Braised Chicken with Caramelized Balsamic Brown Sugar Glaze
Indulge in the rich, savory-sweet flavors of Braised Chicken with Caramelized Balsamic Brown Sugar Glaze—a recipe that brings restaurant-quality dining straight to your kitchen. Tender, golden-seared bone-in chicken thighs are bathed in a luscious glaze of tangy balsamic vinegar, caramelized onions, and a touch of brown sugar, creating a nuanced balance of sweet and savory. A hint of fresh thyme infuses the dish with aromatic warmth, while a final garnish of parsley adds a fresh, vibrant finish. This one-pan wonder is perfect for busy weeknights or elegant dinner parties alike, pairing beautifully with mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the glossy sauce. With just 15 minutes of prep and a comforting braise that fills your home with irresistible aromas, this recipe is destined to become a new favorite.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, thinly sliced
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.25 cup Balsamic vinegar
- 3 tablespoons Brown sugar
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and freshly ground black pepper.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 5-6 minutes until the skin is golden and crisp. Flip and sear the other side for 4 minutes. Remove chicken from the pan and set aside.
Reduce the heat to medium. Add the butter to the same pan and melt it, then add the sliced onion. Cook, stirring occasionally, for 8-10 minutes until the onion is soft and caramelized.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pan to deglaze, releasing the browned bits for added flavor.
Stir in the balsamic vinegar, brown sugar, and fresh thyme. Bring the mixture to a gentle simmer.
Return the chicken thighs to the pan, skin-side up, and spoon some of the sauce over the top.
Reduce the heat to low, cover the pan with a lid, and let the chicken braise for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the lid and increase the heat to medium. Let the sauce reduce and thicken for 5-7 minutes, occasionally spooning the glaze over the chicken.
Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or with crusty bread.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 31.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 446 mg | 9% | |
*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.
