Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Servings: 4
With tons of flavour, this balsamic chicken and mushroom is the star! Another one of my favourites, this you can make in less than an hour. Perfect for busy nights and the whole family!
INGREDIENTS
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4 tablespoons balsamic vinegar
1.5 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 teaspoon dried thyme
4 boneless, skinless chicken thighs (about 1.25 pounds total)
1 pinch salt and pepper
1 tablespoon olive oil
8 ounces mushrooms
2 tablespoons butter
HOW TO MAKE BALSAMIC CHICKEN AND MUSHROOMS
Step 1: Place the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme in a small bowl. Stir to combine and set aside.
Step 2: With a pinch of salt and pepper, season both sides of the chicken thighs.
Step 3: Add olive oil in a heated large skillet over medium heat. Swirl the skillet to coat the surface. Add the chicken thighs and cook for about 8 minutes on one side until browned. Turn and cook the other side for another 5 minutes. When done, take the chicken thighs out of the skillet and onto a clean plate. Keep them warm.
Step 4: Meanwhile, clean then slice the mushrooms in half.
Step 5: Once the chicken thighs are done cooking, remove them from the skillet.
Step 6: In the same skillet, add the mushrooms and saute for about 5 to 7 minutes in the remaining oil and fat, or until a bit soft and browned on the outside.
Step 7: Adjust the heat to medium-low. To the skillet pour the prepared balsamic vinegar. Stir and deglaze the pan, scraping the browned bits from the bottom. Let the sauce simmer for about 5 minutes, stirring occasionally until the sauce has reduced by half.
Step 8: Add in the butter and allow it to melt into the sauce. Place the chicken back to the skillet and coat with the sauce. Allow simmering for several minutes until the chicken is warmed.
Step 9: When done, remove from the heat and serve the chicken and mushrooms immediately with the sauce. Enjoy!.
NUTRITION FACTS:
Serving: 1Serving, Calories: 322.4kcal | Carbohydrates: 8.28g | Protein: 28.6g | Fat: 20.35g | Sodium: 700.83mg | Fiber: 0.63g
Ingredients
- 4 tablespoons balsamic vinegar
- 1.5 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 4 boneless, skinless chicken thighs (about 1.25 pounds total)
- 1 pinch salt and pepper
- 1 tablespoon olive oil
- 8 ounces mushrooms
- 2 tablespoons butter
Instructions
Step 1: Place the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme in a small bowl. Stir to combine and set aside.
Step 2: With a pinch of salt and pepper, season both sides of the chicken thighs.
Step 3: Add olive oil in a heated large skillet over medium heat. Swirl the skillet to coat the surface. Add the chicken thighs and cook for about 8 minutes on one side until browned. Turn and cook the other side for another 5 minutes. When done, take the chicken thighs out of the skillet and onto a clean plate. Keep them warm.
Step 4: Meanwhile, clean then slice the mushrooms in half.
Step 5: Once the chicken thighs are done cooking, remove them from the skillet.
Step 6: In the same skillet, add the mushrooms and saute for about 5 to 7 minutes in the remaining oil and fat, or until a bit soft and browned on the outside.
Step 7: Adjust the heat to medium-low. To the skillet pour the prepared balsamic vinegar. Stir and deglaze the pan, scraping the browned bits from the bottom. Let the sauce simmer for about 5 minutes, stirring occasionally until the sauce has reduced by half.
Step 8: Add in the butter and allow it to melt into the sauce. Place the chicken back to the skillet and coat with the sauce. Allow simmering for several minutes until the chicken is warmed.
Step 9: When done, remove from the heat and serve the chicken and mushrooms immediately with the sauce. Enjoy!.
