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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 skillet with blistered cherry tomatoes and whole garlic until glossy and thick.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
Skillet base and glaze
  • 2 tbsp olive oil
  • 6 whole garlic cloves whole
  • 1 cup cherry tomatoes
  • 1 cup balsamic vinegar 1/3 cup in total—measured as 0.333 cup
  • 0.333 cup honey 2 tablespoons in total
  • 0.5 cup chicken broth 1/2 cup in total
  • 2 tbsp butter
  • 0.25 cup fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning. Pat the seasoning in so it adheres before searing.
Sear and build the skillet
  1. Heat the olive oil in a large cast iron skillet over medium-high heat and sear the chicken skin-side down for 7-8 minutes until the skin is deeply golden and crispy. Look for a dark, crisp skin and clear release from the pan.
  2. Flip the chicken and sear for 3 more minutes. Continue until the second side is browned.
  3. Add the whole garlic cloves and cherry tomatoes, then cook for 2 minutes until the tomatoes begin to blister. Stir gently so garlic warms without burning.
Glaze and finish
  1. Pour in the balsamic vinegar, honey, and chicken broth, stir, and bring to a boil while scraping up browned bits from the skillet. Boil until the mixture is actively bubbling.
  2. Return the chicken skin-side up and cook over medium heat for 12-15 minutes until the chicken reaches 165°F and the balsamic sauce reduces to a thick glaze. Watch for syrupy coating that clings to the thighs.
  3. Stir in the butter until melted, then scatter fresh basil over the top and serve straight from the skillet. The sauce should look dark, glossy, and lightly thickened.

Notes

For best caramelized flavor, sear undisturbed until the skin releases easily; then scrape browned bits during the boil to deepen the balsamic glaze. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended for the tomatoes and skin texture. For a lighter option, use skinless chicken thighs and reduce the butter to 1 tablespoon.