Description
A flavorful one-pan dinner featuring crispy skin-on chicken thighs seared in a cast iron skillet and finished with a rich, glossy sauce made from brown butter and aged balsamic vinegar.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 4 tbsp unsalted butter
- 3 tbsp aged balsamic vinegar
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/4 cup low-sodium chicken broth
- Salt and black pepper, to taste
Instructions
- Pat chicken thighs completely dry with paper towels and season generously with salt and pepper.
- Place a cast iron skillet over medium-low heat. Add chicken thighs skin-side down without oil.
- Cook undisturbed for 8-10 minutes until skin is deeply golden and releases easily from the pan.
- Flip chicken and cook for another 6-8 minutes until internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.
- Reduce heat to medium-low. Add butter to the same skillet and swirl until it foams, then crackles, and turns amber with a nutty aroma (3-4 minutes).
- Add minced garlic and dried thyme to the brown butter; stir for 30 seconds until fragrant.
- Pour in balsamic vinegar and chicken broth, scraping up browned bits from the bottom of the pan.
- Simmer sauce for 1-2 minutes until slightly thickened.
- Return chicken to the skillet, skin-side up, and spoon sauce over the top. Let sit for 1 minute before serving.
Notes
Start with a cold pan to render fat slowly for crispier skin. Watch the butter closely as it burns quickly. If using salted butter, reduce added salt. For a dairy-free option, use olive oil instead of butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 480
- Sugar: 6
- Sodium: 320
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: brown butter, balsamic chicken, chicken thighs, one-pan dinner, weeknight meal, crispy skin, cast iron skillet