Rebecca Baron 63 Comments
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This rosemary peach balsamic chicken recipe is so easy to put together and is such an elegant combo of flavors. Fresh summer peaches and rosemary pair so well with a rich balsamic reduction that coats the chicken thighs and results in a tender, glossy, flavorful dish.
This dish is surprisingly moist, rich and has a sweet flavor. This chicken is so easy to put together and is such an elegant combo of flavors.It looks so fancy for guests but it's affordable and easy. Just get it going then do whatever you want while it's baking!
I love the deep, rich flavor it gets from the balsamic vinegar and the moist, sweet flavor it gets from the peaches. The rosemary is a nice accent to both the balsamic vinegar and the peaches. I hope you will find it to be something different for dinner because if you're like me sometimes, I tend to make the same recipes over and over and get sick of them.
We served the chicken over couscous but to make it gluten-free, you would want to serve it over rice or quinoa *. To make it Paleo, forget the starch and serve it over cauliflower rice or zoodles *.
Let us know what you think about this dish! Are there any adjustments you would make or that you wish you would have made?
Note: This chicken dish could also be made in a crockpot. Prepare as the recipe states but place the chicken and sauce in a crockpot and cook on high for 3-4 hours. Resume reduction of sauce as stated in the recipe.
Recipe
Rosemary Peach Balsamic Chicken Recipe
★★★★★4.8 from 9 reviews
- Author: Rebecca Baron
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10 1x
- Category: Main Course
- Cuisine: Paleo
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Description
This chicken is so easy to put together and is such an elegant combo of flavors. Fresh summer peaches and rosemary pair so well with a rich balsamic reduction that coats the chicken thighs and results in a tender, glossy, flavorful dish.
Ingredients
Scale
- 2 Tbl Avocado Oil
- 1 Onion (sliced thinly)
- 4 Sprigs Fresh Rosemary (stems removed, chopped)
- 1 ½ tsp Real Salt *
- ¼ tsp Pepper
- 3 Peaches (pitted, sliced)
- ¼ Cup Honey
- ¾ Cup Balsamic Vinegar
- 10 Chicken Thighs (skin removed)
Instructions
- Preheat the oven to 375 degrees.
- In a large sauté pan, heat the avocado oil to medium/high. Add the onion, rosemary, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes. Add the peach slices to the pan and sauté with the onion for another 5 minutes. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize.
- Place the chicken thighs in a lightly greased baking dish. Pour the peach/balsamic sauce over the chicken, spreading the peaches over the chicken evenly.
- Bake in preheated oven for 1 hour, or until tender and cooked through.
- Remove from oven and pour the liquid in the pan into a small saucepan.
- Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes.
- Pour the sauce back over the chicken, evenly coating.
- Serve.
Keywords: easy, elegant, fresh, healthy
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Reader Interactions
Comments
Debbie Witkowski
This recipe is simple and delicious. Will definitely be making it again for my family!!
★★★★★
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Melanie
The chicken was so tender and the balsamic rosemary peach sauce was a wonderful blend of flavors.
★★★★★
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Jen
Soooo good! Took a while from start to finish, and the sauce took a long time to boil down at the end, but worth it!
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Kimberly M.
Tried this and it was pretty tasty. I would debone the thighs next time though. Very good and easy to make. DIrections were on target!
★★★★★
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Jayme
My husband and I love this recipe! I am going to a freezer meal party, and I'I wondering if and how you could make this freezer friendly?
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Rebecca
Well, I am totally not a freezer person, but maybe someone else who reads this post can help?
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Katie K
Made this recipe earlier this month with a butternut squash risotto and it was the PERFECT fall recipe, even with the peaches being a summer fruit. Seriously, it was SO GOOD. I'm thinking about doing this recipe on the turkey for Thanksgiving. Any suggestions on how to get it to turn out since I'll be increasing the ingredients and it will be in the oven for a lot longer? I don't want my sauce to dry out or caramelize.
★★★★★
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Rebecca
it is tough to know how it would work. I would just keep a good eye on it to see how it is doing and adjust from there.
