Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Low Carb Balsamic Chicken with Onions and Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

This Low Carb Balsamic Chicken with Onions and Mushrooms is a flavorful and easy skillet meal featuring tender chicken thighs simmered in a rich balsamic cream sauce with caramelized onions and mushrooms. Perfect for a comforting dinner that pairs well with cauliflower rice for a low-carb option.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Sauce

  • 6 boneless, skinless chicken thighs
  • 1 tablespoon oil
  • 1 teaspoon Better than Bouillon chicken base mixed with 1/2 cup water (or 1/2 cup chicken broth)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon heavy cream
  • Salt and black pepper to taste

Vegetables

  • 2 onions, thinly sliced
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced

Instructions

  1. Brown the Chicken: Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Reduce the heat to medium and place the chicken thighs in the pan. Cook each side for about 4 minutes until golden brown. Remove the chicken from the skillet and set aside.
  2. Cook the Onions: Add 2 tablespoons of butter to the skillet. Add the thinly sliced onions and cook over medium heat for about 15 minutes until they soften, become translucent, and start to brown.
  3. Saute Mushrooms: Add the sliced mushrooms to the onions and cook together for 5 more minutes until the mushrooms are nicely browned.
  4. Prepare the Sauce: Mix the Better than Bouillon chicken base with 1/2 cup water (or use chicken broth). Add the balsamic vinegar and heavy cream to the skillet and stir to combine with the onions and mushrooms.
  5. Simmer the Chicken: Return the browned chicken thighs to the skillet, nestling them into the sauce and vegetables. Cover the skillet and cook for an additional 10 minutes until the chicken is fully cooked through, reaching an internal temperature of 165°F. Optional: garnish with fresh parsley or thyme before serving.
  6. Serve: Serve the balsamic chicken and vegetables as is or over cauliflower rice for a low-carb meal, or over buttered noodles if carbohydrates are not a concern. Store any leftovers in an airtight container or covered with plastic wrap.

Notes

  • Use a meat thermometer to ensure chicken is cooked to 165°F for safety.
  • For a lower-carb option, serve over cauliflower rice instead of traditional noodles.
  • You can substitute chicken broth for the Better than Bouillon mixture if preferred.
  • Fresh herbs like parsley or thyme add a nice fresh garnish and aroma.
  • Butter adds richness but can be substituted with olive oil for a lighter version.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://recipeteach.com/low-carb-balsamic-chicken-with-onions-and-mushrooms-recipe/