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One Pan Balsamic Chicken

One pan balsamic chicken with deeply golden skin-on thighs and a dark, glossy balsamic glaze reduction. Sear in a cast iron skillet, then simmer with garlic and blistered cherry tomatoes for a fast 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
Skillet components
  • 2 tbsp olive oil
  • 6 garlic whole cloves
  • 1 cup cherry tomatoes
  • 1 cup balsamic vinegar
  • 2 tbsp honey
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 1 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.
  2. Press the seasoning into the skin so it adheres for crisp browning.
Sear and build the sauce base
  1. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Place chicken skin-side down and sear for 7-8 minutes until the skin is deeply golden and crispy; do not move the thighs during searing.
  3. Flip the chicken and sear for 3 more minutes, then remove to a plate.
  4. Add whole garlic cloves and cherry tomatoes to the skillet and cook for 2 minutes until the tomatoes begin to blister.
  5. Pour in the balsamic vinegar, honey, and chicken broth, then stir and bring to a boil while scraping up browned bits from the bottom of the pan.
Glaze the chicken and finish
  1. Return the chicken to the skillet skin-side up and cook over medium heat for 12-15 minutes until the chicken reaches 165°F.
  2. Continue cooking until the balsamic sauce reduces to a thick glaze that clings to the chicken.
  3. Stir in the butter until melted, then scatter fresh basil over the top.
  4. Serve straight from the skillet while the glaze is dark, glossy, and bubbling at the edges.

Notes

For the crispiest skin, pat thighs dry before seasoning and keep the oil at medium-high so the first sear can develop deep color. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet to loosen the glaze. Freezing is not recommended because the tomatoes and glaze texture change. For a lighter option, use skinless thighs and reduce the butter to 1 tbsp while simmering until the sauce still coats the chicken.