Some dinners just hit the spot—and this one absolutely does. These balsamic roasted chicken thighs are juicy, full of garlicky-herb flavor, and finished with a glossy, tangy-sweet glaze that clings to every bite. Toss in some buttery mushrooms, and you’ve got a one-pan meal that’s low effort but feels fancy.
This is one of those meals I turn to when I’m short on time but still want something comforting and bold. And the best part? It’s all done in about 30 minutes.
What Makes This One a Winner
Why I Love Chicken Thighs for This
If you’re still on the fence about dark meat, I really hope this recipe wins you over. Thighs are more forgiving than breasts—juicier, more flavorful, and they don’t dry out as easily. I used to always default to chicken breasts until I made the switch a few years ago. Now, boneless, skinless thighs are my go-to for oven roasts like this. They’re budget-friendly too, which helps when you’re cooking for a crowd.
The Mushrooms: Optional, But Don’t Skip
I know mushrooms are a love-it-or-leave-it kind of thing, but in this dish? They’re gold. They soak up all that garlicky butter, the savory juices from the chicken, and the sweet tang of the balsamic glaze. I usually toss in baby bellas, but even basic white mushrooms work well. My trick? Cut them thick so they stay nice and meaty.
Fast, Simple, and No Weird Ingredients
I love how this recipe doesn’t require anything fancy. The balsamic glaze is homemade, but you’re just reducing vinegar and sugar, nothing wild. You probably have everything in your pantry already. If I’m being honest, I’ve made this with frozen thighs (thawed, of course) and leftover mushrooms from the fridge drawer and it still turned out delicious.
Step-by-Step: From Skillet to Oven
Here’s how it all comes together:
- Preheat your oven to 375°F and grease a large sheet pan or baking dish.
- Toss the chicken with olive oil, garlic, salt, and pepper.
- Melt some butter in a skillet, stir in honey, then quickly brown the thighs on both sides. (You’re not cooking them through here, just giving them a bit of color and flavor.)
- Transfer the browned chicken to your baking dish.
- In the same bowl (because who wants extra dishes?), toss the mushrooms with more melted butter, garlic, salt, and pepper. Scatter them around the chicken.
- Bake for 15–18 minutes, until the chicken is cooked through and the mushrooms are tender.
While that’s in the oven, make the glaze: simmer balsamic vinegar with brown sugar until syrupy, stir in honey and a pinch of salt, and you’re done.
Drizzle that beautiful glaze over everything, toss on a few fresh basil leaves, and serve.
Little Tweaks to Make It Yours
- No mushrooms? You can skip them or sub with zucchini, bell peppers, or even halved cherry tomatoes. I’ve tried it with all three when I needed to use up some produce.
- Chicken breasts instead of thighs? Works fine. Just slice them in half horizontally so they cook evenly.
- Low-sugar version? Cut the brown sugar and honey in half. It’ll still be tangy and delicious, just not as sticky-sweet.
- Pairing ideas: I love this with buttery mashed potatoes or fluffy white rice. If you’re going low-carb, cauliflower rice or roasted green beans make a great match.
My Go-To Tips from the Kitchen
- Use good balsamic. The better the vinegar, the better the glaze. You don’t need a pricey bottle, just one that’s not overly harsh or watery. I usually grab a bottle from the local deli or even Aldi when they stock a nice one.
- Skip the sear if you’re rushed. You can pop the raw seasoned chicken directly into the oven and just broil for 2–3 minutes at the end to get some color.
- Shortcuts that help: Pre-minced garlic, pre-trimmed thighs, and pre-sliced mushrooms make this weeknight-friendly. I use all of these when I’m juggling work and dinner prep.
- Leftovers tip: Save extra balsamic glaze separately and drizzle it over roasted veggies, pan-fried tofu, or even a salad the next day. It’s too good to waste.
Leftovers and Storage
- Fridge: Store any leftovers in an airtight container for up to 4 days. I often shred the leftover chicken and toss it in a salad or make wraps the next day.
- Freezer: Freeze for up to 3 months. Just thaw overnight in the fridge and reheat gently in the microwave or on the stovetop with a splash of water.
Balsamic Roasted Chicken Thighs
These oven-baked balsamic chicken thighs are juicy, tender, and packed with sweet, savory, and tangy flavor. They're seared for a quick golden crust, baked with buttery mushrooms, and finished with a rich balsamic glaze that’s absolutely irresistible.
Ingredients
- 1½ pounds chicken thighs, bone-in or boneless
- 2 tablespoons honey (divided)
- 3 teaspoons minced garlic (divided)
- 8 ounces baby bella mushrooms, halved
- 1 tablespoon olive oil
- 4 tablespoons butter (divided)
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
For the Balsamic Glaze:
- 2 cups balsamic vinegar
- ⅓ cup brown sugar
- 2 tablespoons honey
- A pinch of salt
Instructions
- Start by preheating your oven to 375°F. Lightly grease a rimmed baking sheet or large baking dish.
- In a mixing bowl, coat the chicken thighs with olive oil, 2 teaspoons of garlic, salt, and pepper until evenly seasoned.
- Heat 2 tablespoons of butter in a skillet over medium-high heat. Stir in 1 tablespoon of honey, then place the chicken thighs in the pan. Let them sizzle for about 1–2 minutes per side—just enough to get a golden sear.
- Move the seared chicken to your prepared baking dish.
- In a small bowl, toss the halved mushrooms with the remaining 2 tablespoons of melted butter, 1 teaspoon garlic, and a little salt and pepper. Scatter them around the chicken in the baking dish.
- Bake everything together for about 15 minutes, or until the chicken is fully cooked and the mushrooms are tender and golden.
- While that’s baking, make your glaze. In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a boil, then lower the heat and simmer for 8–10 minutes until the mixture reduces by half and thickens slightly. It should coat the back of a spoon. Stir in the remaining honey and a pinch of salt.
- Once the chicken and mushrooms are out of the oven, spoon the warm balsamic glaze generously over everything. Add a sprinkle of fresh basil if you like and serve hot.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 499Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 165mgSodium 657mgCarbohydrates 39gFiber 1gSugar 35gProtein 28g
All Chicken Recipes.com, 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 bone-in chicken thighs?
Yes, absolutely. Just increase the oven time by about 10–15 minutes. I use a meat thermometer to check for 165°F in the thickest part.
What kind of balsamic vinegar should I use?
I stick to a mid-range one—nothing too cheap or syrupy-sweet, and not the super-aged stuff. If it tastes smooth on its own, it’ll work great here.
Can I make this ahead?
You can brown the chicken and prep the glaze ahead of time. Just store them separately and bake everything off when you’re ready to eat.
Is the glaze really necessary?
I’d say yes. That sticky, sweet-tart glaze ties everything together. Even when I’ve served the chicken plain, someone always asks, “Where’s the sauce?”
Try Other Chicken Thighs: