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One Pan Balsamic Chicken

One pan balsamic chicken with deep caramelized skin and a glossy balsamic glaze. Chicken thighs sear in a cast iron skillet, then simmer until tender as cherry tomatoes blister and burst.
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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: 620
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
  • 0.5 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
Skillet
  • 2 tbsp olive oil
  • 6 garlic cloves whole
  • 1 cup cherry tomatoes
  • 1 cup balsamic vinegar
  • 2 tbsp honey
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 0.25 cup fresh basil for garnish

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; remove.
Build the balsamic glaze
  1. Add whole garlic cloves and cherry tomatoes and cook for 2 minutes until the tomatoes begin to blister.
  2. Pour in balsamic vinegar, honey, and chicken broth; stir and bring to a boil while scraping up any browned bits from the pan.
Glaze and serve
  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 maximum skin crisping, pat the thighs dry before seasoning and avoid moving them during the first sear. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing isn’t recommended because the tomato texture can soften after thawing. For a lower-sugar option, replace honey with an equal amount of sugar-free honey-style syrup and simmer until the sauce thickens.