Wednesday, October 1, 2014

Balsamic Chicken

Today's recipe, Balsamic Chicken, is so good, so simple to make, you will be adding this to your recipe box and making it time and time again. With just a few ingredients and around 30 minutes to make, it's a meal for all ages and is absolutely delicious. My girls love this chicken!  

This recipe is best made with chicken thighs and is cooked in a large skillet on the stove. It calls for butter, onion, balsamic vinegar, sugar, salt and pepper - that's it! The original version on, calls for shallots instead of onion and is without butter or sugar. After reading reviews on, I adjusted the ingredients a bit. I didn't have shallots, but had a sweet onion and I knew it would be great with a little sugar added. I also took many suggestions that said to brown the chicken first. End result, another winner winner chicken dinner!   I loved the chicken so much, I plan on making it again this weekend, popping it under the broiler once it's cooked, with fresh sliced tomatoes and feta on top...I'll be sure to share the results.

Balsamic Chicken

  • 3 pounds boneless, skinless chicken thighs - clean and pat dry
  • 3/4 cup sweet onion, chopped
  • 2 tablespoons butter
  • 1/2 cup balsamic vinegar (best with good quality balsamic)
  • 1 tablespoon white sugar
  • salt and pepper
In a measuring cup or small bowl, mix balsamic vinegar and sugar and set aside. In a large skillet, melt butter on medium heat. Lightly salt and pepper chicken and add to hot skillet, browning chicken on all sides. Once chicken is browned, add onions, reduce heat, cover and continue cooking chicken for approximately 25 minutes, turning chicken a few times. Once chicken is fully cooked, pour the balsamic sugar mixture cover chicken, making sure to coat chicken all sides and cook for an additional minute or two. Serve with rice, potatoes, veggies, salad. Be sure to spoon the sauce over the chicken. Enjoy!   

Thanks for stopping by!


Suzanne Bartlett said...

Have a butter intolerance, what would you subsititue?

Mary N said...

Hi Suzanne,

You can just spray the pan with non-stick cooking spray to brown, or use olive oil.

Thanks for stopping by!

Danni@SiloHillFarm said...

Mary you have never let me down with your recipes and this one looks so good! I love anything with balsamic vinegar. Although I have never cooked chicken thighs, I'm trying this one! Thanks for sharing it!

Mel@Mellywood's Mansion said...

Winner winner chicken dinner, mmm drooling.

Josie said...

I feel sorry for the lady with the butter intolerance :(

Janet said...

can you use the " balsamic reduction" and how much would you need

Heather Stubbe said...

Made this tonight as written and thought it was delicious!! Thanks for sharing!

Anonymous said...

I made this today but with some modifications!!!
My recipe (I modified another recipe)
Balsamic chicken thighs.

-1 pkg, approx 1.5 lbs chicken thighs
- 3/4 c balsamic vinegar
- 3/4 cup chopped sweet onion
- salt and pepper
- 1 tbsp sugar
- 2 tbsp butter (or whatever fat you want to use to brown your chicken.)

Preheat oven to 350. Melt butter in the bottom of an oven safe pan over med/high heat (I use a cast iron pan with a cast iron lid, you could prob use a Dutch oven as well). Generously salt and pepper chicken thighs then stick in the pan skin side down. Brown for approximately 8 minutes and flip to brown the other side. Add chopped onions and cover for 2-3 minutes. Mix vinegar and sugar, add to the pan. Cover. Place in preheated oven for 25-30 minutes.

When done in the oven, place back on stove top. Remove chicken thighs to a cookie sheet and put under the broiler to crisp the skin back up. Allow onion/vinegar mixture to reduce on stove top until thickened (you may add a thickener like flour or corn starch). Serve thighs with sauce spooned over them. Top with diced green onions.

The chicken falls off the bone!!!

Wendy said...

Just made this as sounded lovely. But wow! So sweet and strong - I just tasted the sauce and the vinegar fumes made me cough. Maybe I've done something wrong as I love balsamic vinegar.

Ann said...

Hi everyone--instead of using 1/2 cup balsamic vinegar--I used a 1/4 cup--came out perfect, definately make again...