Balsamic Chicken is a tasty dish that features chicken soaked in a sweet and tangy balsamic sauce. It’s super easy to make, and the sauce makes everything so flavorful!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs bring great flavor and moisture. You can use boneless thighs or chicken breasts, but adjust the cooking time; boneless cooks quicker while breasts might need added moisture to stay juicy.
Balsamic Vinegar: This gives the dish its signature tang. If you don’t have balsamic, try red wine vinegar mixed with a bit of sugar for a similar effect, or even apple cider vinegar for a different twist.
Honey or Brown Sugar: Both add sweetness to balance the vinegar. If you prefer a sugar substitute, agave syrup or maple syrup can work here, too.
Garlic: Fresh garlic adds a lovely taste, but you can use garlic powder in a pinch. Just remember that 1 clove equals about 1/8 teaspoon of garlic powder.
Fresh Rosemary: It enhances the flavor wonderfully. If you don’t have fresh, dried rosemary can be used, but use less as it’s more concentrated.
How Do You Get Perfectly Crispy Chicken Skin?
To achieve that deliciously crispy skin, start by drying the chicken thighs well. Moisture is the enemy of crispiness! Once dried, sear them skin-side down in a hot pan with a bit of oil.
- Make sure the oil is hot before adding your chicken, which helps to sear and brown quickly.
- Don’t overcrowd the pan; this can trap steam and make the skin soggy.
- Let the chicken cook undisturbed for several minutes before flipping. This will give you a nice golden brown color.
After browning, always cook the chicken through with the lid on to ensure it is tender and juicy while finishing with the sauce to keep that crispy skin intact. Enjoy your cooking!
How to Make Balsamic Chicken
Ingredients You’ll Need:
For the Chicken:
- 8 bone-in, skin-on chicken thighs (about 3-4 lbs)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 large onion, peeled and quartered
- 3-4 cloves garlic, minced
- 1/2 cup balsamic vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, thyme)
- 2-3 sprigs fresh rosemary
- 1-2 dried chili peppers (optional, for a little heat)
- Fresh rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This delicious Balsamic Chicken recipe will take approximately 35-45 minutes. You’ll spend about 10 minutes prepping and cooking the chicken, then around 25-30 minutes for simmering and finishing the dish. It’s quick and perfect for weeknight dinners!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by patting the chicken thighs dry with paper towels to help them get crispy. Season both sides generously with salt and pepper to enhance the flavor.
2. Searing the Chicken:
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, place the chicken thighs skin-side down in the pan. Cook for about 6-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 4-5 minutes. Once browned, carefully remove the chicken from the pan and set aside.
3. Sautéing Onions and Garlic:
In the same pan, add the quartered onions and sauté for 3-4 minutes until they start to soften. Next, add the minced garlic and cook for an additional minute until it becomes fragrant.
4. Making the Sauce:
Pour in the balsamic vinegar, soy sauce, and honey (or brown sugar). Mix well and be sure to scrape any brown bits off the bottom of the pan; this adds great flavor!
5. Adding Herbs and Simmering:
Now, add the dried Italian herbs, sprigs of fresh rosemary, and dried chili peppers if you want some heat. Bring the sauce to a gentle simmer to blend all the flavors.
6. Cooking the Chicken:
Return the chicken to the pan, skin-side up, and spoon some of that delicious sauce over the top. Cover the pan with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
7. Finishing Touches:
Once the chicken is cooked, remove the lid and increase the heat back to medium-high. Let the sauce reduce for 3-5 minutes until it thickens slightly. Spoon the sauce over the chicken for that gorgeous glaze.
8. Serving:
Garnish your dish with fresh rosemary sprigs if you like. It pairs wonderfully with rice, mashed potatoes, or steamed vegetables. Serve hot and enjoy the rich, sweet, and tangy flavors of this amazing Balsamic Chicken!
Can I Use Boneless Chicken Instead of Bone-in Thighs?
Absolutely! Boneless chicken thighs or breasts can be used. Just remember that they will cook faster, so adjust the cooking time accordingly, checking for doneness at around 15 minutes.
How Do I Store Leftovers?
Store any leftover Balsamic Chicken in an airtight container in the fridge for up to 3 days. For best results, reheat gently in the microwave or on the stove with a splash of water to prevent drying out.
Can I Make This Dish in Advance?
Yes! You can prepare the chicken and sauce ahead of time, then store them separately in the fridge for up to 2 days. Just reheat the chicken and sauce together on the stove when you’re ready to serve!
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar, you can substitute it with red wine vinegar mixed with a little sugar or honey to mimic the sweetness. Apple cider vinegar is another good option for a different flavor profile.