Go Back
Print Recipe

Pan Seared Chicken Thighs with Balsamic Herb Reduction Glaze

Tender, juicy chicken thighs seared to perfection, finished with a rich, glossy balsamic and herb reduction glaze.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: French Italian Inspired
Servings: 4 servings

Ingredients

Chicken and Marinade

  • 4 each Bone-in skin on chicken thighs (approx. 6-8 oz each)
  • 2 tbsp Olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper

Aromatics and Mirepoix

  • 1 tbsp Unsalted butter
  • 1 medium Shallot finely minced
  • 2 cloves Garlic minced
  • 1 sprig Fresh rosemary
  • 2 sprigs Fresh thyme

Braising Liquid and Reduction Glaze

  • 1/2 cup Dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1 cup Low-sodium chicken stock
  • 1/4 cup Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Honey optional, for sweetness balance
  • 1 tbsp Fresh parsley chopped (for finishing)

Instructions

  • Pat the chicken thighs thoroughly dry with paper towels. This is crucial for achieving a crispy skin. Season generously on all sides with kosher salt and freshly ground black pepper.
  • Heat 1 tablespoon of olive oil in a heavy bottomed, oven safe skillet (cast iron is ideal) over medium high heat until shimmering. Carefully place the chicken thighs skin side down in the hot skillet. Sear for 6-8 minutes, undisturbed, until the skin is deeply golden brown and crispy. Flip and sear the other side for 2-3 minutes.
  • Remove the chicken thighs from the skillet and set aside on a plate. Pour off all but 1 tablespoon of rendered chicken fat from the skillet. Reduce the heat to medium.
  • Add 1 tablespoon of unsalted butter to the skillet. Once melted, add the minced shallot and sauté for 2-3 minutes until softened and translucent. Add the minced garlic, rosemary sprig, and thyme sprigs, and cook for an additional minute until fragrant, being careful not to burn the garlic.
  • Deglaze the pan by pouring in the dry white wine. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits (the fond). Let the wine simmer and reduce by half, about 2-3 minutes.
  • Add the chicken stock and balsamic vinegar to the skillet. Bring to a simmer. Return the seared chicken thighs to the skillet, skin side up, nestling them into the liquid. Ensure the liquid comes about halfway up the sides of the chicken.
  • Transfer the skillet to a preheated oven at 350°F (175°C). Braise for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F or 74°C).
  • Remove the skillet from the oven. Carefully transfer the chicken thighs to a clean plate and tent loosely with foil to keep warm. Discard the rosemary and thyme sprigs.
  • Place the skillet over medium high heat on the stovetop. Bring the braising liquid to a vigorous simmer. Whisk in the Dijon mustard and honey (if using). Continue to simmer and reduce the liquid, stirring frequently, until it thickens to a nappe consistency - it should coat the back of a spoon and leave a distinct trail when you run your finger through it. This will take approximately 5-8 minutes.
  • Taste the reduction and adjust seasoning with salt and pepper if necessary. Stir in the fresh chopped parsley.
  • Return the chicken thighs to the skillet and spoon the glossy reduction glaze generously over each piece. Serve immediately.

Notes

Pro Chef Tip: For the richest flavor and best searing, use bone-in, skin on chicken thighs. Ensure the skin is completely dry before searing for maximum crispiness. Don't rush the reduction; achieving the nappe consistency is key to a restaurant quality glaze. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve texture.