- 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
- 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!
- 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