Balsamic Chicken Thighs with Red Onions

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it -- The thighs are higher in fat, but taste much better. Note: Very good over cooked rice.

Ingredients Nutrition


  1. Heat the oil in a large, non-stick pan, high heat.
  2. Cut onion into thin rounds.
  3. Add 1/4 tsp. pepper and 1/8 tsp. salt.
  4. Saute, cooking about 5 minutes.
  5. Reduce to med-high.
  6. Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
  7. Cook 2 minutes, and then add balsamic vinegar.
  8. Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
  9. Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
  10. If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.


Most Helpful

THis was great! I seared the thighs in a littel olive oil before I threw the onions in the pan and it made the final product kind of crispy on the outside. I didn't try it the other way but I would make it this way 100 more times! Thanks for the great recipe Bansidhe...

jennyblender September 09, 2008

First I have to say this dish was really good! Next time I make this, I am going to sear the thighs first in a little olive oil on high heat so they have a darker, and crispier outside. I really loved how all the onions cooked down, and while the balsalmic vinegar smelled a bit strong while cooking, it was delicious when it was done. I didn't have any marjoram, so I used thyme instead. I think there would be a lot of different spice variations you could use! This is a easy, economical recipe that leaves you a lot of time to cook other things or do dishes while it simmers on low. Very good with fluffy white rice and the sauce poured over it!

Melvin'sWifey March 11, 2008

Great flavor and easy prep make for a 5 star rating. I might brown the chicken first before adding it to the sauce.

matt_maples September 19, 2010

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