This Oven Roasted Balsamic Chicken Thighs recipe is one of those weeknight winners you’ll find yourself making on repeat. The chicken turns out tender and juicy, soaking up a sweet, garlicky balsamic glaze that’s just irresistible. Toss in some buttery mushrooms, and you’ve got a hearty, flavor-packed dinner ready in 30 minutes. Minimal effort, big reward — my kind of cooking!
Why I Love This Dish
Let me be honest — chicken thighs have completely won me over. They’re affordable, nearly impossible to dry out, and packed with flavor. And when you roast them with garlic, herbs, and mushrooms, then drizzle a tangy balsamic glaze over the top? It’s next-level comfort food that looks fancy but is secretly easy. Perfect for when you want something that feels special but doesn’t take all evening.
Ingredients You’ll Need
For the Chicken & Mushrooms:
- 6 bone-in, skin-on chicken thighs (or boneless, if you prefer)
- 1 tablespoon olive oil
- 3 teaspoons minced garlic (divided)
- Salt and freshly ground black pepper, to taste
- 4 tablespoons butter (divided)
- 2 tablespoons honey (plus 2 more for the glaze)
- 8 oz baby bella mushrooms, halved or thickly sliced
For the Balsamic Glaze:
- ½ cup balsamic vinegar
- ⅓ cup brown sugar (adjust to taste)
- Pinch of salt
To Serve:
- Fresh basil, chopped (optional but recommended)
How To Make It – Step-by-Step
1. Preheat and Prep
Start by preheating your oven to 375°F (190°C). Lightly grease a rimmed sheet pan or a large baking dish and set it aside.
2. Season the Chicken
In a bowl, toss the chicken thighs with olive oil, 2 teaspoons of garlic, salt, and pepper until well coated.
3. Sear the Chicken
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of honey to coat the pan. Add the chicken, skin-side down, and sear for 1-2 minutes per side until golden brown. You’re not cooking it through here — just building that golden crust.
4. Transfer to Baking Dish
Move the browned chicken to your prepared pan.
5. Add the Mushrooms
Toss the mushrooms in the remaining melted 2 tablespoons of butter with 1 teaspoon garlic, salt, and pepper. Scatter them around the chicken on the pan.
6. Bake It
Bake for about 15 minutes or until the chicken is cooked through (internal temp should hit 165°F) and the mushrooms are soft and caramelized around the edges.
7. Make the Glaze
While everything’s in the oven, combine balsamic vinegar and brown sugar in a small saucepan. Bring it to a boil, then lower the heat to a simmer. Let it reduce for about 8-10 minutes until thick enough to coat the back of a spoon. Stir in the remaining 2 tablespoons of honey and a pinch of salt.
8. Finish and Serve
Drizzle the glossy balsamic glaze all over the roasted chicken and mushrooms. Finish with a sprinkle of fresh basil if you have it. That contrast of sweet, tangy, and savory is what makes this dish shine.
Why This Recipe Works
Chicken Thighs
Their dark meat stays moist and flavorful, even with high-heat cooking. You can swap in breasts, but thighs really complement the glaze best.
Mushrooms
These aren’t just a side — they soak up all those garlicky pan juices and balsamic glaze like little flavor sponges. Baby bellas work beautifully, but any mushrooms will do.
Fast and Simple
From stove to oven to table in half an hour — that’s a win on a busy weeknight.
Pantry Staples
No fancy ingredients here. Chances are you’ve already got most of what you need.
Variations and Substitutions
- No Mushrooms? No problem. You can skip them or sub in zucchini or bell peppers.
- Using Chicken Breasts? Slice them in half horizontally so they cook faster and more evenly.
- Serving Suggestions: This chicken loves company. Serve it over rice, mashed potatoes, or pasta. Or keep it light with cauliflower rice or zucchini noodles.
- Want it Less Sweet? Cut back on the sugar and honey in the glaze — it’ll still be delicious.
Expert Tips
- Choose Good Balsamic: This is the backbone of your glaze, so use a bottle you actually like the taste of. It makes a difference.
- Time-Saver Hacks: Use pre-sliced mushrooms, jarred garlic, and pre-trimmed chicken to make things even easier.
- Skip the Skillet? You can skip the searing step and just bake the chicken directly. For crispier skin, pop it under the broiler for 2-3 minutes at the end — but keep a close eye!
How to Store and Reheat
Got leftovers? Lucky you.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: This chicken freezes well! Store for up to 3 months. Defrost overnight in the fridge.
- Reheat: Warm in a covered skillet with a splash of water or in the microwave. You can also reheat it in the oven at 350°F until hot.
Balsamic Roasted Chicken Thighs
Juicy and full of flavor, these oven-baked chicken thighs are seasoned with garlic and herbs, seared for extra depth, and roasted with savory mushrooms. Finished with a sweet and tangy balsamic reduction and a sprinkle of fresh basil, this easy chicken dinner is sure to impress!
Ingredients
- 1 ½ lbs chicken thighs
- 1 tbsp olive oil
- 3 tsp minced garlic, divided
- 1 tsp salt
- ½ tsp cracked black pepper
- 4 tbsp butter, divided
- 2 tbsp honey
- 8 oz baby bella mushrooms, halved
For the Balsamic Glaze:
- 2 cups balsamic vinegar
- ⅓ cup brown sugar
- 2 tbsp honey
- Pinch of salt
Instructions
- Preheat the oven to 375°F and lightly grease a rimmed baking sheet or large casserole dish.
- In a bowl, combine the chicken thighs with olive oil, 2 teaspoons of garlic, salt, and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the honey and stir quickly to coat the pan. Sear the chicken thighs for 1–2 minutes per side until lightly browned. (See notes for an alternative method.)
- Place the seared chicken onto the prepared baking sheet or dish.
- Toss the halved mushrooms with the remaining melted 2 tablespoons of butter, 1 teaspoon garlic, and a bit of salt and pepper. Arrange them on the pan around the chicken.
- Bake for approximately 15 minutes or until the chicken is fully cooked and the mushrooms are tender. Meanwhile, make the balsamic glaze.
- In a medium saucepan, stir together the balsamic vinegar and brown sugar. Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook for 8–10 minutes until the mixture reduces by half and coats the back of a spoon. Stir in the remaining 2 tablespoons of honey and a pinch of salt.
- Drizzle the glaze over the chicken and mushrooms before serving. Garnish with fresh basil if desired.
Notes
- Balsamic Vinegar Tip: Choose a high-quality balsamic vinegar—its flavor really makes a difference.
- Chicken Browning Shortcut: You can skip searing and simply bake the chicken, then broil for the last few minutes to achieve a golden finish (keep an eye on it to prevent burning).
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 166mgSodium: 692mgCarbohydrates: 39gFiber: 1gSugar: 35gProtein: 28g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use boneless thighs?
Absolutely! They’ll cook a bit faster, so check for doneness around the 12-minute mark in the oven.
Is the glaze supposed to be thick?
Yes — it should coat the back of a spoon. If it’s too runny, simmer a few more minutes. If it’s too thick, add a splash of water.
What if I don’t have fresh basil?
You can skip it or use a pinch of dried basil, parsley, or even thyme.
This oven roasted balsamic chicken is one of those easy dishes that tastes like you spent way more time on it than you actually did. It’s cozy, full of flavor, and perfect for family dinners or even casual entertaining. If you’ve never tried making your own balsamic glaze, this is the perfect intro — and once you do, you’ll want to put it on everything.
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