Braised Balsamic Chicken with Garlic and Onions
Savor the rich, tangy flavors of Braised Balsamic Chicken with Garlic and Onions, a comforting and sophisticated one-pan dish that’s perfect for weeknight dinners or special occasions. Succulent chicken thighs are seared to golden perfection and then simmered in a luscious balsamic glaze infused with the sweetness of honey, aromatic garlic, and caramelized onions. The addition of chicken broth creates a velvety sauce that complements the bold acidity of balsamic vinegar, while optional fresh thyme adds a touch of earthiness. Ready in just under an hour, this dish is as effortless as it is flavorful, pairing beautifully with creamy mashed potatoes, steamed rice, or roasted vegetables. Simple, hearty, and packed with elegance, this recipe promises to elevate your dinner table with its delectable balsamic reduction and tender, juicy chicken.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on or skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, thinly sliced
- 6 cloves Garlic cloves, minced
- 0.5 cup Balsamic vinegar
- 1 cup Chicken broth
- 1 tablespoon Honey
- 1 teaspoon Fresh thyme (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken thighs to the pan, skin side down if using skin-on, and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the sliced onion. Sauté for 2-3 minutes until softened.
Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour the balsamic vinegar into the pan and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
Add the chicken broth and honey to the pan, stirring to combine, and bring the mixture to a gentle simmer.
Return the chicken thighs to the pan, nestling them into the sauce. Cover the pan with a lid and reduce the heat to low.
Simmer the chicken for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C). Spoon the sauce over the chicken occasionally as it cooks.
Once done, taste the sauce and adjust seasoning if needed by adding more salt or pepper.
Garnish with fresh thyme if desired and serve the braised chicken hot with its balsamic onion sauce over rice, mashed potatoes, or vegetables.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 10.7 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 520 mg | 11% | |
*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.
