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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin-on thighs glazed in a deep caramelized balsamic reduction. Cook in a dark glossy cast iron skillet with blistered cherry tomatoes, whole garlic cloves, and a thick, glossy glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 0.25 tsp salt
  • 0.125 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
Skillet and glaze
  • 2 tbsp olive oil
  • 6 garlic cloves Use whole cloves.
  • 1 cup cherry tomatoes
  • 0.33 cup balsamic vinegar
  • 2 tbsp honey
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 1 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the bone-in skin-on chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat and sear the chicken skin-side down for 7-8 minutes until the skin is deeply golden and crispy; flip and sear 3 more minutes; remove.
Cook tomatoes and aromatics
  1. Add the whole garlic cloves and cherry tomatoes to the skillet and cook for 2 minutes until the tomatoes begin to blister.
Build the balsamic glaze
  1. Pour in the balsamic vinegar, honey, and chicken broth, then stir and bring to a boil, scraping up any browned bits.
  2. Return the chicken skin-side up and cook over medium heat for 12-15 minutes until the chicken reaches 165°F and the balsamic sauce reduces to a thick glaze.
Finish and serve
  1. Stir in the butter until melted, scatter fresh basil over the top, and serve straight from the skillet.

Notes

Pro tip: Don’t move the thighs during the first sear—let the skin fully brown for the deepest glaze flavor. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet to loosen the sauce. Freezing is not recommended for best texture. Dietary swap: use honey alternative (like maple syrup) if you prefer to avoid honey while keeping the same reduction step.