Balsamic Chicken and Mushrooms
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Balsamic Chicken and Mushrooms
Description
This recipe starts by seasoning chicken thighs and searing them in olive oil until browned. After removing the chicken, butter, mushrooms, and garlic are cooked until softened, developing a savory base. The pan is then deglazed with balsamic vinegar, infusing the sauce with tang and depth. Cream is added to create a thickened, smooth sauce that complements the earthy mushrooms. The chicken returns to the pan to finish cooking gently, ensuring tenderness and integration with the sauce. Fresh parsley adds a final touch of color and freshness.
The rich, creamy balsamic sauce balances acidity with mild sweetness and umami notes from mushrooms and garlic. The chicken's golden sear provides texture, contrasting the soft vegetables in the sauce. Cooking the chicken to the safe internal temperature ensures juiciness without dryness.
This dish is suited for serving alongside steamed vegetables, rice, or mashed potatoes to absorb the flavorful sauce. Its moderate cream content and simple seasoning deliver a nuanced but not overpowering flavor profile. The option to use chicken breasts offers flexibility based on preference.
Ingredients
- 1 tablespoon olive oil Fustini’s Delicate Select brand
- 1 pound chicken thighs (boneless or bone in)
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon butter unsalted
- 12 ounces cremini mushroom stems removed, whole
- 4 garlic minced, cloves
- ¼ cup balsamic vinegar Fustini’s brand
- 3/4 cup cream
- 3 tablespoons parsley chopped, fresh
Instructions
- Season the chicken thighs with salt and pepper. You can also use chicken breasts if you wish!
- Heat the olive oil in a large skillet or pot over medium heat. Once hot, add the chicken and sear on both sides until golden brown, about 2 minutes per side. Remove the chicken and place it on a plate.
- Add 1 tablespoon of butter to the skillet. Add the mushrooms and garlic to the skillet. Cook for 5 to 7 minutes, until softened. Add a pinch of salt and pepper and stir.
- Deglaze the pan with the ¼ cup Fustini’s balsamic vinegar. Cook for 1 to 2 minutes. Stir in the cream and cook for another few minutes, until slightly thickened. Add the chicken back to the skillet. Cover and cook for 6 to 8 minutes over low heat, or until the chicken reaches an internal temperature of 165 degrees F. Follow the same for chicken breasts, just be sure to check the internal temp!
- Top with fresh parsley and serve!
User Reviews
Overall Rating
4.9
You'll Also Love
