These balsamic chicken thighs it’s an easy and delicious 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 salad!
You’re going to absolutely love these balsamic chicken legs — we make them entirely in cast iron (on the stovetop, then finish in the oven) and bathe them in a bath of our amazing balsamic chicken marinade.
I love to prepare the balsamic chicken marinade the night before so that when it comes time to make the dish, it’s a breeze. We loved eating these thighs over pasta with a salad, but they would be delicious paired with a grain and a green too.
What you need for balsamic chicken legs
For the chicken balsamic marinade E
- Balsamic vinegar: It infuses a rich, spicy-sweet flavor and helps tenderize the chicken.
- Olive oil: It offers a rich texture and enhances the overall richness of the dish.
- Dijon Mustard: It adds a flavor kick and helps emulsify the marinade.
- Brown sugar: It balances the acidity of the balsamic with a little sweetness.
- Dried thyme: It adds a warm herb flavor to the marinade.
For the chicken
- Boneless and skinless chicken thighs: It serves as a protein base and absorbs the flavorful marinade.
- Olive oil (again): It is used to cook chicken and enhance its flavor.
- White dry wine: It takes the pan out and adds depth to the sauce.
- Tomato paste: It gives a rich tomato flavor to the sauce.
- Tomatoes: Offer bursts of juicy sweetness and vibrant color.
- Mozzarella Pearls: It adds creamy, cheesy goodness. Don’t miss these!
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Easy ingredient changes
Chicken: We tested this recipe with boneless, skinless chicken thighs as well as breasts. Bone-in chicken thighs will also work, but will take longer to roast and cook.
Mozzarella: You can use large mozzarella pearls or mozzarella pieces in place of the small pearls.
For a thicker sauce: Start by removing the chicken from the pan. Next, remove ½ cup of the liquid in the pan and whisk 3 teaspoons of cornstarch into the sauce. Add the corn sauce back to the pan and simmer until thickened, then add the chicken back to the pan.
Avoid placing the chicken legs in the pan cold: This can cause the chicken to stick to the hot pan.
Season the chicken legs well with salt and pepper: Don’t skip the marinating time for this chicken recipe! If you allow enough time for the meat to marinate, you will end up with a much tastier chicken.
Let the mozzarella melt: Remember to add mozzarella to this dish with 5-10 minutes of baking time left. This will give the cheese enough time to melt – and who doesn’t love mozzarella 😀
Chicken balsamic marinade
Our balsamic chicken marinade is what gives these balsamic chicken legs their amazing flavor. Bookmark this marinade to use again and again!
get a prescription
Store any leftover chicken thighs in an airtight container in the refrigerator for up to 3 to 4 days. Note that the sauce will thicken as the chicken sits.,
To reheatplace in a 350°F oven and bake until heated through or when the chicken reaches an internal temperature of 165°F.
How to serve this dish
We recommend serving the chicken over pappardelle pasta, but any pasta will do. Looking for something on the greener side? We love to serve it with our quinoa caprese salad, The Cheese Knees classic caprese saladroasted broccoli or roasted Brussels sprouts with balsamic sea salt.
Photo: The photos taken in this post are by Erin from The Wooden Skillet.