Home Recipes Five ingredients Balsamic-Roasted Chicken Thighs with Peaches

Balsamic-Roasted Chicken Thighs with Peaches

Name: Balsamic-Roasted Chicken Thighs with Peaches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 boneless, skinless chicken thighs; 2 tbsp all-purpose flour; 3 tbsp balsamic glaze; 4 ripe Ontario peaches, cut into wedges; 0.5 tsp chili flakes (or more, to taste); 5 small garlic cloves, thinly sliced; 0.25 cup extra virgin olive oil; 0.25 cup water; Salt and pepper, to taste; Fresh basil leaves, for serving

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Preparation 10 min Cooking 20 min Level Easy

I love 5-ingredient recipes! Even more when they feature delicious Ontario peaches and a balsamic glaze. I do add a bit of flour (as a 6th ingredient) to give the chicken a beautiful golden crust. SO good!

Why make this recipe?

Made with just a few simple ingredients, but tastes like a dish from a fancy bistro.
Juicy chicken thighs paired with sweet, caramelized peaches and a tangy-sweet balsamic glaze.
A perfectly balanced mix of savory, sweet, and acidic flavors.
Ready in under 30 minutes
Simple, elegant, and always impressive.

Tips:

For crispy skin: If your chicken thighs are skin-on, pat them dry with paper towels before dredging in flour and searing. The flour helps create a golden, crispy crust.
Swap the peaches: Out of season? Try fresh plums, figs, or even apple wedges for a fall-inspired twist.
DIY balsamic glaze: No balsamic reduction on hand? Simmer balsamic vinegar with a bit of honey until thick and syrupy.
Control the heat: Adjust chili flakes to your spice level, or swap for crushed pink peppercorns for a milder, fruity touch.
Make it a full meal: Serve with basmati rice, pearl couscous, or crispy roasted potatoes.
Grill it on the BBQ: In summer, sear the chicken and peaches directly on the grill, then finish with balsamic glaze for a smoky, irresistible flavor.

Balsamic-Roasted Chicken Thighs with Peaches

0 /5

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Preparation 10 min Cooking 20 min Level Easy

To start things well

You use:

You cook for:

4 people

Preparation

Preheat the oven to high broil.

Season the chicken thighs with salt and pepper, then lightly coat them in flour. In a large oven-safe pan, heat olive oil over medium-high heat. Add the chicken and sear for about 4 minutes. Flip and cook for another minute. Remove and set aside.

Add a little more oil to the pan, then sauté the garlic and chili flakes for about 1 minute. Add the peaches, balsamic glaze, and water. Scrape the bottom of the pan to loosen any browned bits. Return the chicken to the skillet, coating everything well. Roast in the oven for about 5 minutes, until the peaches and chicken are lightly caramelized.

Sprinkle with fresh basil leaves and serve immediately with a green salad or roasted potatoes.

Nutritional information per serving (1/4 of the recipe)