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One Pan Balsamic Peach Chicken Thighs

Makes 4 servings

Macros: 322 cal, fat 17g, carbs 15g, protein 28g, fibre 2g


1 1/2 lb chicken thighs, bone in

1 tsp sea salt

1/4 tsp black pepper (omit for AIP)

2 tbsp avocado oil

3 cloves garlic, minced

1/3 cup chicken broth

1/4 cup balsamic vinegar

1 tbsp honey (omit for whole30)

2 peaches, sliced thin

2 tbsp fresh basil, sliced


  1. Preheat the oven to 400 F and set aside a large oven safe skillet.

  2. Pat down the chicken thighs and season well with salt and pepper.

  3. Heat the avocado oil in the skillet over medium-high heat. Once hot, add the chicken thighs to the pan and cook for 3-4 minutes on each side to lightly crisp. Set aside.

  4. Reduce the heat to medium and saute the garlic for 2-3 minutes or until fragrant.

  5. Pour in the chicken broth, balsamic vinegar, and honey, stir to combine. Heat until the mixture reaches a low simmer.

  6. Add the sliced peaches to the pan and simmer for 5 minutes to lightly soften.

  7. Add the chicken thighs back to the pan and spoon the liquid over top.

  8. Transfer to the oven and allow to cook for 18-20 minutes uncovered. The internal temperature of the chicken thighs should read 165 F.

  9. Serve with fresh chopped basil.

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