Let me tell you, folks, some nights you crave something savory, something satisfying, but without a ton of fuss. That’s where these Balsamic Butter Chicken Bites come in. They’ve become a weeknight staple in my kitchen – they’re straightforward to throw together, and the sticky, sweet balsamic glaze takes them from ordinary to extraordinary. I first stumbled upon this recipe while flipping through a cookbook, desperately searching for inspiration after a long day. The combination of balsamic vinegar, brown sugar, and Dijon mustard intrigued me, and let me tell you, it did not disappoint! The chicken gets beautifully tender, and the glaze coats it in a sweet, tangy goodness that’ll have you licking your fingers.

This Balsamic Butter Chicken Bites recipe is perfect for a quick and easy dinner, but it’s also versatile enough to serve as an appetizer for a crowd. Plus, it’s a crowd-pleaser – I’ve yet to meet someone who doesn’t love these little bites of deliciousness.

 

So, are you ready to whip up some magic in the kitchen? Let’s get cooking!

 

Ingredients for Balsamic Butter Chicken Bites

•   1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
•   2 tablespoons canola oil
•   ¾ teaspoon salt, divided
•   5 tablespoons balsamic vinegar
•   2 teaspoons Dijon mustard
•   2 teaspoons light brown sugar
•   2 tablespoons unsalted butter
•   ½ teaspoon fresh thyme leaves (optional)

Instructions for Balsamic Butter Chicken Bites

• Heat things up: Preheat your oven to 400°F (200°C). In a large bowl, toss your chicken pieces with 1 tablespoon olive oil and ½ teaspoon salt. Let them marinate for a few minutes while your oven heats up.
• Searing for Flavor: Heat the remaining tablespoon of canola oil over medium-high heat in a large oven-safe skillet. Once hot, add your chicken pieces in a single layer and sear them for 3-4 minutes per side or until golden brown. Don’t overcrowd the pan—depending on the size of your skillet, you may need to work in batches.
• Building the Glaze: Here comes the magic! Once your chicken is seared, remove it from the pan and set it aside? Add the balsamic vinegar, Dijon mustard, brown sugar, and remaining ¼ teaspoon of salt to the same pan. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes until the sauce thickens slightly and becomes syrupy.
• Butter Me Up: Now, for the ultimate touch of richness, whisk in the butter until it melts and is fully incorporated into the balsamic glaze. This adds a beautiful creaminess that perfectly balances the vinegar’s tang.
• Back to the Oven: Return your seared chicken pieces to the pan with the balsamic glaze. Make sure they’re coated evenly in that delicious goodness. Pop the pan into the preheated oven and bake for 10-12 minutes, or until the chicken is cooked and the glaze is nice and sticky.
• Fresh Finish (Optional): Once the chicken is cooked, remove the pan from the oven and sprinkle with fresh thyme leaves for an extra flavor and aroma.

 

Serving and Sides

This recipe yields approximately 4-6 servings, depending on your appetite. It’s perfect served on its own, but if you’re looking for a side dish, here are a couple of ideas:

• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts would be a great way to add some extra veggies to your plate.
• Mashed Potatoes: Creamy mashed potatoes provide a comforting contrast to the sweet and tangy chicken bites.
• Quinoa: A light and fluffy quinoa salad is another healthy option.

 

Conclusion

These Balsamic Butter Chicken Bites are a fuss-free recipe that delivers on flavor. They’re perfect for busy weeknights but impressive enough to serve guests. With their juicy chicken and sticky, sweet glaze, they’re sure to become a favorite in your kitchen, too!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work just fine in this recipe. However, since they tend to dry out more quickly than thighs, I recommend reducing the cooking time slightly and keeping an eye on them to avoid overcooking.

Do I have to use fresh thyme?

No worries if you don’t have