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One Pan Balsamic Chicken

One pan balsamic chicken with deeply golden, crispy skin and a dark glossy balsamic glaze. Bone-in chicken thighs are seared in a cast iron skillet, blistered with cherry tomatoes and garlic, then simmered until 165°F for a thick caramelized reduction.
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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
  

bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
balsamic glaze base
  • 2 tbsp olive oil
  • 6 garlic whole cloves
  • 1 cup cherry tomatoes
  • 0.33 cup balsamic vinegar
  • 2 tbsp honey
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 0.25 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
Sear and remove
  1. 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 skin is deeply golden and crispy; flip and sear 3 more minutes; remove.
Blister tomatoes and garlic
  1. Add the whole garlic cloves and cherry tomatoes and cook for 2 minutes until tomatoes begin to blister.
Build the balsamic sauce
  1. Pour in the balsamic vinegar, honey, and chicken broth, then stir and bring to a boil while scraping up any browned bits.
Glaze and finish
  1. Return the 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.
Serve from the skillet
  1. Stir in the butter until melted, scatter fresh basil over the top, and serve straight from the skillet.

Notes

For the crispiest skin, pat the thighs dry before seasoning and avoid moving them during the first sear. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet until hot. Freezing is not recommended because the chicken skin can soften. For a lower-sugar option, use a no-sugar-added honey substitute (or reduce honey slightly) to keep the glaze thick without extra sweetness.