cooco logo
Search icon
Notification icon
Balsamic chicken thighs

Balsamic chicken thighs

By Madison Coetzee
60’ Prep time
20’ Cook time
80’ Total time
535 Calories
4 Serving

Summary

These balsamic chicken thighs are an easy and flavorful one pot meal! you’ll love the rich flavors of our homemade balsamic chicken marinade paired with pearl mozzarella and fresh basil. serve with pasta or a salad!
Madison Coetzee 0 Followers

Step by Step

Check circle icon

Step 1

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.
Check circle icon

Step 2

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.
Check circle icon

Step 3

Preheat the oven to 400ºF.
Check circle icon

Step 4

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.
Step 5
Check circle icon

Step 5

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.
Step 6
Check circle icon

Step 6

Add the tomatoes to the sauce and toss. Place the chicken thighs, seared-side up to the sauce.
Step 7
Check circle icon

Step 7

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.
Step 8
Check circle icon

Step 8

Remove from the oven. Top with fresh basil and serve over pasta or with toasted bread.

Tips and Warnings

  • 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.

Ingredient

  • Cherry tomatoes
    Cherry tomatoes
    283.5 g
  • Dijon mustard
    Dijon mustard
    9.86 ml
  • Tomato paste
    Tomato paste
    29.57 ml
  • Balsamic vinegar
    Balsamic vinegar
    118.29 ml
  • Olive oil
    Olive oil
    29.57 ml
  • Dried thyme
    Dried thyme
    4.93 ml
  • Boneless skinless chicken thighs
    Boneless skinless chicken thighs
    6.8 kg
  • Brown sugar
    Brown sugar
    9.86 ml
  • Ground pepper
    Ground pepper
    2.46 ml
  • Mozzarella pearls
    Mozzarella pearls
    226.8 g
  • Of dry white wine or broth
    Of dry white wine or broth
    59.15 ml
  • Sea salt
    Sea salt
    2.46 ml

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant