Balsamic Chicken Thighs

Grilled chicken with pasta and tomatoes on a plate.

Elevate your dinner game with our Balsamic Chicken Thighs. This juicy chicken is marinated in a tangy-sweet balsamic blend, and paired with mozzarella and cherry tomatoes.

Prep 1

Cook 20

Total 1 20

Fat 30

Carbs 14

Protein 47

Yield

Ingredients

½ cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons brown sugar
1 teaspoon dried thyme

Other

1.5 lbs boneless skinless chicken thighs
1 tablespoon olive oil
¼ cup of dry white wine or broth
2 tablespoons tomato paste
10 oz. cherry tomatoes halved
8 oz. mozzarella pearls
½ teaspoon sea salt
½ teaspoon ground pepper

Instructions

Add all of the ingredients for the chicken marinade to a large pan and whisk together until combined. Submerge the chicken thighs into the marinade and cover. Transfer to the refrigerator for at least one hour and up to overnight.
Remove the chicken from the refrigerator and let the marinade drip from the chicken. Set the chicken aside to come to room temperature. Keep the marinade for later.
Preheat the oven to 400ºF.
Heat the olive oil in a large skillet over high heat. When the olive oil is fragrant, add the chicken thighs to the olive oil and sear for 3-4 minutes until one side is browned, remove from the pan.
Deglaze the pan with wine and scrape the brown bits from the bottom of the pan. Add the marinade to the pan and add tomato paste, salt and pepper. Whisk the ingredients together and bring the marinade to a boil over high heat.
Add the tomatoes to the sauce and toss. Place the chicken thighs, seared-side up to the sauce.
Transfer the chicken to the oven and bake for 15 minutes. Top with mozzarella pearls and bake for an additional 5-10 minutes or until the mozzarella is melted and the chicken has an internal temperature of 165ºF.
Remove from the oven. Top with fresh basil and serve over pasta or with toasted bread.

Tips & Notes

Bone-in chicken thighs can be used in place of boneless thighs. Sear the chicken for 3-4 minutes per side rather than just one side.
You can use large mozzarella pearls or chunks of mozzarella in place of the small pearls.
We recommend serving the chicken over pappardelle pasta, but any pasta will do.
If you would like a thicker sauce, remove the chicken from the pan. Remove ½ cup of the liquid in the pan and whisk 3 teaspoons of cornstarch into the sauce. Add the cornstarch sauce back into the pan and bring to a light simmer until it thickens. Add the chicken back into the pan.

Watch it

Nutrition Facts