- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup balsamic vinegar
- 1/4 cup orange juice
- 1 orange, cut into wedges
- 1/2 to 1 cup chicken stock
- 1/4 cup finely diced green onions
Preheat oven to 450° F.
Season chicken with salt and pepper. In an ovenproof skillet (cast iron is best), melt butter over medium heat. Add chicken and brown on each side, 3 to 4 minutes per side. Once browned, remove chicken to a plate.
Add balsamic vinegar to the skillet; deglaze and scrape up any browned bits. Add orange juice and wedges. Let cook for about 2 minutes to soften oranges, then place chicken back in the skillet. Pour stock into the skillet, place in the oven and cook for 10 to 15 minutes until chicken is cooked through.
Serve chicken thighs with a drizzle of the sauce and a sprinkle of green onions.