Description
This Balsamic Chicken Thighs with Arugula-Tomato Salad is a flavorful and balanced meal featuring juicy, caramelized chicken glazed in a tangy balsamic sauce paired with a fresh, peppery arugula salad. Perfect for a quick, healthy dinner or light entertaining.
Ingredients
- 6–8 chicken thighs (bone-in or boneless)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/3 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Salad:
- 3 cups arugula
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 cup shaved parmesan cheese (optional)
Instructions
- Season chicken thighs with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat.
- Add chicken thighs (skin-side down if using skin-on) and cook for 6–8 minutes until golden and crispy. Flip and cook another 6–8 minutes until fully cooked. Remove and set aside.
- In the same skillet, sauté garlic for about 30 seconds until fragrant.
- Add balsamic vinegar, honey (or brown sugar), and Dijon mustard. Stir and let simmer for 3–5 minutes until slightly thickened.
- Return chicken to the pan and coat with the balsamic glaze. Cook for an additional 2–3 minutes until caramelized.
- In a bowl, combine arugula, cherry tomatoes, and red onion.
- Drizzle with olive oil and lemon juice, then toss gently.
- Serve chicken alongside or over the salad and top with parmesan if desired.
Notes
Chicken breasts can be used, but thighs stay juicier.For a smoky flavor, grill the chicken instead of pan-searing.Add avocado or cucumber for extra freshness.Goat cheese can replace parmesan for a tangier taste.Toasted nuts like almonds or walnuts add great texture.Let the balsamic sauce reduce properly for best flavor.
