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One-Pan Juicy Chicken in Balsamic Sauce

A comforting one-pan dish featuring juicy chicken thighs cooked in a sweet and tangy balsamic sauce, perfect for family gatherings and quick dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs Can substitute with 6 drumsticks or boneless breasts (reduce cook time).
  • 1 tablespoon olive oil Vegetable oil can be used as an alternative.
  • 3 cloves garlic, minced Add one extra clove for a garlic-forward twist.
  • 1/4 cup balsamic vinegar Use high-quality balsamic for the best flavor.
  • 2 tablespoons honey or maple syrup Adjust for desired sweetness.
  • 1 tablespoon Dijon mustard Optional, adds depth and tang.
  • 1/2 cup low-sodium chicken broth or water To deglaze the pan and create sauce volume.
  • 1 teaspoon fresh rosemary, chopped Can substitute with 1/2 teaspoon dried or thyme.
  • 1 tablespoon butter Omit for a lighter sauce.
For Serving
  • Lemon wedges For serving.
  • Chopped parsley For garnish.

Method
 

Preparation
  1. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
  2. Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering.
Cooking
  1. Place the chicken skin-side down and sear without moving for 6 to 8 minutes until deeply golden and crisp.
  2. Flip and cook the other side for 4 minutes.
  3. Remove the chicken to a plate and drain off excess fat, leaving about 1 tablespoon in the pan.
  4. Reduce heat to medium and add the minced garlic. Stir for 30 seconds until fragrant.
  5. Pour in the balsamic vinegar, scraping up browned bits from the pan with a wooden spoon.
  6. Add honey and Dijon mustard, whisking to combine.
  7. Add the chicken broth and rosemary, then return the chicken to the skillet, skin-side up.
  8. Spoon a little sauce over each piece.
  9. Simmer for 5 minutes, then transfer the pan to a preheated 375°F (190°C) oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C).
  10. Remove the skillet from the oven; transfer the chicken to a serving platter.
  11. Add the butter to the pan and simmer the sauce over medium heat for 2 to 3 minutes until glossy and slightly thickened.
  12. Spoon the balsamic sauce over the chicken, finish with a squeeze of lemon and chopped parsley, and serve immediately.

Notes

Make wonderful leftovers. Refrigerate in an airtight container for up to 3 days and reheat gently.