One-Pan Honey Balsamic Chicken Thighs with Peaches

balsamic skin on chicken thighs in a saute pan with peaches and basil

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.

Course Main Course

Cuisine American, Southern

Keyword balsamic, chicken, chicken thighs, honey, one-pan, peach, summer

Prep Time 1

Cook Time 30

Servings

Calories 626kcal

Ingredients

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

Instructions

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.

Nutrition