Why You’ll Love This Recipe

I love how this dish delivers big, comforting flavor with minimal effort. The balsamic glaze is sweet and tangy, while the tomatoes bring brightness and body to the sauce. It’s all made in one skillet, so cleanup is easy. Plus, this recipe is incredibly versatile—I can serve it with pasta for a hearty meal or with salad and bread for something lighter. It’s perfect for weeknights but also elegant enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs

• Olive oil

• Garlic

• Dijon mustard

• Chicken stock

• Balsamic vinegar

• Cherry tomatoes

• Salt

• Black pepper

Directions

1. I start by patting the chicken thighs dry and seasoning them with salt and pepper.

2. In a large skillet, I heat olive oil over medium-high heat, then add the chicken thighs skin-side down, letting them brown until the skin is crisp and golden.

3. Once the thighs are browned, I flip them and add the minced garlic, letting it cook just until fragrant.

4. I pour in chicken stock, balsamic vinegar, and Dijon mustard, stirring gently to combine everything into a rich glaze.

5. Then, I scatter the cherry tomatoes around the chicken, allowing them to cook and burst in the simmering liquid.

6. I continue to simmer everything uncovered until the chicken is fully cooked through and the sauce has slightly thickened, about 20-25 minutes total.

7. To serve, I spoon the juicy tomatoes and sauce over the chicken and garnish with a sprinkle of fresh herbs if I have them on hand.

Servings and timing

This recipe makes about 4 servings.
Prep time is approximately 10 minutes, and cook time is around 30 minutes, for a total of 40 minutes from start to finish.

Variations

• I sometimes swap in boneless chicken thighs if I want a quicker cook time.

• For extra flavor, I add fresh basil or thyme during the last few minutes of cooking.

• A splash of honey or brown sugar can be added to the balsamic glaze if I want a slightly sweeter finish.

• If I’m out of cherry tomatoes, I use grape tomatoes or even chopped plum tomatoes—whatever’s on hand works well.

• To make it spicy, I toss in a pinch of red pepper flakes.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days.
To reheat, I warm the chicken and sauce in a skillet over medium heat until everything is heated through. I sometimes add a splash of chicken stock or water to loosen the sauce. The microwave also works for a quick reheat, but I cover the dish to keep it moist.

FAQs

How can I tell when the chicken thighs are fully cooked?

I check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. The juices should run clear when I cut near the bone.

Can I make this recipe with chicken breasts instead?

Yes, I can use chicken breasts, but I prefer bone-in thighs for juiciness. If I use breasts, I reduce the cooking time and keep an eye on them so they don’t dry out.

What should I serve with this dish?

I like to serve it over creamy polenta, pasta, or even mashed potatoes. A simple green salad or crusty bread also works well to balance the richness.

Can I use a different vinegar?

While balsamic vinegar gives the sauce its signature flavor, I’ve experimented with red wine vinegar and a touch of honey in a pinch. It’s different, but still tasty.

Do I need to peel the tomatoes?

Not at all. I leave the cherry tomatoes whole, and as they cook, they naturally burst and release their juices into the sauce, which adds great texture and flavor.

Conclusion

This balsamic chicken thighs with burst tomatoes recipe is a simple yet elegant meal I love making again and again. With just one pan and pantry staples, I get a deeply flavorful dish that works for both busy weeknights and cozy weekends. The sweet, tangy sauce and juicy tomatoes bring everything together in the best way.

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