ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bourbon-Laced Tipsy Chicken with Peaches

Yield 4 servings


  • 4 bone-in chicken breast halves
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons butter or margarine
  • 1 large onion, diced
  • 1 teaspoon paprika
  • 1 1/2 cups chopped green onions
  • 1/2 cup orange juice
  • 2 tablespoons bourbon
  • 1 cup chopped fresh peaches
  • Dash of ground nutmeg

How to Make It

  1. Sprinkle chicken breast halves with salt and pepper, and arrange in a 13- x 9-inch pan. Set aside.

  2. Melt butter in a skillet over medium heat; add onion, and saute 5 minutes or until tender. Stir in paprika. Add green onions, reserving 1 tablespoon; cook, stirring occasionally, 4 minutes.

  3. Spread onion mixture evenly over chicken; drizzle with orange juice and bourbon.

  4. Bake at 400° for 50 minutes, turning occasionally and basting with pan drippings. Top with chopped peaches, and sprinkle with nutmeg. Bake 15 more minutes or until chicken is done; transfer chicken to a serving dish. Drizzle with pan drippings, and sprinkle with reserved green onions.