These delicious and easy One-Pan Balsamic Glazed Chicken Thighs are the perfect weeknight meal. One pan and about 30 minutes!
This Balsamic Chicken is one that is in regular rotation here. It’s one-pan easy, ready in 30 minutes and always delicious! And everyone loves it. Always a good thing :)
I love to make it with bone-in/skin-on chicken thighs, but this sauce is lovely with any kind of chicken. Using skin-on thighs delivers that crispy skin and moist chicken that always makes for a nice meal though.
Cook’s Notes for One-Pan Balsamic Glazed Chicken Thighs
You’ll want to be sure to cook your chicken thighs when they are skin-side down until they are deep golden. This will probably take 5-7 minutes. Then flip and cook the other side for an additional 3-4 minutes. This accomplishes a couple of things. First, it cooks off a lot of the fat, which you can then discard before you add the sauce and secondly, it makes for a lovely, crispy skin that is perfect for glazing.
Speaking of the crispy skin, I don’t flip the chicken once I add the sauce, so that the skin doesn’t get soggy. The sauce should come about 1/3-1/2 way up the side of the chicken, so it will cook the chicken just fine (and we did well cook the skin side when we seared it). I just spoon the sauce over-top of the skin a couple of times while it cooks. This will glaze it, but still keep it fairly crispy.
This sauce will work with any kind of chicken. If using bone-in chicken breasts though, your cooking time will be longer.
If your sauce is a little thin for your liking once your chicken is done, remove the chicken and thicken the sauce with a mixture of 2 tsp cornstarch mixed with 2 Tbsp cold water. Add it a bit at a time and cook briefly, stirring, until sauce is as thick as you’d like.
In case you’re wondering, those are pea shoots on top of the chicken. They are there for no reason other than my brown skillet of food needed some green and I was out of parsley :)
When it comes to adding small amounts of chicken broth to recipes, I love the ease of Better Than Bouillon. It comes in jars of concentrated broth base that you can mix up with warm water, as you need and in any amount that you need. Available in a ton of different varieties, low-sodium options and a no-chicken chicken base (if you’re cooking for vegetarians!).
This sauce is very gravy-like, so I like to serve it with mashed potatoes (try garlic mashed!). Add a green veg or a salad for a great meal.
Balsamic Glazed Chicken Thighs
- 6 skin-on/bone-in chicken thighs
- 1 tbsp olive oil
- 2 large garlic cloves thinly sliced
- 1/2 cup chicken broth
- 1/3 cup balsamic vinegar
- 2 Tbsp real maple syrup or substitute 2 Tbsp + 2 tsp brown sugar
- 1/2 tsp salt
- Freshly ground pepper
- For the sauce: Stir together the chicken broth, balsamic, maple syrup, salt and pepper. Set aside.
- In a 10 to 12-inch skillet (large enough to hold all your chicken with a bit of space in between), heat oil over medium-high heat until shimmering. Add chicken, skin-side down and cook until the skin is deep golden, about 5 minutes. Flip chicken over and cook the other side for 3-4 minutes. Remove chicken to a plate and discard all but about a teaspoon or two of the fat in the pan.
- Return the pan to the burner and stir in the garlic slices. Cook, stirring, until just softened and fragrant, 30-40 seconds. Pour in the sauce and bring to a boil. Reduce heat to medium-low. Return chicken to the pan, skin side up and allow to simmer 10-15 minutes, spooning some of the sauce overtop of the chicken a time or two, until chicken is cooked through. If sauce is not thick enough, you can stir in a mixture of 2 tsp cornstarch with 2 Tbsp water and cook, stirring, until sauce thickens.