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Balsamic Chicken and Mushrooms Recipe

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4.2 from 10 reviews

A savory and tangy Balsamic Chicken and Mushrooms recipe featuring juicy chicken thighs sautéed to perfection and simmered in a luscious balsamic vinegar-based sauce with tender mushrooms. This easy one-pan dish combines the rich flavors of balsamic vinegar, garlic, and thyme for a delightful dinner ready in just 35 minutes.

Ingredients

Sauce

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

Chicken and Mushrooms

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

Instructions

  1. Prepare the balsamic sauce: In a small bowl, combine balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Stir well and set aside to let the flavors meld.
  2. Season the chicken: Pat the chicken thighs dry and season both sides with salt and pepper evenly.
  3. Cook the chicken: Heat a large skillet over medium heat. Add olive oil and swirl to coat the surface. Place the chicken thighs in the hot 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 chicken and keep warm on a plate.
  4. Sauté the mushrooms: Using the same skillet, add the cleaned and halved mushrooms. Sauté in the residual oil and chicken fat over medium heat for 5-7 minutes until the mushrooms are tender and browned on the outside.
  5. Simmer the sauce with mushrooms: Reduce heat to medium-low and add the prepared balsamic sauce to the skillet. Stir to deglaze the pan, scraping up any browned bits. Let the sauce come to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce reduces by half and thickens slightly.
  6. Add butter and return chicken: Stir in the butter until melted and incorporated into the sauce. Add the chicken thighs back to the skillet, turning them to coat in the sauce. Let simmer for a few more minutes to reheat the chicken and blend the flavors thoroughly.
  7. Serve: Plate the chicken and mushrooms, spooning the rich balsamic pan sauce over the top. Serve immediately while hot.

Notes

  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • You can use chicken breasts instead of thighs, but cooking times may vary slightly.
  • Adjust brown sugar amount for sweetness preference.
  • Serve with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.

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