Go Back
Homemade Balsamic Chicken Recipe photo

Balsamic Chicken Recipe

This Balsamic Chicken is a flavor-packed one-pan wonder! Juicy chicken thighs marinated in a tangy balsamic sauce—perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup balsamic vinegar
  • 1 cup extra virgin olive oil
  • 1 cup low sodium chicken broth or stock
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 1 tablespoon fresh rosemary minced (or 1 teaspoon dried)
  • 1 teaspoon Italian seasoning
For the Chicken:
  • 2 pounds boneless skinless chicken thighs
  • Parsley chopped for garnish

Equipment

  • Large bowl
  • Whisk
  • Skillet or pan
  • Meat thermometer
  • Chopping board
  • Knife

Method
 

Instructions:
  1. Step 1: Prepare the Marinade - In a large bowl, combine the balsamic vinegar, extra virgin olive oil, low sodium chicken broth, minced garlic, honey, fresh rosemary, and Italian seasoning. Whisk everything together until well blended.
  2. Step 2: Marinate the Chicken - Add the boneless skinless chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Step 3: Cook the Chicken - Heat a skillet over medium heat. Remove the chicken from the marinade (reserving the marinade) and add it to the skillet. Cook for about 5-7 minutes on each side, until browned and cooked through. The internal temperature should reach 165°F.
  4. Step 4: Make the Sauce - Once the chicken is cooked, pour the reserved marinade into the skillet. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes until slightly thickened.
  5. Step 5: Serve - Plate the chicken and drizzle the balsamic sauce over the top. Garnish with chopped parsley and serve with your choice of sides.

Notes

  • Marinate the chicken overnight for even more flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can freeze the marinated chicken for up to 2 months—thaw in the fridge before cooking.