Balsamic Chicken with Mushrooms

a plate of noodles topped with chicken and 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 4 votes

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Prep Time 5

Cook Time 20

Marinating time (optional) 30

Total Time 55

Course Main Course, Main Dish

Cuisine American

Calories 688 kcal

Equipment

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 the chicken and turn to coat. If you have time, place the chicken in a zippered plastic bag in the fridge and marinate for 30-60 minutes (optional).
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

Keyword balsamic, chicken, mushrooms

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