Peach Balsamic Rosemary Chicken Recipe


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.


  • 2 T. Avocado Oil
  • 1 Small Sweet Onion, sliced thinly
  • 4 Sprigs Fresh Rosemary, stems removed, chopped
  • 1 1/2 t. Coarse Real Salt
  • 1/4 t. Pepper
  • 3 Peaches, pitted, sliced
  • 1/4 C. Honey
  • 3/4 C. Balsamic Vinegar
  • 10 Chicken Thighs, skin removed


  1. Preheat the oven to 375 degrees.
  2. 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 vinegarto 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.
  3. 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.
  4. Bake in preheated oven for 1 ½ hours, or until tender and cooked through.
  5. Remove from oven and pour the liquid in the pan into a small saucepan.
  6. Bring the liquid to a boil over high heat and let boil down to a thick sauce, about 2-3 minutes.
  7. Pour the sauce back over the chicken, evenly coating.
  8. Serve.