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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin thighs and a dark glossy balsamic glaze. Sear in a cast iron skillet, blister cherry tomatoes and garlic, then reduce to a thick caramel glaze 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: 520
Ingredients Equipment Method Notes

Ingredients
  

One Pan Balsamic Chicken
  • 4 bone-in skin-on chicken thighs Use skin-side up when returning to the skillet.
  • 0.5 tsp salt Season generously to both sides.
  • 0.25 tsp pepper Freshly cracked works best.
  • 0.5 tsp garlic powder Add to the seasoning blend.
  • 1 tsp Italian seasoning Season chicken generously.
  • 2 tbsp olive oil For searing.
  • 6 clove garlic Whole cloves, skin on or off—either works.
  • 1 cup cherry tomatoes Cook until blistered.
  • 0.33 cup balsamic vinegar For the balsamic reduction.
  • 2 tbsp honey Balances acidity in the glaze.
  • 0.5 cup chicken broth Helps deglaze and reduce.
  • 2 tbsp butter Stir in at the end for sheen and richness.
  • 0.25 cup fresh basil For garnish; scatter over the top before serving.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For maximum caramelized edges, pat the chicken skin dry before seasoning and avoid moving the thighs during the first sear. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of broth until warmed through. Freezing is not recommended due to texture changes in the tomatoes and sauce. Dietary swap: use a dairy-free butter substitute if you need it dairy-free.