Sheet-Pan Chicken with Peaches and Tomatoes


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.

Sheet-Pan Chicken with Peaches and Tomatoes
Photo: Melanie Acevedo
Hands On Time:
20 mins
Total Time:
55 mins
3 lb. 3 oz. cooked chicken, 3 1/2 cups peach and tomato mixture


  • 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


  1. 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.

  2. 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.*

  3. 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.

  4. Cut chicken into thick slices; transfer to a platter and top with tomato mixture. Serves 8.


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.

Nutrition Facts (per serving)

414 Calories
14g Fat
17g Carbs
53g Protein
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.

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