To prove I don’t eat cinnamon rolls for every meal, here’s a dinner-worthy recipe you’ll be proud to serve. Meet the boneless, skinless chicken thigh—rich, flavorful, and far from dry when cooked properly. For years I favored chicken breast, but after hearing praise from a trusted source I decided to try thighs and haven’t looked back. They make the ideal base for this Creamy Balsamic Skillet Chicken.
This dish comes together in about 30 minutes on the stovetop. After pan-searing the thighs to a golden brown, you make the sauce in the same skillet so it soaks up the fond—the flavorful browned bits left behind. The result is a creamy balsamic sauce that perfectly complements the juicy chicken.
Serve the chicken over a rice medley and drizzle generously with the creamy balsamic sauce. Garnish with fresh parsley for color and brightness. This is a comforting, elegant weeknight meal that’s easy enough for busy evenings and tasty enough for company.
Creamy Balsamic Skillet Chicken
- Author: Julie
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 5
- Category: Main Dish
- Method: Pan Fry
- Cuisine: American
Description
Rich, flavorful, never-dry boneless chicken thighs served over rice with a silky, tangy creamy balsamic sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 5 boneless skinless chicken thighs
- 2 cloves garlic, pressed or finely minced
- 1 cup chicken broth
- 1/4 cup balsamic vinegar
- 1/4 cup heavy cream
- 1 tablespoon brown sugar
- Fresh chopped parsley for garnish
- Serve over your favorite rice medley
Instructions
- Heat the olive oil and butter in a large skillet over medium-high to high heat. A cast-iron skillet works well.
- Season both sides of the chicken thighs with salt and pepper. Place them evenly in the hot pan and reduce heat to medium-high.
- Leave the chicken undisturbed for about 8–10 minutes, until it releases easily from the pan and develops a golden-brown crust.
- Flip the thighs and cook an additional 8–10 minutes until browned.
- Remove the chicken from the skillet and set aside while you make the sauce.
- Pour the chicken broth into the pan to deglaze, scraping up the browned bits with a whisk or wooden spoon. Reduce heat to medium to maintain a gentle simmer.
- Stir in the pressed garlic, balsamic vinegar, heavy cream, and brown sugar. Return the chicken to the pan and cook uncovered for about 5 minutes per side, allowing the sauce to reduce and thicken and the chicken to finish cooking.
- Plate the chicken over rice and spoon the creamy balsamic sauce over the top.
- Garnish with chopped parsley and serve immediately.
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