If you’re craving a dish that feels both elegant and cozy, the Balsamic Chicken and Mushrooms Recipe hits all the right notes. Imagine tender chicken thighs perfectly seared and bathed in a luscious, creamy sauce infused with earthy cremini mushrooms and the tangy, deep flavors of balsamic vinegar. Every bite brings a harmony of textures and tastes that feels like a warm hug on a plate. This recipe is not only delicious but approachable, making it a fantastic choice for a weeknight dinner or a special meal to impress guests.
Ingredients You’ll Need
Simple ingredients are the secret stars in this recipe, each contributing to the rich flavor and beautiful presentation of the dish. The balance of juicy chicken, savory mushrooms, and tangy balsamic vinegar creates a symphony of taste that’s hard to resist.
- Fustini’s Delicate Select Olive Oil: Adds a smooth, fruity base for searing the chicken to golden perfection.
- Chicken thighs (boneless or bone-in): These provide juicy, tender meat that holds up beautifully in the creamy sauce.
- Kosher salt and pepper: Essential for seasoning and enhancing all the natural flavors.
- Unsalted butter: Melts into the mushrooms, lending a rich, velvety texture.
- Whole cremini mushrooms: Their earthy, meaty flavor complements the chicken perfectly.
- Garlic cloves, minced: Infuses the dish with a fragrant warmth that ties everything together.
- Fustini’s Balsamic Vinegar: The star ingredient that brings a tangy sweetness and depth to the sauce.
- Cream: Creates a luscious texture that coats every bite with indulgence.
- Fresh parsley, chopped: Adds a bright, herbal finish and a pop of color.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Balsamic Chicken and Mushrooms Recipe
Step 1: Season and Sear the Chicken
Start by seasoning your chicken thighs generously with kosher salt and pepper. Heating the olive oil in a skillet until shimmering sets the stage for a beautiful sear. Cook the chicken on medium heat for about 2 minutes per side until each piece sports a golden-brown crust. This step locks in juices and builds flavor, making every bite deliciously tender. Once browned, set the chicken aside to rest while you prepare the sauce.
Step 2: Cook the Mushrooms and Garlic
Next, add butter to the skillet, letting it melt and create a glossy base for the mushrooms. Toss in the whole cremini mushrooms and minced garlic, stirring occasionally. The mushrooms will soften and release their rich, earthy aroma as they cook for 5 to 7 minutes. Season lightly with salt and pepper to enhance their natural umami qualities. This creates the savory heart of the sauce that compliments the chicken superbly.
Step 3: Build the Sauce with Balsamic Vinegar and Cream
Deglaze the pan by pouring in the balsamic vinegar, letting it bubble and reduce for a minute or two, which concentrates the sweet, tangy flavor while waking up the browned bits on the pan bottom. Then stir in the cream, allowing the sauce to thicken to a silky consistency. This luscious mixture is the signature element of the Balsamic Chicken and Mushrooms Recipe, marrying the tang of balsamic with creamy smoothness.
Step 4: Simmer the Chicken in the Sauce
Gently nestle the seared chicken back into the skillet, spooning sauce over the pieces. Cover the pan and let everything cook on low heat for 6 to 8 minutes, or until the chicken reaches a safe internal temperature of 165 degrees Fahrenheit. This slow simmering melds the flavors and ensures every bite remains juicy and tender.
Step 5: Finish with Fresh Parsley and Serve
Just before serving, sprinkle freshly chopped parsley over the dish. The bright green adds a lovely contrast and fresh herbal notes that lift the rich sauce beautifully. Your Balsamic Chicken and Mushrooms Recipe is now ready to delight!
How to Serve Balsamic Chicken and Mushrooms Recipe
Garnishes
Fresh parsley is a simple but stunning garnish that brings vibrancy to the plate. For an added touch, consider a drizzle of extra balsamic vinegar or a sprinkle of finely grated Parmesan cheese. These little accents can elevate the dish and make it feel even more special.
Side Dishes
Serve this dish alongside creamy mashed potatoes to soak up that irresistible sauce or a fluffy bed of rice for a lighter option. Roasted vegetables or a crisp green salad also pair wonderfully, balancing the richness of the chicken and mushrooms with freshness and crunch.
