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One Pan Balsamic Chicken

One pan balsamic chicken with deep caramelized balsamic glaze that turns chicken thighs glossy and richly browned. A dark cast iron skillet sears skin-side down, then simmers until the glaze thickens around burst cherry tomatoes and whole garlic.
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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 better browning.
Seasonings
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 1 Italian seasoning To taste.
Oil and aromatics
  • 2 tbsp olive oil
  • 6 garlic, whole Keep whole for a softer, mellow bite.
  • 1 cup cherry tomatoes
Balsamic glaze
  • 0.33 cup balsamic vinegar Use a rich balsamic for deeper color.
  • 2 tbsp honey
  • 0.5 cup chicken broth
  • 2 tbsp butter Stir in at the end for a silky glaze.
Garnish
  • 1 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  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 the skin is deeply golden and crispy; flip and sear 3 more minutes; remove.
Build the tomato-garlic base
  1. Add the whole garlic cloves and cherry tomatoes and cook for 2 minutes until the tomatoes begin to blister.
Glaze and finish cooking
  1. Pour in the balsamic vinegar, honey, and chicken broth, stir, and bring to a boil while scraping up the browned bits.
  2. 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.
  3. 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 and don’t move them during the first sear. Store leftovers in a covered container in the fridge for up to 3 days; reheat gently in a skillet until warmed through (the glaze will thicken as it cools). Freezing is not recommended because the tomatoes and glaze texture can change. For a lower-sugar option, replace honey with an equal amount of a sugar-free honey-style syrup and adjust to taste.