Pan-Seared Chicken Thighs with Balsamic-Honey Glaze

Crispy, golden-brown chicken thighs finished in a sweet and tangy balsamic reduction with a hint of fresh thyme. This simple yet elegant dish offers a perfect balance of savory depth and natural sweetness, making it a reliable dinner staple.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 lb chicken thighs
• 0.33 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp thyme
• 2 clove garlic
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Pat the chicken thighs dry with paper towels and season evenly with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the pan and sear until the skin is deep golden brown and crispy, about 8-10 minutes. (about 10 min)
3. Flip the chicken thighs and cook on the other side until the internal temperature reaches 165°F, about 7-10 minutes. (about 10 min)
4. Remove the chicken from the pan and set aside on a plate to rest. Reduce the heat to medium, mince the garlic, and add it to the skillet, sautéing until fragrant, about 1 minute. (about 1 min)
5. Whisk in the balsamic vinegar, honey, and chopped thyme. Simmer the mixture until it thickens slightly into a syrupy glaze, about 3 minutes. (about 3 min)
6. Return the chicken to the pan and turn to coat each piece thoroughly in the glaze before serving.