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A plate of peach chicken topped with mozzarella and basil surrounded by sliced peaches and cherry tomatoes.

Sheet Pan Peach Chicken Recipe

This sheet pan peach chicken recipe is the perfect main course for summer! With juicy marinated chicken, caramelized peaches, bright tomatoes, and melty cheese, every bite is sweet, savory, tangy, and so delicious. Prep it ahead of time for a quick and easy dinner that can easily double as a main course.
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Prep Time 5 minutes
Cook Time 1 hour
Marinate Time 4 hours
Total Time 5 hours 5 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 519 kcal

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

Serving: 1servingCalories: 519kcalCarbohydrates: 38gProtein: 59gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 173mgSodium: 567mgPotassium: 1418mgFiber: 4gSugar: 30gVitamin A: 1465IUVitamin C: 38mgCalcium: 232mgIron: 3mg
Keyword peach chicken, peach chicken recipe
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