Maple-Balsamic Chicken for Two

****Tender and flavorful with a great brown sauce.
Servings 2
Calories 390 kcal


  • 4 skinned , boned chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tbsp olive oil
  • 7 oz chicken broth
  • 2 1/2 tbsp maple syrup
  • 2 1/2 tsp balsamic vinegar
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp ground red pepper or red pepper flakes
  • 1 1/2 tbsp peanut butter


  1. Sprinkle the chicken evenly on both sides with the salt, paprika, and thyme. Cook chicken in hot olive oil in a nonstick skillet over medium-high heat 2 to 3 minutes on each side until golden brown. Stir in chicken broth, syrup, vinegar, black pepper and red pepper, and bring to a boil. Turn down heat to low, cover the skillet and simmer for 15 minutes. Remove chicken and keep warm.
  2. Whisk the peanut butter into the skillet liquid and simmer over medium heat, uncovered, for about 5 minutes until sauce is thickened a bit. Spoon sauce over chicken and serve.

Recipe Notes

Tips and Stuff:  Definitely get pre-boned chicken thighs!  Although it's not real spicy, you can leave out the red pepper/red pepper flakes if you don't prefer that kick.