One-Pan Honey Balsamic Chicken Thighs with Peaches recipe from cooking with cocktail rings

One-Pan Honey Balsamic Chicken Thighs with Peaches

The peaches add a sweet taste to the marinated chicken thighs while the tomatoes add fresh and juicy flavor contrasting cooked and fresh ingredients for a thoroughly summer dish. The chicken thighs are best marinated overnight if you have the time – the marinade helps the chicken to take on that distinct sweet yet tart flavor of balsamic vinegar when it’s seared in the pan and finished in the oven. 

Look for peaches that are both vibrant in color and firm to the touch but still “give” just a bit. Keep in mind that peaches ripen and thus sweeten over time after being picked. I prefer them on the firmer side for this recipe so they hold up slightly when cooked. Peaches should be stored at room temperature so leave it them on the counter. I’ve found keeping my fruits on the counter also makes me more likely to eat them since I can’t forget about them when they are right in front of my face. 


For the honey balsamic marinade: 

¼ cup extra-virgin olive oil

¼ cup honey 

¼ cup balsamic vinegar 

4 bone-in, skin-on chicken thighs 

For assembly: 

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter 

2 medium shallots, thinly sliced 

2 medium yellow peaches, pitted and sliced 

1 cup chicken stock

1 (packed) cup baby spinach

1 medium heirloom tomatoes, sliced 

Kosher salt, as needed

Freshly ground black pepper

¼ (packed) cup basil leaves 

Crusty torn bread, for serving 


For the honey balsamic marinade: 

In a medium mixing bowl whisk together the olive oil, honey and vinegar then add to a large plastic bag with the chicken thighs. Refrigerate in the marinade for at least an hour and up to overnight. 

For assembly: 

Heat oven to 400ºF. Remove the chicken from the marinade. Heat a large cast iron skillet over medium heat, add the olive oil and heat through then add the chicken thighs skin-side down and cook until the chicken easily lifts from skillet without sticking, about 4 to 5 minutes. Turn over and cook until browned, about an additional 3 to 4 minutes. 

Move the pan to the oven and cook until the chicken is completely cooked through, about 20 minutes. Remove the chicken thighs from the pan and set aside on a covered plate and return the pan to heat. Add the butter and allow to melt then add the shallots and sauté until tender, about 3 minutes. 

Add the peaches to the pan and cook until soft, about 4 minutes. Pour in the chicken stock then add the spinach and cook until wilted about, 2 minutes. Arrange the chicken back in the pan and arrange the tomatoes around the chicken. Season with salt and pepper and top with basil. Serve with crusty bread. 

Serves 4.


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