PREP TIME: 5 mins | COOK TIME: 30 mins | TOTAL TIME: 35 mins | SERVINGS: 4
This balsamic chicken and mushrooms are packed with amazing flavors! Super easy to make and the best weeknight dinner you can make for your family. I love serving this with mashed potatoes and some steamed green beans.
INGREDIENTS
4 boneless, skinless chicken thighs (about 1.25 pounds total)
1 tablespoon olive oil
2 tablespoons butter
4 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 cloves garlic, minced
1.5 tablespoons soy sauce
1/4 teaspoon dried thyme
8 ounces mushrooms
1 pinch salt and pepper
HOW TO MAKE BALSAMIC CHICKEN AND MUSHROOMS
Step 1: To make the balsamic sauce, whisk the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme in a small bowl. Set aside.
Step 2: With a pinch of salt and pepper, season both sides of the chicken thighs.
Step 3: Heat the olive oil in a large skillet over medium heat. Swirl the hot oil to coat the bottom of the skillet. Then, add the chicken thighs and cook for about 8 minutes on the first side until browned. Flip and continue to cook the other side for another 5 minutes until cooked through. To a clean plate, transfer the chicken and tent to keep them warm.
Step 4: In the meantime, clean the mushrooms. Slice them in half and toss them into the skillet. Saute the mushrooms in the remaining oil in the skillet for about 5 to 7 minutes or until slightly tender and browned.
Step 5: Adjust the heat to medium-low. Pour the prepared balsamic sauce into the skillet and stir well. Let the sauce simmer for about 5 minutes, stirring often, until the sauce has reduced by half.
Step 6: To the skillet, add the butter and mix until melted into the sauce. Return the chicken to the skillet and toss until coated. Simmer for a couple of minutes more.
Step 7: Serve the chicken and mushrooms immediately and do not forget to drizzle the pan sauce on top. Enjoy!
NUTRITION FACTS:
Serving: 1 Serving, Calories: 322.4 kcal, Carbohydrates: 8.28g, Protein: 28.6g, Fat: 20.35g, Sodium: 700.83mg, Fiber: 0.63g
BALSAMIC CHICKEN AND MUSHROOMS
Equipment
- Step 1:
Ingredients
- 4 boneless skinless chicken thighs (about 1.25 pounds total)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1.5 tablespoons soy sauce
- 1/4 teaspoon dried thyme
- 8 ounces mushrooms
- 1 pinch salt and pepper
Instructions
- To make the balsamic sauce, whisk the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme in a small bowl. Set aside.
- With a pinch of salt and pepper, season both sides of the chicken thighs.
- Heat the olive oil in a large skillet over medium heat. Swirl the hot oil to coat the bottom of the skillet. Then, add the chicken thighs and cook for about 8 minutes on the first side until browned. Flip and continue to cook the other side for another 5 minutes until cooked through. To a clean plate, transfer the chicken and tent to keep them warm.
- In the meantime, clean the mushrooms. Slice them in half and toss them into the skillet. Saute the mushrooms in the remaining oil in the skillet for about 5 to 7 minutes or until slightly tender and browned.
- Adjust the heat to medium-low. Pour the prepared balsamic sauce into the skillet and stir well. Let the sauce simmer for about 5 minutes, stirring often, until the sauce has reduced by half.
- To the skillet, add the butter and mix until melted into the sauce. Return the chicken to the skillet and toss until coated. Simmer for a couple of minutes more.
- Serve the chicken and mushrooms immediately and do not forget to drizzle the pan sauce on top. Enjoy!
