With only 4 ingredients, these Pomegranate Balsamic Chicken Thighs couldn't be easier to make! They're flavorful, juicy, and perfect for a simple weeknight dinner (plus gluten-free and dairy-free). They are also our first recipe to feature our October pairing of Pomegranate Balsamic and Blood Orange Olive Oil.
- 4 boneless, skinless chicken thighs
- 1 Tbsp. Olive Tree Blood Orange Olive Oil
- 1 cup Olive Tree Pomegranate Balsamic Vinegar
- 1 Pomegranate
- Preheat oven to 350° F. Pat chicken thighs dry with a paper towel, then liberally season with sea salt and cracked black pepper.
- Heat olive oil in a cast-iron skillet or other large oven-proof skillet over high heat on the stove. Sear chicken thighs for 2-3 minutes per side, then remove to a clean plate. Cover and set aside.
- Remove arils from pomegranate to create about ¼ cup of juice. Save the remaining aris for garnish. (Click here for easy instructions to juice and seed.
- Pour pomegranate juice and balsamic into the skillet and bring to a boil for 1 minute, then turn heat down to medium low. Whisk to deglaze the skillet and let cook until mixture has reduced by half, about 5 minutes.
- Return chicken thighs to the pan with the sauce and turn to coat. Place skillet in the oven to finish cooking chicken, about 15 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165° F.
- Serve chicken with a drizzle of sauce from the pan and a sprinkle or pomegranate arils.
- Make sure to use chicken thighs. They're impossible to dry out and go well with just about anything.
- The secret for perfect chicken thighs is to sear them before baking to seal in all those juices and get a nice golden exterior.
- Make sure you're using an oven-proof skillet so that you can transfer the skillet straight from oven to stove, like a cast-iron skillet.
- Don't worry if the sauce isn't thickened much before baking. It will thicken up in the oven. Just look for the amount of sauce to be reduced by about half before adding the chicken back in and putting it in the oven.
Adapted from LivelyTable.com