Balsamic Braised Chicken
Transform your weeknight dinner routine with this irresistible Balsamic Braised Chicken, a dish bursting with bold flavors and comforting aromas. Juicy, bone-in chicken thighs are seared to golden perfection and then gently braised in a rich, tangy balsamic vinegar sauce infused with garlic, onion, honey, and earthy dried herbs like thyme and rosemary. This one-pan recipe not only keeps cleanup minimal but also ensures tender, fall-off-the-bone chicken with a glossy, deeply flavorful sauce. Ready in just 50 minutes, this versatile dish pairs beautifully with creamy mashed potatoes, fluffy rice, or roasted vegetables for a complete, satisfying meal. Perfect for busy weeknights or a cozy dinner party, this balsamic chicken recipe is both simple and indulgently delicious.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 medium yellow onion, diced
- 0.5 cup balsamic vinegar
- 1 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down into the skillet and sear for 4–5 minutes until the skin is golden brown. Flip the thighs and cook for an additional 2–3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic and diced onion. Sauté for 2–3 minutes, stirring frequently, until the onion becomes translucent.
Stir in the balsamic vinegar, scraping the bottom of the skillet to deglaze and lift any browned bits. Allow the vinegar to simmer for 1–2 minutes.
Add the chicken broth, honey, dried thyme, and dried rosemary to the skillet, mixing well to combine.
Return the seared chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the top of the chicken.
Reduce the heat to low, cover the skillet with a lid, and let the chicken braise for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Uncover the skillet and let the sauce simmer for an additional 5 minutes to slightly thicken.
Serve the chicken warm, garnished with fresh chopped parsley if desired. Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 40.5 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2129 mg | 45% | |
*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.
