Perfectly baked chicken paired with a spicy peach sauce and sautéed asparagus, this is a wonderful low-carb and healthy meal for a busy workday.
Ever since the Crockpot Whole Chicken came into my life, I have been a little reluctant to cook chicken in another way because I didn’t come across an easier method to handle the bird and make it so juicily delicious, especially the chest part.
I don’t know about you, but I find that cooking chicken breasts is quite a challenge. Sure, you can boil them and shred them to mix with other ingredients, or cut them up then sauté in a savory Asian sauce. However, cooking an entire thick piece of chicken breast without the meat ending up dry or just plain tasteless is pretty difficult. Nah, not gonna bother.
See, I was well settled in my chicken cooking comfort zone and pretty happy with what I could do with it until one day, I stopped by the recipe tasting kiosk in Publix, which is a popular grocery store here in FL like Whole Foods Market. The lady who’s cooking inside the kiosk waved me over and handed me a small plate of chicken dices with some asparagus on the side.
“Would you like to try our kickin’ peach chicken, my dear?”
I looked at the plate and then looked up. I saw a pair of beautiful eyes with excitement and kindness.
“Sure! Thank you!” I put my basket on the ground and reached out to the plate carefully.
I mean, seriously, you CAN’T say no to a passionate cook who hands you free food!
According to the recipe name, it sounded like it’s going to be spicy and sweet. I love love love spicy, but sweet chicken??? Never a big fan of that.
So I skeptically put the chicken in my mouth.
Holy Moly! What have I been missing out???
The sweetness and spiciness of the chicken were perfectly balanced. The chicken was extremely moist and tasty. The sauce around the chicken was totally kicking!
Of course, I asked for the recipe and tried to cook it at home on that very day!
The original recipe is for outdoor grilling. I didn’t want to set up the grill, so I went ahead to search for the best way to bake chicken breasts. The Kitchn is a pretty safe place for just the perfect way of cooking pretty much anything.
Basically, the trick to keeping the chicken breast from drying out is to cover it with a piece of parchment paper before setting it into the oven. This simple step helps to make the chicken moist.
To save time as I always try to, the asparagus was sautéed while the chicken was in the oven. You may enjoy these two dishes separately. But together, they form a wonderful main course that could be served for a crowd or just as a nice dinner for your family. I have also paired the asparagus with baked fish. It’s the bomb!
Try this recipe, my friend. Cooking the perfect chicken breasts is not as hard as you think it would be, just like many other challenges in life. As long as you are open and willing to step out of your comfort zone, you will be pleased to see how much improvement you can make. Cheers!Print
Perfectly baked chicken paired with a spicy peach sauce and sautéed asparagus.
- 3 boneless, skinless chicken breasts (about 1.25 lbs)
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp ground black pepper
For the spicy peach sauce
- 1 cup peach preserves or peach jam
- 2 tbsps green onion, finely chopped
- 2 tbsps olive oil
- 1 tbsp sriracha
- 1 tbs Dijon mustard
- 1 tbsp soy sauce
- 3 cloves garlic, minced
For the sautéed asparagus
- 1 lb fresh asparagus spears
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp brown sugar
- Preheat oven to 400°F. Brush a baking dish and one side of parchment paper with a little olive oil or butter. This prevents the chicken from sticking.
- Rinse chicken breasts and pat them dry with paper towels. Season with salt, pepper and paprika.
- Place seasoned chicken breasts in the prepared baking dish. You may add a few lemon wedges if you like. Cover with parchment paper (oil or butter side down). Tuck the edges of the paper into the baking dish to make sure the chicken breasts are completely covered.
- Baked the chicken on middle rack for 30-40 minutes or until the chicken is completely cooked through or registers 165°F on an instant-read thermometer.
- While the chicken is in the oven. Mix spicy peach sauce ingredients in a small bowl until blended.
- Now, cook asparagus. Remove tough root end from asparagus and cut it into 2-inch long biteable size.
- Combine soy sauce, Dijon mustard, garlic, and brown sugar in a small bowl. Mix and set aside.
- Heat up a large sautépan over medium-high heat. Add olive oil. Swirl to let the oil reach a larger surface of the pan.
- When the oil is hot, place prepared asparagus into the pan. Sauté for 2-3 minutes.
- Add asparagus cooking sauce and keep stirring for another 2 minutes or until asparagus is tender and the sauce has spreaded out evenly. Dish and set aside.
- When the chicken is done, remove parchment paper. Brush 1/4 cup spicy peach sauce over the chicken breasts.
- Slice chicken and transfer to a plate. Serve with remaining spicy peach sauce for dipping and asparagus on the side. Enjoy!
- Serving Size: 4