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Rosemary Peach Balsamic Chicken Recipe

January 17, 2018 Rebecca Baron 63 Comments

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Balsamic Rosemary Peach Glazed Chicken Recipe {Paleo, Clean Eating, Gluten Free, Dairy Free}

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.

Balsamic Rosemary Peach Glazed Chicken Recipe {Paleo, Clean Eating, Gluten Free, Dairy Free}

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.

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peach balsamic chicken

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

  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 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.
  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 hour, 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.

Keywords: easy, elegant, fresh, healthy

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Reader Interactions

Comments

  1. Debbie Witkowski

    October 02, 2022 at 7:28 am

    This recipe is simple and delicious. Will definitely be making it again for my family!!

    ★★★★★

    Reply
  2. Melanie

    April 10, 2020 at 11:10 am

    The chicken was so tender and the balsamic rosemary peach sauce was a wonderful blend of flavors.

    ★★★★★

    Reply
  3. Jen

    September 17, 2019 at 12:21 pm

    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!

    Reply
  4. Kimberly M.

    September 10, 2019 at 1:05 pm

    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!

    ★★★★★

    Reply
  5. Jayme

    October 27, 2016 at 2:32 pm

    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?

    Reply
    • Rebecca

      November 30, 2016 at 12:43 pm

      Well, I am totally not a freezer person, but maybe someone else who reads this post can help?

      Reply
  6. Katie K

    November 19, 2015 at 1:19 pm

    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.

    ★★★★★

    Reply
    • Rebecca

      November 21, 2015 at 7:11 am

      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.

      Reply
  7. Carrie Williams

    October 15, 2015 at 8:36 pm

    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!

    ★★★★★

    Reply
  8. Brian

    October 06, 2015 at 11:06 am

    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?

    ★★★★★

    Reply
    • Rebecca

      October 17, 2015 at 4:55 pm

      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.

      Reply
      • Brian

        October 17, 2015 at 5:54 pm

        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.

        Reply
        • Rebecca

          October 24, 2015 at 2:10 pm

          Awesome, thanks for letting us know. I am glad it worked without it for you.

          Reply
    • Kedah

      January 17, 2016 at 11:37 pm

      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).

      ★★★★★

      Reply
      • Rebecca

        January 18, 2016 at 3:55 pm

        Thanks for the suggestion! We will keep that in mind to try.

        Reply
    • Barbara Siegel

      September 30, 2018 at 8:40 am

      I don't see the peaches in the recipe in the recipe. How many and how to prep them?

      Reply
      • Rebecca

        October 01, 2018 at 5:56 pm

        It's the sixth line down - 3 Peaches (pitted, sliced)

        Reply
        • Barbara

          October 01, 2018 at 7:39 pm

          Thank you. I’m looking for more chicken slow cooker recipes. Also, I enjoy your posts very much.
          Barbara

          Reply
          • Rebecca

            October 01, 2018 at 9:36 pm

            Here are some Paleo chicken slow cooker recipes you may like - https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-crock-pot-chicken-recipes/

  9. Jenna

    June 06, 2015 at 1:54 pm

    Where did you find gluten free balsamic vinegar?

    Reply
    • Rebecca

      June 09, 2015 at 3:34 pm

      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?

      Reply
  10. Lena

    May 15, 2015 at 10:37 pm

    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!!

    Reply
    • Rebecca

      May 18, 2015 at 10:17 am

      I am glad you enjoyed this recipe! Thank you for the nice comment.

      Reply
  11. Bonnie Praymayer

    April 28, 2015 at 2:40 pm

    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.

    Reply
  12. Cydnee/Tampa Cake Girl

    April 08, 2015 at 8:58 pm

    Fabulous recipe. Love peaches. Love balsamic.

    Reply
  13. Angela McKinney

    April 06, 2015 at 6:14 pm

    Looks like a scrumptious recipe! Thanks for sharing.

    Reply
  14. Cindy @ Hun... What's for Dinner?

    April 06, 2015 at 12:46 pm

    What wonderful flavours on this chicken.

    Reply
    • Rebecca

      April 17, 2015 at 11:26 am

      Awesome, thank you so much!

      Reply
  15. Cheryl

    April 05, 2015 at 2:19 pm

    Any idea how to convert this recipe for a stove top pressure cooker? Thanks

    Reply
    • Rebecca

      May 18, 2015 at 10:16 am

      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”.

