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One-Pan Balsamic Chicken

A flavorful and comforting one-pan dish featuring chicken thighs, balsamic vinegar, and cherry tomatoes, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs (about 2 pounds) You can swap for boneless breasts for a leaner option.
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced Can be swapped with shallots for a sweeter note.
  • 3 cloves garlic, thinly sliced
  • 1 cup cherry tomatoes, whole or halved
  • 1/2 cup balsamic vinegar Good quality matters here.
  • 2 tablespoons honey or maple syrup For a touch of indulgent sweetness.
  • 1/2 cup low-sodium chicken broth or water
  • 1 teaspoon Dijon mustard (optional) Adds depth to the sauce.
  • 1 teaspoon fresh rosemary leaves, chopped Thyme is a lovely substitute.
  • 1 tablespoon unsalted butter (optional) For a glossy finish.
  • to taste Salt and freshly ground black pepper
Garnish
  • Fresh parsley or basil For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Pat the chicken dry and season generously with salt and pepper.
  2. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil shimmers, place the chicken skin-side down. Let it sear without moving for 5–7 minutes until the skin is deeply golden and releases easily from the pan.
  3. Flip the chicken and sear the other side for 2 minutes. Transfer the chicken to a plate.
  4. Lower heat to medium and add the sliced onion to the skillet. Stir and cook until soft and translucent, about 4 minutes.
  5. Add the garlic and cherry tomatoes, cooking for 1–2 minutes until fragrant.
  6. Pour in the balsamic vinegar and chicken broth. Stir in honey and Dijon mustard (if using).
  7. Return the chicken to the skillet, skin-side up, and tuck rosemary around the pieces.
  8. Transfer the skillet to the preheated oven and roast for 15–20 minutes, until the chicken registers 165°F (74°C) near the bone.
  9. Remove from the oven and transfer the chicken to a warm plate. Stir the butter into the pan sauce for a glossy finish.
  10. Garnish with chopped parsley or basil and serve immediately.

Notes

Use skin-on thighs for the crispiest surface and richest flavor. If you prefer a lighter version, remove the skin and use boneless chicken, but reduce cook time to avoid drying out. Store cooled leftovers in an airtight container for up to 3 days.