Chicken Thighs with a Balsamic and Garlic Sauce
I wanted to try out a new balsamic vinegar I picked up at Trader Joe’s, so I thought I would make it into a sauce for some chicken thighs. This easy recipe for chicken thighs with a balsamic and garlic sauce turned out really moist and tender, and went perfectly with the sweet and tangy sauce. It was really easy to make and tasted so amazing. My kids both loved this chicken dish–my son had seconds. This easy chicken recipe paired nicely with some garlic rice, roasted asparagus, a simple salad, and some crusty bread.
Chicken Thighs with a Balsamic and Garlic Sauce
Ingredients:
- 5 boneless, skinless chicken thighs, trimmed of any fat
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 1 tbsp butter
- 3 cloves of garlic, finely minced
- 1 tbsp flour
- ⅓ cup of balsamic vinegar
- 1 cup of chicken broth
How to Make Chicken Thighs with a Balsamic and Garlic Sauce:
Preheat the oven to 350 degrees.
Heat the olive oil in an OVENPROOF large cast-iron skillet over medium-high heat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, and garlic powder to taste.
Lay the chicken thighs smooth side down in the cast-iron skillet and cook until golden brown, about 4 minutes.
Flip the chicken over and place the cast-iron skillet in the oven. Cook for 8 minutes, or until cooked through.
Return the skillet to the stove over medium-high heat (add more olive oil if needed), and add the butter and minced garlic. Cook, stirring constantly for 60 seconds, then add the flour. Cook, stirring often, for 1 minute.
Add the balsamic vinegar and stir, scraping the browned bits from the bottom of the pan for about 1 minute.
Add the chicken broth and bring to a boil.
Simmer until the sauce gets thick–about 1-2 minutes. Taste the sauce and re-season, if needed.
Pour the sauce over the chicken and serve. Enjoy.
Equipment
- Ovenproof Large Cast Iron Skillet
Ingredients
- 5 boneless skinless chicken thighs, trimmed of any fat
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1 tbsp butter
- 3 cloves of garlic finely minced
- 1 tbsp flour
- ⅓ cup of balsamic vinegar
- 1 cup of chicken broth
Instructions
- Preheat the oven to 350 degrees.
- Heat the olive oil in an OVENPROOF large cast-iron skillet over medium-high heat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, and garlic powder to taste.
- Lay the chicken thighs smooth side down in the cast-iron skillet and cook until golden brown, about 4 minutes.
- Flip the chicken over and place the cast-iron skillet in the oven. Cook for 8 minutes, or until cooked through.
- Return the skillet to the stove over medium-high heat (add more olive oil if needed), and add the butter and minced garlic. Cook, stirring constantly for 60 seconds, then add the flour. Cook, stirring often, for 1 minute.
- Add the balsamic vinegar and stir, scraping the browned bits from the bottom of the pan for about 1 minute.
- Add the chicken broth and bring to a boil.
- Simmer until the sauce gets thick–about 1-2 minutes. Taste the sauce and re-season, if needed.
- Pour the sauce over the chicken and serve. Enjoy.
Hi! So this recipe just popped up on my random google search for easy chicken thigh recipes. I just want to let you know that it turned out so good! It was nice because A. i had all the ingredients and B. it gave me an opportunity to use my new cast-iron skillet. I served the chicken and sauce over a bed of rice and i added bell peppers and onions to the sauce. The chicken was perfect. The sauce was sweet and tangy and the added veggies just soaked up the flavor and really made tasty. So thanks so much for the idea! It’s a quick and easy, and totally yummy, meal for a regular old Tuesday 🙂
This recipe was awesome, I served the sauce over boneless chicken breasts and added a little bit of oregano and basil. We ate it with mashed potatoes and my fiancee inhaled the meal, and my guests loved it. The recipe was easy, quick and delicious. Thank you for sharing.
Thanks for this recipe! I made it tonight and served it over mashed potatoes and it was perfectly delicious. My husband said I should add it to my dinner party repertoire. He even ate broccoli that was covered in the sauce!
Made this last night and it was a huge hit with everybody. I would probably double the sauce the next time as people were literally scraping the goodies from the pan. Thank you