This oven baked 3-ingredients peach preserves chicken is the kind of weeknight magic I love. My neighbor Judy shared this little summer secret with me on her front porch one July evening, and now I truly make it almost every week. It’s just chicken thighs, peach preserves, and a splash of soy sauce, but they bake up sticky, caramelized, and golden with those pretty charred edges that make everyone think you fussed. It’s perfect for busy nights, potlucks, or when peaches are everywhere and you want that sunny flavor without a lot of work.
I usually serve this peachy chicken with simple sides that soak up the extra glaze, like buttered rice or mashed potatoes. A crisp green salad or steamed green beans balances the sweetness nicely, and roasted broccoli or asparagus works well too. If you’re feeding a crowd, add a pan of garlic bread or dinner rolls for sopping up the sauce. In the summer, sliced fresh peaches or a fruit salad on the side makes the whole meal feel extra seasonal and special.
Oven Baked Peach Preserves ChickenServings: 4
Ingredients
2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)
1 cup peach preserves
2 tablespoons soy sauce
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish for easy cleanup.
Pat the chicken thighs dry with paper towels. This helps the skin get that pretty golden, caramelized look instead of steaming. Arrange the thighs in a single layer in the casserole dish, skin side up, with a little space between each piece.
In a small bowl, whisk together the peach preserves and soy sauce until smooth and glossy. Taste and adjust if you like it a bit saltier by adding a tiny splash more soy sauce.
Spoon or brush the peach preserve mixture generously over the tops and sides of the chicken thighs, making sure each piece is well coated. Let any extra glaze pool around the chicken in the dish; it will thicken as it bakes.
Place the casserole dish on the middle rack of the preheated oven and bake for 35–45 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer in the thickest part (not touching bone).
About halfway through baking, carefully baste the chicken by spooning some of the hot peach glaze from the bottom of the dish back over the tops. This helps build that sticky, shiny layer and deeper color.
For extra caramelized, charred edges like in the photo, turn the oven to broil on high for the last 2–4 minutes of cooking. Watch very closely so the sugars in the preserves don’t burn; you want deep golden brown spots and light char marks on the skin.
Remove the dish from the oven and let the chicken rest for 5–10 minutes. The glaze will thicken slightly as it cools. Spoon some of the syrupy peach sauce from the pan over the chicken just before serving, and serve straight from the casserole dish for a cozy, family-style meal.
Variations & Tips
For picky eaters, you can leave one or two thighs with just a light brushing of the peach mixture so they’re less sweet and sticky, or mix a spoonful of ketchup into a bit of the glaze for a more familiar BBQ-style flavor. If you don’t have peach preserves, apricot or orange marmalade works beautifully with the same method. For a little heat, stir in 1/4 teaspoon red pepper flakes or a small squirt of sriracha to the peach mixture before baking. You can also sprinkle the finished chicken with chopped fresh herbs like parsley or thyme for color. If you prefer boneless, skinless chicken thighs, reduce the baking time to about 25–30 minutes and skip or shorten the broil so they don’t dry out. Always handle raw chicken with care: use a separate cutting board, wash your hands and utensils after touching it, and never reuse any leftover marinade or glaze that has touched raw chicken unless it has been fully cooked to a boil. Check that the chicken reaches an internal temperature of 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers until steaming hot throughout before eating.
