Blog post header image showing balsamic braised chicken thighs in two views. The top photo displays a chicken thigh in a cast iron skillet with fresh herbs, while the bottom shows the same dish on a white plate. Both images highlight the deeply caramelized, glossy skin glazed with rich balsamic sauce. Text overlay reads 'Balsamic Braised Chicken Thighs' with a tagline 'Mouthwatering One-Pan Comfort' - presenting the dish as both rustic and elegant, perfect for a food blog feature.

Balsamic Braised Chicken Thighs Recipe You’ll Love

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Did you know balsamic chicken thighs can be ready in 30 minutes? Perfect for busy weeknights, this quick, delicious, and healthy meal has just 196 calories and 25g of protein per serving.
While chicken breasts are often used, thighs are better for their moisture and tenderness. Braising keeps the meat juicy and avoids dryness. The rich, sweet flavor of authentic Italian balsamic vinegar makes these thighs stand out. Serve with rice, pasta, or couscous for plenty of options.
In this article, we’ll show you a simple way to make this flavorful dish.

Close-up of balsamic braised chicken thighs served over creamy mashed potatoes on a blue-gray ceramic plate. The chicken is deeply caramelized with a glistening, rich brown balsamic glaze and topped with fresh parsley leaves and a light dusting of Parmesan cheese. A silver fork rests at the edge of the plate, and fresh herbs are visible in the soft-focus background. The sauce pools around the potatoes on the plate, creating an appetizing presentation that highlights the dish's luxurious textures and colors.

Nutritional Information (Per Serving)

Here’s the approximate breakdown for one serving (based on 6 servings):

  • Calories: 196
  • Protein: 25g
  • Carbohydrates: 8g
  • Fat: 20g
  • Fiber: 1g
  • Sugar: 5g

Note: These values may vary slightly based on specific ingredients and portion sizes.

Ingredients You’ll Need

To create this delicious masterpiece, gather the following fresh and pantry-staple items:

For the Chicken:

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

For the Sauce:

  • 1 tablespoon unsalted butter
  • 4 garlic cloves, minced
  • 1 medium yellow onion, thinly sliced
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken broth (low sodium)
  • 1 tablespoon honey (optional, for added sweetness)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional, for a hint of heat)

For Garnish:

  • 1/4 cup fresh parsley leaves, chopped
  • Freshly grated Parmesan cheese (optional)

Step-by-step Instructions

Step 1. Prep the Chicken

Raw chicken thighs arranged on a wooden cutting board as salt crystals are sprinkled from a hand above. The fresh, pink chicken pieces show textured skin, ready to be seasoned. Small bowls of salt and whole peppercorns sit nearby at the bottom of the frame. Natural light from a nearby window illuminates the scene, capturing the first step of preparing balsamic braised chicken thighs.

  1. Pat the chicken thighs dry with a paper towel. This step ensures a crispy, golden-brown skin when seared.
  2. Generously season both sides of the chicken with salt and ground black pepper.

Step 2. Sear the Chicken

Chicken thighs searing in a cast iron skillet, skin-side down, achieving a perfect golden-brown crisp. The meat sizzles in olive oil, releasing steam as the fat renders. The seven thighs are arranged evenly throughout the pan with visible seasoning and a sprig of fresh rosemary in the corner. The cast iron handle is partially visible, and the pan sits on a rich wooden surface, capturing the essential first cooking step for balsamic braised chicken thighs.

  1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Once the oil is shimmering, add the chicken thighs skin-side down. Sear them for 5-7 minutes or until the skins are golden and crispy.
  3. Flip the chicken thighs and cook for another 2-3 minutes on the other side. Transfer the thighs to a plate and set aside.

Step 3. Build the Balsamic Sauce

Dark balsamic vinegar being poured in a thin stream into a hot skillet filled with sautéed sliced onions and garlic. Steam rises from the pan as the vinegar makes contact, creating a sizzling effect and beginning to deglaze the surface. The rich mahogany liquid forms ripples where it hits the center of the pan. Translucent, caramelized onion slices surround the pouring point, cooking in the base of the balsamic sauce that will eventually braise the chicken thighs

  1. Lower the heat to medium. Add 1 tablespoon of unsalted butter to the same skillet.
  2. Toss in the minced garlic and sliced onion. Sauté for about 3-4 minutes, stirring frequently, until fragrant and softened.
  3. Deglaze the pan with 1/4 cup of balsamic vinegar, scraping up any brown bits from the bottom of the pan for extra flavor.
  4. Stir in the chicken broth, honey (if using), thyme, rosemary, and red pepper flakes.

