Easy Balsamic Chicken
Tender, juicy chicken thighs coated in a rich balsamic glaze, perfect for busy families seeking healthy meals without sacrificing flavor.
Ingredients
For the Chicken
- 4 pieces Boneless, Skinless Chicken Thighs Ensuring juicy, tender bites.
- 2 tablespoons Extra Virgin Olive Oil Adds healthful fat and richness.
- 1 teaspoon Kosher Salt Essential for seasoning.
- 1 teaspoon Black Pepper Essential for seasoning.
For the Balsamic Glaze
- 1/2 cup Balsamic Glaze Provides deep, sweet tanginess.
- 2 tablespoons Tomato Paste Imparts umami and depth of flavor.
- 1 tablespoon Honey Enhances the glaze with natural sweetness.
- 2 tablespoons Lemon Juice Adds brightness.
- 3 cloves Garlic, minced Brings aromatic depth.
- 1 teaspoon Fresh Thyme Infuses a lovely herbal flavor.
- 1 teaspoon Dried Oregano Adds a classic seasoning profile.
- 1 teaspoon Sweet Paprika Contributes warmth and color.
Instructions
Preparation
- Gather your ingredients, ensuring everything is fresh for the best flavor.
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the balsamic glaze, tomato paste, honey, lemon juice, minced garlic, thyme, oregano, paprika, salt, and pepper. Whisk until smooth, and set aside.
- Pat the chicken thighs dry with paper towels.
Cooking
- Heat a large oven-safe skillet over medium-high heat.
- Add the olive oil to the skillet and let it heat up for 1-2 minutes.
- Season both sides of the chicken thighs with salt and pepper, then place them in the skillet, browning for about 4-5 minutes on each side.
- Pour the balsamic mixture over the chicken, ensuring all pieces are well-coated.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serving
- Remove the skillet from the oven and let it rest for 5 minutes.
- Serve the balsamic chicken hot, drizzled with extra sauce from the pan.
Notes
For extra flavor, marinate the chicken in the balsamic mixture for 30 minutes before cooking. Use a meat thermometer to check doneness; chicken should reach 165°F (74°C). Store leftover chicken in an airtight container to maintain moisture.