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5 from 5 reviews

These one pan balsamic peach chicken thighs are the perfect summer weeknight dish. It’s a gluten and dairy free recipe made with fresh peaches, honey, and balsamic vinegar!

Nothing says summer like fresh peaches! Biting into a juicy peach is seriously the best. Peaches are a great, easy snack. They are most often used for recipes like cobbler or peaches and cream, but they can also be used in savory dishes like these one-pan chicken thighs!

This dish has been one of those classics that I love coming back to. It’s the perfect balance between sweet and savory, and it’s just an absolute must try this summer.

Why you’ll love Balsamic Peach Chicken Thighs

  • It’s made in one pan. No funny business like tons of chopping or making a separate sauce. You just need one pan and whole chicken thighs.
  • It will really impress your guests. Of course, I love a burger during the summer, but this dish will really set your summer gatherings apart.

The Ingredients for the Peach Chicken Thighs

  • Chicken thighs. I highly recommend using bone-in, skin-on chicken thighs for this recipe. It adds much more flavor!
  • Peaches. Fresh peaches add the perfect level of sweetness to an overall savory dish.
  • Balsamic vinegar & Chicken broth. This helps make a light sauce for the dish with tons of flavor!
  • Honey, garlic & basil . You can easily omit the honey to keep it whole30, but it helps to bring out some extra sweetness from the peaches.

How to make the one-pan balsamic peach chicken thighs

  • Step one. Pat the chicken dry & sear in a pan until crisp. Set aside.
  • Step two. Reduce the heat and stir in the chicken broth, balsamic vinegar, and honey and stir to combine. Allow to reduce for 2-3 minutes.
  • Step three. Add the peaches to the pan and cook for 3 minutes to soften.
  • Step four. Add the chicken thighs back to the pan and spoon the sauce over the thighs to coat. Transfer to the preheated oven and cook for 20 minutes to fully cook the chicken through.

  • Step five. Serve!

Tips & Tricks

  • Make sure you pat the chicken dry! This is key to getting crispy chicken thighs! The excess moisture will keep your thighs from getting crispy. Make sure you drain any excess moisture the thighs produce if they’re extra juicy to keep the sauce thick.
  • Keep the skin on the peaches. Not only does this help hold the peaches together, but it soften during the cooking process, so you don’t have to waste time peeling.

Storage and reheating instructions

Store leftovers in the fridge in an airtight container for 2-3 days. Reheat in the oven for a few minutes or until warm, adding a splash of chicken broth to loosen the sauce if needed.

What to serve with balsamic peach chicken thighs

This dish pairs wonderfully with green summery sides like…

  • Arugula salad
  • Grilled zucchini

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5 from 5 reviews

One Pan Balsamic Peach Chicken Thighs

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Author: Michelle
These one pan balsamic peach chicken thighs are the perfect summer weeknight dish.
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Ingredients
 

  • 1 ½ lb chicken thighs, bone in an skin on
  • 1 tsp sea salt
  • ¼ tsp black pepper, omit for AIP
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • ⅓ cup chicken broth
  • ¼ cup balsamic vinegar
  • 1 tbsp honey, omit for whole30
  • 2 peaches, sliced thin
  • 2 tbsp fresh basil, sliced

Instructions
 

  • Preheat the oven to 400 F and pat down the chicken thighs. Season well with salt and pepper.
  • Heat the avocado oil in the skillet over medium-high heat. Once hot, add the chicken thighs to the pan and cook for 3-4 minutes on each side to lightly crisp. Set aside on a clean plate.
  • Reduce the heat to medium and saute the garlic for 2-3 minutes or until fragrant.
  • Pour in the chicken broth, scraping the bottom of the pan to scrape up any browned bits. Add the balsamic vinegar and honey, and stir to combine. Heat until the mixture reaches a low simmer.
  • Add the sliced peaches to the pan and simmer for 5 minutes to lightly soften. Add the chicken thighs back to the pan and spoon the liquid over top.
  • Transfer to the oven and allow to cook for 18-20 minutes uncovered. The internal temperature of the chicken thighs should read 165 F.
  • Serve with fresh chopped basil and with a side like arugula salad or grilled zucchini.

Notes

All nutrition facts are estimations and will vary.
Serving: 1serving, Calories: 194kcal, Carbohydrates: 15.2g, Protein: 12.2g, Fat: 9.5g, Fiber: 1.2g
All nutrition facts are estimated and will vary.
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This post was created in 2019, and updated in 2024. Photos by Modern Food Stories.