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Glazed Chicken with Peaches & Red Pepper

When peaches are in season, I feel I should be enjoying them everyday. They’re here for such a short time and Canadian peaches are the best in the world. Here’s my fast go-to-recipe during that time. When peaches aren’t at their prime, mangoes work superbly.
Serves: 4
Prep Time: 15 min
Cook Time: 16 min


8 skinless boneless chicken thighs or 4 breasts
1 tbsp butter
4 ripe but firm peeled peaches or nectarines or 1 peeled mango
1 red pepper, chopped
1 tbsp dried tarragon
⅓ cup orange or ginger marmalade or hot red pepper jelly
½ tsp each dried red pepper flakes and salt
cooked white or brown rice or quinoa
½ cup torn basil or coriander leaves (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Trim visible fat from chicken. Melt butter in a large frying pan over medium heat. Add chicken and cook until pale golden, 3 to 4 minutes a side.

  2. Meanwhile cut peaches into fat wedges or slice mango into bite-size strips and chop red pepper. Set aside. Measure out 1 teaspoon (5 mL) tarragon and when chicken is golden, sprinkle over both sides of the chicken. Add marmalade to pan as well as ⅓ cup (100 mL) water. Stir until marmalade is melted.

  3. Scatter peaches and peppers around chicken. Sprinkle with remaining 2 tsp (10 mL) tarragon, pepper flakes and salt. Cover and simmer until chicken feels springy when tapped, fruit is warm and peppers tender-crisp, 5 to 12 more minutes. Stir fruit often and turn chicken partway through.

  4. Remove chicken to a platter. Spoon fruit and peppers over top. Turn heat to high. Boil sauce, stirring frequently, until liquid is reduced to a glaze, about 5 minutes. Place chicken on top of rice and spoon sauce, peppers and peaches over top. Scatter with fresh basil or coriander.

Nutrition Info

Per serving Amount
Protein23 g
Fat9 g
Saturated Fat3 g
Carbohydrate28 g
Fibre2 g
Sugar23 g
Cholesterol103 mg
Sodium422 mg
Per serving % Daily Value
Vitamin A17
Vitamin C93
Vitamin B622
Vitamin B1214