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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin thighs glazed in a deep caramelized balsamic reduction. A dark glossy cast iron skillet surrounds burst cherry tomatoes and whole garlic, finished with a glossy balsamic glaze.
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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
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
Sear and build the glaze
  • 2 tbsp olive oil
  • 6 garlic, whole
  • 1 cup cherry tomatoes
  • 1 3 balsamic vinegar Note: input specifies 1/3 cup
  • 0.5 cup chicken broth Note: input specifies 1/2 cup
  • 2 tbsp honey
  • 2 tbsp butter
Finish
  • Fresh basil for garnish

Equipment

  • 1 Cast iron skillet

Method
 

Season the chicken
  1. Season chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
Sear and sauté
  1. Heat olive oil in a large cast iron skillet over medium-high heat and sear chicken skin-side down for 7-8 minutes until skin is deeply golden and crispy; flip and sear 3 more minutes, then remove.
  2. Add whole garlic cloves and cherry tomatoes and cook 2 minutes until tomatoes begin to blister.
Make balsamic glaze and cook through
  1. Pour in balsamic vinegar, honey, and chicken broth, then stir and bring to a boil, scraping up any browned bits.
  2. Return 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.
Finish and serve
  1. Stir in butter until melted, scatter fresh basil over the top, and serve straight from the skillet.

Notes

Pro tip: keep the skillet at medium-high only for the initial sear so the thighs develop deep, crisp skin; once the glaze starts boiling, reduce heat to medium and cook until the sauce is thick and glossy. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the tomatoes can soften. For a lower-sugar option, swap honey for a sugar-free honey substitute made for cooking.