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

Prep Time 1

Cook Time 30

Servings

Calories 626kcal

Author Kylie Mazon-Chambers

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 (200ºC). 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.
If needed drain all but 2 tablespoons of fat from the pan. 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.

Notes

If you can't find heirlooms substitute with slices of beefsteak or vine ripened tomatoes.

Nutrition