Easy Chicken and Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
326 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken and Mushrooms
Description
This recipe starts by seasoning chicken thighs with salt and pepper, then pan-searing them in ghee until cooked thoroughly, allowing a brown crust to develop. The flavorful pan juices are incorporated when cooking sliced mushrooms with a splash of water to release and evaporate their moisture. Fresh garlic is added as the mushrooms brown, intensifying the aroma and taste.
The balsamic honey sauce combines aged balsamic vinegar, which provides a sweet and mellow acidity, with honey, thyme, and seasoning. It helps to caramelize the chicken surface during cooking and ties the components together. The final dish offers tender, juicy chicken with richly browned mushrooms accented by a balanced sweet-and-sour sauce.
Serve this dish as a main course suitable for dinner, potentially with a side of vegetables or grains. The parsley garnish adds a fresh note both in flavor and presentation.
Notes emphasize the importance of using aged balsamic vinegar to avoid harsh acidity, choosing chicken thighs for juiciness, and that leftovers keep well refrigerated or can be frozen. Reheating should be gentle to retain moisture.
Ingredients
Sauce:
- ¼ cup balsamic vinegar aged
- 1 tablespoon honey regular or sugar-free
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried
Chicken:
- 1.5 pounds chicken thigh 4-5 pieces, boneless, skinless
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 tablespoon ghee or olive oil
- 1 pound mushrooms sliced
- 1 tablespoon garlic minced, fresh
- 1 tablespoon butter
- 2 tablespoons parsley chopped, for garnish
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
- Use aged balsamic vinegar for its sweet flavor; young vinegar is too acidic and unsuitable here.
- Chicken thighs are recommended for juiciness, though butterflied chicken breasts can be used.
- Choose ghee or olive oil for frying according to preference.
- Optionally add chopped yellow onions with the mushrooms for added flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat covered in the microwave at 50% power.
- Freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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