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.
2lbschicken thighs(bone in, approx 4 - 6 chicken thighs)
salt & pepper(to taste)
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4.5 from 2 votes
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.
*All chicken should be cooked to a minimum internal temperature of 165 degrees F (74 degrees C) as read by a meat thermometer according to USDA food safety guidelines. 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.