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Carrie Williams
This recipe is absolutely wonderful. I don't use black pepper at all, and don't like dark meat. So I substituted some of the chicken thighs with chicken breast. Served mine over a Royal Rice Blend with Red Quinoa with steamed green beans. I will be making this again. Might even add some blueberries in with the peaches. Yum!
★★★★★
Brian
We have been making this recipe for a little over a year every time peaches are in season. We are now doing the Whole 30 and honey is no longer on our list of allowable ingredients. Has anyone tried making this recipe without the honey? I am not allowed any sweeteners, but my guess is that the honey also helps thicken the sauce. Any Whole 30 substitutes or can I leave out the honey altogether?
★★★★★
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Rebecca
I don't know anyone who has tried it without. You could try it yourself and we would love to know how it works out. Sorry I don't know, I wish I could help more.
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Brian
It worked fine without honey. It's not as sweet and the sauce doesn't thicken as much. We ended up adding an additional peach to compensate.
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Rebecca
Awesome, thanks for letting us know. I am glad it worked without it for you.
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Kedah
Next time, try using date paste as your honey substitute! That is what I did with mine and it turned out great. I made my date paste in the blender but I am pretty sure you can buy it made already. (I'm on a Whole30 now).
★★★★★
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Rebecca
Thanks for the suggestion! We will keep that in mind to try.
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Barbara Siegel
I don't see the peaches in the recipe in the recipe. How many and how to prep them?
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Rebecca
It's the sixth line down - 3 Peaches (pitted, sliced)
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Barbara
Thank you. I’m looking for more chicken slow cooker recipes. Also, I enjoy your posts very much.
BarbaraReply
Rebecca
Here are some Paleo chicken slow cooker recipes you may like - https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-crock-pot-chicken-recipes/
Jenna
Where did you find gluten free balsamic vinegar?
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Rebecca
As far as I know, all balsamic vinegar is gluten free. I bought mine at Costco and it only has grapes and vinegar. Am I missing something?
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Lena
Made this tonight! I absolutely loved it!! Shared for everyone in my group called let's make a meal! On Facebook so they can all try it! Yummy thanks for sharing!!
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Rebecca
I am glad you enjoyed this recipe! Thank you for the nice comment.
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Bonnie Praymayer
I just had the last of this today and it was really tasty. My main adjustment was due to availability. Peaches aren't in season and the only similar fruit I could get was black plums which were very expensive. I also found reducing the sauce didn't thicken it enough so I added arrowroot off the heat. I also ran into a a time constraint and had to leave immediately after they were baked so I threw them in the slow cooker on low for two hours. When we came back there was nice tender chicken waiting for us. I think I'll keep this as a slow cooker recipe as it does well in there and I don't have much time to cook after work.
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Cydnee/Tampa Cake Girl
Fabulous recipe. Love peaches. Love balsamic.
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Angela McKinney
Looks like a scrumptious recipe! Thanks for sharing.
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Cindy @ Hun... What's for Dinner?
What wonderful flavours on this chicken.
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Rebecca
See AlsoSalmon Curry Recipe | LaaLooshAwesome, thank you so much!
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Cheryl
Any idea how to convert this recipe for a stove top pressure cooker? Thanks
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Rebecca
I have actually never used a pressure cooker, so unfortunately I can’t answer this for you, but you can likely find some information by googling “cooking chicken in a pressure cooker”.
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Rene
Tried this dish last night. Unfortunately peaches are not in season in South Africa at the moment so used a can of peaches. I wasn't sure if to bake with or without the lid on, so did half on half off. My sauce was a bit too runny. Think maybe I should of cooked it the whole time with lid off or tried to reduce the sauce a bit more. It still came out very tasty 🙂
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stephanie
This looks FANTASTIC. My best friend has been ill and she loves sweet with savory...I am going to make this for her!! Thank you!
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Jolena @TheRubyKitchen
This sounds so delicious. I love rosemary chicken and the peach sounds like a wonderful pairing. Thanks for sharing!
