Balsamic Chicken Thighs (Pan Fried)

My pan-fried balsamic chicken thighs are a simple 4-ingredient main dish that pairs wonderfully with your favorite sides. They can be marinated in advance or even prepared at the last minute. Since they're ready in just 30 minutes, they're a perfect dinner option for even the busiest weeknights.

If you like the flavor of balsamic vinegar, try my balsamic glaze, balsamic roasted brussel sprouts, and balsamic glazed pork chops.

Jump to:

• 🥘 Ingredients
• 🔪 How To Pan-Fry Balsamic Chicken Thighs
• 🥗 Sides
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Comments & Reviews

This inexpensive yet superbly tasty chicken dinner is not only delicious but also very versatile. It can be served with many sides and vegetables for nutritious, well-rounded family dinners.

Frequently, this is a last-minute main dish that I like to make for our dinners. However, if you plan to marinate these chicken thighs the night before or in the morning before cooking them, that is completely doable.

🥘 Ingredients

• Chicken Thighs - Bone-in chicken thighs.
• Shallots - Finely chopped shallots. If you don't have shallots, substitute some finely minced onion or omit the shallot.
• Balsamic Vinegar - Balsamic vinegar is the key ingredient for adding that unique tangy flavor. Not all balsamic vinegar is created equally, so compare brands if you count your carbs or sugars.
• Oil - Some extra virgin olive oil for pan-frying the chicken.
• Seasonings - Just some salt and pepper.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Pan-Fry Balsamic Chicken Thighs

Pan-frying chicken thighs is very simple and quick. You will need a large skillet or frying pan, measuring utensils, a knife, and a cutting board.

This recipe is for 6 servings, but cooking less or more chicken thighs is very easy.

Prepare The Chicken

Step 1: Prepare. Rinse and pat dry 2 pounds (907 grams) or 4-6 chicken thighs, then season with salt and pepper to taste. Preheat 2 tablespoons of extra virgin olive oil (EVOO) in a large skillet or frying pan at medium-high heat.

Step 2: Brown the chicken. Beginning with the skin side down, brown both sides of the chicken for 3-4 minutes per side. Reduce heat to medium and cover. Cook with the skin side facing up, covered, for 20 minutes.

Step 3: Finish. Add ¼ cup (25 grams) of finely diced shallots and cook for 2-3 minutes until soft, then add ¼ cup (59 milliliters) of balsamic vinegar. Coat the chicken with the balsamic, turning to coat all sides evenly (about 2-3 minutes).

Step 4: Serve. Spoon the balsamic vinegar sauce and shallots over the chicken when serving.

🥗 Sides

Serve your pan-fried balsamic chicken with rice, mashed potatoes, fondant potatoes, or pasta. Add a vegetable side dish like green beans, roasted carrots, or roasted brussel sprouts.

💭 Angela's Pro Tips & Recipe Notes

• Check the temperature. Chicken should be cooked to a minimum internal temperature of 165 ºF (74 ºC) as read by a meat thermometer. Check the chicken temperature at the thickest portion of the meat and close to the bone.
• Bone-in chicken preferred temp. I like to cook my chicken, especially bone-in chicken, to an internal temperature of 180 ºF (82 ºC) as it will always be thoroughly cooked. Read my chicken internal temperature guide to learn more.
• Cover the pan. These chicken thighs often splatter during cooking; keep the frying pan covered with a lid or splatter guard.
• Marinate the chicken. If you choose to marinate the chicken, use the olive oil and balsamic vinegar as called for in the recipe. Add a couple tablespoons of brown sugar, salt, and pepper and seal in a storage bag. Once marinated, the chicken is ready to pan-sear, throw on the grill, or bake in the oven.

🥡 Storing & Reheating

Let your chicken cool completely, and then store any leftovers in an airtight container. Refrigerate for up to 2-3 days.

Reheating

Leftovers can be reheated on the stovetop, oven, microwave, or air fryer; however, they reheat best in a frying pan over medium heat. Use a little oil to keep them from burning, and cover the skillet until heated through.

Alternatively, wrap the chicken thighs in aluminum foil or place them in a baking dish covered with foil. Heat at 350°F (175°C/Gas Mark 4) until warmed to your satisfaction.

📖 Recipe Card