Balsamic Chicken Thighs

This Balsamic Chicken Recipe builds layers of flavor with crispy seared chicken thighs, roasted broccoli with those crispy edges, and a buttery honey-balsamic sauce you’ll want to drizzle on everything.

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Balsamic Glazed Chicken Is Weeknight Dinner Goals

Let’s talk about weeknight dinner goals. In our house, we want something that tastes amazing, doesn’t require five pans, and ideally leaves us some leftovers for lunch tomorrow. This Balsamic Chicken hits all those notes, and then some.

Chicken thighs get browned in a skillet for the crispiest skin, then finished in the oven alongside some broccoli for a side dish. Meanwhile, a sweet and tangy balsamic vinegar pan sauce (borrowed from an old culinary school recipe) simmers on the stove, ready to drizzle over everything and elevate it with fancy restaurant vibes.

Balsamic Chicken Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• chicken – please don’t be scared of bone-in, skin-on chicken thighs. You get juicy meat, crispy skin and all the flavor – everything that is missing from boneless skinless chicken breasts (sorry, but it’s true). Chicken drumsticks also work well here!
• broccoli – this will roast up tender with irresistible crispy edges, right alongside the honey balsamic chicken.
• balsamic vinegar – the star of the glaze. You don’t need the highest-end stuff here, but don’t go for the cheapest bottle, either. A nice middle-of-the-road one is great.
• garlic – a hefty bit of garlic lends lots of flavor to the sauce.
• thyme – dried or fresh both work well here (we’ve tested it with both) to add an herbaceous note. Rosemary is also nice here, but we’d recommend half the amount, since it has a stronger flavor.
• honey – to sweeten the tang of the vinegar. An equal amount of brown sugar also works in a pinch.
• Dijon mustard – to add just a little bit of heat to these balsamic chicken thighs.
• oil and butter – for browning the chicken and finishing the sauce.
• salt and pepper – to season everything to perfection.
• red pepper flakes – optional, if you’d like a dish that is a bit spicier.

How To Make Balsamic Chicken Thighs

1. BROWN. Preheat the oven and pat the chicken dry with paper towel. Sprinkle it with salt and pepper, then, in batches, brown it in olive oil in a skillet until it is deep golden brown.

2. ROAST. Transfer the chicken to half of a rimmed baking pan and put the broccoli on the other half. Drizzle the broccoli with oil and season it with salt, pepper, and red pepper flakes, if using. Roast for 15 minutes.

3. SAUCE. Return the skillet with the chicken drippings to the stove. Saute the minced garlic and thyme, then add the vinegar, honey and mustard. Cook until slightly thickened, then whisk in the butter.

4. FINISH. After the chicken and broccoli have been roasting for 15 minutes, flip the broccoli and brush the chicken with a bit of the glaze. Continue roasting until the chicken is cooked through and the broccoli is tender. Serve drizzled with any remaining glaze.

What To Serve With Balsamic Chicken

Balsamic chicken thighs are practically begging to be served with Seasoned Rice – it catches all the extra glaze and makes every bite super satisfying. But some other great side dishes are:

• Mashed Potatoes With Heavy Cream
• Instant Pot Mashed Sweet Potatoes
• Garlic Bread In Oven

Balsamic Vinegar Chicken Recipe Storage

If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days. We recommend storing any extra glaze separately from the chicken and broccoli so nothing gets soggy.