      Reply
  16. Rene

    April 01, 2015 at 1:32 am

    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 🙂

    Reply
  17. stephanie

    February 21, 2015 at 10:15 am

    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!

    Reply
  18. Jolena @TheRubyKitchen

    January 29, 2015 at 2:07 pm

    This sounds so delicious. I love rosemary chicken and the peach sounds like a wonderful pairing. Thanks for sharing!

    Reply
  19. Claire

    January 20, 2015 at 7:14 am

    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!

    Reply
    • Rebecca

      April 06, 2015 at 3:16 pm

      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! =)

      Reply
      • Marilyn

        May 16, 2016 at 11:48 pm

        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.

        Reply
  20. Carol Higgins

    January 16, 2015 at 2:14 pm

    Made this last night and it was another winner, thank you.

    Reply
    • Rebecca

      January 21, 2015 at 11:39 am

      Excellent! I am glad you liked it! Thank you!

      Reply
  21. Carol Higgins

    January 13, 2015 at 11:38 am

    Will try this it looks and sounds wonderful.

    Reply
  22. Dayna Echenberg

    January 11, 2015 at 5:39 am

    Looks yummy

    Reply
  23. Alice Langrová

    January 10, 2015 at 7:15 pm

    It looks so tasty! I like rosemary with chicken. Thanks! 🙂

    Reply
    • Rebecca

      January 21, 2015 at 11:51 am

      You are welcome! Let us know if you enjoy it!

      Reply
  24. Leslie

    October 31, 2014 at 3:18 am

    If I were using boneless chicken in a crock pot, could you recommend a cooking time?
    Thanks! Looks delicious 🙂

    Reply
    • Rebecca

      November 11, 2014 at 10:48 am

      I would go with the standard 8 hours on low, or 4 hours on high =)

      Reply
      • Michele

        November 13, 2014 at 11:45 pm

        Would you still cook the sauce before hand, or have it cook in the crock pot?

        Reply
        • Rebecca

          December 04, 2014 at 11:58 am

          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.

          Reply
  25. Reni

    October 18, 2014 at 10:23 pm

    I just made this and we loved it! So delicious and easy to make! Thank you for sharing!

    Reply
    • Rebecca

      October 22, 2014 at 4:51 pm

      Thanks for your comment. I'm glad you liked it!

      Reply
  26. Alex

    October 16, 2014 at 2:41 pm

    This dish was delicious, very intense flavors that we really enjoyed! We ate ours over parsnip puree which paired really well!

    Reply
    • Rebecca

      October 17, 2014 at 9:50 am

      I so glad you liked it! Thanks for the feedback.

      Reply
  27. Annalise Larson

    September 15, 2014 at 6:00 pm

    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. 🙂

    ★★★★

    Reply
    • Rebecca

      September 15, 2014 at 9:23 pm

      Thanks for the awesome feedback! I'm sure others will be glad to know they can do it in the crock pot too. . .

      Reply
  28. Katie

    September 10, 2014 at 7:33 pm

    This was awesome. So yummy!!!

    ★★★★

    Reply
  29. Liz @ Floating Kitchen

    September 10, 2014 at 8:35 am

    This look so delicious! I love the savory-sweet thing going on here. Can't wait to try it out!

    Reply
    • Rebecca

      September 10, 2014 at 12:25 pm

      Please let us know if you like it!

      Reply
  30. Laureen Fox

    September 09, 2014 at 3:42 pm

    OMG, that chicken looks ridiculously delicious! Pinning and sharing 🙂

    Reply
  31. AShley

    September 08, 2014 at 10:04 pm

    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!

    Reply
  32. Heather

    August 28, 2014 at 8:39 pm

    Is your time on this recipe correct? 1 1/2 hours at 375F for chicken thighs?

    It looks delicious.

    Reply
    • Rebecca

      September 19, 2014 at 12:22 pm

      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 =)

      Reply
  33. Darlene

    August 26, 2014 at 4:02 am

    What is the grain/food under the chicken in the picture?

    Reply
    • Rebecca

      September 15, 2014 at 3:23 pm

      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.

      Reply
  34. Michelle

    August 18, 2014 at 9:24 pm

    This sounds delicious! I would've never thought of this flavor combo. Thank u for the recipe!

    Reply
    • Rebecca

      August 19, 2014 at 9:45 am

      Please let us know if you try it and like it!

      Reply

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Hi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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