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I love a good, sweet balsamic reduction glaze, especially over juicy chicken thighs! This recipe for Balsamic Chicken Thighs is easy enough for a casual dinner at home, but fancy enough to impress dinner guests. It is low-carb, and is friendly for both our Paleo and Whole30 friends!
One of my favorite things about this recipe is that you get to sear the thighs, giving it this perfectly crisp skin, and sealing in the juices, so the meat is so tender when it comes out of the oven.
Word to the wise, though… I highly recommend using a splatter screen when searing chicken on the stove top, because it splatters like crazy! In fact, these are my hurried scribbles I wrote as I was writing this recipe, and the amount of grease flying around the stove is pretty dang gross. Splatter screens help with that a ton.
This recipe pairs really well with any rice/pasta/potatoes, but I pair it with riced cauliflower and I think it’s pretty delicious. I like that extra boost of veggies!
- 4 chicken thighs
- sea salt and pepper to taste
- 2 tbsp extra virgin olive oil
- 1 cup balsamic vinegar
- 1 tbsp minced garlic (about 2-3 cloves)
- 1.5 tsp thyme
- 1 10-oz. package of sliced cremini mushrooms
- 1 yellow onion, chopped
- Preheat oven to 450 degrees F.
- Heat a large skillet over medium-high heat. Salt and pepper each side of chicken thighs. Add olive oil to skillet and if the oil has a little ripple to it, the skillet is hot enough. Being careful not to splash hot oil onto yourself, carefully place thighs skin-side down into skillet. Allow to sear for about 5 minutes. Turn over with tongs, and allow other side to sear for 5 minutes.
- Remove thighs from skillet and place into a baking dish. Set in over and allow it to bake 15 to 20 minutes, until 160 degrees Farenheit, and juices run clear.
- While chicken is baking, in a sauce pan, bring vinegar and garlic to a boil. Allow it to boil for about 8 minutes, or until about 1/3 of it remains. When you turn it off, add in thyme.
- While chicken is baking, and vinegar mixture is boiling, drain most of the fat out of the skillet that was used for searing the chicken. Leave about 1-2 tbsp worth. Add in mushrooms and onions and continue to stir them over medium-high heat until the liquid from the mushrooms evaporates.
- When chicken is finished cooking, turn on the broiler. Add to the baking dish mushrooms and onions, then pour the balsamic vinegar glaze over everything.
- Place in broiler and let cook 1-3 minutes, or until glaze is nice and bubbly.
- After broiling, remove from oven, and allow dish to rest 5 to 10 minutes before serving.