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One Pan Balsamic Chicken

One pan balsamic chicken with golden, crispy skin thighs glazed in a deep caramelized balsamic reduction. Cook in a dark glossy cast iron skillet with blistered cherry tomatoes and whole garlic, then finish with a buttery balsamic 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: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Seasonings
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 0.5 tsp garlic powder Use to taste.
  • 0.5 tsp Italian seasoning Use to taste.
For searing and sauce
  • 2 tbsp olive oil
  • 6 garlic cloves Keep whole.
  • 1 cup cherry tomatoes
  • 0.333 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 the chicken
  1. Season chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
Sear in cast iron
  1. 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.
  2. Flip and sear chicken for 3 more minutes, then remove from the skillet.
Build the pan sauce
  1. Add whole garlic cloves and cherry tomatoes to the skillet and cook for 2 minutes until the tomatoes begin to blister.
  2. Pour in balsamic vinegar, honey, and chicken broth, stir, and bring to a boil, scraping up any browned bits.
Glaze and finish
  1. Return chicken skin-side up to the skillet and cook over medium heat for 12-15 minutes until chicken reaches 165°F and the balsamic sauce reduces to a thick glaze.
  2. Stir in butter until melted, scatter fresh basil over the top, and serve straight from the skillet.

Notes

For the best dark glossy glaze, scrape every browned bit when you boil the balsamic mixture—those solids become flavor in the reduction. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because chicken skin can lose crispness. If you want a lighter option, use low-sodium chicken broth to help control salt while keeping the glaze rich.