Orange and Balsamic Chicken

Prep Time:
5 mins
Total Time:
20 mins

It takes only 20 minutes to get this tasty chicken dinner on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully balances sour and sweet and pairs well with the chicken.


  • 4 bone-in, skin-on chicken thighs (about 1 ½ pounds total)

  • Coarse salt and ground pepper

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 unpeeled orange, cut into 8 wedges

  • 1 tablespoon unsalted butter


  1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.

  2. Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Related Articles