Balsamic Chicken Recipe

Why You’ll Love This Recipe

I love this recipe for how it brings big flavor with minimal effort. The chicken turns out juicy on the inside with perfectly crisped skin, and the broccoli roasts until it’s tender and slightly charred. The glaze made from balsamic vinegar, honey, mustard, and garlic ties everything together. It’s a great go-to when I want a comforting, flavorful dinner that comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)

• 3 teaspoons kosher salt (divided)

• 1 1/2 teaspoons ground black pepper

• 2 tablespoons olive oil

• 6 cloves garlic, minced

• 2 teaspoons dried thyme (or 2 tablespoons fresh)

• 1 cup balsamic vinegar

• 1/4 cup honey

• 2 tablespoons Dijon mustard

• 2 tablespoons unsalted butter

• 1 bunch broccoli, cut into small florets (about 4 cups)

• Pinch of red pepper flakes (optional)

• Seasoned rice (for serving)

Directions

1. I preheat the oven to 400°F. Then I pat the chicken dry with a paper towel and season the skin side with 2 teaspoons salt and 1 teaspoon black pepper.

2. In a large skillet over medium heat, I heat 1 tablespoon of olive oil and sear half of the chicken, skin-side down, until deeply golden—about 4 to 6 minutes. I flip and cook for 2 more minutes, then transfer it to a rimmed baking pan. I repeat the process with the remaining chicken and arrange all pieces skin-side up on one side of the sheet pan.

3. On the other half of the sheet pan, I arrange the broccoli. I drizzle it with the remaining tablespoon of olive oil, sprinkle with the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if I want a little heat.

4. I roast everything for 15 minutes in the oven.

5. Meanwhile, I return the skillet (with the chicken drippings) to medium heat. I add garlic and thyme and cook for 15 seconds, stirring constantly. Then I stir in balsamic vinegar, honey, and Dijon mustard. I let it simmer for 3 to 4 minutes, stirring often, until slightly thickened. I take it off the heat and whisk in the butter.

6. After 15 minutes, I take the pan out of the oven, brush or spoon some of the balsamic glaze over each chicken thigh, and flip the broccoli to roast evenly.

7. I return the pan to the oven for another 10 to 15 minutes, or until the chicken reaches 165°F internally and the broccoli is tender.

8. To serve, I drizzle the chicken and broccoli with the remaining balsamic glaze and plate it up with seasoned rice.

Servings and timing

This recipe makes 4 servings and takes about 50 minutes total. It’s hearty enough for a full dinner and elegant enough to serve to guests.

Variations

Here’s how I like to switch things up from time to time:

• Swap broccoli for Brussels sprouts or green beans depending on what I have.

• Use boneless, skinless thighs if I’m short on time—they cook faster but won’t get the same crisp skin.

• Add a handful of cherry tomatoes to the pan for a burst of sweetness.

• Mix a little fresh rosemary into the glaze for a different herbal twist.

• Serve over mashed potatoes or cauliflower rice instead of seasoned rice for a change.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store the chicken and broccoli in an airtight container and reheat it in the oven at 350°F until warmed through. I usually add a splash of water or extra glaze to keep the chicken moist. The rice reheats easily in the microwave or on the stovetop with a little broth or butter.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but I prefer using bone-in, skin-on thighs because they stay juicy and flavorful. If I use breasts, I make sure to watch the cook time closely so they don’t dry out.

Is the balsamic glaze too sweet?

Not at all. The honey balances the acidity of the balsamic, but it’s not overly sweet. If I want it tangier, I just cut the honey back a little.

Can I make this dish ahead of time?

I can prep the glaze and trim the broccoli ahead. I also season the chicken in advance and store everything in the fridge until I’m ready to cook.

What’s the best side dish for this meal?

I like serving it with seasoned rice, but mashed potatoes, orzo, or even crusty bread are great too. Something to soak up that balsamic glaze is a must.

Can I double the recipe for a crowd?

Yes, I just use two sheet pans and rotate them halfway through roasting. Doubling the glaze is easy, and it’s a great dish for entertaining.

Conclusion

This balsamic chicken recipe is one of those reliable, flavorful meals I come back to often. It’s full of rich, savory goodness with a bright, slightly sweet glaze that elevates the whole dish. Roasted broccoli on the side and seasoned rice to soak up the extra sauce make it a complete and satisfying meal that’s perfect for busy nights or casual dinner gatherings.