Balsamic Chicken and Mushrooms is a savory, tangy, and deeply satisfying dish that’s packed with flavor and ready in just about 30 minutes. Juicy chicken breasts are seared until golden, then simmered in a rich balsamic glaze with caramelized mushrooms, garlic, and herbs. The result is a one-pan wonder with the perfect balance of acidity, umami, and aromatic depth.
Inspired by rustic Italian flavors, this dish feels cozy and elegant at the same time. The balsamic reduction adds a touch of natural sweetness and complexity, while the mushrooms soak up all the pan juices and become irresistible. It’s a versatile dish—perfect served over mashed potatoes, rice, or even cauliflower mash for a low-carb twist.
You may also enjoy Cajun Butter Bourbon Steak or the quick and comforting Fast and Saucy Beef and Broccoli for more bold and hearty dinner ideas.
Credit: Pinterest
Ingredients You Will Need
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
Lean protein that holds up well to searing and saucing. - Salt and black pepper, to taste
Basic but essential for bringing out the flavors. - 1/2 teaspoon garlic powder
Adds a subtle savory background. - 2 tablespoons olive oil
Used for searing the chicken and cooking the mushrooms.
For the Balsamic Mushroom Sauce:
- 8 oz cremini or white mushrooms, sliced
Earthy, meaty mushrooms that absorb the sauce beautifully. - 2 cloves garlic, minced
Aromatic base for the sauce. - 1 small shallot or 1/2 small onion, finely chopped
Adds gentle sweetness and depth. - 1/2 cup balsamic vinegar
The star of the sauce—bold, tangy, and slightly sweet. - 1/4 cup chicken broth
Adds body and softens the sharpness of the vinegar. - 1 tablespoon Dijon mustard
Provides subtle sharpness and helps emulsify the sauce. - 1 tablespoon honey (optional)
Balances the acidity of the vinegar with a hint of sweetness. - 1 teaspoon fresh thyme or 1/2 teaspoon dried
Adds an herby note that complements the mushrooms. - 1 tablespoon butter (for finishing)
Gives the sauce a silky finish. - Fresh parsley, chopped (for garnish)
Brightens the dish and adds a pop of color.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Serves: 4
Equipment You’ll Need
- Large skillet (cast iron or stainless recommended)
- Cutting board and knife
- Tongs or spatula
- Measuring spoons and cups
- Wooden spoon
How to Make Balsamic Chicken and Mushrooms: Step-by-Step
1. Season and Sear the Chicken
Pat the chicken dry and season both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side, or until nicely browned. Remove from the skillet and set aside.
2. Cook the Mushrooms and Aromatics
In the same skillet, add a bit more oil if needed. Sauté sliced mushrooms over medium heat until browned and their moisture has evaporated—about 5–7 minutes. Stir in the garlic and shallot; cook for 1–2 more minutes until fragrant and soft.
3. Deglaze with Balsamic Vinegar
Pour in the balsamic vinegar and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in Dijon mustard, honey (if using), and thyme. Bring the sauce to a gentle simmer.
4. Return Chicken to the Pan
Nestle the chicken back into the skillet, spooning some sauce and mushrooms over the top. Cover and simmer on low for 8–10 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C).
5. Finish the Sauce
Remove the chicken once more. Stir in a tablespoon of butter to finish the sauce—this will help thicken it slightly and add a glossy, velvety texture. Return the chicken to the pan just before serving, or plate and spoon sauce over the top.
6. Garnish and Serve
Top with fresh chopped parsley and serve hot. Great with mashed potatoes, rice, polenta, or crusty bread to soak up the delicious sauce.
Nutritional Information (Per Serving)
- Calories: 390
- Protein: 35g
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 7g
- Sodium: 480mg
- Cholesterol: 100mg
Tips and Variations
- Swap the Protein: This recipe also works well with boneless pork chops or even firm tofu for a vegetarian version.
- Make it Creamy: Stir in 1/4 cup of heavy cream after adding the butter for a luxurious creamy twist.
- Use Other Mushrooms: Shiitake, oyster, or portobello mushrooms all add unique textures and flavors.
- Add Greens: Stir in a handful of spinach or kale at the end for extra nutrition and color.
- Adjust Sweetness: Prefer a tangier sauce? Skip the honey or reduce the amount to taste.
How to Store and Reheat
Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.
Freezer:
Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
Reheat:
Reheat in a skillet over medium-low heat, adding a splash of broth to loosen the sauce if needed. Microwave in 1-minute intervals, covered, stirring between rounds.
Why You’ll Love This Recipe
Balsamic Chicken and Mushrooms is a simple yet sophisticated dish that brings gourmet flavor to your dinner table without complicated prep. The vinegar-based sauce reduces into a silky glaze that’s tangy, slightly sweet, and rich in umami—making every bite of chicken irresistible.
It’s a dish you can feel proud serving to guests, yet it’s easy enough to make on a weeknight. Plus, it’s one-pan, which means easy cleanup and less stress. If you love bold, savory sauces and tender, juicy chicken—this recipe belongs in your regular rotation.
Final Thoughts
There’s something magical about the combination of balsamic vinegar and mushrooms—especially when paired with golden-seared chicken and a touch of fresh thyme. This Balsamic Chicken and Mushrooms recipe never fails to impress with its balance of bold flavors and comforting textures.
I love making this for dinner when I want something hearty and flavorful but still wholesome and easy to clean up. It pairs beautifully with simple sides like mashed potatoes or steamed rice, and the sauce alone is worth soaking up with a piece of crusty bread.
Credit: Pinterest
Frequently Asked Questions
Can I use bone-in chicken?
Yes, though it may take longer to cook. Make sure to adjust simmer time accordingly until fully cooked.
Is this dish very tangy?
The balsamic vinegar gives it a bright, tangy note, but the honey and butter balance it beautifully.
Can I make this without Dijon mustard?
Yes, though the mustard adds subtle flavor and helps emulsify the sauce. You can omit or use a small amount of prepared mustard as a substitute.
What’s the best balsamic vinegar for this?
A good-quality aged balsamic gives a deeper, richer flavor, but even basic store-bought vinegar works well when reduced.
Is this recipe gluten-free?
Yes—just be sure your balsamic vinegar and Dijon mustard are certified gluten-free.
balsamic chicken and mushrooms
Ingredients
Method
- Sear the Chicken
- Season both sides of chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- Cook the Mushrooms
- In the same skillet, add mushrooms and sauté for 4–5 minutes until browned. Add garlic and cook for 30 seconds more, stirring frequently.
- Make the Balsamic Sauce
- Pour in balsamic vinegar and chicken broth. Stir in honey (if using), thyme, and a pinch of salt. Simmer for 3–4 minutes until slightly reduced.
- Return Chicken and Finish
- Place the chicken back into the skillet. Spoon sauce over the top and simmer for another 2–3 minutes. Stir in butter for a glossy finish.
- Serve
- Sprinkle with fresh parsley and serve warm. Great with rice, mashed potatoes, or crusty bread.
Notes
- Balance the Flavor: Add honey or a touch of brown sugar if your balsamic vinegar is too sharp.
- Mushroom Tip: Use a mix of mushrooms (like cremini and shiitake) for added depth.
- Make it Creamy: Add ¼ cup of cream to the sauce if you want a creamier variation.
- Leftovers: Store in the fridge up to 3 days. Reheat gently on the stove for best texture.
