Pan-Seared Chicken Thighs with Maple-Balsamic Glaze

By AislePrompt Editorial · ·

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 pan-seared to golden perfection and finished with a rich maple-balsamic glaze that balances sweetness and tang. This American-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 20 min Serves 4 American cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season them evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook for 6-7 minutes until the skin is deeply golden and crisp.
  3. Step 3: Flip the chicken and cook an additional 6 minutes until cooked through and juices run clear.
  4. Step 4: Reduce heat to medium-low, add 2 minced garlic cloves and 1 tsp fresh thyme leaves to the pan, stirring for 30 seconds until fragrant.
  5. Step 5: Pour in 1/4 cup maple syrup and 3 tbsp balsamic vinegar, stirring to combine. Simmer the glaze for 3-4 minutes until it thickens and coats the chicken.
  6. Step 6: Spoon the glaze over the chicken thighs, remove from heat, and let rest for 5 minutes before serving.

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