Raise your hand if you want one of the most delicious dinners tonight? But like, a dinner that you can throw together after a long day? And you don’t really want to cook but you should probably eat some real food because Whole Foods salad bar isn’t cutting it.
*hands immediately shoot into the air*
Good. Great. Grand. Because these Peach Rosemary Chicken Thighs are here for you. I’m here for you. Because we’re friends, right?
So can I let you in on a little secret?
I’ve never eaten a peach before. Like… how have I made it all these years without eating one? Something about the fuzzy skin really freaked me out. What’s really weird is the skin isn’t all that fuzzy. So strange.
But now I’m on the peach train which is great because peach season is just about over. Awesome. Lovely. Can you sense my sarcasm?
Oh well, there’s always next year.
This Peach Rosemary Chicken Thigh recipe is stupid easy and stupid delicious. I bought peaches and was like, “these would be delicious with a little balsamic action and something herby.” And you know what? I was right.
There are a whopping 8 ingredients (when you include salt and pepper but you should almost always include salt) and you probably already have everything you need in your kitchen save fresh rosemary. If you don’t have fresh rosemary, you can either grab some from the store or just use dried rosemary. Keep in mind that if you’re using a dried herb, you should use more than instructed to get the same flavor punch. 👊🏼
Oh, you also need like… 30-45 minutes of time to finish this dish. I say you need 45 minutes because not all of us are freakin’ Bobby Flay in the kitchen and we need a little extra time to chop things up. BUT! About half of this cooking time is inactive otherwise known as “turn-on-a-timer-and-get-your-freakin-laundry-done” time.
I served my peach rosemary chicken thighs with some white rice and a side of arugula because… lazy. The leftovers – and there will be plenty unless you’re wrangling 4+ kids – are just as good the next day!
Peach Rosemary Chicken Thighs
- 1.5 lb boneless, skinless chicken thighs
- 3 peaches, pitted and sliced
- 2-3 sprigs fresh rosemary, removed from stems and chopped
- 1 yellow onion, sliced thinly
- 4 tbsp olive oil (separated in 2 tbsp/2tbsp)
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- Salt & pepper
Preheat oven to 375F (190C) and heat a large, oven-safe pan over medium heat. While the pan and oven are heating up, generously season chicken thighs with salt and pepper on both sides. Now is also a good time to prep your other ingredients: slice onion thinly, chop rosemary, and slice peaches.
Add 2 tbsp of olive oil to your pan and once it starts steaming, add chicken thighs. You just want to brown the outside of the chicken thighs so cook each side for 2-3 minutes. Remove from heat and set aside for now.
Still over medium heat, add remaining olive oil to the pan and saute onion until fragrant and color is mostly translucent (4-6 minutes depending on size of slices). Add rosemary and peaches and saute together for about a minute. Add balsamic vinegar and honey, mix well. Let the mixture simmer until it starts to thicken.
Add the chicken back into the peach mixture, making sure both sides of the chicken get in on the sauce action. Place pan into the oven and cook for 15-20 minutes, depending on thickness of your thighs (you want the internal temperature of the chicken to reach 165F/75C).
Serve! Garnish with more fresh rosemary.