Easy-peasy Baked Chicken and Peaches (or Apricots, or Cranberries)


  • olive oil
  • package of chicken breasts or boneless skinless chicken thighs (I prefer dark meat, so I do the thighs)
  • can of peaches or apricots, or cranberries (Up to you about the sugar, I try to find fruit in light syrup)
  • optional seasoning like tarragon, Herbs de Provence, or sprigs of rosemary


Preheat oven to 375

Put chicken in a glass pan and liberally drizzle olive oil over chicken– not so that it’s swimming, but there should be liquid at the bottom of the pan.

Open can of fruit, disperse fruit around pan. Sprinkle tarragon, HdP, or place sprigs of rosemary.

Bake for 45 minutes to an hour, until chicken is fully cooked. Check occasionally. About halfway through bake time, I turn my chicken over–this mixes the juices and I think it cooks faster.

Chicken will be super juicy and delicious!!


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