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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin thighs and a dark, glossy balsamic reduction. Chicken finishes in the same skillet until 165°F, with blistered cherry tomatoes and whole garlic for a rich skillet sauce.
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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 crisp skin.
Seasonings and oil
  • 0.25 tsp Salt Season generously to both sides.
  • 0.25 tsp pepper Season generously to both sides.
  • 1 tsp garlic powder Use to taste as part of the seasoning blend.
  • 1 tsp Italian seasoning Use to taste as part of the seasoning blend.
  • 2 tbsp olive oil Used for searing the chicken.
Aromatics and vegetables
  • 6 clove garlic, whole Add whole garlic cloves to the skillet after searing.
  • 1 cup cherry tomatoes Cook until tomatoes begin to blister.
Balsamic glaze
  • 1 cup balsamic vinegar Simmer/boil with honey and broth to form the glaze.
  • 2 tbsp honey Sweetens and helps caramelize the reduction.
  • 0.5 cup chicken broth Adds liquid for reduction and deglazing.
  • 2 tbsp butter Stir in at the end for a richer, glossy sauce.
Garnish
  • 0.5 Fresh basil for garnish Scatter just 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 and sear the chicken skin-side down for 7-8 minutes until deeply golden and crispy.
  3. Flip the chicken and sear for 3 more minutes, then remove to a plate.
Build the balsamic reduction
  1. Add the whole garlic cloves and cherry tomatoes to the hot skillet and cook for 2 minutes until the tomatoes begin to blister.
  2. Pour in the balsamic vinegar, honey, and chicken broth, stir, and bring to a boil while scraping up browned bits from the pan.
  3. Return the chicken to the skillet skin-side up, then cook over medium heat for 12-15 minutes until it reaches 165°F and the sauce reduces to a thick glaze.
  4. Stir in the butter until melted, scatter fresh basil over the top, and serve straight from the skillet.

Notes

For maximum crisp, pat chicken thighs dry and let the seasoned skin rest 2 minutes before searing. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through, spooning sauce over the chicken. Freeze leftovers for up to 2 months. Dietary swap: for a dairy-free option, replace the butter with 1 additional tablespoon olive oil stirred in at the end for gloss without butter.