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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin thighs and a deep caramelized balsamic glaze. A dark glossy cast iron skillet surrounds blistered garlic and burst cherry tomatoes for an easy weeknight chicken 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: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs Use skin-on for crispy results.
  • 0.5 tsp salt To taste, for generous seasoning.
  • 0.5 tsp pepper To taste, freshly ground if possible.
  • 0.5 tsp garlic powder To taste, for savory seasoning.
  • 0.5 tsp Italian seasoning To taste, for classic herb flavor.
  • 2 tbsp olive oil For searing.
  • 6 garlic cloves Keep whole so they soften and mellow.
  • 1 cup cherry tomatoes Use for bursting and blistering.
  • 1 cup balsamic vinegar For the reduction and glaze.
  • 2 tbsp honey Balances tang and helps glaze.
  • 0.5 cup chicken broth Helps loosen browned bits and create sauce.
  • 2 tbsp butter For sheen and richness.
  • 0.25 cup fresh basil Chopped or torn for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the 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, then place chicken skin-side down and sear for 7-8 minutes until the skin is deeply golden and crispy.
  3. Flip the chicken and sear for 3 more minutes, then remove to a plate.
Build the balsamic sauce
  1. Add whole garlic cloves and cherry tomatoes to the skillet and cook for 2 minutes until the tomatoes begin to blister.
  2. Pour in balsamic vinegar, honey, and chicken broth, then stir and bring to a boil, scraping up any browned bits from the bottom.
Glaze and finish
  1. Return the chicken skin-side up and cook over medium heat for 12-15 minutes, until chicken reaches 165°F and the balsamic sauce reduces to a thick glaze.
  2. Stir in butter until melted, then scatter fresh basil over the top and serve straight from the skillet.

Notes

Pro tip: keep the skillet hot before searing so the skin browns quickly, and avoid moving the thighs during the first 7-8 minutes for maximum crispness. Store leftovers in the refrigerator up to 3 days; reheat gently in the skillet with a splash of broth to loosen the glaze. Freezing is not recommended because the skin texture can soften. For a lighter swap, use 1 tbsp butter and add a teaspoon extra olive oil for finishing rather than the full amount.