Sometimes when I am the most tired, I am able to come up with the tastiest of dishes. Not always mind you, but often, thankfully! Based on preference and ease of long-term freezer storage, boneless, skinless chicken thighs grace our table often. By default, they are often taken out to thaw for our supper. Even though, having a specific recipe in mind is not always the case...
With that said out loud, I am pleased to offer this easy and delicious recipe. It is not fancy, but often the simplest of ingredients combined make a great meal. One you will serve again and again. And Chicken Baked with Peaches Thyme and Dijon goes perfectly with Cilantro Brown Rice and Red Potatoes.
Both of these dishes are "walk away" easy. Allowing you to complete other chores or better yet, take a moment for yourself...
Ingredients needed for this recipe:
- chicken thighs
- canned peaches
- thyme leaves
- garlic salt
- fresh ground pepper
- dijon mustard
- baking pan
- measuring spoons
- liquid measuring cup
 |
Chicken Baked with Peaches, Thyme, and Dijon
by the seat of my pants!
350-degree oven
6-8 chicken thighs, depending upon the size
1 16 oz can or jar of sliced peaches drained, reserve 1/4 c syrup
garlic salt
fresh ground pepper
1-2 t dried thyme
1 (rounded) T Dijon mustard
Place chicken in a single layer in the bottom of a 9X13 pan.
by the seat of my pants!
350-degree oven
6-8 chicken thighs, depending upon the size
1 16 oz can or jar of sliced peaches drained, reserve 1/4 c syrup
garlic salt
fresh ground pepper
1-2 t dried thyme
1 (rounded) T Dijon mustard
Place chicken in a single layer in the bottom of a 9X13 pan.
Season with garlic salt and fresh ground pepper. Pour peach syrup to measure 1/4 cup into a liquid measure, set aside.
Drain off any remaining syrup, save for another use if desired. Scatter the peach slices around the seasoned chicken.
Combine the reserved syrup and Dijon mustard until smooth. Spoon over the chicken and peach slices.
Drain off any remaining syrup, save for another use if desired. Scatter the peach slices around the seasoned chicken.
Combine the reserved syrup and Dijon mustard until smooth. Spoon over the chicken and peach slices.
Lightly crush the thyme and sprinkle over the top.
Bake 45-55 minutes or until done in your oven.
Bake 45-55 minutes or until done in your oven.
Storage options for Chicken Baked with Peaches Thyme and Dijon. Store covered in the refrigerator for up to three days. You may freeze leftovers for up to 30 days, thaw, in the refrigerator before reheating.
UPDATE:
For your convenience, a "copy and paste" version of Chicken Baked with Peaches Thyme and Dijon has
been included below.
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Printable "copy and paste" version:
Chicken Baked with Peaches, Thyme, and Dijon
by the seat of my pants!
350-degree oven
6-8 chicken thighs, depending upon the size
1 16 oz can or jar of sliced peaches drained, reserve 1/4 c syrup
garlic salt
fresh ground pepper
1-2 t dried thyme
1 (rounded) T Dijon mustard
Place chicken in a single layer in the bottom of a 9X13 pan.
by the seat of my pants!
350-degree oven
6-8 chicken thighs, depending upon the size
1 16 oz can or jar of sliced peaches drained, reserve 1/4 c syrup
garlic salt
fresh ground pepper
1-2 t dried thyme
1 (rounded) T Dijon mustard
Place chicken in a single layer in the bottom of a 9X13 pan.
Season with garlic salt and fresh ground pepper. Pour peach syrup to measure 1/4 cup into a liquid measure, set aside.
Drain off any remaining syrup, save for another use if desired. Scatter the peach slices around the seasoned chicken.
Combine the reserved syrup and Dijon mustard until smooth. Spoon over the chicken and peach slices.
Drain off any remaining syrup, save for another use if desired. Scatter the peach slices around the seasoned chicken.
Combine the reserved syrup and Dijon mustard until smooth. Spoon over the chicken and peach slices.
Lightly crush the thyme and sprinkle over the top.
Bake 45-55 minutes or until done in your oven.
Bake 45-55 minutes or until done in your oven.
Storage options for Chicken Baked with Peaches Thyme and Dijon. Store covered in the refrigerator for up to three days. You may freeze leftovers for up to 30 days, thaw, in the refrigerator before reheating.
~~~~
i make a similar recipe using tinned apricots. very tasty! chicken thighs are my fave cut of chicken too, so this would be a good and easy dinner one night soon...
ReplyDeleteOhhh, I love the sound of apricots, thanks!
DeleteEasy-peasy and so good!
ReplyDeleteThanks!
DeleteYummy dish here. I sometimes wrap a piece of bacon over a chicken piece and add a dollop of peach jam. It carmelizes. Thanks for your recipe!
ReplyDeleteYum, I love that idea too!
DeleteI like chicken with fruit; my husband not so much, but when the peaches are in season, I'll give this a try anyway.
ReplyDeleteThis dish is NOT sweet so I think he might like it anyway. Thanks for stopping by.
DeleteWe used to do Apricot Chicken back in the 80s but never did peaches. I am not sure my husband would like this. He struggles with fruit in main meals at the best of times.
ReplyDeleteBoy do I understand about pleasing family members who share our table. Fruit and meat is a deal breaker for many, so I understand. I think this was a moment of low staples in the pantry and dinner needed to be made, and as it turned out, we enjoyed it very much.
DeleteI have done chicken and pears but not peaches - we'll have to try it. Thanks for sharing
DeleteAny time!
DeleteWhat lovely flavours, Melynda. Peaches are a real favourite of mine and they go so well with the chicken and herbs. Thank you so much for being a part of the Hearth and Soul Link Party. Take care and have a lovely week ahead.
ReplyDeleteThanks April!
Delete