Balsamic and Olive Chicken
Elevate your dinner game with this flavorful Balsamic and Olive Chicken recipe, a perfect union of Mediterranean-inspired ingredients and classic cooking techniques. Juicy, bone-in chicken thighs are seared to golden perfection, then baked in a rich, tangy balsamic glaze infused with garlic, Dijon mustard, and a touch of honey for balance. Briny mixed olives and fresh rosemary add depth, while a garnish of parsley brings fresh brightness to every bite. This one-skillet dish is not only delicious but also easy to prepare, making it ideal for busy weeknights or elegant dinners. Pair it with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up the irresistible sauce. With its combination of savory, sweet, and tangy notes, this oven-baked chicken recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 0.25 cup Balsamic vinegar
- 0.5 cup Chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 0.5 cup Mixed olives, pitted and halved
- 1 teaspoon Fresh rosemary, chopped
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season on both sides with salt and black pepper.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 3-4 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds, or until fragrant.
Stir in the balsamic vinegar, chicken broth, Dijon mustard, and honey, scraping the bottom of the skillet to deglaze and mix in the browned bits. Allow the sauce to simmer for 2 minutes.
Return the chicken thighs to the skillet, skin-side up. Scatter the olives around the chicken and sprinkle the chopped rosemary on top.
Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley before serving.
Serve the chicken hot with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.3 g | 239% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 4646 mg | 202% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 26.5 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
