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Savory Balsamic Chicken with Mushrooms

This Savory Balsamic Chicken with Mushrooms recipe creates a delectable, easy-to-make dish that combines tender chicken with juicy mushrooms in a rich balsamic and Dijon mustard sauce.
4
17 min
TOTAL TIME
349
CALORIES
$1.55
PER SERVING
Savory Balsamic Chicken with Mushrooms
Ingredients
10 INGREDIENTS
4 SERVINGS
Balsamic Vinegar
3 tbsp balsamic vinegar
Small Mushrooms
2 cups small mushrooms
halved
Boneless Skinless Chicken Breasts
4 whole boneless skinless chicken breasts
pounded to 1/4 inch thickness
Vegetable Oil
2 tsp vegetable oil
Chicken Broth
1/3 cup chicken broth
Dried Thyme Leaves
1/4 tsp dried thyme leaves
crumbled
Black Pepper
1/4 tsp black pepper
Salt
1/4 tsp salt
Pre-minced Garlic
1 tsp pre-minced garlic
Dijon Mustard
2 tsp dijon mustard
Directions
7 STEPS
5 min
PREP TIME
12 min
COOK TIME
17 min
TOTAL TIME
1
In a large nonstick skillet, heat 1 teaspoon of vegetable oil over medium heat.
2
In a medium bowl, combine 2 tablespoons of balsamic vinegar, Dijon mustard, and pre-minced garlic.
3
Season the pounded chicken breasts with salt and black pepper, and then coat both sides with the vinegar mixture.
4
Transfer the chicken and the mixture to the skillet and cook until the chicken is cooked through, about 3 minutes per side. Transfer the cooked chicken to a plate and keep warm.
5
In the same skillet, heat the remaining 1 teaspoon of vegetable oil. Add the halved mushrooms and sauté for about 1 minute.
6
Add the chicken broth, crumbled thyme leaves, and the remaining 1 tablespoon of balsamic vinegar. Cook and stir until the mushrooms are deep brown, about 2 minutes.
7
Place the cooked chicken on serving plates and top with the mushroom sauce. Serve immediately.
Health Info
Macros
3g
CARBS
19g
FAT
38g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
LOW CARB
KETO
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Frequently Asked Questions
What is Balsamic Chicken?
What ingredients do I need to make Balsamic Chicken?
Do I need to marinate the chicken?
What is the best way to cook Balsamic Chicken?
Can I substitute the chicken with another type of meat?
How can I thicken the sauce if it's too thin?
What are common mistakes to avoid when making Balsamic Chicken?
How long can I store leftovers, and how do I reheat them?