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Horizontal image of a rectangular white plate with two chicken breasts in a mushroom sauce.

Balsamic Chicken with Mushrooms


  • Author: Fanny Slater
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 4 servings 1x

Description

Brighten up your dinner with a tart, zesty punch. This tangy chicken is swimming with sweet balsamic vinegar and meaty mushrooms.


Ingredients

Scale
  • 6 tablespoons olive oil, divided
  • 4 tablespoons balsamic vinegar, divided
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 3 large cloves garlic, minced, divided
  • 2 teaspoons coarse salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 3 tablespoons unsalted butter, divided
  • 8 ounces fresh baby spinach leaves
  • 8 ounces mushrooms, sliced (cremini or shiitake)
  • 1 tablespoon chopped fresh thyme, divided
  • 1/2 cup low-sodium or homemade chicken stock
  • Balsamic vinegar glaze, for garnish (optional)

Instructions

  1. In a large bowl, whisk together 4 tablespoons oil, 3 tablespoons balsamic vinegar, the mustard, the honey, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the chicken to a large resealable bag and pour the marinade over the top. Allow the chicken to marinate in the fridge for at least 1 hour, or preferably for 2 hours.
  2. In a large skillet over medium heat, add 1 tablespoon oil and swirl to coat the pan. Sear the chicken until golden brown and almost cooked through, about 2-3 minutes per side. Set aside on a plate.
  3. Wipe any excess liquid out of the pan and add 1 tablespoon butter. Add the spinach, sprinkle with 1/2 teaspoon salt, and saute until wilted, about 2 minutes. Remove the spinach from the pan and set it aside on a plate.
  4. Add the remaining tablespoon of olive oil and 1 tablespoon butter to the pan. When the butter begins to foam and sizzle, add the mushrooms and remaining garlic. Saute, stirring often, until the mushrooms are golden brown, about 2 minutes. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 tablespoon thyme.
  5. Turn the heat up to medium-high, and deglaze the pan with the chicken stock and remaining tablespoon of balsamic vinegar, scraping up any flavorful brown bits from the bottom. Bring the sauce to a simmer, and cook until reduced by half, about 5 minutes.
  6. Whisk in the remaining tablespoon of butter. Return the chicken breasts and their juices to the pan. Turn the heat down to medium-low, and simmer until the chicken is cooked through, occasionally spooning the sauce over top, about 3-5 more minutes.
  7. Divide the sauteed spinach among plates and top with even portions of chicken, mushrooms, and sauce. Garnish with balsamic syrup and the remaining thyme, and serve.
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Dinner

Keywords: chicken, mushroom, balsamic vinegar, mustard