My pan-fried balsamic chicken thighs are a simple 4-ingredient main dish that pairs wonderfully with your favorite sides. They can be marinated in advance or even prepared at the last minute. Since they're ready in just 30 minutes, they're a perfect dinner option for even the busiest weeknights.
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Instructions
Rinse and pat the 2 lbs chicken thighs pieces dry, then salt & pepper to taste. Preheat 2 tablespoon olive oil in a large skillet or frying pan at medium high heat.
Starting with the skin side down, brown both sides of the chicken for 3-4 minutes per side. Reduce heat to medium and cover. Cook with skin side facing up, covered, for 20 minutes.
Add ¼ cup shallots, cook them for 2-3 minutes until soft, then add ¼ cup Balsamic vinegar. Coat the chicken with the Balsamic, turning to coat all sides evenly (about 2-3 minutes). Spoon the Balsamic vinegar sauce and shallots over the chicken when serving.
Video
Notes
*All chicken should be cooked to a minimum internal temperature of 165 degrees F (74 degrees C) as read by a meat thermometer according to USDA food safety guidelines. I like to cook my chicken, especially bone-in chicken, to an internal temperature of 180 ºF (82 ºC) as it will always be thoroughly cooked through.**If you don't have shallots on hand, substitute some finely minced onion, or omit the shallot.***These chicken thighs will splatter ALOT during cooking, keep the frying pan covered with a lid or splatter guard when cooking.