Baked Chicken with Creamy Peach Sauce

I know it sounds crazy but Hey! Sometimes it’s the crazy meals that come out the best!

I will be totally honest. I was nervous while making this dish. The recipe I was playing around with was just not going to work. I was going to have to modify it way too much so I just starting “winging it.”

I had a brief moment of hesitation when I dropped a dollop of Ricotta in a hot skillet with peaches. “This could end very poorly,” I thought to myself. It didn’t…it ended beautifully! At first I thought maybe I was so hungry I just thought it was delicious. But when Mr. W loved it too…I knew my risky business had paid off :)

Baked Chicken with Creamy Peach Sauce

Course: Main Dish

Cuisine: American, Oven Baked, Stove Top

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 155kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 lb boneless chicken breasts
• ▢ 1/2 cup chicken broth
• ▢ 1/4 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 1 tbsp chopped fresh thyme or 1 tsp dried thyme
• ▢ 2 peaches, sliced
• ▢ 1/3 cup low fat Ricotta cheese
• ▢ 1/2 tsp thinly sliced green onions

Instructions

• ▢
  Preheat oven to 350F. Sprinkle both sides of chicken breasts with salt, pepper and thyme. Place in a baking dish and add chicken broth. Top with foil. Bake for 25 minutes or until internal temp reaches 165 F.
• ▢
  Meanwhile, heat a non-stick skillet to medium high heat. Add sliced peaches. Let cook about 6 minutes, stirring occasionally.
• ▢
  Add low-fat ricotta cheese to skillet. Stir in with peaches until cheese melts and a sauce begins to form.
• ▢
  Remove chicken from oven and plate. Add peach topping to chicken. Sprinkle on green onions and serve.

Nutrition

Serving: 3oz | Calories: 155kcal | Carbohydrates: 7g | Protein: 25g | Fat: 4g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 350mg | Potassium: 454mg | Fiber: 1g | Sugar: 6g | Vitamin A: 504IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 1mg