Just so that you can be sure I don’t eat cinnamon rolls ALL the time, I thought I’d better share with you something you would be proud to eat for dinner. Not that I eat cinnamon rolls for dinner, just saying! Have you been properly introduced to my good friend, the boneless skinless chicken thigh? I’m pretty sure if you are a meat eater, you are probably well acquainted with her close cousin, the boneless skinless chicken breast. I myself have been ignoring this dark meat beauty for years. I’m not big on dark meat… I thought. Well, no more!
After hearing The Pioneer Woman sing it’s praise, I decided to be open minded and give them a try. Because if Ree says so, we listen. This rich, flavorful, never dry chicken thigh is the perfect base for my Creamy Balsamic Skillet Chicken. You can make it in about 30 minutes from start to finish and all on the stove top. The creamy balsamic sauce is made in the same pan, taking advantage of those golden bits left in the pan after the chicken is browned.
Serve it over your favorite rice medley, and then drizzle that creamy balsamic for all that is good and holy. You won’t be sorry. I’m know I’ll never go back!
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Creamy Balsamic Skillet Chicken
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 5 1x
- Category: Main Dish
- Method: Pan Fry
- Cuisine: American
Description
Rich, flavorful, never dry boneless chicken thighs served over rice with a delicious creamy balsamic sauce you’ll totally love!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper
- 5 boneless skinless chicken thighs
- 2 cloves garlic, pressed through a garlic press, or minced finely
- 1 cup chicken broth
- 1/4 cup balsamic vinegar
- 1/4 cup heavy cream
- 1 tablespoon brown sugar
- fresh chopped parsley
- Serve over rice medley
Instructions
- Heat olive oil and butter in a large skillet (I use my cast iron) on medium high to high heat.
- Season both sides of your chicken with salt and pepper and then place them evenly around the hot pan. Turn heat down to medium high.
- Do not move the chicken around the pan, but let it cook for about 8-10 minutes. You will know when it is ready to turn when it has a nice golden brown color and doesn’t stick too much to the pan. Your chicken will be sizzling pretty good at this point!
- Turn the chicken over and cook for another 8-10 minutes.
- Remove the chicken thighs from the pan and place them on a plate while you make the creamy balsamic sauce.
- Use the chicken broth to deglaze the pan, and use a whisk or wooden spoon to scrape the golden bits off the bottom of the pan as you stir. This is where a lot of flavor comes from. Turn your heat down to medium so that you have a gentle simmer.
- Add your pressed garlic, balsamic vinegar, heavy cream and brown sugar and stir together. Add the chicken back into the pan, and cook uncovered for another 5 minutes per side. This gives your chicken a chance to cook through, and also allows the sauce to reduce and thicken up.
- Plate the chicken on top of your favorite rice medley and drizzle with the creamy balsamic.
- Garnish with fresh parsley for a pop of green and fresh flavor!
Nutrition
- Serving Size: 1 Chicken Thigh
- Calories: 293
- Sugar: 4.6g
- Sodium: 468mg
- Fat: 18g
- Saturated Fat: 7.3g
- Unsaturated Fat: 10.2g
- Trans Fat: 0.3g
- Carbohydrates: 5.4g
- Fiber: 0.1g
- Protein: 28g
- Cholesterol: 157mg
Atti says
This heat level and browning duration burned my sucs😢, so that when deglazed and sauce made, it imparted a burned flavor. I would try it again at a much lower temp, watching my sucs, or pan brown, deglaze, then convert it to an instant pot recipe to get the level of doneness required for safety.
Brenda says
Delicious!
Cindy says
Made this tonight and we loved it! Used thin-sliced chicken cutlets instead of thighs. Easy to make and made my picky-eater husband very happy!
April Reany says
This is so tasty! Definitely going to be on our family’s regular menu. My only regret was not doubling the recipe for leftovers!
Beth says
Very good! My sauce wasn’t too creamy because I only had Half & Half on hand— but it was very tasty with rice a roni and oven roasted carrots. Thank you!
Laurie E says
This was delicious! Next time I would use another tablespoon of balsamic and some fresh rosemary.
Chef Potpie (Laurel) says
This is a keeper recipe for sure! The sweet/tangy/silky sauce was unique and delicious! I was concerned because my husband isn’t fond of any kind of vinegar, but he raved about this sauce! That, and the ease of preparing it, makes it a recipe I will make again and again. DH says he would like to try this sauce on steak. Sounds good to me! Thank you for sharing this wonderful recipe!