internal temperature of at least 165 degrees.

Every now and then, baste the chicken with the juices in the casserole dish.

Georgia ginger and peach chicken on plate.

How do you serve Georgia chicken?

I prefer this served with a light side dish.

I just added some fresh spinach and used pan juices and more peaches for the dressing.

But another popular option is serving it on a bed of white rice, quinoa, or cauliflower rice.

Take it OVER THE TOP by making a pitcher of Southern Breeze Sweet Tea. This tea perfectly sweetens itself as it steeps and is carb-free, calorie-free, and the absolute closest I have found to real sugar-sweetened tea.

Click here to see my post where I show how I brew this tea directly in my pitcher in just a few minutes.

Click here to find out what stores in your area carry Southern Breeze Sweet Tea.


Store leftovers in an airtight container in the fridge for up to 4 days. Reheat the chicken in the microwave, oven, or air fryer until heated through.

Recipe Notes

  • I’m using boneless skinless chicken breasts but bone-in chicken thighs would work just fine, whatever cuts you want to use. Just use your common sense and check for doneness. Smaller pieces, of course, might require a bit less time, larger pieces might require more.
  • You can also use fresh peaches, however many you like. I prefer more peaches rather than fewer, so feel free to go crazy. Just peel ’em and slice ’em and you’re ready to go. This is really a very low-fuss recipe.
  • You can also swap ground ginger for grated fresh ginger.
  • Want to add a different flavor to the sugar and spice mixture? Here are some suggestions:
    • Half a cup of spicy ranch dressing
    • 2 tablespoons of Dijon mustard or yellow mustard.
    • 2 tablespoons of soy sauce
    • A pinch of cayenne pepper or crushed red pepper flakes.
    • 4 minced garlic cloves
    • 1/3 cup of chili sauce
    • A cup of golden raisins

Recipe FAQs

Can you make ginger peach chicken in the slow cooker?

Absolutely! Prepare the dish as instructed, but instead of putting the ingredients in a baking dish, you’ll put them in your slow cooker. Then cover and cook it on low for 4 to 5 hours, until the chicken is cooked and tender.

Check out these other easy one-pan chicken recipes:

Crustless Chicken Pot Pie

Sheet Pan Chicken Teriyaki

Easy Skillet Chili Bake

One Pan Chicken and Veggies

Chicken With Sour Cream Sauce

Creamy Ranch Chicken Skillet

Georgia Ginger Peach Chicken

Infused with flavor thanks to ginger, cloves, brown sugar, and peaches, this Georgia chicken recipe is the perfect one-pan summer main dish.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, ginger, peach, peaches
Servings: 4
Calories: 481kcal


  • 4 boneless skinless chicken breasts
  • 1/2 cup light brown sugar
  • 1 29-ounce can drained peach slices
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves


  • Preheat oven to 350 and spray a 9x13 baking dish with cooking spray. Set aside.
  • In a small bowl, stir together brown sugar, ginger, and cloves.
    1/2 cup light brown sugar, 1/4 tsp ground ginger, 1/4 tsp ground cloves
  • Place the chicken in the bottom of the prepared casserole dish. Pour peaches over the chicken. Sprinkle the entire thing with the brown sugar mixture.
    4 boneless skinless chicken breasts, 1 29-ounce can drained peach slices
  • Place in the oven and bake for 35-40 minutes or until the chicken is fully cooked. Baste the chicken with the pan juices from time to time.


Calories: 481kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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Special thanks to Southern Breeze Sweet Tea for sponsoring this post and helping me bring this wonderful recipe to you!

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  1. I just made this last night. It was very good and easy to make. Thanks for sending me another recipe Christy. I never thought to put chicken and peaches together.

  2. I used to a recipe for cornish hens with apricot glaze and this does not seem weird to me in the least. On the contrary it seems DELICIOUS! Lady it looks like you have found some kind of way to make one of my favorite things on earth – pickled peaches (spiced peaches) into an entree!!!

    I am a GA girl living in FL after too long in Ohio but GA will always have a BIG place in my heart.
    Thank you for posting this.

  3. nope, not going to do meat and fruit. however i did eat ox tails cooked with prunes one time and it was good. i was a guest, and after all it was served with cornbread. forgive my typing, i managed to break my arm. love and hugs, jerriann

  4. Can I use something else like cinimin or all spice instead of cloves? I don’t have cloves at the moment and prefer not to buy a spice I would only use for one recipe. This sounds yummy though and I can’t wait to try it.

  5. Christy,
    Do you think frozen peaches would work? I already have some of those, and they’re more like fresh than canned are when they’re thawed. Should I thaw them first?

  6. Hi, Christy! This looks amazing and it may just be what’s for supper! As I scrolled down, because I saw glistening on the raw chicken in your photo (which looked like more than just damp meat), I assumed one should not drain the peaches—or, maybe just some of the juice should be used. But, then the recipe clearly says “drained.” What keeps this from drying out if no juices are used?

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