Balsamic chicken and mushrooms
Experience a delightful and healthy meal with our Balsamic Chicken and Mushrooms recipe. Succulent chicken breasts are marinated in a tangy balsamic vinegar and mustard sauce, then sautéed with garlic and fresh thyme for an aromatic touch. This dish is completed with savory mushrooms and a splash of chicken broth, creating a mouthwatering, tender dish that’s perfect for any occasion. Simple ingredients, incredible flavor—dig into this protein-packed, deliciously savory meal tonight!
Cook time 20 min
Prep time 10 min
Ingredients:
2 tsp vegetable oil3 tbsp vinegar
2 tsp mustard
1 garlic clove
8 chicken breasts
2 cups mushrooms
1/3 cup chicken broth
1 tsp fresh thyme
Balsamic chicken and mushrooms is a delightful, savory dish that combines tender chicken breasts with the earthy flavors of mushrooms, accented by a tangy balsamic vinegar marinade. This recipe is simple to prepare and makes for a satisfying weeknight dinner.
Instructions:
- In a small bowl, combine 3 tablespoons of balsamic vinegar, 2 teaspoons of mustard, and 1 minced garlic clove. Whisk together until well blended.
- Place the 8 chicken breasts in a shallow dish or a resealable plastic bag.
- Pour the marinade over the chicken, ensuring each piece is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, preferably longer for deeper flavor.
- Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade, shaking off any excess, and place them in the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Transfer the cooked chicken to a plate and cover with foil to keep warm.
- In the same skillet, add the 2 cups of sliced mushrooms. If needed, add a bit more oil.
- Cook the mushrooms over medium-high heat for about 5 minutes, stirring frequently, until they are browned and tender.
- Add the 1/3 cup of chicken broth to the skillet with the mushrooms, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
- Stir in the 1 teaspoon of fresh thyme leaves.
- Return the cooked chicken breasts to the skillet, nestling them into the mushrooms and sauce. Cook for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld together.
- Serve the balsamic chicken and mushrooms hot, garnished with additional fresh thyme if desired.
- This dish pairs wonderfully with steamed vegetables, rice, or a side salad.
Tips:
- Marinate the chicken breasts in the vinegar, mustard, and garlic mixture for at least 30 minutes to enhance the flavor.
- Use a meat thermometer to ensure the chicken breasts are cooked to a safe internal temperature of 165°F (74°C).
- Slice the mushrooms evenly to ensure they cook at the same rate.
- Consider using a mix of mushroom varieties, such as cremini and shiitake, for a more complex flavor profile.
- Don't overcrowd the pan when cooking the chicken and mushrooms; this helps achieve a nice sear on the meat and prevents the mushrooms from steaming.
- Add a splash of chicken broth if the pan starts to dry out while cooking the mushrooms.
Serve your balsamic chicken and mushrooms hot, garnished with fresh thyme. This dish pairs wonderfully with a side of roasted vegetables or a light salad. Enjoy the delicious, well-balanced flavors of this easy-to-make recipe.
Nutrition per serving
4 ServingsCalories 570kcal
Protein 110g
Carbohydrates 2.29g
Fiber 0.57g
Sugar 0.99g
Fat 15g
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