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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 hour
Cook Time 30 minutes
Servings 4
Calories 626kcal


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.


Calories: 626kcal | Carbohydrates: 33g | Protein: 24g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 185mg | Potassium: 520mg | Fiber: 2g | Sugar: 29g | Vitamin A: 864IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 2mg