Sheet Pan Balsamic Peach Chicken

A fresh, simple one-pan dinner made with juicy summer peaches, roasted vegetables, tender chicken and balsamic glaze.

There is something about adding fresh fruit to a savory summer dinner that makes a basic weeknight meal feel a little more special.

This Sheet Pan Balsamic Peach Chicken is one of those meals.

Fresh peaches roast alongside chicken and vegetables until everything is tender and caramelized, and then a drizzle of balsamic glaze brings the whole thing together. It looks beautiful, tastes fresh, and—most importantly around here—it all happens on one pan.

This is exactly what NOURISH means at House of Frantom: simple, real-food meals that work for actual busy families.

It's a full dinner on one sheet pan, which means less prep and fewer dishes. The peaches add a subtle sweetness that pairs so well with the savory chicken and balsamic, while the vegetables make it easy to get plenty of color onto everyone's plate.

And while it feels like a summer recipe, there's nothing complicated about it. 10 minutes of prep, into the oven, and dinner is handled.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Servings: 4–5
Oven: 425°F

• 1½–2 lbs boneless, skinless chicken breasts or thighs
• 3 fresh peaches, sliced into wedges
• 1 small red onion, cut into wedges
• 1–2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2–3 tablespoons balsamic glaze, plus more for finishing
• Fresh basil, for serving
• Optional: fresh mozzarella pearls or crumbled goat cheese

Preheat your oven to 425°F and line a large sheet pan with parchment paper.

Place the chicken on the sheet pan and drizzle with olive oil. Season with garlic powder, Italian seasoning, salt and pepper.

Arrange the sliced peaches and red onion around the chicken and lightly drizzle everything with olive oil.

Drizzle the balsamic glaze over the chicken, peaches and vegetables.

Roast for about 20 minutes, then gently toss the peaches and vegetables. Return the pan to the oven for another 5–10 minutes, or until the chicken reaches an internal temperature of 165°F.

Finish with fresh basil and another drizzle of balsamic glaze. If you're adding mozzarella or goat cheese, sprinkle it over everything just before serving.

Use peaches that are ripe but still slightly firm. They'll soften and caramelize in the oven without completely falling apart.

And don't skip that final balsamic drizzle. Adding a little after roasting gives you another layer of that sweet, tangy flavor.

You can absolutely serve this straight from the sheet pan, but if you want to stretch it for a family dinner, add herby rice, quinoa or roasted baby potatoes.

A simple arugula salad is also delicious alongside it. The peppery greens work especially well with the sweet peaches and balsamic.

I don't believe feeding your family well has to mean complicated recipes, hard-to-find ingredients or spending hours in the kitchen.

Sometimes it's chicken, whatever vegetables you have, a few beautiful peaches and one sheet pan.

That's the kind of food you'll continue to find here at House of Frantom—meals that help make life a little simpler while still bringing everyone back to the table.

Save this recipe for peach season, and if you make it, tag House of Frantom so I can see what's on your table. 🤍