4 servings

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

dory92064's Review

October 17, 2009
This is a quick and easy recipe that has great flavor. I made this years ago when it first appeared in the magazine. I used boneless chicken breasts and reduced the baking time -- that's the only change.

SFFoodie's Review

August 30, 2011
Very tasty - different than your average chicken dish. Looks nice on the plate as well. I made it as written, but used boneless thighs since this is what I had on hand. Make sure you get quality peaches and don't skip the green onions. Served with couscous to soak up the delicious sauce, and roasted broccoli. Yummy!

RuthinCA's Review

August 10, 2014
I had high hopes for this dish, but they were not satisfied. The flavors did not meld/blend. It did not taste bad, but it was like eating chicken with onions and peaches as side dishes. I bet it would be good to use pork chops seasoned with a pork rub without onions. Bake and then add peaches, nutmeg and a little brown sugar before finishing in the oven. I will try it that way instead of as written.