- Calories 398.84
- Fat 18.95g
- Sat fat 7.31g
- Cholesterol 227.56mg
- Carbohydrate 15.97g
- Sugar 12.28g
- Protein 40.65g
- Sodium 773.99mg
- Fiber 1.82g
Skillet Chicken Thighs With Balsamic Glaze and Fresh Cherry Salsa
Greg DuPree
File this cooking method under “Smartest Back-Pocket Chicken Recipes.” Roasting the thighs in a hot oven means you can get evenly cooked, juicy meat and still have crispy skin on top, all without having to splatter your cooktop. While the chicken cooks, you’ll make a quick, buttery balsamic glaze that balances the rich chicken and a tart cherry salsa. Speaking of the salsa, it’s the kind of fresh take on a side that is as good a match for chicken as it is with white fish, steak, or even crispy tofu.
How to Make It
Step 1
Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon each pepper and salt. Heat oil in a large skillet over medium-high. Working in batches, add chicken to skillet, skin side down, and cook until browned, about 5 minutes. Transfer, skin side up, to a rimmed baking sheet. Roast until skin is crispy and chicken is cooked through, 15 to 20 minutes.
Step 2
Meanwhile, mix shallots, lemon juice, honey, and remaining ¼ teaspoon salt in a small bowl. Let stand 10 minutes; stir in cherries, parsley, and thyme. Stir butter, balsamic glaze, and remaining ½ teaspoon pepper in a separate small bowl.
Step 3
Serve chicken topped with balsamic glaze and cherry salsa.
