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Balsamic Chicken Thighs

You only need one pan and 5 ingredients to make the most tender, juicy balsamic chicken thighs!
Course dinner
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Author Ann Otis


  • 2 lbs chicken thighs bone-in, skin-on*
  • salt and pepper (to taste)
  • 1 tablespoon olive oil
  • 1 cup balsamic vinegar
  • 1/4 cup sugar


  • Preheat the oven to 400 F. Pat the chicken dry and trim off any excess skin and fat. Season with salt and pepper.
  • Heat olive oil in an oven-safe or cast iron skillet over medium-high heat. Add the chicken thighs, skin-side down and sear until the skin is golden and crispy, about 3-4 minutes.
  • Flip the thighs and transfer to the oven for about 20 minutes.
  • As soon as the chicken is in the oven, combine the balsamic vinegar and sugar in a medium saucepan and bring to a simmer. Simmer until reduced by half (about 8-10 minutes). Remove from heat.
  • Remove the chicken from the oven and brush or spoon some balsamic reduction over the thighs. Return to the oven for about 10 minutes until thighs are cooked through. Drizzle with additional balsamic reduction before serving.


* Boneless, skinless chicken thighs, or chicken breasts may be used, but cooking time will be about 10 minutes less.