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BALSAMIC CHICKEN AND MUSHROOMS

by Sheryl S

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

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BALSAMIC CHICKEN AND MUSHROOMS

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.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 322.4 kcal

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!

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