Creamy Balsamic Chicken & Mushrooms – Easy One‑Pan Dinner

 

This Balsamic Chicken & Mushrooms is a quick and easy skillet dinner made with tender chicken thighs simmered in a creamy balsamic and mushroom sauce. Lightly browned onions, garlic, and white mushrooms build rich flavor, while a splash of good‑quality balsamic vinegar adds gentle tang without overpowering the dish. 

Finished with a touch of cream and fresh thyme, this comforting one‑pan meal is perfect for busy weeknights and elegant enough for company. Serve it with rice, potatoes, or your favorite vegetables for a delicious, satisfying dinner.

 

This is a delicious chicken dish that makes a really simple and tasty option for a weeknight supper. It is simple and easy to make, but I would also quite happily serve it to company as it has a special something that makes it company worthy!

I like to enjoy this with steamed rice and a vegetable on the side, but potatoes would also work well. You want a side that will not clash with the lovely subtle rich flavors of the sauce on the chicken. It should complement it, not overpower it.

Rich, creamy, and delicious with loads of tender pieces of chicken, this is a chicken dish everyone will love.

 

INGREDIENTS NEEDED

TO MAKE

BALSAMIC CHICKEN & MUSHROOMS

There is nothing too out of the ordinary here. Simple ingredients put together in a most delicious manner.

• 1 TBS light olive oil
• 1 TBS butter
• 1 small onion, peeled and thinly slices
• 2 fat cloves garlic, peeled and minced
• 1/2 pound white mushrooms, cleaned and sliced
• 1 1/2 pound boneless, skinless chicken thighs, cut into 2 inch pieces
• 2 TBS flour
• 3/4 tsp salt
• 1/2 tsp coarse black pepper, divided
• 120ml chicken stock (1/2 cup)
• 2 TBS Balsamic vinegar
• 60ml double cream (1/4 cup, heavy cream)
• a few spring thyme and some chopped leaves to garnish

 

The combination of oil and butter gives a nice flavor and the oil helps to keep the butter from burning when you go to cook things at a higher temperature.

Don't be tempted to use dark mushrooms with dark gills. They will make the sauce a very unappealing color.

You can use breast meat if you wish, but the thighs give a lovely richness to the dish. 

The Balsamic Vinegar adds a very subtle piquancy . . . its not in your face.  Make sure you use a good quality one.  Not the best, because that would be a waste, and a really good Balsamic needs to be enjoyed at the very simplest level. But you will still want a good one as a cheap nasty one would be too acidic.  Go for something in the moderate cost range. 

I use Better than Bullion chicken stock concentrate, reconstituted. It has a nice flavor.

I would not use anything other than cream.  Use heavy or whipping cream.

 

HOW TO MAKE 

BALSAMIC CHICKEN & MUSHROOMS

This only tastes complicated. There is nothing difficult about this dish.

1. Heat the oil and butter together in a large skillet over medium heat. Add the onions and cook, stirring occasionally until they start to brown a bit. Add the garlic and cook for a further minute. (The combination of oil and butter helps to keep the butter from burning. Don't allow the garlic to brown.)
2. While the onions are cooking, toss the chicken pieces together with the flour, 1/2 tsp salt and 1/4  tsp black pepper. (I usually shake it all together in a plastic bag.)
3. Push the onions to the side of the skillet and add the chicken pieces, a few at a time, browning on both sides and adding more as they brown.  Transfer all to a bowl. (Don't be in a rush. Slow and steady wins the race here.)
4. Add the mushrooms to the pan. Cook and stir until they are lightly browned.  Add the remaining salt and black pepper.  Add the chicken stock and balsamic vinegar, stirring to release any brown bits from the bottom of the pan.  Return the chicken and onions/garlic mixture to the pan along with the thyme sprigs. (Don't agitate the mushrooms too much while you are browning them or they will release too much liquid and take longer to brown.)
5. Cover and simmer for about 10 minutes, until the chicken is cooked through.  Stir in the cream and heat through. Taste and adjust seasoning as required.  Sprinkle with a few thyme leaves and serve immediately. (you can use parsley rather than thyme if you wish but thyme has the best flavor.)

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times before beginning to familiarize yourself with any ingredients or equipment needed to cook this recipe.
• Assemble all of your ingredients before you begin. This helps to make sure you don't accidentally leave anything out.
• Measure everything accurately and follow the directions as written.
• Use the best balsamic vinegar that you can afford to buy. This does make a difference.
• White or button mushrooms work best. Other kinds (portabella, baby portabella) give off too much dark color to the sauce, which I don't think is very visually appealing.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE CHICKEN THIGHS?

