Balsamic Chicken
Submitted by buggs
Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you’ll want to pour over everything.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
2 hrsThis is the weeknight chicken recipe you’ll come back to again and again.
A simple marinade of balsamic vinegar, white wine, fresh lemon, and thyme does all the flavor work while the chicken soaks in the fridge.
Then everything goes into one skillet, simmers until the thighs are juicy and cooked through, and the leftover liquid boils down into a sticky, tangy glaze.
Pour that reduced sauce right over the top and dinner is served.
Chef Tips
- Marinate for at least 2 hours, but overnight is even better. The balsamic and lemon tenderize the chicken and deepen the flavor.
- Use bone-in thighs if you want richer flavor, or swap for breast halves if you prefer white meat.
- Reduce the sauce by half after removing the chicken. It should coat the back of a spoon when it’s ready.
- Serve over rice, mashed potatoes, or crusty bread to soak up every drop of that glossy pan sauce.
Ingredients
Directions
Mix all ingredients except chicken thighs in shallow glass or plastic dish.
Add chicken; turn to coat with marinade.
Cover and refrigerate at least 2 hours.
Place chicken and marinade in 10-inch nonstick skillet.
Heat to boiling; reduce heat.
Cover and simmer 15 to 20 minutes or until juices of chicken run clear.
Remove chicken; keep warm. Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken.
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