Name: Easy Balsamic Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ¼ cup extra virgin olive oil; 3 tablespoons balsamic glaze (store-bought is fine); 1 tablespoon tomato paste; 1 teaspoon honey; Juice of 1 lemon; 4 to 5 large garlic cloves, minced; 1 tablespoon fresh thyme; 1 teaspoon dried oregano; ½ teaspoon sweet paprika; 8 boneless and skinless chicken thighs (about 1 ½ pounds); Kosher salt and black pepper, to taste

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Introduction

This Easy Balsamic Chicken recipe delivers a perfect balance of tangy and savory flavors with minimal effort. Tender chicken thighs are coated in a flavorful balsamic marinade, then baked until juicy and delicious. It’s a simple dish that’s ideal for weeknight dinners or casual gatherings.

A black cast iron skillet holds seven pieces of cooked chicken thighs, beautifully glazed with a shiny, golden-brown sauce that has darker, charred spots for a grilled look. The chicken pieces are unevenly placed, some overlapping slightly, and there are bright green parsley leaves scattered on top, adding a fresh contrast to the rich brown tones of the chicken and sauce. A silver fork is positioned in the bottom left corner of the skillet, resting on the edge with the prongs touching the chicken. The skillet sits on a white marbled surface, showing a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup extra virgin olive oil
3 tablespoons balsamic glaze (store-bought is fine)
1 tablespoon tomato paste
1 teaspoon honey
Juice of 1 lemon
4 to 5 large garlic cloves, minced
1 tablespoon fresh thyme
1 teaspoon dried oregano
½ teaspoon sweet paprika
8 boneless and skinless chicken thighs (about 1 ½ pounds)
Kosher salt and black pepper, to taste

Instructions

Step 1: In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, and lemon juice. Add the minced garlic, fresh thyme, dried oregano, and sweet paprika. Whisk again until well combined.
Step 2: Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper.
Step 3: Add the seasoned chicken to the mixing bowl and toss to coat each piece thoroughly in the balsamic marinade. Set aside briefly for a few minutes or, for deeper flavor, cover and refrigerate for a couple of hours.
Step 4: Preheat the oven to 425°F (220°C) and position a rack in the middle.
Step 5: Transfer the marinated chicken thighs to a baking dish or an oven-safe skillet, spreading them out evenly. Bake on the center rack for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Tips & Variations

For extra crisp skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to avoid burning.
Substitute fresh rosemary for thyme to give a different yet complementary herbal flavor.
If you don’t have balsamic glaze, reduce ½ cup balsamic vinegar in a saucepan over low heat until thickened before using.
Add sliced red onions or bell peppers to the baking dish for a flavorful vegetable side cooked alongside the chicken.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for 10-15 minutes or until heated through, to maintain juiciness and flavor.

How to Serve

The image shows a black cast iron pan filled with eight pieces of grilled chicken thighs. Each piece is golden brown with darker charred spots and glistens with a shiny glaze of oil and spices. Small green herb bits are sprinkled over the chicken, adding contrast, and three sprigs of fresh parsley lie on top, adding a pop of bright green color. The pan rests on a worn wooden surface, but the final description should place it on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts. Adjust the cooking time to about 20-25 minutes, checking for an internal temperature of 165°F to avoid drying out.

Is balsamic glaze necessary for this recipe?

Balsamic glaze adds a sweet and concentrated tanginess, but if you don’t have it, you can use regular balsamic vinegar. Just simmer it down to reduce and thicken before using.