balsamic chicken thighs

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This easy balsamic chicken recipe is a crowd pleaser for sure. The combination of honey and balsamic is classic and delicious.

Serve this easy chicken thighs recipe with sweet and sour shrimp and egg fried rice for the perfect meal!

how to make balsamic chicken thighs

How to make balsamic chicken thighs
In a skillet, heat oil over medium-high heat until shimmering. Add chicken, skin-side down and cook until the skin is deep golden, about 5 minutes. Flip chicken over and cook the other side for 3-4 minutes.

Return the pan to the burner and stir in the garlic slices.Cook, stirring,
Pour in the sauce and bring to a boil. Reduce heat to medium-low. Return chicken to the pan, skin side up and allow to simmer 15-20 minutes, spooning some of the sauce overtop of the chicken a time or two, until chicken is cooked through. If sauce is not thick enough, you can stir in a mixture of 2 tsp cornstarch with 2 Tbsp water and cook, stirring, until sauce thickens.

balsamic chicken thighs

Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

balsamic chicken thighs

balsamic chicken thighs recipes

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balsamic chicken thighs

  • skillet
This easy balsamic chicken recipe is a crowd pleaser for sure. The combination of honey and balsamic is classic and delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: balsamic chicken thighs
Servings: 4 chicken thighs
Calories: 323kcal
Author: Luda huang

Equipment

  • skillet

Ingredients

  • 4 skin-on/bone-in chicken thighs
  • 1 tbsp olive oil
  • 2 large garlic cloves thinly sliced
  • Sauce:
  • 1/2 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 2 Tbsp maple syrup
  • 1/2 tsp salt
  • Freshly ground pepper

Instructions

  • For the sauce: Stir together the chicken broth, balsamic, maple syrup, salt and pepper. Set aside.
  • In a skillet, heat oil over medium-high heat until shimmering. Add chicken, skin-side down and cook until the skin is deep golden, about 5 minutes. Flip chicken over and cook the other side for 3-4 minutes. Remove chicken to a plate and discard all but about a teaspoon or two of the fat in the pan.
  • Return the pan to the burner and stir in the garlic slices. Cook, stirring, until just softened and fragrant, 30-40 seconds. Pour in the sauce and bring to a boil. Reduce heat to medium-low. Return chicken to the pan, skin side up and allow to simmer 15-20 minutes, spooning some of the sauce overtop of the chicken a time or two, until chicken is cooked through. If sauce is not thick enough, you can stir in a mixture of 2 tsp cornstarch with 2 Tbsp water and cook, stirring, until sauce thickens.

Nutrition

Calories: 323kcal | Carbohydrates: 10g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 490mg | Potassium: 296mg | Sugar: 8g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
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