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Claire
So, peaches are not really in season here right now. Can you make this with another fruit? Or could you use canned peaches perhaps? Not sure they would have the same consistency since they're already soft. If you think they would work, how many would you use? Thanks!
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Rebecca
This recipe works best with stone fruits, so you could try nectarines or plums as well. I am not sure how canned peaches would work, as I have not used them before. If you try it, let us know! =)
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Marilyn
You might try it with frozen peaches which tend to be firmer than canned peaches. I haven't tried it yet, but it seems it would be a better choice.
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Carol Higgins
Made this last night and it was another winner, thank you.
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Rebecca
Excellent! I am glad you liked it! Thank you!
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Carol Higgins
Will try this it looks and sounds wonderful.
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Dayna Echenberg
Looks yummy
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Alice Langrová
It looks so tasty! I like rosemary with chicken. Thanks! 🙂
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Rebecca
You are welcome! Let us know if you enjoy it!
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Leslie
If I were using boneless chicken in a crock pot, could you recommend a cooking time?
Thanks! Looks delicious 🙂Reply
Rebecca
I would go with the standard 8 hours on low, or 4 hours on high =)
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Michele
Would you still cook the sauce before hand, or have it cook in the crock pot?
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Rebecca
You would place the chicken in the crock pot, pour the cooked sauce over it, and let it cook for 4 hours on high or 8 hours on low. You would want add a little water to it as slow cooking it will cause more of the liquid to evaporate.
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Reni
I just made this and we loved it! So delicious and easy to make! Thank you for sharing!
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Rebecca
Thanks for your comment. I'm glad you liked it!
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Alex
This dish was delicious, very intense flavors that we really enjoyed! We ate ours over parsnip puree which paired really well!
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Rebecca
I so glad you liked it! Thanks for the feedback.
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Annalise Larson
Holy Cow! I'm a teacher and i like having a meal ready for me when I get home at the end of the day, exhausted.
Prepped this last night, put it in a crock pot overnight, and started it up this morning before heading to work. Put it on low for 7hrs (because that was the estimate some conversion site gave me). Came home and whipped up a bit of cauliflower "rice" with rosemary and lemon zest, and I it all tastes DIVINE together. It's a bit dry, but I blame that on a inaccuracy in the conversion, not the original recipe itself. And there was so much juice in the crockpot that it wasn't even that big of a deal.
I am SO HAPPY with this recipe! Next time I make it, I'll add more liquid and reduce the amount of time it cooks in the crockpot. 🙂
★★★★
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Rebecca
Thanks for the awesome feedback! I'm sure others will be glad to know they can do it in the crock pot too. . .
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Katie
This was awesome. So yummy!!!
★★★★
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Liz @ Floating Kitchen
This look so delicious! I love the savory-sweet thing going on here. Can't wait to try it out!
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Rebecca
Please let us know if you like it!
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Laureen Fox
OMG, that chicken looks ridiculously delicious! Pinning and sharing 🙂
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AShley
I have this on my "to try" food for a crowd list! This will be great for all my Paleo friends and is sure to please my non-paleo friends too. Can't wait to try it!
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Heather
Is your time on this recipe correct? 1 1/2 hours at 375F for chicken thighs?
It looks delicious.
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Rebecca
I should have specified, I used bone-in chicken thighs, so 1 ½ hours at that temperature was necessary for them to be fall of the bone tender. If you were using boneless chicken thighs it would take much less time and you could do less time for the bone-in as well, especially if you were not too concerned about the chicken being super tender. Cooking time will always depend on the size of your thighs as well. Small will cook faster and large ones will need a lot more time =)
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Darlene
What is the grain/food under the chicken in the picture?
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Rebecca
Maybe you missed this paragraph in the article? We served the chicken over couscous but to make it gluten free, you would want to serve it over rice or quinoa. To make it Paleo, forget the starch or serve it over cauliflower rice or zoodles.
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Michelle
This sounds delicious! I would've never thought of this flavor combo. Thank u for the recipe!
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Rebecca
Please let us know if you try it and like it!
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