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Prep Time
10 mins
Total Time
30 mins


boneless, skinless chicken thighs
1/2 tsp
each salt and pepper
2 mL
1 tbsp
vegetable oil
15 mL
2 tsp
each minced garlic and finely chopped fresh rosemary
10 mL
1 can
peach slices
398 mL
1/2 cup
sodium-reduced chicken broth
125 mL
2 tbsp
Dijon mustard
30 mL
1 tbsp
15 mL
green onions, sliced
2 tsp
balsamic vinegar
10 mL
3 cups
cooked brown or white rice
750 mL


Step 1

Trim excess fat from chicken thighs and season with salt and pepper. Heat oil in a large non-stick skillet set over medium-high heat. Add chicken thighs, garlic and rosemary; cook for 2 to 3 min. per side or until golden.

Step 2

Meanwhile, drain peaches (reserving juice) and set aside. Whisk juice with chicken broth, mustard and cornstarch to make a sauce.

Step 3

Add sauce to skillet and cover and simmer on medium heat, turning chicken occasionally, for 10 min. or until sauce is thickened and the chicken is cooked through. Stir in peaches, green onions and balsamic vinegar and heat through. Serve on cooked rice.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
10 g
Saturated Fat:
2 g
51 g
4 g
75 mg
25 g
620 mg
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