Creative Ways to Present
For a dinner party, serving the chicken and mushrooms on individual plates with a colorful side of steamed asparagus or carrots makes the presentation sing. You can also scoop the sauce over buttered noodles for a comforting twist. No matter how you present it, the Balsamic Chicken and Mushrooms Recipe shines as a centerpiece.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Balsamic Chicken and Mushrooms completely before transferring to airtight containers. Stored in the refrigerator, it will keep fresh for up to 3 days, allowing you to enjoy this delicious meal again without any loss in flavor or texture.
Freezing
This dish freezes well, making it perfect for meal prep. Place portions in freezer-safe containers or heavy-duty bags, removing as much air as possible. Frozen leftovers will maintain their quality for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. Adding a splash of cream or water can help restore sauce consistency. Alternatively, microwave in short bursts, stirring in between, until heated through.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just as well in this Balsamic Chicken and Mushrooms Recipe. Just be sure to monitor the internal temperature closely to avoid drying out the meat. Cooking until it reaches 165 degrees Fahrenheit ensures it stays juicy.
What type of mushrooms are best for this recipe?
Cremini mushrooms are ideal due to their firm texture and earthy flavor, but you can also use white button mushrooms or baby portobellos. Just make sure to remove stems and keep the mushrooms whole for the best presentation and cooking results.
Is there a substitute for cream in the sauce?
If you prefer a lighter alternative, half-and-half or coconut cream can be used, although coconut cream will add a subtle tropical twist. Keep in mind this will slightly alter the flavor and texture of the sauce.
Can I prepare this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your balsamic vinegar and other ingredients are certified gluten-free. Always check labels to be certain, especially with processed products.
How can I make the sauce thicker?
If you want a thicker sauce, continue simmering it uncovered for a few extra minutes so the liquid reduces further. Alternatively, whisking in a small amount of cornstarch slurry before adding the cream can help achieve a richer consistency.
Final Thoughts
Making the Balsamic Chicken and Mushrooms Recipe is like inviting a little bit of magic into your kitchen. It’s comforting, sophisticated, and surprisingly easy to prepare. Whether you’re cooking for yourself, family, or friends, this dish promises to become a go-to favorite. So go ahead, give it a try — your taste buds will thank you!
PrintBalsamic Chicken and Mushrooms Recipe
This Balsamic Chicken and Mushrooms recipe offers tender chicken thighs seared to golden perfection and simmered in a creamy, tangy balsamic and mushroom sauce. Perfect for a comforting weeknight dinner, this dish combines the rich flavors of cremini mushrooms, garlic, and fresh parsley for a balanced and savory meal that takes just 40 minutes from start to finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1 pound chicken thighs (boneless or bone-in)
- Kosher salt and pepper, to taste
Sauce and Mushrooms
- 1 tablespoon Fustini’s Delicate Select Olive Oil
- 1 tablespoon unsalted butter
- 12 ounces whole cremini mushrooms, stems removed
- 4 garlic cloves, minced
- ¼ cup Fustini’s Balsamic Vinegar
- ¾ cup cream
- 3 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Season the chicken thighs generously with kosher salt and pepper on both sides. You may substitute chicken breasts if preferred.
- Sear the Chicken: Heat olive oil in a large skillet or pot over medium heat until hot. Add the chicken thighs and sear for about 2 minutes on each side, until a golden brown crust forms. Remove the chicken from the skillet and place it on a plate temporarily.
- Sauté Mushrooms and Garlic: Add the unsalted butter to the skillet. Once melted, add the whole cremini mushrooms and minced garlic. Cook for 5 to 7 minutes until the mushrooms are softened and fragrant. Season with a pinch of kosher salt and pepper, stirring occasionally.
- Deglaze and Develop Sauce: Pour the balsamic vinegar into the skillet to deglaze the pan, scraping up any browned bits. Let it cook for 1 to 2 minutes until slightly reduced. Stir in the cream and cook for several more minutes until the sauce thickens slightly.
- Simmer the Chicken: Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and simmer over low heat for 6 to 8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For chicken breasts, follow the same process ensuring internal temperature is reached.
- Finish and Serve: Sprinkle chopped fresh parsley over the dish just before serving. Serve the balsamic chicken and mushrooms hot with the creamy sauce.
Notes
- Using cream adds richness to the sauce; for a lighter option, substitute with half-and-half or coconut cream.
- Bone-in chicken thighs provide more flavor but may require slightly longer cooking time.
- Make sure to monitor the internal temperature of the chicken to ensure it is fully cooked but still juicy.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
