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Balsamic Chicken and Mushrooms Recipe

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3.9 from 7 reviews

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This Balsamic Chicken and Mushrooms recipe features juicy, pan-seared chicken thighs smothered in a rich and tangy balsamic pan sauce with sautéed mushrooms. It’s a quick and flavorful dish perfect for easy weeknight dinners, combining the savory depth of soy and garlic with a buttery finish.

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
  • 1 pinch salt and pepper
  • 1 Tbsp olive oil
  • 8 oz. mushrooms, cleaned and halved
  • 2 Tbsp butter

Instructions

  1. Prepare the Balsamic Sauce: In a small bowl, combine the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Stir well and set aside.
  2. Season the Chicken: Pat the chicken thighs dry and season both sides with a pinch of salt and pepper.
  3. Cook the Chicken: Heat a large skillet over medium heat. Add the olive oil and swirl to coat the pan. Place the chicken thighs in the skillet and cook for about 8 minutes on the first side until browned, then flip and cook for another 5 minutes or until the chicken is fully cooked. Remove chicken to a clean plate and cover to keep warm.
  4. Sauté the Mushrooms: While the chicken cooks, clean and halve the mushrooms. After removing the chicken, add the mushrooms to the skillet and sauté them over medium heat for 5 to 7 minutes until browned and slightly tender.
  5. Simmer the Sauce: Reduce heat to medium-low. Pour the prepared balsamic sauce into the skillet with the mushrooms and stir, scraping up any browned bits from the pan. Let the sauce simmer for about 5 minutes until it has reduced by half.
  6. Add Butter and Reheat Chicken: Stir in the butter until melted and fully incorporated. Return the chicken thighs to the skillet, turning them in the sauce to coat. Allow the chicken to warm through for a few minutes.
  7. Serve: Plate the chicken and mushrooms, spooning the balsamic pan sauce over the top. Serve immediately while hot.

Notes

  • Use boneless, skinless chicken thighs for juiciness and quick cooking.
  • For a gluten-free version, substitute soy sauce with tamari.
  • If mushrooms are unavailable, cremini or button mushrooms work well.
  • Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
  • Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

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