Balsamic Chicken with Mushrooms

I feel like I should have something to say about this recipe. Really, though? I don't. I don't remember where it came from. I don't remember the last time we ate it before today. I didn't even know we had it until I found it in an old recipe binder that's been gathering dust on my shelf.

The results were terrific. The chicken came out juicy and tender, and the mushrooms were perfectly cooked - firm but slightly tender and caramelized. I'm definitely going to make it more often in the days ahead.

What you'll need to make balsamic chicken with mushrooms

Equipment

You'll need standard measuring cups and spoons, plus a large skillet to cook everything in and a garlic press to crush the fresh garlic. (If you don't have a garlic press, use the flat blade of a chef's knife or even the bottom of a clean can to crush the garlic.)

This is a one pan meal, but you'll also need a bowl to mix the sauce and a plate to keep the cooked chicken on while you prepare the mushrooms.

INGREDIENTS  

See the printable recipe card below for measurements.

• Olive oil
• Balsamic vinegar - If you're gluten-free, make sure to get a gluten-free vinegar. Otherwise, get the best you can afford. Imported vinegar from Italy is typically the most flavorful.
• Dijon mustard - Any spicy mustard will work. I would not recommend regular yellow mustard, although you could use it in a pinch.
• Fresh garlic - There is no substitute for fresh garlic, and it is very cheap to buy. The pre-minced stuff that is sold in a jar does not have the same flavor, and garlic powder doesn't either. You need fresh garlic. A bulb of fresh garlic (which is what you buy in the store) contains 8-10 individual cloves. You only need one of those individual cloves for this recipe.
• Chicken breasts, pressed thin - If your chicken is more than an inch thick, cut it in half to make two flatter, thinner breasts. These will cook more quickly and retain more of their juices, resulting in a nicer cooked meal.
• Fresh mushrooms - You can use whole mushrooms and cut them in half or quarters or buy already sliced mushrooms.
• Chicken broth - You don't need much of this, just enough to moisten the chicken.
• Dried thyme
• Noodles or rice - This is just for serving.

How to make balsamic chicken with mushrooms

1. Heat 1 teaspoon of olive oil in a large skillet.
2. In a medium bowl, mix 2 tablespoons of vinegar, mustard, and garlic. Add chicken and turn to coat.
3. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
4. Heat remaining teaspoon of oil in the skillet. Sauté mushrooms for one minute. Add broth, thyme, and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes.
5. Serve chicken topped with mushrooms over noodles or rice.

How to serve balsamic chicken with mushrooms

I like to serve this over noodles or rice when I'm making it for my family.

I am a bariatric patient and eat a high protein, low carb diet, so I eat mine over cauliflower rice or just plain on the plate.

How to store leftovers

The chicken and mushrooms store well in an airtight container in the refrigerator, but you'll want to keep them separate from the noodles (or rice).

I think chicken gets weird when reheated in the microwave, so I reheat these leftovers in a skillet on the stove. You may need to add an additional splash of chicken broth to loosen the sauce back up.

Try these other delicious chicken dishes while you're here:

• The Best Southwest Chicken Marinade for Grilling
• Garlic Chicken Stir Fry
• Chicken Bryan at Home - Copycat Carrabba's Recipe
• Jamaican Jerk Chicken Skewers
• Lemon Chicken in the Instant Pot
• Peanut Sesame Chicken Over Zucchini Noodles
• Chicken and Veggies with Peanut Stir Fry Sauce

Balsamic Chicken with Mushrooms

The chicken is juicy and tender, and the mushrooms were perfectly cooked: firm but slightly tender and caramelized. Simple and easy skillet recipe. Gluten-free meal with veggies.

5 from 3 votes

Print Recipe Pin Recipe

Course Main Course, Main Dish

Cuisine American

Calories 688 kcal

Equipment

• 12-inch skillet
• Garlic press

Ingredients

  

• 2 teaspoons olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 large garlic clove crushed
• 1 pounds chicken breast (4 4-ounce pieces, pressed thin*), uncooked
• 2 cups mushrooms halved or sliced
• ⅓ cups chicken broth
• ¼ teaspoon dried thyme
• noodles or rice, for serving

Instructions

 

• Heat 1 teaspoon of olive oil in a large skillet.
• In a medium bowl, mix 2 tablespoons of vinegar, mustard, and garlic. Add chicken and turn to coat.
• Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
• Heat remaining teaspoon of oil of skillet. Saute mushrooms for one minute. Add broth, thyme, and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes.
• Serve chicken topped with mushrooms.

Notes

*If your chicken breasts are very thick, cut them in half lengthwise. They cook quicker and turn out much juicier if they are thinner.

Nutrition

Calories: 688kcal | Carbohydrates: 16g | Protein: 104g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 292mg | Sodium: 948mg | Potassium: 2386mg | Fiber: 3g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 4mg

Keyword balsamic, chicken, mushrooms

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