Skillet Balsamic Chicken Thighs

Ingredients

• 2 tbsp extra-virgin olive oil, divided
• 4 large bone-in chicken thighs, skin removed
• 1/2 tsp garlic powder
• 1/2 tsp salt, divided
• 1/2 tsp ground pepper, divided
• 1 medium onion, halved and thinly sliced
• 1/2 cup low-sodium chicken broth
• 1/3 cup balsamic vinegar
• 1 tbsp honey

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken all over with garlic powder and 1/4 teaspoon each salt and pepper. Cook the chicken, turning once, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate.
2. Lower heat to medium and add the remaining 1 tablespoon oil and onions to the pan. Cook, stirring, until mostly softened, about 4 minutes. Add broth, vinegar, honey and the remaining 1/4 teaspoon each salt and pepper; whisk to combine. Return the chicken to the pan, partially cover and cook, turning once, until the liquid has reduced and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, 10 to 15 minutes.