Description
A delicious one-pan dish featuring tender chicken thighs cooked with sweet, juicy peaches and a savory sauce made from brown sugar, balsamic vinegar, and Dijon mustard. This easy recipe combines sweet and savory flavors with minimal cleanup, perfect for a weeknight dinner.
Ingredients
Chicken
- 4 chicken thighs (with skin and bone)
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- Salt and pepper, to taste
Sauce and Peaches
- 1 medium onion, chopped
- ½ teaspoon rosemary, chopped
- ⅓ cup brown sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 3 medium peaches, peeled and chopped (about 2 cups)
Instructions
- Prepare and Brown the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin side down and cook for 5 minutes until the skin is browned. Flip the chicken and cook the other side for about 10 minutes until the internal temperature reaches 165ºF. Remove the chicken to a plate and cover with foil to keep warm.
- Cook the Onions and Prepare Sauce: In the same skillet, add the chopped onions and rosemary. Cook for about 1 minute until fragrant. Then add the brown sugar, balsamic vinegar, Dijon mustard, salt, and chopped peaches. Stir occasionally and cook until the peaches have softened, which may take a few minutes depending on their firmness.
- Reheat Chicken and Serve: Return the chicken thighs to the skillet with the sauce. Heat until the chicken is warmed through and well coated with the peach sauce. Spoon extra sauce over the chicken before serving for full flavor.
Notes
- Peel peaches by blanching them in hot water for 30 seconds, then transferring to ice water for easy skin removal.
- Bone-in, skin-on chicken thighs provide the best flavor and moistness for this recipe.
- Adjust brown sugar based on peach sweetness for a balanced flavor.
- Serve with rice, quinoa, or crusty bread to soak up the delicious sauce.
- For a gluten-free option, ensure mustard and vinegar are gluten-free certified.
