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Balsamic Chicken and Mushrooms Recipe

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4.1 from 13 reviews

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.

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

  1. Season the Chicken: Season the chicken thighs generously with kosher salt and pepper on both sides. You may substitute chicken breasts if preferred.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://bitezly.com/balsamic-chicken-and-mushrooms-recipe/