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Balsamic Chicken and Mushrooms Recipe

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4 from 25 reviews

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

Description

This Balsamic Chicken and Mushrooms recipe features tender, juicy chicken thighs cooked to perfection in a flavorful balsamic glaze with sautéed mushrooms. The tangy balsamic vinegar combined with soy sauce, brown sugar, garlic, and thyme creates a rich, savory sauce that complements the earthy mushrooms and succulent chicken. Ready in just 35 minutes, this dish is ideal for a quick, elegant weeknight dinner.

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

  • 4 boneless, skinless chicken thighs (about 1.25 lbs. total)
  • 1 pinch salt and pepper
  • 1 Tbsp olive oil

Mushrooms and Finishing

  • 8 oz. mushrooms
  • 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: Generously season both sides of the chicken thighs with salt and pepper to taste, ensuring even seasoning.
  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. Flip and cook an additional 5 minutes until the chicken is cooked through. Remove chicken from skillet and keep warm by covering it on a clean plate.
  4. Sauté the Mushrooms: While the chicken cooks, clean and slice mushrooms in half. Add them to the same skillet, using the remaining oil and chicken fat, and sauté for 5-7 minutes until they are tender and browned on the outside.
  5. Simmer the Sauce with Mushrooms: Reduce heat to medium-low. Pour the prepared balsamic sauce into the skillet and stir to loosen any browned bits stuck to the bottom. Let the sauce come to a gentle simmer and cook for about 5 minutes, stirring occasionally, until it reduces by half and thickens slightly.
  6. Finish and Serve: Stir in the butter until melted and fully incorporated into the sauce. Return the chicken thighs to the skillet, turning them to coat in the sauce. Let simmer for a few more minutes to rewarm the chicken and meld the flavors. Serve the chicken hot with the mushroom balsamic sauce drizzled on top.

Notes

  • Use boneless, skinless chicken thighs for the best flavor and tenderness.
  • Adjust balsamic vinegar and brown sugar quantities to suit your preference for tanginess or sweetness.
  • Use cremini or button mushrooms for a mild, earthy flavor; feel free to substitute with shiitake or portobello if desired.
  • Serve with steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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