Half-and-Half Balsamic Glazed Chicken Thighs

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs glazed with a balanced half-and-half mixture of balsamic vinegar and honey, creating a sweet and tangy crust. This American-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, balsamic vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
1/2 cup balsamic vinegar
1/2 cup honey
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Pat dry 4 bone-in chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin side down, and sear for 5 minutes until golden and crispy. Flip and sear the other side for 3 minutes.
Step 3: Remove skillet from heat and add a glaze made by mixing 1/2 cup balsamic vinegar with 1/2 cup honey, 3 minced garlic cloves, and 1 tbsp chopped fresh rosemary. Spoon the glaze evenly over the chicken.
Step 4: Transfer the skillet to the preheated oven and roast for 20 minutes until the chicken reaches an internal temperature of 165°F and the glaze thickens, coating the chicken with a sticky sheen.