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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin thighs glazed in a dark, glossy balsamic reduction. Sear in a cast iron skillet, blister cherry tomatoes, then simmer until the sauce turns into a thick caramel-like glaze.
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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
  

bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs Use thighs with skin for best crisping.
seasonings
  • 0.25 tsp salt To taste; season generously.
  • 0.25 tsp pepper To taste; season generously.
  • 0.5 tsp garlic powder To taste; season generously.
  • 0.75 tsp Italian seasoning To taste; season generously.
oil and aromatics
  • 2 tbsp olive oil
  • 6 garlic cloves Whole cloves, lightly crushed is fine.
  • 1 cup cherry tomatoes
balsamic glaze
  • 0.33 cup balsamic vinegar Approx. 1/3 cup.
  • 2 tbsp honey
  • 0.5 cup chicken broth
  • 2 tbsp butter Stir in at the end for gloss and richness.
garnish
  • 1 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the 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, then place chicken skin-side down and sear for 7-8 minutes until the skin is deeply golden and crispy; flip and sear 3 more minutes.
  3. Remove the chicken from the skillet and set aside while you prepare the tomatoes and garlic.
Build the balsamic glaze and finish
  1. Add whole garlic cloves and cherry tomatoes to the skillet and cook for 2 minutes until the tomatoes begin to blister.
  2. Pour in balsamic vinegar, honey, and chicken broth, then stir and bring to a boil while scraping up any browned bits.
  3. Return the 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.
  4. Stir in butter until melted, scatter fresh basil over the top, and serve straight from the skillet.

Notes

For the darkest, glossiest glaze, don’t rush the reduction—keep it at a steady boil while scraping the browned bits. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat to avoid drying the chicken. Freezing is not recommended because the tomatoes and skin texture can soften. For a lower-sugar option, use sugar-free honey substitute (or reduce honey slightly) while keeping the balsamic and broth amounts the same.