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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.




  • 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.


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

414 calories, (2 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 165 mg cholesterol, 231 mg sodium, 17 g carbohydrates, 2 g fiber, 13 g sugar, 53 g protein.