Tender and flavorful baked chicken thighs seasoned with garlic and herbs, browned in a skillet, and baked alongside savory mushrooms. Top it off with sweet and tangy balsamic glaze and some fresh basil for a simple chicken thigh dinner that will wow!
Preheat oven to 375 degrees and grease a rimmed sheet pan or large baking dish
Toss chicken thighs with olive oil, 2 teaspoons garlic, salt, and pepper.
Melt butter in a large skillet over medium-high heat. Add 2 tablespoons honey and give it a quick stir to coat the pan. Add chicken thighs and cook 1-2 minutes on each side to brown the outside. (See note for alternate method)
Transfer chicken to your prepared baking pan/dish.
Toss mushrooms with remaining 2 tablespoons butter (melted), 1 teaspoon garlic, and some salt and pepper. Add to the sheet pan along with the chicken.
Bake for about 15 minutes until chicken is cooked through and mushrooms are tender. While chicken cooks, prepare the balsamic glaze.
In a medium sauce pan combine balsamic vinegar and brown sugar. Give it a good stir, bring to a boil over medium-high heat, then reduce heat to a simmer 8-10 minutes until reduced by half and thickened enough to coat the back of a spoon. Stir in remaining 2 tablespoons honey and pinch of salt.
Drizzle balsamic glaze over chicken and mushrooms, garnish with fresh basil if desired and serve.
Balsamic vinegar: use a good quality balsamic vinegar! You can really taste the difference. Browning the chicken: If you'd like to skip the step of pre-browning the chicken, you can bake the chicken then broil for the last couple of minutes (watch closely so it doesn't burn).