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 (five ingredients and salt and pepper to taste), around 30 minutes to make, it’s a meal for all ages and is absolutely delicious. My family love this chicken dish!
PINNABLE IMAGE
Balsamic Chicken
Ingredients
- 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 (to taste)
Directions
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.
When the 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!
Cheers!
Shannon Bellavia
I don’t like chicken thighs, would breasts work just as well? Also, what balsamic do you recommend? 🙂
Ann
Hi everyone–instead of using 1/2 cup balsamic vinegar–I used a 1/4 cup–came out perfect, definately make again…
Wendy
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.
Anonymous
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!!!
Kim Metcalf
Thank you so much for commenting the baking option! 😍
Heather Stubbe
Made this tonight as written and thought it was delicious!! Thanks for sharing!
Janet
can you use the " balsamic reduction" and how much would you need
Josie
I feel sorry for the lady with the butter intolerance 🙁
Mel@Mellywood's Mansion
Winner winner chicken dinner, mmm drooling.
Danni@SiloHillFarm
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!
Suzanne Bartlett
Have a butter intolerance, what would you subsititue?
marysweetlittlebluebird
Hi Suzanne,
You can just spray the pan with non-stick cooking spray to brown, or use olive oil.
Thanks for stopping by!