Introduction

This Easy Balsamic Chicken recipe combines tangy balsamic glaze with aromatic herbs to create a flavorful, juicy dish perfect for weeknight dinners. With simple ingredients and straightforward preparation, it’s a delicious way to elevate your chicken thighs.

A black cast iron skillet filled with eight pieces of cooked chicken thighs that have a golden-brown color with some darker grill marks and a shiny glaze coating them. The chicken is scattered with small bright green chopped herbs and garnished with a few whole parsley leaves for a fresh look. The skillet rests on a white marbled texture and there is a silver fork placed on the left side inside the skillet near the chicken pieces. 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
1 lemon (juice of)
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

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. Season both sides generously with kosher salt and black pepper.
Step 3: Add the seasoned chicken to the bowl with the balsamic marinade. Toss to coat each piece thoroughly. Set aside for a few minutes while you preheat the oven, or cover and refrigerate for a couple of hours for deeper flavor.
Step 4: Preheat your oven to 425°F (220°C) and position a rack in the middle.
Step 5: Transfer the marinated chicken thighs into a baking dish or a heat-safe skillet in a single layer. Bake on the center rack for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

Tips & Variations

For extra crispiness, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Substitute fresh oregano if you have it on hand for a brighter herb flavor.
Add a handful of halved cherry tomatoes to the baking dish for a fresh, roasted vegetable side.
Use chicken breasts if you prefer leaner meat, adjusting cooking time accordingly to avoid drying out.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) or in a skillet over medium heat until warmed through, to maintain juiciness.

How to Serve

A close-up of nine pieces of grilled chicken thighs with a shiny, dark caramelized sauce, sitting in a black cast iron skillet. The chicken pieces are golden-brown with charred spots and look juicy, garnished with small green herb leaves and parsley sprigs scattered on top. The background shows a blurred stack of white plates and a glass with a yellow liquid, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, marinate the chicken in the balsamic mixture and refrigerate for up to 24 hours before baking. This will enhance the flavor.

What can I serve with balsamic chicken?

This chicken pairs well with roasted vegetables, mashed potatoes, rice, or a fresh green salad for a balanced meal.

Easy Balsamic Chicken Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

This Easy Balsamic Chicken recipe features tender, juicy chicken thighs marinated in a flavorful balsamic glaze mixture with herbs and garlic, then baked to perfection. It’s a quick and simple dish perfect for a weeknight dinner or meal prep.

Author: Dana
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Marinade

¼ cup extra virgin olive oil
3 tablespoon balsamic glaze (store-bought is fine)
1 tablespoon tomato paste
1 teaspoon honey
1 lemon, juice of
4 to 5 large garlic cloves, minced
1 tablespoon fresh thyme
1 teaspoon dried oregano
½ teaspoon sweet paprika

Chicken

8 boneless and skinless chicken thighs (about 1 ½ pounds)
Kosher salt, to taste
Black pepper, to taste

Instructions

Prepare the marinade: In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, and freshly squeezed lemon juice. Add minced garlic, fresh thyme, dried oregano, and sweet paprika. Whisk everything again until fully combined.
Season the chicken: Pat the chicken thighs dry with paper towels. Generously season both sides with kosher salt and black pepper to ensure balanced flavor.
Marinate the chicken: Place the seasoned chicken into the bowl with the balsamic marinade and toss well to coat each piece thoroughly. You can let it sit briefly at room temperature or cover and refrigerate for a couple of hours for deeper flavor penetration.
Preheat the oven: Heat your oven to 425°F (220°C) and position a rack in the middle to ensure even cooking.
Bake the chicken: Transfer the marinated chicken along with any excess marinade into a baking dish or an oven-safe skillet. Arrange the thighs in a single layer. Bake on the center rack for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Notes

For best results, marinate the chicken for at least 1 hour or overnight to maximize flavor.
Using boneless, skinless chicken thighs ensures tender, juicy meat and quick cooking time.
You can use a cast-iron skillet or any oven-safe baking dish for baking.
Check chicken temperature with a meat thermometer to avoid undercooking or drying out.
Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Keywords: balsamic chicken, easy chicken recipe, baked chicken thighs, balsamic glaze chicken, weeknight dinner, simple chicken recipe