One Pan Honey Balsamic Chicken
One Pan Honey Balsamic Chicken might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 22g of protein, 26g of fat, and a total of 351 calories. For $1.01 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. 582 people were impressed by this recipe. If you have balsamic vinegar, salt and pepper, honey, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and ketogenic diet. It is brought to you by Everyday Dishes. With a spoonacular score of 45%, this dish is solid. If you like this recipe, you might also like recipes such as Sheet Pan Honey Balsamic Chicken & Brussels Sprouts, Crispy Chicken Thighs with Honey Dijon Balsamic Pan Sauce, and Print : One Pan Honey Mustard Balsamic Chicken and Broccolini - Slender Kitchen.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1/3 cup balsamic vinegar
2 lbs chicken thighs, bone-in
4-5 sprigs fresh thyme, or 1 bay leaf
2 cloves garlic, minced
1 Tbsp honey
1/2 cup low-sodium chicken broth
1 Tbsp olive oil
1/2 red onion, thinly sliced
salt and pepper
salt and pepper, to taste
1 Tbsp unsalted butter, room temperature
Equipment:
frying pan
pot
Cooking instruction summary:
let's do it Season the chicken on both sides with salt and pepper then set aside. Place a large skillet over medium heat and allow it to get hot. Add oil then place seasoned chicken skin side down into the pan. To make more of the skin come in contact with the heat, place a pot or smaller skillet on top of the chicken to weigh it down.Allow chicken to fry undisturbed for 810 minutes, until skin is crispy and deep golden brown. Flip chicken and cook 3 minutes on the second side then transfer to a plate and set aside. Chicken will still be undercooked at this point.Remove all but 1 Tbsp of oil from the pan and return pan to heat. Add the sliced onion and cook, stirring frequently for 23 minutes until they become translucent. Add garlic and cook for 30 seconds then add the balsamic vinegar, chicken broth, honey and thyme or bay leaf.Bring liquid to a boil and return chicken and any accumulated juices back into the skillet. Reduce heat to medium-low and allow chicken to cook in simmering sauce 1520 minutes or until chicken is cooked through and the sauce has reduced and slightly thickened.Transfer chicken to a serving platter and set aside. Continue simmering the sauce until reduced by half. Remove from heat and stir in butter.Season with salt and pepper to taste. If necessary, adjust flavor to your liking with an extra splash of balsamic vinegar or a bit more honey. Remove thyme stems or bay leaf and spoon sauce over chicken. Serve immediately.
Step by step:
1. let's do it Season the chicken on both sides with salt and pepper then set aside.
2. Place a large skillet over medium heat and allow it to get hot.
3. Add oil then place seasoned chicken skin side down into the pan. To make more of the skin come in contact with the heat, place a pot or smaller skillet on top of the chicken to weigh it down.Allow chicken to fry undisturbed for 810 minutes, until skin is crispy and deep golden brown. Flip chicken and cook 3 minutes on the second side then transfer to a plate and set aside. Chicken will still be undercooked at this point.
4. Remove all but 1 Tbsp of oil from the pan and return pan to heat.
5. Add the sliced onion and cook, stirring frequently for 23 minutes until they become translucent.
6. Add garlic and cook for 30 seconds then add the balsamic vinegar, chicken broth, honey and thyme or bay leaf.Bring liquid to a boil and return chicken and any accumulated juices back into the skillet. Reduce heat to medium-low and allow chicken to cook in simmering sauce 1520 minutes or until chicken is cooked through and the sauce has reduced and slightly thickened.
7. Transfer chicken to a serving platter and set aside. Continue simmering the sauce until reduced by half.
8. Remove from heat and stir in butter.Season with salt and pepper to taste. If necessary, adjust flavor to your liking with an extra splash of balsamic vinegar or a bit more honey.
9. Remove thyme stems or bay leaf and spoon sauce over chicken.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
