Easy Chicken and Mushrooms

Name: Easy Chicken and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup aged balsamic vinegar; 1 tablespoon honey; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon dried thyme; 1.5 pounds boneless skinless chicken thighs; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1 tablespoon ghee; 1 pound mushrooms; 1 tablespoon fresh garlic; 1 tablespoon butter; 2 tablespoons parsley

User Reviews

5.0

120 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
326 kcal
Course
Main Course
Cuisine
American

Easy Chicken and Mushrooms

Winston Campbell

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This hearty and flavorful dish of chicken and mushrooms is perfect for hosting because it looks so festive, but it's also easy enough for a weeknight dinner.

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Ingredients

Servings

Sauce:

¼ cup aged balsamic vinegar
1 tablespoon honey regular or sugar-free
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon dried thyme

Chicken:

1.5 pounds boneless skinless chicken thighs 4-5 pieces
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
¼ teaspoon black pepper
1 tablespoon ghee or olive oil
1 pound mushrooms sliced
1 tablespoon fresh garlic minced
1 tablespoon butter
2 tablespoons parsley chopped, for garnish

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Instructions

Prepare the sauce: In a small bowl, whisk together the balsamic vinegar, honey, kosher salt, black pepper, and dried thyme. Set aside.
Season the chicken thighs with kosher salt and black pepper.
Heat the ghee in a large (12-inch) nonstick skillet over medium heat, swirling to coat. Add the chicken thighs in a single layer and cook, undisturbed, for 7 minutes. Flip the chicken pieces and cook until cooked through (their internal temperature should reach 165ºF), about 7 more minutes. Remove to a plate and cover with foil to keep warm.
Add the mushrooms to the same skillet with a splash of water (about 2 tablespoons). Gently stir the mushrooms while also scraping the bottom of the skillet to remove the tasty brown bits that have stuck to it.
After the mushrooms have started reducing a bit in volume, stir in the garlic. Cook the mushrooms and garlic, stirring often, until the mushrooms are tender and browned and the liquid that they have released has evaporated, 5-7 minutes.
Add the sauce to the skillet. Simmer, uncovered, stirring occasionally, until the sauce thickens, about 5 minutes. Stir in the butter until it melts.
Add the chicken thighs back to the skillet, turning them to coat in the sauce. Cook for a couple more minutes to heat through.
Divide the chicken and mushrooms between four plates. Drizzle or brush with the pan juices and sprinkle with parsley. Serve immediately.

Notes

The balsamic vinegar is very important in this recipe. It helps the dish brown and caramelize. Please make sure you use it and don't try to replace it with any other vinegar. It won't work. Also, please use aged balsamic vinegar. A young vinegar will be too acidic. Aged balsamic vinegar is sweet.
If using sugar-free honey, a serving has 349 calories and 7g carbs.
You can use butterflied chicken breasts, but I highly recommend using chicken thighs for the juiciest results.
You can vary the fat you use for frying. I tend to use ghee, but olive oil is delicious, too.
When adding the mushrooms, you can also add about half a cup of chopped yellow onions.
The leftovers keep well in an airtight container in the fridge for up to 4 days. You can reheat them in the microwave, covered, at 50% power.
You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge and then reheat them in the microwave.

Nutrition Information

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Serving 0.25recipe Calories 326kcal (16%) Carbohydrates 14g (5%) Protein 37g (74%) Fat 14g (22%) Saturated Fat 6g (30%) Sodium 465mg (19%) Fiber 1g (4%) Sugar 9g (18%)