You can use any type of boneless, skinless chicken in this recipe, but do bear in mind that some cuts do not take as long to cook as others.  Check the internal temperature of the chicken to see if it is done. It should be 165*F or 74*C.

CAN THIS BE MADE AHEAD OF TIME?

You can certainly make this ahead of time. Make and then refrigerate, covered. When you are ready to eat this, gently reheat in a skillet over medium low heat until heated through.

CAN I USE WHITE BALSAMIC INSTEAD OF RED?

By all means, but do note that the dish will not have the same deep color as it has with the red.

MUST I USE CREAM?

It does give a lovely richness to the sauce. I highly recommend using cream. I cannot say with any certainty that you would have the same results with anything else.

CAN THIS BE FROZEN?

Yes. Simply spoon into an airtight container, label, date and freeze. It will keep for up to six months frozen. When you are ready to eat it, thaw in the refrigerator overnight and then gently reheat over medium heat until heated through.

 

CAN THIS RECIPE BE CUT IN HALF?

Yes. I often cut the recipe in half as there is only one of me. You may have to adjust the amount of stock a bit to give you the right consistency for the sauce.

 

A FEW OTHER 

CHICKEN RECIPES FOR YOU TO ENJOY

If chicken is a favorite protein of yours then you might also enjoy the following recipes!

EASY SWISS CHICKEN WITH MUSHROOM SAUCE - This Easy Swiss Chicken with Mushroom Sauce is the kind of simple, elegant dish that proves chicken dinners never have to be boring. Tender chicken breasts are lightly seasoned, dusted with flour, and sautéed in butter and olive oil until beautifully golden. While they rest in the oven, you whisk together a quick homemade sauce of cremini mushrooms, garlic, fresh tarragon, cream, and a splash of brandy — rich, fragrant, and full of depth.

SKILLET CHICKEN & SPINACH BOW TIES - This dish is everything you want in a quick weeknight meal — fresh, creamy, colourful, and incredibly satisfying. Tender slices of chicken breast are browned in butter, then tossed in a light, lemon‑kissed Alfredo‑style sauce made with garlic, cream, lemon zest, and lemon juice. While the sauce simmers, farfalle pasta cooks until perfectly al dente. The hot pasta is then mixed with fresh baby spinach, which wilts beautifully from the heat, along with Parmesan cheese, the buttery chicken, and a handful of toasted pine nuts for crunch.

  

Pin this recipe to your Chicken or Dinner boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!  

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive my weekly newsletter from Grow. Thank you!

Yield: 4Author: Marie Rayner

Balsamic Chicken & Mushrooms

A simple entree made with boneless, skinless chicken thighs cooked in a creamy balsamic and mushroom gravy.  This is fabulously tasty

ingredients:

• 1 TBS light olive oil
• 1 TBS butter
• 1 small onion, peeled and thinly slices
• 2 fat cloves garlic, peeled and minced
• 1/2 pound white mushrooms, cleaned and sliced
• 1 1/2 pound boneless, skinless chicken thighs, cut into 2 inch pieces
• 2 TBS flour
• 3/4 tsp salt
• 1/2 tsp coarse black pepper, divided
• 120ml chicken stock (1/2 cup)
• 2 TBS Balsamic vinegar
• 60ml double cream (1/4 cup, heavy cream)
• a few spring thyme and some chopped leaves to garnish

instructions:

1. Heat the oil and butter together in a large skillet over medium heat. Add the onions and cook, stirring occasionally until they start to brown a bit. Add the garlic and cook for a further minute.
2. While the onions are cooking, toss the chicken pieces together with the flour, 1/2 tsp salt and 1/4  tsp black pepper.
3. Push the onions to the side of the skillet and add the chicken pieces, a few at a time, browning on both sides and adding more as they brown.  Transfer all to a bowl.
4. Add the mushrooms to the pan. Cook and stir until they are lightly browned.  Add the remaining salt and black pepper.  Add the chicken stock and balsamic vinegar, stirring to release any brown bits from the bottom of the pan.  Return the chicken and onions/garlic mixture to the pan along with the thyme sprigs.
5. Cover and simmer for about 10 minutes, until the chicken is cooked through.  Stir in the cream and heat through. Taste and adjust seasoning as required.  Sprinkle with a few thyme leaves and serve immediately.

Created using The Recipes Generator

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again!

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.