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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin thighs glazed in a deep caramelized balsamic reduction. Cook in a dark, glossy cast iron skillet with burst cherry tomatoes and whole garlic for an Italian chicken skillet weeknight 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
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
Searing and sauce
  • 2 tbsp olive oil
  • 6 garlic cloves Use whole cloves.
  • 1 cup cherry tomatoes
  • 1 cup balsamic vinegar
  • 2 tbsp honey
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 1 fresh basil For garnish.

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 3 more minutes, then remove the thighs to a plate.
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, stir, and bring to a boil while scraping up any browned bits from the pan.
  3. 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.
Finish and serve
  1. Stir in the butter until melted for a glossy sauce.
  2. Scatter fresh basil over the top and serve straight from the skillet.

Notes

Pro tip: After searing, scrape the browned bits during the boil so the balsamic reduction turns dark and glossy. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently in a skillet. Freezing is not recommended due to tomato and glaze texture. For a lower-sugar option, use a sugar-free honey substitute in the glaze.