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One Pan Balsamic Chicken

One pan balsamic chicken with golden skin-on thighs and a dark glossy balsamic glaze made in a single cast iron skillet. Chicken thighs simmer in a caramelized balsamic reduction with blistered cherry tomatoes and whole garlic for a quick weeknight chicken 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
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.25 tsp Italian seasoning to taste
Olive oil
  • 2 tbsp olive oil
Garlic and tomatoes
  • 6 whole garlic cloves whole
  • 1 cup cherry tomatoes
Balsamic glaze
  • 0.33 cup balsamic vinegar
  • 2 tbsp honey
  • 0.5 cup chicken broth
  • 2 tbsp butter
Garnish
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season bone-in skin-on chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning to ensure the flavor penetrates as it sears.
Sear and build the skillet base
  1. Heat 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; keep it steady without moving the thighs.
  2. Flip the chicken and sear for 3 more minutes, using the sizzling surface to develop more color before removing the thighs to a plate.
  3. Add whole garlic cloves and cherry tomatoes to the hot skillet and cook for 2 minutes until the tomatoes begin to blister.
Reduce into a glaze
  1. Pour in balsamic vinegar, honey, and chicken broth, stir, and bring to a boil while scraping up browned bits from the bottom for maximum flavor.
  2. 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.
Finish and serve
  1. Stir in butter until melted, then scatter fresh basil over the top for a fresh finish and serve straight from the skillet while the glaze looks glossy.

Notes

Pro tip: scrape the skillet hard when the balsamic boils—those browned bits are what make the glaze taste deep and caramelized. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the tomatoes and skin texture can soften. For a lighter option, use chicken thighs with reduced skin fat and reduce the butter to 1 tbsp.