Sweet & Savory Ginger Peach Chicken
Brown sugar, warm peaches, and tender meat make this ginger peach chicken one of those no-fuss, flavor-packed meals that check all the boxes: sweet, savory, juicy, and so simple to make!
You’ll Absolutely Love This Ginger Chicken
This lovely dish brings together some of the best flavors in Southern cooking—sweet peaches, rich brown sugar, and warm spices—then bakes them up with juicy chicken breasts until everything is glazed and golden. Anybody else’s mouth watering right now?
You only need about 5 minutes of prep time and a handful of pantry staples. No fresh peaches? No problem! This version uses canned peaches, so you can enjoy this dish any time of year, peach season or not.
And if, like me, you just can’t get enough chicken in your life, you might also like this Baked Chicken Tenders recipe. It’s just as easy to prep and make!
Ingredients You’ll Need
- Boneless skinless chicken breast
- Light brown sugar
- Canned peaches, sliced and drained
- Ground ginger
- Ground cloves
Tips for Success
- Use thighs if you want a richer flavor. Chicken thighs are a bit more forgiving than breasts and stay juicy longer.
- Want to amp up the savory side? Add a splash of soy sauce or a sprinkle of garlic powder to the brown sugar mixture.
- Fresh peaches? Go for it! If you’ve got ripe peaches on hand, slice ‘em up and use them instead of canned.
- Make it a meal. Serve with white rice, roasted green beans, or a simple summer salad.
How to Make Ginger Peach Chicken
Step 1: Preheat and Prep
Start by preheating your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
While the oven heats, go ahead and drain your can of peach slices and set those aside, too.
Step 2: Mix the Spice Blend
In a small bowl, stir together the brown sugar, ground ginger, and ground cloves. This sweet-and-spiced blend is what gives the dish its signature warm flavor.
Tip: If you like a little more kick, you could add a pinch of cayenne or a splash of soy sauce for extra depth.
Step 3: Assemble the Dish
Place the chicken breasts in the prepared baking dish in a single layer. Pour the drained peach slices evenly over the chicken.
Then, sprinkle the brown sugar mixture across the top of everything. Don’t worry if it looks rustic; it all melts together beautifully as it bakes!
Step 4: Bake Until Golden and Juicy
Slide the dish into your preheated oven and bake for 35–40 minutes, or until the chicken is fully cooked through (internal temp should hit 165°F).
Baste the chicken once or twice during baking with the pan juices to keep it moist and flavorful.
Step 5: Rest and Serve
Let the chicken rest for 5 minutes after baking to let the juices settle. Serve it warm with those caramelized peaches spooned over the top and a side of rice, mashed sweet potatoes, or roasted veggies.
I mean, what more could you ask for?
FAQs
Yep! Just thaw and drain them well before adding to the dish.
Is this recipe freezer-friendly?
It sure is. Let it cool completely, then freeze leftovers in an airtight container. Reheat gently in the oven or microwave. And speaking of peach-inspired dishes that freeze well, make sure to check out our Peach Bars recipe!
Can I make this in the slow cooker?
Absolutely. Layer everything in the slow cooker and cook on low for 4–5 hours or until the chicken is cooked through. Baste occasionally if you can.
Ingredients
- 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
Instructions
- Preheat oven to 350 and spray a 9×13 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.
I think I am in your former camp of no fruit and meat together but I am more than willing to give your recipe try. Come to think of it I do like pineapple and ham together so maybe I have already crossed the line!
I’m glad you posted this! Although I don’t care much for meat and fruit, I made up a recipe for this years ago (less sugar, more spice) and call it Ginger-Peachy Chicken. Your recipe will probably make very good pork, too as many pork recipes are interchangeable with chicken, and vice versa.
As far as unappetizing food combinations go, I dislike fruit with chocolate. It hits a part of my brain which says, “Agh!” Let’s not even discuss chocolate with hot pepper…
Oh my goodness, I feel the same way about fruit and chocolate! Raisinettes are the only exception there. You are so right about chicken and pork.
I make this with my Catering Service. We also add sprinkle of tarragon and a couple spoons of pepper jelly. We call it Peachy Chicken! Love your recipes!!!!!
I have done this with cornish hens and used peach jam (also plum jam, cherry jam, apricot jam, apricot/pineapple jam, and jalapeno jelly…)instead of the brown sugar, makes an elegant dish with wild rice.
I can’t wait to try this with some little drumettes (I bake drumettes at 350 for 30-35 minutes and toss them half way thru cooking time.)
This sounds so good, I would have never thought to put peaches with chicken. This will be ou Sunday dinner this weekend, I can almost smell it now.
Oh my goodness gracious, I am drooling this just reading the recipe. Chicken and peaches are meant for each other. This will be on the menu once it cools off enough outside to turn the oven on.
Now I am wondering if I can do this in my Casserole Crock Pot Slow Cooker. Hmmmm?????
I think it would work beautifully in that.
How long do you think it would take in the casserole slow cooker? I’ve only used mine once so far.
I don’t have one of those casserole slow cookers and have never used one but for a regular slow cooker the general guideline is always 3-4 hours on high and 7-8 on low. I imagine it is likely the same.
Thanks Christy!
Can’t wait to try this one!!