Step 4. Braise the Chicken

A ladle filled with rich, glossy balsamic sauce pouring over golden-brown chicken thighs in a cast iron skillet. The sauce drips slowly onto the perfectly seared chicken, which is nestled among softened onion rings. The chicken skin is crispy and caramelized, with visible herbs and seasoning. Soft bokeh lighting in the background creates a warm atmosphere, highlighting the crucial basting step in the braising process that ensures the chicken absorbs the flavorful sauce.

  1. Return the chicken thighs to the skillet, skin-side up. Make sure they are nestled into the sauce.
  2. Reduce the heat to low, cover the skillet, and allow the chicken to braise for 20-25 minutes. This allows the thighs to soak up all the tangy-sweet flavors.
  3. Occasionally, spoon the sauce over the chicken to keep it moist.

Step 5. Thicken the Sauce (Optional)

  • If the sauce is too thin for your liking, remove the chicken thighs temporarily and simmer the sauce uncovered for 5-7 minutes until slightly thickened. Then, return the chicken to the skillet.

Step 6. Serve and Garnish

Beautifully plated balsamic braised chicken thighs with crispy golden-brown skin served on a cream-colored ceramic plate with a gold rim. Four succulent chicken pieces surround a mound of creamy mashed potatoes with a well in the center filled with rich balsamic reduction sauce. The chicken glistens with the dark, glossy sauce and is garnished with fresh chopped parsley and a light sprinkle of grated Parmesan cheese. Fresh herbs are visible in the background, and the plate rests on a neutral linen napkin atop a rustic wooden table

  • Garnish the chicken with fresh parsley and an optional sprinkle of Parmesan cheese right before serving.

Tips and Tricks for Perfect Results

  • Buy Quality Chicken: Opt for free-range or organic chicken thighs for maximum flavor.
  • Don’t Skip the Sear: Taking the time to sear the chicken skin adds essential texture and locks in the juices.
  • Adjust Sweetness: If you prefer a sweeter glaze, increase the honey or use aged balsamic vinegar.
  • Double the Sauce: The sauce is so good you’ll want extra to drizzle over your sides. Simply double the amounts for the sauce ingredients.
  • Use Fresh Herbs When Possible: While dried herbs work well, fresh thyme and rosemary can elevate the flavor even further.

What to Serve with Balsamic Braised Chicken Thighs

Pair this hearty dish with sides that balance its rich, tangy flavors. Here are some ideas to complete your meal:

  • Mashed Potatoes: Creamy mashed potatoes pair perfectly with the decadent balsamic sauce.
  • Garlic Butter Rice: Add a buttery, garlicky rice pilaf to soak up the sauce.
  • Roasted Vegetables: A mix of roasted carrots, zucchini, and baby potatoes offers a colorful and healthy accompaniment.
  • Crisp Side Salad: A fresh arugula or spinach salad with lemon vinaigrette provides a refreshing contrast.
  • Crusty Bread: Perfect for sopping up every last drop of that divine sauce!

Easy Recipe Variations

While this Balsamic Braised Chicken Thighs recipe is fantastic as is, it’s also fun to play around with variations. Once you’ve made it a couple of times, you might want to try a little twist. Small changes can bring a whole new dimension to this balsamic chicken recipe.

One popular addition is mushrooms. Sauté thinly sliced cremini or button mushrooms along with the onions when you add onion. They add an earthy, savory flavor that complements the balsamic beautifully. You could also add some roughly chopped carrots or celery with the onions for more vegetable goodness and a slightly sweeter base. Consider adding a cup of diced tomatoes for a more robust, slightly tangy sauce.

