Balsamic Chicken Thighs With Burst Tomatoes
Balsamic Chicken Thighs With Burst Tomatoes is a bold, flavorful one-pan recipe featuring crispy, golden chicken thighs simmered in a rich balsamic glaze with Dijon mustard, garlic, and chicken stock. Sweet, juicy cherry tomatoes burst into the sauce, creating a tangy-sweet medley perfect for serving over pasta, creamy polenta, or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Pan-Searing, Simmering
- Cuisine: Italian-Inspired, American
- Diet: Gluten Free
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 cup chicken stock
1/4 cup balsamic vinegar
2 cups cherry tomatoes
Salt, to taste
Black pepper, to taste
Instructions
Pat chicken thighs dry and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook until golden and crispy, about 6–8 minutes.
Flip chicken and add minced garlic, cooking for about 1 minute until fragrant.
Stir in chicken stock, balsamic vinegar, and Dijon mustard, scraping up any browned bits from the pan.
Scatter cherry tomatoes around the chicken. Reduce heat to medium and simmer uncovered for 20–25 minutes, until chicken is cooked through and sauce thickens.
Spoon the tomatoes and glaze over the chicken before serving. Garnish with fresh herbs if desired.
Notes
Swap in boneless thighs for quicker cooking.
Add fresh basil or thyme for extra flavor.
For a sweeter glaze, stir in honey or brown sugar.
Use grape or chopped plum tomatoes if cherry tomatoes aren’t available.
Add red pepper flakes for a bit of spice.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
