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One Pan Balsamic Chicken

One pan balsamic chicken with deeply golden, crispy skin and a dark, glossy balsamic glaze reduced into a thick coating. Chicken thighs simmer with blistered cherry tomatoes and whole garlic in a cast iron skillet for a weeknight-ready skillet dinner.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Skin-on for best crisping.
Seasonings
  • 0.25 tsp Salt Use to taste; season generously.
  • 0.25 tsp pepper Use to taste; season generously.
  • 0.25 tsp garlic powder Use to taste; season generously.
  • 1 tsp Italian seasoning Use to taste; season generously.
Skillet liquids & aromatics
  • 2 tbsp olive oil For searing the chicken skin.
  • 6 garlic Use whole cloves.
  • 1 cup cherry tomatoes For blistering and bursting in the glaze.
  • 1 tsp balsamic vinegar Measure precisely; forms the glaze reduction.
  • 2 tbsp honey Adds gloss and helps balance acidity.
  • 0.5 cup chicken broth Used to boil and reduce into a thick glaze.
  • 2 tbsp butter Stir in at the end for a glossy finish.
  • 0.25 cup Fresh basil Garnish just before serving.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: Don’t crowd the skillet during searing—if the pan is too full, the skin won’t crisp. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently in a skillet with a splash of broth. Freezer: not recommended for best texture. If you want a lower-sugar swap, use a sugar-free honey alternative or reduce honey slightly while keeping the vinegar amount the same for balance.