Chicken With Balsamic Glaze


If you’ve never tried Chicken With Balsamic Glaze, it’s time to get the show on the road. Redolent with balsamic, garlic and thyme, this dish is one for the ages. In fact, if you enjoy recipes made with balsamic vinegar, may we suggest checking out our recipe for pear gorgonzola risotto and another one for fruit salad .

Easy Balsamic Chicken

Succulent baked balsamic chicken, loaded with flavor from a bold balsamic marinade with garlic, lemon juice, and herbs! Ready in just over 30 minutes.

baked balsamic chicken in a cast iron skillet

Balsamic glazed chicken you’ll be making on repeat!

An easy, unassuming balsamic marinade takes your average baked chicken dinner to a new level of delicious!

This juicy, garlicky, appropriately sticky balsamic chicken recipe takes less than 10 minutes to prep. Once tossed in the quick marinade with balsamic glaze, garlic, lemon juice, and herbs, put it in the oven for 30 minutes or so.

I’m a big fan of chicken thighs for quick weeknight dinners; besides, it’s really hard to mess them up. Simply make a quick dry rub or toss them in a flavorful marinade with bold spices, and you have dinner!

If you prefer boneless chicken breasts in this recipe, that will work. You’ll want to adjust the cooking time to make sure the breasts don’t dry out (I’ll give you a few more tips on this later).

Ingredients for balsamic chicken marinade

There’s something decadent about food with a slight syrupy stickiness to them. What I love about this honey balsamic chicken is that it provides all that comfort without being overwhelmingly sweet. It is all thanks to a perfectly balanced balsamic marinade made of simple ingredients:

  • Extra virgin olive oil – a generous amount of good extra virgin olive oil forms the base of this glazed balsamic chicken recipe.
  • Balsamic glaze – the main flavor maker in this recipe. I used store-bought to save time, but you can also make your own (see my tips below)
  • Tomato paste – adds a hint of tantalizing umami
  • Honey – just a touch works with the balsamic glaze to add subtle sweetness to the dish
  • Fresh lemon – lemon juice adds bright flavor and keeps the dish from tasting too sweet
  • Fresh minced garlic – Don’t skimp on the garlic! It elevates the flavor of the sticky marinade. 
  • Fresh thyme
  • Dried oregano
  • Sweet paprika

What is balsamic glaze?

Balsamic glaze is also known as balsamic reduction, and it is simply balsamic vinegar simmered until reduced and thickens. Often times, a sweetening agent such as sugar or honey is added to enhance flavor and balance the tanginess of the vinegar.

Homemade balsamic glaze can be stored in the fridge (in a tightly closed mason jar) for 1 to 2 weeks, and you can use it on many things from your skillet zucchini to a delicious baked salmon.

How to make balsamic glaze from scratch

In this balsamic chicken thighs recipe, I took a shortcut and used store-bought balsamic glaze. But if you have some balsamic vinegar already in your pantry, you can make your own from scratch ahead of time. Here is how:

  • Bring 1 cup balsamic vinegar and 2 tablespoons brown sugar to a boil in a saucepan.
  • Reduce the heat to medium-low and allow it to simmer for 20 minutes, stirring occasionally.
  • Remove from the heat and let it cool completely. This is important, because the reduction will thicken as it cools. Your balsamic glaze should be thick and pourable.
  • Let cool before you store it in a tight-lid mason jar. Keep it in the fridge for later use (1 to 2 weeks)

How to make balsamic chicken

This honey balsamic chicken is a breeze to make. Here is my step-by-step guide to make it (printer-friendly version below):

  • Make the balsamic marinade. Combine about ¼ cup extra virgin olive oil, 3 tablespoons balsamic glaze, tomato paste, 1 teaspoon of honey, juice of 1 lemon in a big mixing bowl. Then add minced garlic (a good 5 cloves), thyme, dried oregano and sweet paprika and whisk (you should have a bit of a thick marinade with a syrupy consistency).

    balsamic marinade in a glass bowl
  • Marinate the chicken. Season the chicken generously with salt and pepper and toss it with the balsamic marinade. If you have the time, cover and refrigerate for a couple hours, otherwise, set it aside for a few minutes at room temp.

    chicken thighs in balsamic glaze marinade
  • Bake. Arrange the chicken in a baking dish or heat-safe skillet, and bake in a 425-degree F heated oven for about 30 minutes, or until a thermometer, inserted at the thickest part, registers an internal temperature of 165 degrees F.

    balsamic glazed chicken in a cast iron skillet

Tips for success

  • Marinate the chicken ahead of time. If you have time, allow the chicken thighs to sit in the balsamic marinade in the fridge for 2 to 4 hours. This will really amp up the flavor.
  • Don’t skip the honey. Even though this recipe only calls for a teaspoon of honey, it does make a difference. Along with the balsamic glaze, it adds a subtle sweetness and balances the flavor.
  • Use a meat thermometer to check whether your chicken thighs are done. Ovens do vary, so you’ll want to watch and decide when your chicken is ready. Insert a meat thermometer in the thickest part, the chicken is ready when the internal temperature reads 165 degrees F.  

Balsamic Glazed Chicken

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Balsamic Glazed Chicken

This sweet, tangy chicken is the perfect weeknight dinner.





1/2 c. 

balsamic vinegar

2 tbsp. 


1 1/2 tbsp. 

whole-grain mustard

cloves garlic, minced

Kosher salt

Freshly ground black pepper

bone-in, skin-on chicken thighs

2 c. 

baby red potatoes, halved (quartered if large)

2 tbsp. 

sprigs fresh rosemary, plus 1 tbsp. chopped

2 tbsp. 

extra-virgin olive oil, divided


  1.  Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, and
    garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour. 
  2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside. 
  3. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs. 
  4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.) 
  5. Serve chicken and potatoes with pan drippings.

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