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Rosemary Peach Balsamic Chicken Recipe

  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 10 1x
  • Category: Main Course
  • Cuisine: Paleo


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 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)


  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