For a different herb profile, try adding a bay leaf along with the fresh rosemary and thyme, or swap in some dried oregano or dried basil – about a teaspoon dried oregano or teaspoon dried basil would be appropriate. For a touch of brightness at the end, stir in some fresh chopped parsley or chives, or a squeeze of lemon juice just before serving. If you like a bit of heat, a pinch of red pepper flakes added with the garlic can give the dish a subtle kick. Some people even like to add a splash of heavy cream to the sauce at the very end to make it richer and creamier, though it alters the classic profile.

If you prefer to use boneless chicken thighs, or even skinless boneless chicken breasts, adjust the cooking time accordingly, as they will cook faster. For those who own an Instant Pot, this braised chicken concept can be adapted by searing in the pot, then pressure cooking for a shorter time before reducing the sauce. Each variation makes it a new adventure in day recipes.

Storing and Reheating Your Chicken

What if you have leftovers? Good news: Balsamic Braised Chicken Thighs are just as good, if not better, the next day. The flavors have even more time to meld together, deepening the deliciousness of this braised balsamic chicken.

To store leftovers, let the chicken cool completely. Then, place it in an airtight container along with the sauce. It will keep well in the refrigerator for 3-4 days. Make sure it’s stored properly to maintain its quality. This makes it an excellent option for meal prep or if you’re planning for memorial day festivities and want to cook ahead.

When you’re ready to reheat, you can do it gently on the stovetop in a covered pot over low heat. Add a splash of cup chicken broth or water if the sauce has thickened too much. You can also reheat it in the oven at around 300°F (150°C) until warmed through. Avoid using the microwave if possible, as it can sometimes make the chicken rubbery, although it works in a pinch. Reheating slowly helps keep the chicken tender and juicy.

A Note on Nutrition Facts

Many are interested in the nutrition facts for their meals. For this Balsamic Braised Chicken Thighs recipe, the specific nutritional values can vary based on the exact ingredients used, such as the fat content of the chicken thighs, the amount of olive oil, and any optional additions like honey or sugar. Portion sizes will also significantly impact the per-serving nutrition facts. If you require precise information, it is best to use an online nutritional calculator and input your specific ingredients and quantities. This recipe focuses on wholesome ingredients and incredible flavor.

Why This Balsamic Braised Chicken Recipe Just Works

You might wonder what makes this specific combination so irresistible. It’s the beautiful balance of flavors and textures that makes this chicken recipe a standout among main dishes. The savory, well-seared chicken provides a hearty base. The cup balsamic vinegar brings a delightful sweet tanginess that cuts through the richness, creating a complex and satisfying sauce.

The aromatics—onion and garlic, added when you add onions and garlic—create a deep, flavorful foundation for the sauce. Fresh herbs like rosemary and thyme, or alternatives like teaspoon dried basil, add a wonderful woodsy, fragrant note that complements both the chicken and the balsamic. And the braising process itself? It’s what transforms these simple ingredients into something truly special, making the chicken fall-apart tender and infusing it with all those delicious flavors. This is why many cultures have their own versions of braised chicken dishes; the technique is simply effective for creating comfort food. It’s a satisfying dish that feels both rustic and elegant at the same time.

FAQs

Q1. How long should I marinate chicken thighs in balsamic vinaigrette? For best results, marinate chicken thighs in balsamic vinaigrette for 2 to 8 hours in the refrigerator. This allows the flavors to penetrate the meat while keeping it safe to eat.

Q2. What’s the best way to cook balsamic chicken thighs? Sear the chicken thighs in a hot skillet for about 5-9 minutes per side until golden brown. Then, add the balsamic sauce and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.

Q3. Can I use chicken breasts instead of thighs for this recipe? Yes, you can substitute chicken breasts for thighs. Keep in mind that breasts cook faster and may dry out more easily, so adjust cooking time accordingly and monitor closely to ensure they remain juicy.

Q4. How long can I store leftover balsamic chicken thighs? Leftover balsamic chicken thighs can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 1 month.

Q5. What are some good side dishes to serve with balsamic chicken thighs? Balsamic chicken thighs pair well with various sides. Try serving them over rice, pasta, or couscous. For low-carb options, consider cauliflower rice or zucchini noodles. Fresh salads or roasted vegetables like green beans or Brussels sprouts also make excellent accompaniments.

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