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sheet pan with baked chicken thighs and fresh basil leaves

Oven Baked Balsamic Chicken Thighs

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 674kcal
Author Tiffany


  • 1 ½ pounds chicken thighs
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic divided
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 4 tablespoons butter divided
  • 2 tablespoons honey
  • 8 ounces baby bella mushrooms cut in half

Balsamic Glaze

  • 2 cups balsamic vinegar
  • cup brown sugar
  • 2 tablespoons honey
  • pinch of salt


  • 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). 


Calories: 674kcal | Carbohydrates: 61g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 767mg | Potassium: 810mg | Fiber: 1g | Sugar: 56g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg