Balsamic Roasted Chicken With Peaches

By Dan Pelosi

Published August 26, 2025

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(517)
Comments
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Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.

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Ingredients

Yield:4 servings

  • ¼ cup balsamic vinegar

  • ¼ cup honey

  • 2 tablespoons Dijon mustard

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 1 ½ pounds boneless skinless chicken thighs (5 to 6 thighs)

  • 2 medium shallots, peeled and halved

  • 2 peaches, quartered

  • 16 ounces cherry or grape tomatoes (see Tip)

  • Basil leaves, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 185 milligrams cholesterol; 396 calories; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 4 grams fiber; 1077 milligrams sodium; 42 grams protein; 32 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Line a sheet pan with parchment paper.

  2. Step 2

    Make the marinade: In a small bowl, combine the balsamic vinegar, honey, mustard and 1 teaspoon each salt and pepper. Set aside.

  3. Step 3

    Place the chicken and shallots in a large bowl with half of the marinade (reserve the remainder to use later) and toss to coat. Cover and let sit for 15 minutes. This step can be done in advance; refrigerate, covered, for up to 2 days.

  4. Step 4

    Place the chicken and shallots on the sheet pan in a single layer, drizzling any leftover marinade from the bowl on top. Bake for 12 minutes.

  5. Step 5

    Remove the pan from the oven and flip the chicken and shallots over. Add tomatoes and peaches to the pan. Baste everything with the juices in the pan and bake until the chicken is cooked through, about 12 minutes more.

  6. Step 6

    Remove the pan from the oven and drizzle with the reserved marinade. Let the chicken rest for a few minutes, and then toss to combine chicken, shallots, peaches and tomatoes with the pan juices, creating a sauce. Serve warm, garnished with basil.

Tip

  • Larger tomatoes can be used in this recipe, just be sure to halve or quarter them so they cook as fast as cherry or grape tomatoes.

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Ratings

5 out of 5
517 user ratings
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Comments

JMan

Just curious Su, did you try it and find it too sweet or are you just anticipating it might be? I'm going to try it tonight, so if your assessment came from making it already I'd love to know that. Thanks.

hi from Durham NC

Made this tonight. Followed recipe except took chicken out after 8 minutes (second cook) and let the peaches and tomatoes and shallots cook longer (also raised temp to 450 after taking chicken out). Thought sauce was good, chicken was ok - a bit bland, even after adding some more salt to the dish at the end. Nice concept for summer ingredients - peaches, tomatoes. Not a wowzer, but not bad either.

cboy

@Beckys Mom. Sorry but chicken breasts taste like particle board. They’re OK for chicken salad. Chicken thighs are much more flavorful and I’ve not encountered any stringiness. I guess that’s why they make chocolate and vanilla.m

Amanda

Made this last night for my mom and me, and it was great! The peaches went really nicely with the balsamic, and if I had let the chicken marinade for longer than it took to preheat the oven I'm sure it would have permeated more. I just used all the marinade to soak the chicken, and then poured everything into a 9x13 casserole dish, and then baked the whole thing at 450 for 45 minutes, stirring every fifteen minutes or so. The sauce was nice over potatoes, and would be over rice a noodles, too.

Clea_S

Doesn't need the honey and, honestly, this can all be simplified. Made the honey-less marinade, threw it in a ziplock with the chicken, the peaches (I used two more) and tomatoes. Let it sit for an hour or so and then poured it all into a baking pan and roasted. Just make sure the chicken is skin side up for a nice crisping . Didn't reserve marinade or anything - just do it all in one step. Ive done this several times and it works out great. I've also doubled marinade for more sauce.

Gayle streifford

Can you double this recipe. I am having 8 for dinner

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