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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin and a deep caramelized balsamic glaze. Chicken thighs simmer in a glossy reduction with blistered cherry tomatoes and whole garlic for an Italian chicken skillet weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use skin-on thighs for crisping and glaze coverage.
Seasonings
  • 0.5 tsp salt Season generously; amount to taste.
  • 0.5 tsp pepper Season generously; amount to taste.
  • 1 tsp garlic powder Season generously; amount to taste.
  • 1 tsp Italian seasoning Season generously; amount to taste.
Pan
  • 2 tbsp olive oil For searing the chicken skin.
  • 6 garlic cloves Add whole cloves for mild sweetness in the glaze.
  • 1 cup cherry tomatoes Let them blister and burst as the sauce reduces.
Balsamic glaze
  • 0.33 cup balsamic vinegar The base of the dark, glossy reduction.
  • 2 tbsp honey Balances the tang with caramel notes.
  • 0.5 cup chicken broth Helps deglaze and braise the chicken to tenderness.
  • 2 tbsp butter Stirs in at the end for a silky glaze sheen.
  • fresh basil For garnish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large cast iron skillet over medium-high heat and sear chicken skin-side down for 7-8 minutes until the skin is deeply golden and crispy.
  3. Flip the chicken and sear for 3 more minutes.
  4. Remove the chicken from the skillet.
Build the balsamic reduction
  1. Add whole garlic cloves and cherry tomatoes to the skillet and cook for 2 minutes until tomatoes begin to blister.
  2. Pour in balsamic vinegar, honey, and chicken broth and stir, bringing to a boil while scraping up any browned bits.
  3. Return chicken skin-side up to the skillet and cook over medium heat for 12-15 minutes until chicken reaches 165°F and the balsamic sauce reduces to a thick glaze.
Finish and serve
  1. Stir in butter until melted to make the glaze glossy.
  2. Scatter fresh basil over the top and serve straight from the skillet.

Notes

Pro tip: keep the chicken skin-side down without moving it so it can brown deeply, then scrape the browned bits during deglazing for maximum flavor in the thick balsamic glaze. Store leftovers in the refrigerator up to 3-4 days; reheat gently to avoid drying the chicken. Freezing is not recommended due to texture changes in the glaze. For a lighter option, use half the honey (1 tbsp) and a reduced-sodium chicken broth if desired.