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One Pan Balsamic Chicken

This one pan balsamic chicken delivers golden, crispy skin on bone-in thighs glazed in a deep caramelized balsamic reduction. Cherry tomatoes blister and burst in the skillet while whole garlic turns mellow, making it 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 Use thighs with skin on for crisping.
Seasonings
  • 0.5 tsp salt Season generously to taste.
  • 0.5 tsp black pepper Season generously to taste.
  • 0.5 tsp garlic powder Season generously to taste.
  • 1 tsp Italian seasoning Season generously to taste.
For searing and skillet sauce
  • 2 tbsp olive oil For searing the chicken skin.
  • 6 garlic cloves Keep whole so they stay tender and mellow.
  • 1 cup cherry tomatoes Cook until they blister and burst.
  • 1.5 cup balsamic vinegar Used to build the glaze; measure accurately.
  • 2 tbsp honey Adds balance and helps glaze caramelize.
  • 0.5 cup chicken broth Loosens the glaze and steams the chicken to doneness.
  • 2 tbsp butter Stir in at the end for a glossy finish.
  • 0.25 fresh basil Garnish just before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large cast iron skillet over medium-high heat and sear chicken skin-side down for 7-8 minutes until the skin is deeply golden and crispy; flip and sear 3 more minutes, then remove.
Build the glaze
  1. Add whole garlic cloves and cherry tomatoes to the skillet and cook for 2 minutes until tomatoes begin to blister.
  2. Pour in balsamic vinegar, honey, and chicken broth; stir and bring to a boil, scraping up any browned bits.
Cook and glaze
  1. Return 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.
  2. Stir in butter until melted, scatter fresh basil over the top, and serve straight from the skillet.

Notes

For the crispiest skin, pat the chicken dry before seasoning and avoid moving it during the first sear. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet so the glaze loosens. Freezing is not recommended due to texture changes in the tomatoes and chicken skin. For a dairy-free option, swap the butter for 1 extra tablespoon olive oil stirred in at the end.