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Oven Baked Balsamic Chicken Thighs Recipe

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3.9 from 3 reviews

Oven Baked Balsamic Chicken Thighs deliver juicy, tender chicken coated with a sweet and tangy balsamic glaze, complemented by buttery mushrooms. This simple yet flavorful recipe is perfect for a quick weeknight dinner or an impressive meal to serve guests, combining pan-searing and oven-baking techniques for the ultimate texture and taste.

Ingredients

Chicken and Seasoning

  • 1 ½ pounds chicken thighs
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic (divided)
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper

Butter and Honey Mixture

  • 4 tablespoons butter (divided)
  • 2 tablespoons honey (divided)

Mushrooms

  • 8 ounces baby bella mushrooms, cut in half

Balsamic Glaze

  • 2 cups balsamic vinegar
  • ⅓ cup brown sugar
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit and grease a rimmed sheet pan or large baking dish to prevent sticking and facilitate even cooking.
  2. Season Chicken: In a bowl, toss the chicken thighs with olive oil, 2 teaspoons of the minced garlic, salt, and cracked black pepper, ensuring an even coating for maximum flavor infusion.
  3. Brown Chicken: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 2 tablespoons of honey, stirring quickly to coat the pan. Add the chicken thighs and sear them for 1-2 minutes on each side until browned, which locks in juices and gives a caramelized crust.
  4. Transfer to Baking Dish: Place the browned chicken thighs into the prepared baking pan or sheet pan to prepare for oven baking.
  5. Prepare Mushrooms: Toss the halved baby bella mushrooms with the remaining 2 tablespoons of melted butter, 1 teaspoon minced garlic, and a pinch of salt and pepper. Add them to the baking pan alongside the chicken for roasting.
  6. Bake Chicken and Mushrooms: Bake the chicken and mushrooms in the preheated oven for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and the mushrooms become tender.
  7. Make Balsamic Glaze: While the chicken bakes, combine the balsamic vinegar and brown sugar in a medium saucepan. Stir well and bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 8-10 minutes until reduced by half and thickened enough to coat the back of a spoon. Stir in the remaining 2 tablespoons of honey and a pinch of salt for balanced sweetness and seasoning.
  8. Serve: Drizzle the prepared balsamic glaze evenly over the baked chicken thighs and mushrooms. Optionally, garnish with fresh basil leaves for added aroma and color before serving.

Notes

  • For extra crispiness, you can sear the chicken thighs in a skillet before transferring to the oven, which enhances texture and flavor.
  • If fresh basil is unavailable, substitute with fresh parsley or thyme for garnish.
  • The balsamic glaze can be made ahead of time and stored in the refrigerator; warm slightly before serving.
  • Ensure chicken reaches a safe internal temperature of 165°F to guarantee it is fully cooked.
  • For a lower sugar option, reduce the brown sugar or honey in the glaze or substitute with a low-calorie sweetener.

Find it online: https://yumntasty.com/oven-baked-balsamic-chicken-thighs-recipe/