Sheet Pan Peach Chicken w/ Tomatoes and Mozzarella
This peach chicken recipe started out as an experiment in my kitchen and turned out to be one of my favorite recipes of all time! My husband doubted me when I was explaining my flavor concept. Now, he asks for this dish every other week. There’s something about the tangy balsamic-marinated chicken, sweet peaches, acidic tomatoes, and melty mozzarella that just works. And did I mention everything cooks on a single pan? Great to prep ahead and quick to prepare, this recipe is a meal prep dream and the best way to take advantage of summer flavors!
Recipe Highlights
- Nutritious: This recipe tastes like it’s indulgent, but with lean protein, healthy fats, fruit, and veggies, it’s a well-rounded dish that leaves you feeling full and satisfied.
- Great to Make Ahead: The chicken is best when left to marinate. So, I often prep it the night before. Then, I toss everything on a sheet pan and let the oven do the rest.
- The Best Flavor: Every bite is sweet, savory, tangy, cheesy, and so good!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Chicken: I prefer to use boneless, skinless chicken breast, but boneless, skinless chicken thighs work well, too.
- Marinade: A simple blend of balsamic vinegar, honey, Dijon mustard, garlic, dried oregano, dried basil, salt, and pepper helps tenderize the chicken and infuses it with a sweet, savory, tangy taste.
- Shallots: I like to slice these and sprinkle them over the chicken for an extra touch of sweet, sharp flavor.
- Peaches: These caramelize slightly in the oven, adding a pop of sweetness to the dish.
- Tomatoes: I use either grape or cherry tomatoes for pops of acidity and extra color.
- Mozzarella: This melts over the chicken, adding a soft, gooey texture and a mild, salty taste.
- Fresh Basil: Optional but highly recommended, I sprinkle fresh basil over the dish before serving for a pop of brightness.
How to Make Sheet Pan Peach Chicken with Tomatoes and Mozzarella
With layers of flavor and a pretty appearance, this recipe looks complicated to make, but it’s secretly so easy! Here’s a look at the process:
- Marinate the chicken. Whisk all the marinade ingredients in a bowl. Add the chicken, and toss to combine. Marinate in the fridge for at least four hours. I recommend marinating overnight for the best flavor!
Pro-Tip: If your chicken is super thick or irregular in size, use a meat mallet or a heavy-bottomed pot to pound it out to an even thickness before marinating. This promotes faster cooking and helps ensure all the pieces are done at the same time.
- Bake. Arrange the marinated chicken in an even layer on a sheet pan lined with aluminum foil. Sprinkle sliced shallots on top. Then, nestle sliced peaches and tomatoes around the chicken. Bake until the peaches are tender and the chicken reaches an internal temperature of 165F, sprinkling mozzarella over the chicken in the last few minutes of cooking.
- Serve. Let the chicken rest for at least five minutes. This allows the muscle fibers to relax, infusing the meat with moisture that was lost during cooking. In short, it keeps the chicken tender and juicy. Sprinkle fresh basil over the dish, add a drizzle of balsamic, if desired, and enjoy warm!
My Favorite Pairings
I typically serve my peach chicken with a side of garlic roasted potatoes to round out the meal. However, it’s also great with basmati rice, quinoa, or baked potatoes. Because this dish has protein, fruits, veggies, and healthy fats, you really don’t need much more!
Sheet Pan Peach Chicken Recipe
Equipment
- 1 Large Baking Sheet
Ingredients
- ¼ cup balsamic vinegar
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt, to taste
- Black pepper, to taste
- 4 large chicken breasts
- 2 large shallots, thinly sliced
- 1 pint cherry tomatoes
- 4 large fresh peaches, sliced
- 5 ounces fresh mozzarella cheese, torn
- Optional garnish: fresh basil, to taste
- Optional: balsamic vinegar drizzle, for serving
Instructions
- Whisk all the marinade ingredients in a large bowl.¼ cup balsamic vinegar, 2 Tablespoons honey, 1 Tablespoon Dijon mustard, 2 cloves garlic,, ½ teaspoon dried oregano, ½ teaspoon dried basil, Kosher salt,, Black pepper,
- Add the chicken, and toss to combine. Cover and refrigerate for at least four hours or ideally up to overnight.4 large chicken breasts
- Line a sheet pan with aluminum foil, and preheat the oven to 325F.
- Arrange the marinated chicken in an even layer, and sprinkle the shallots on top. Scatter the tomatoes and peaches evenly around the chicken.2 large shallots,, 1 pint cherry tomatoes, 4 large fresh peaches,
- Bake for one hour or until the chicken reaches an internal temperature of 165F. Note: If your chicken is thin, the baking time will be much quicker.
- In the last few minutes of baking, remove the sheet pan and scatter the mozzarella evenly over the chicken.5 ounces fresh mozzarella cheese,
- Return the pan to the oven, and continue to bake until the chicken is fully cooked and the cheese is beginning to melt.
- Garnish with fresh basil and a drizzle of balsmic, if desired, and getcha some of that!Optional: balsamic vinegar drizzle,, Optional garnish: fresh basil,
Notes
- Storage: Once cool, leftovers can be transferred to an airtight container and stored in the fridge for up to 3-4 days.
- Feel free to add more peaches, tomatoes, or cheese as desired.
- Burrata is a fantastic alternative to mozzarella if you can find it.
Nutrition
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