Ingredients for Peaches And Honey Baked Chicken
- Boneless Skinless Chicken Breasts
- 2 ripe peaches (peeled and diced)
- Condensed Tomato Soup
- 1/4 cup honey
- Cider Vinegar
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Black Pepper
- 1/4 teaspoon garlic powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peaches And Honey Baked Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Peaches And Honey Baked Chicken
- In a medium saucepan, combine 2 ripe peaches (peeled and diced), 1 (10.75 ounce) can Campbell's condensed tomato soup, 1/4 cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon vegetable oil, 1 teaspoon Worcestershire sauce, 1 teaspoon dry mustard, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to low, and simmer uncovered for 25-30 minutes, stirring occasionally, until slightly thickened.
- Preheat oven to 350°F (175°C).
- Place 4 boneless, skinless chicken breasts in a lightly greased 9x13 inch baking dish.
- Pour the peach-honey sauce evenly over the chicken breasts.
- Bake, covered with foil, for 45 minutes.
- Uncover and bake for an additional 15 minutes, or until the chicken is cooked through and the sauce is bubbly (internal temperature should reach 165°F (74°C)).
- Serve immediately over cooked rice. Enjoy the extra sauce!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
162g
Fat
4g
Carbs
14g
