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One Pan Balsamic Chicken

One pan balsamic chicken with deeply golden, crispy skin and a dark, glossy balsamic glaze. Chicken thighs simmer in a reduction with cherry tomatoes and whole garlic for an easy skillet 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
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Pat dry before seasoning for best crisping.
Seasoning
  • 0.25 tsp salt Season generously on both sides.
  • 0.25 tsp black pepper Season generously on both sides.
  • 0.5 tsp garlic powder Season generously on both sides.
  • 1 tsp Italian seasoning Season generously on both sides.
Sear and glaze base
  • 2 tbsp olive oil For searing.
  • 6 garlic cloves Keep whole so they soften and perfume the glaze.
  • 1 cup cherry tomatoes Burst and blister in the skillet.
  • 1 cup balsamic vinegar Main flavor of the reduction; reduce to a glaze.
  • 2 tbsp honey Balances acidity and helps glaze.
  • 0.5 cup chicken broth Adds moisture while the sauce reduces.
  • 2 tbsp butter Stir in at the end for sheen and richness.
  • 0.25 fresh basil Garnish to finish.

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, keeping the surface evenly coated.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear chicken skin-side down for 7-8 minutes until skin is deeply golden and crispy.
  3. Flip the chicken and sear for 3 more minutes, then remove the chicken to a plate.
Build the balsamic reduction
  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 while scraping up any browned bits from the bottom of the skillet.
  3. Return the chicken skin-side up to the skillet and cook over medium heat for 12-15 minutes until the chicken reaches 165°F and the balsamic sauce reduces to a thick glaze.
  4. Stir in butter until melted, scatter fresh basil over the top, and serve straight from the skillet.

Notes

For extra-crisp skin, pat the chicken thighs dry and avoid moving them during the first sear. Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the tomatoes can soften too much. If you want a dairy-free option, skip the butter at the end and finish with an extra drizzle of balsamic reduction instead.