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Balsamic Chicken and Mushrooms Recipe

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4 from 9 reviews

A flavorful and easy-to-make balsamic chicken and mushrooms dish featuring tender chicken thighs seared to perfection and smothered in a rich balsamic glaze with sautéed mushrooms. Perfect for a quick weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Sauce Ingredients

  • 4 Tbsp balsamic vinegar
  • 1.5 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 2 cloves garlic, minced
  • 1/4 tsp dried thyme

Main Ingredients

  • 4 boneless, skinless chicken thighs (about 1.25 lbs. total)
  • 1 pinch salt and pepper
  • 1 Tbsp olive oil
  • 8 oz. mushrooms
  • 2 Tbsp butter

Instructions

  1. Prepare the balsamic sauce: In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set the sauce aside for later use.
  2. Season the chicken: Pat the chicken thighs dry and season each side with a pinch of salt and pepper evenly.
  3. Sear the chicken: Heat a large skillet over medium heat. Once hot, add the olive oil and swirl to coat. Place the chicken thighs in the skillet and cook for about 8 minutes on the first side, until browned. Flip and cook for an additional 5 minutes until cooked through. Remove the chicken from the skillet and place on a clean plate, then cover to keep warm.
  4. Cook the mushrooms: While the chicken cooks, clean and slice the mushrooms in half. Add the mushrooms to the same skillet where chicken was cooked, sautéing in the remaining oil and fat over medium heat for 5-7 minutes until mushrooms are tender and have a golden brown color.
  5. Simmer the sauce: Reduce the skillet heat to medium-low. Pour the prepared balsamic sauce into the skillet with the mushrooms, stirring to loosen any browned bits from the pan. Bring to a gentle simmer and cook for about 5 minutes until the sauce reduces by half and thickens slightly.
  6. Finish the dish: Stir in the butter until it melts into the sauce, creating a glossy finish. Return the chicken thighs to the skillet, coating them in the sauce. Let simmer for an additional 2-3 minutes to rewarm the chicken and meld the flavors. Serve hot, spooning the mushrooms and balsamic sauce over the chicken.

Notes

  • Use boneless, skinless chicken thighs for juicier meat and quicker cooking compared to chicken breasts.
  • When slicing mushrooms, cleaning them gently with a damp cloth or soft brush prevents sogginess.
  • Adjust the brown sugar amount if you prefer a less sweet or more tangy balsamic sauce.
  • Serving suggestions: pair with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
  • This dish can be prepared with chicken breasts, but cooking time will need to be adjusted accordingly.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/balsamic-chicken-and-mushrooms-recipe/