Preparation Steps:

• In a medium bowl, combine the balsamic vinegar, extra virgin olive oil, low sodium chicken broth, minced garlic, honey, minced rosemary, and Italian seasoning. Whisk together until well blended.
• Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
• Remove the chicken from the marinade, reserving the marinade for later use. Heat a large skillet over medium-high heat and add a splash of olive oil.
• Once the skillet is hot, add the chicken thighs in a single layer. Sear them for about 5-6 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F).
• After the chicken is cooked, remove it from the skillet and set aside. Pour the reserved marinade into the skillet, scraping up any brown bits from the bottom. Bring to a simmer and let it cook for about 5-7 minutes, or until it thickens slightly.
• Return the chicken to the skillet, coating it in the balsamic sauce. Cook for an additional 1-2 minutes until the chicken is heated through. Serve hot, garnished with chopped parsley for a fresh touch.