Recipes and Cooking Sheet-Pan Chicken with Peaches and Tomatoes 4.5 (2) 2 Reviews Author Julia Turshen puts this one-pan chicken recipe in the oven about 30 minutes before dinner guests arrive so dinner is only minutes wait. By Julia Turshen Julia Turshen Website Julia Turshen is a published cookbook author, chef instructor, and freelance writer. She has developed recipes for Better Homes & Gardens and is featured in Epicurious, the Washington Post, and The New York Times. She has written four cookbooks. Learn about BHG's Editorial Process Published on August 6, 2019 Print Share Share Tweet Pin Email Photo: Melanie Acevedo Hands On Time: 20 mins Total Time: 55 mins Servings: 8 Yield: 3 lb. 3 oz. cooked chicken, 3 1/2 cups peach and tomato mixture Jump to Nutrition Facts Ingredients 1 pound on-vine small tomatoes or cherry tomatoes 1 pound peaches, cut into wedges 1 large red onion, cut into thin half-moons (2 1/2 cups) 4 tablespoon olive oil Kosher salt 2 cloves garlic, minced 3 tablespoon Dijon-style mustard 2 tablespoon red wine vinegar 2 tablespoon honey ½ teaspoon freshly ground black pepper 8 8 ounce skinless, boneless chicken breast halves Directions Preheat oven to 450°F. Arrange tomatoes, peaches, and onion in a shallow baking pan. Drizzle with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt. Toss to coat; spread in an even layer. In a large bowl combine remaining 2 Tbsp. oil, the garlic, mustard, vinegar, honey, 1/2 tsp. salt, and 1/2 tsp. freshly ground black pepper. Whisk to combine. Add chicken; turn to coat.* Arrange chicken breasts in another shallow baking pan. Drizzle chicken with any remaining mustard mixture. Place both pans in oven on separate racks. Roast 20 to 25 minutes or until chicken is done (165°F), stirring tomato mixture halfway and rotating pans top to bottom. Transfer chicken to a cutting board. Let rest 10 minutes. Meanwhile, continue roasting tomato mixture until vegetables just begin to brown. Cut chicken into thick slices; transfer to a platter and top with tomato mixture. Serves 8. Tips If desired, brown the chicken after coating with mustard mixture. In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add half the chicken. Cook 2 minutes on each side or until browned. Transfer to a shallow baking pan. Repeat with remaining chicken, adding more oil to skillet if needed. Roast as directed in Step 3. Make-Ahead Tip: Assemble as directed (don't brown chicken). Chill, covered, up to 8 hours before roasting. Print Nutrition Facts (per serving) 414 Calories 14g Fat 17g Carbs 53g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 414 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 165mg 55% Sodium 231mg 10% Total Carbohydrate 17g 6% Total Sugars 13g Protein 53g Vitamin C 16mg 80% Calcium 35mg 3% Iron 1.3mg 7% Potassium 930mg 20% Folate, total 33.3mcg Vitamin B-12 0.3mcg Vitamin B-6 1.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.