Easy One Pan Balsamic Chicken
I recently made this dish for a dinner party of 28 guests, the largest group of people I have ever cooked for. I learned a lot that night about picking the right recipes for group dinners and this chicken got rave reviews. Best of all for me, it was really simple to make so cooking 18 chicken thighs in a span of an hour was totally doable. The flavors in this dish are outstanding- the cherry tomatoes melt perfectly into the balsamic vinegar and infuse into the juicy chicken. This recipe is a home run.
- 4 chicken thighs
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 pint cherry tomatoes halved or quartered
- 5 garlic cloves
- ¼ cup aged balsamic vinegar
- ⅛ cup olive oil
- fresh basil for garnish
Preheat oven to 450° F. Heat cast iron skillet over medium high heat.
Season the chicken thighs with salt and pepper (both on top and under skin).
Place the chicken thighs skin side down into the hot skillet in a single layer. No need to oil the pan. Allow the chicken to sear, untouched, for 5-6 minutes until the chicken releases without sticking to the pan. Use tongs to lift the chicken thighs and flip over each piece. If the skin sticks allow them to sear another minute or so until they release.
After turning the thighs over add tomatoes, garlic cloves, balsamic vinegar and olive oil to the skillet. Gently stir everything around a little to combine.
Transfer the skillet to the preheated oven and cook for 30 minutes until thighs reach 160° F. Check the temp using an instant read thermometer. Garnish with freshly chopped basil.
Serving: 1Chimichanga | Calories: 348kcal | Carbohydrates: 9g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 540mg | Potassium: 522mg | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 28.1mg | Calcium: 33mg | Iron: 1.7mg