This easy, flavorful balsamic chicken thighs recipe is sure to become a favorite after you try it just once! The very first time I pan fried these healthy chicken thighs there was absolute silence – other than the sound of forks hitting plates.
Balsamic Chicken Thighs Recipe (Pan Fried)
Even our somewhat picky eater, Lauren (the youngest of my kids), was polishing off her plate by eating the bone clean. My family was so impressed with the results of this chicken recipe and I know that you will be as well!
This inexpensive yet superbly tasty chicken dinner is not only delicious, but also very versatile. It can be served with a number of sides and vegetables for nutritious, well rounded family dinners!
There are many nights for us, and I’m sure everyone has them, where the evening is crazy busy. Getting these easy pan fried balsamic vinegar chicken thighs started along with a quick pot of rice and a salad is about all I can manage to put together.
Frequently this is a last minute main dish for our dinners. However, if you planned ahead and wanted to marinade these chicken thighs the night before or in the morning before cooking it, that is completely doable!
If you choose to marinade 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, they are ready to pan sear (as I have here), throw on the grill, or bake in the oven!
To Make Your Balsamic Chicken Thighs
Rinse and pat the chicken pieces dry, then salt & pepper to taste. Preheat olive oil in a large skillet or frying pan at medium high heat until the olive oil is shimmering.
Starting 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 skin side facing up, covered, for 20 minutes.
Add shallots, cook them for 2-3 minutes until soft then add Balsamic vinegar. Coat the chicken with the Balsamic, turning to coat all sides evenly (about 2-3 minutes). Spoon the Balsamic vinegar sauce and shallots over the chicken when serving.
Tips for Cooking Your Balsamic Chicken Thighs
*All chicken should be cooked to a minimum internal temperature of 165 ºF (74 ºC) as read by a meat thermometer according to USDA food safety guidelines. Check the chicken temperature at the thickest portion of the meat and close to the bone. 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 through.
**If you don’t have shallots on hand, substitute some finely minced onion, or omit the shallot.
***These chicken thighs will splatter ALOT during cooking, keep the frying pan covered with a lid or splatter guard when cooking.
Healthy Notes: Chicken meat is an essential part of many diet friendly meals, or really any clean eating. Chicken thighs (dark meat) are a wonderful source of lean protein, and the fats from the skin on chicken thighs are the ‘healthy’ or ‘good fats’, monounsaturated fat. This kind of fat helps to lower your bad LDL (low-density lipoproteins) and raises your good HDL (high-density lipoproteins).
Not all balsamic vinegars are created equally, so if you are counting your carbs or sugars be sure to compare brands!
These balsamic chicken thighs are one of many healthy chicken thigh recipes that I will be adding here at bakeitwithlove!!
Balsamic Chicken Thighs (Pan Fried)
- 1/4 cup shallots (finely chopped)
- 1/4 cup Balsamic vinegar
- 2 lbs chicken thighs (bone in, approx 4 - 6 chicken thighs)
- 2 Tbsp olive oil
- salt & pepper (to taste)
- Rinse and pat the chicken pieces dry, then salt & pepper to taste. Preheat olive oil in a large skillet or frying pan at medium high heat.
- Starting 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 skin side facing up, covered, for 20 minutes.
- Add shallots, cook them for 2-3 minutes until soft then add Balsamic vinegar. Coat the chicken with the Balsamic, turning to coat all sides evenly (about 2-3 minutes). Spoon the Balsamic vinegar sauce and shallots over the chicken when serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!