This one-pan chicken breast with zucchini and peaches dish starts in the cast iron skillet and finishes in the oven. Summer eating at it's best🌟
Hellooooo summer!
It's that special time of year when bushels of peaches come a rollin' in and everyone and their aunt is pushing zucchini from their garden on you😄
Enter: this recipe that has both peaches and zucchini to help you use up all that goodness.
This recipe is packed with flavour and it's a healthy, gluten-free supper the whole family will love.
Triple YAY.
Be sure to check out this Gluten-Free Zucchini Bread to use up even more summertime zucchini.
And these recipes for your extra peaches: Summer Peach and Basil Salad with Feta and Easy Gluten Free Grilled Peaches with Walnuts.
Jump to:
📝Ingredients
- Butter
- Chicken breasts
- Orange juice
- Peach jam - apricot jam would also work too
- Sriracha hot chili sauce
- Garlic powder
- Salt and pepper
- Peaches
- Zucchini
- Cooked rice - for serving
🔪Instructions
Sear the chicken breasts in the cast iron pan with butter (see below for tips and how long).
Mix up the peach jam and hot chili sauce.
Pour the peach jam and hot chili sauce over the chicken. Add zucchini and peaches and stir.
Bake in the pre-heated oven for another ~10 minutes. Serve with basmati rice.
🥡Make it a Meal Prep
Place the finished dish of chicken, peaches and zucchini in meal prep containers with cooked basmati rice.
🥘What to serve with this chicken and zucchini recipe
Top Tips for this recipe
As you cook the chicken, zucchini and peaches in the cast iron pan, spoon some of the peach chili sauce over the chicken (who are you, Bobby Flay?!)
This helps to boost the flavour and to make sure that the chicken breasts don't dry out☠️
Aslo, when you first sear the chicken breasts in the cast iron pan, don't move them for 3 minutes.
Like, I am so serious: do NOT touch them. You're creating some nice flavour by doing this.
I know it's not easy but set your oven timer for 3 minutes and just let them cook.
Tip on heat: don't use a higher heat than medium or all the sauce will cook off before you can get the pan into the oven.
Finally, that amazing sauce that's created from cooking the chicken in the cast iron skillet with the peach/chili sauce, butter, and juices from the peaches should not be left behind!
Drizzle that delicious sauce over your plates when serving like it's going outta style😋
Hope you love this recipe like we do. Please rate and comment below if you tried this recipe❣️
~April
📖 Recipe
Chicken Breast with Zucchini and Peaches
Equipment
- 1 Cast iron skilet
Ingredients
- 1 tablespoon butter
- 4 medium skinless chicken breasts
- ½ cup orange juice, unsweetened
- ¼ cup peach or apricot jam, unsweetened
- 2 teaspoon hot chili sauce
- 2 teaspoon garlic powder
- ¼ teaspoon salt
- Ground pepper
- 2 medium peaches, sliced
- 1 medium zucchini, cut into half-moons
Instructions
- Pre-heat oven to 375 degrees F. Melt butter in your cast iron pan or (other oven safe skillet) over medium heat.
- Once pan is hot, add chicken breasts and cook each side for 3 minutes. Don't move while cooking.
- While the chicken is cooking, mix up the sauce of orange juice, jam, chili sauce, garlic powder, salt and pepper.
- Once the chicken has been cooked for 3 minutes on each side, pour the sauce oven the chicken.
- Add zucchini and peaches to the pan. Gently turn the zucchini and peaches in the pan to get them covered in some sauce. Spoon some of the sauce over the chicken breasts too. Season with some salt and fresh pepper to taste. Allow to cook for another 3 minutes.
- After 3 minutes, place the whole skillet into the pre-heated oven for another 10 minutes or until the internal temperature of the chicken reads 165F. Serve hot with basmati rice.
Comments
No Comments