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peach balsamic chicken with summer roasted vegetables
Lauren Eliza Eats

Peach Balsamic Chicken with Summer Roasted Vegetables

This Peach Balsamic Chicken with Summer Roasted Vegetables is the ultimate summer dinner. Juicy chicken breasts with a sweet and tangy peach balsamic glaze, served alongside a colorful medley of roasted summer squash, green beans, sweet corn, and cherry tomatoes. Fresh, vibrant, and packed with peak summer produce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Chicken
  • 6 boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp pepper
Peach Balsamic Sauce
  • 2-4 ripe peaches diced
  • ½ cup balsamic vinegar
  • 2 Tbsp honey
  • 2 cloves garlic minced
  • 1 tsp dijon mustard
  • ¼ tsp red pepper flakes
Roasted Summer Vegetables
  • 1 medium zucchini halved and sliced
  • 1 medium yellow summer squash halved and sliced
  • 8 oz green beans trimmed
  • 2 ears corn kernels removed
  • 1 pint cherry tomatoes
  • 2 Tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp salt
  • 1 tsp black pepper

Method
 

Roast vegetables
  1. Preheat oven to 425°F.
  2. In a large bowl, toss the zucchini, yellow squash, green beans, corn kernels, and cherry tomatoes with olive oil, oregano, thyme, salt, and pepper.
  3. Spread onto an even layer on a large sheet tray.
  4. Roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
Prepare the peach balsamic sauce
  1. While the vegetables roast, add the peaches, balsamic vinegar, honey, garlic, Dijon mustard, and red pepper flakes to a medium saucepan.
  2. Bring to a simmer over medium heat.
  3. Cook for 10–12 minutes, stirring occasionally, until the peaches soften and the mixture thickens slightly.
  4. Optional: Use a blender or immersion blender to puree until smooth. Return to the saucepan and simmer another 2–3 minutes until glossy and thick enough to coat the back of a spoon.
Cook the chicken
  1. Season both sides of your cleaned chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
  2. Grill chicken on a charcoal grill or heat olive oil in a large skillet over medium-high heat on a stovetop.
  3. Cook chicken for 5–6 minutes per side, or until golden brown and cooked through to 165°F.
  4. Brush or spoon the peach balsamic glaze over the chicken.
  5. Allow it to simmer for 1–2 minutes until slightly caramelized.
Assemble chicken and roasted vegetables
  1. Allow chicken to rest for at least 5-8 minutes. Slice chicken and serve with peach balsamic sauce over the top
  2. Serve warm with roasted summer vegetables on the bottom of the dish and top with the peach balsamic chicken. Serve immediately.