BALSAMIC MUSHROOM CHICKEN. Crispy, seasoned, and flour-dusted chicken breasts, garlic butter sautéed mushrooms, all tossed in a balsamic pan sauce that is extra delicious over mashed potatoes with steamed veggies on the side. If you’re looking for a quick weeknight dinner recipe, this is it. If you’re trying to impress your s/o with something other than what’s on the usual dinner rotation, this is it. Planning on hosting an intimate dinner party (post covid obvs)? This is the recipe to make. But I digress; balsamic mushroom chicken is a recipe to keep in your back pocket for all sorts of occasions or midweek dinner ruts. If you’ve made my caramelized onion balsamic chicken or my mushroom chicken, this recipe might look a little familiar. It’s the product of those recipes mashed together with a few tweaks and extra attention on the chicken this time.
What do you need to make Balsamic Mushroom Chicken?
Chicken: I used two large chicken breasts that I cut lengthwise into 4 pieces. 4 small chicken breasts would also work. You could also use thighs or tenders. Just keep in mind that the cooking time will vary slightly based on the chicken parts you use. I suggest using a meat thermometer to make sure the chicken is cooked through to 165ºF.Seasonings: we’re using mostly pantry staple seasonings. You’ll need garlic salt, onion powder, white pepper powder, red pepper flakes, sugar, and some fresh thyme. Feel free to swap the fresh thyme for dried if that’s what you have on hand (be sure to use roughly double it.)Flour: the flour is used for dusting the chicken before we pan fry it.Butter: we’ll use butter three different times for this recipe. The first is to cook the chicken in. Next, we’ll cook the mushrooms in a knob of butter, and then finally, a tablespoon of butter is added to the balsamic pan sauce to help thicken and give the sauce a more luxurious taste. This is a little restaurant secret that really packs a flavor punch to sauces.Mushrooms: You can use a variety of mushrooms for this recipe. I used baby Bella mushrooms, but a mix of wild mushrooms would undoubtedly make this more delicious.Minced garlic: fresh garlic helps flavor the buttered mushrooms.Seasoning Sauce: I use seasoning sauce to bring out the natural umami in the mushrooms. If you can’t find this ingredient in your mainstream grocery store, feel free to swap it with a dash of low-so soy sauce.Balsamic vinegar: This one is pretty self-explanatory! One of those ingredients that you just have to use for this recipe. Balsamic gives the sauce that notable, deep, delicious flavor.Chopped parsley: added at the end to give the dish some much needed color!
How to make Balsamic Mushroom Chicken from scratch:
If you like this recipe, you might also like:
One Skillet Chicken with Lemon Garlic Cream SauceChicken LazoneBalsamic Tomato Baked ChickenHoney Lemon Chicken with Sautéed Green BeansGarlic Butter Baked Chicken BreastsEasy Lemon Rosemary ChickenSkillet Garlic Lemon Butter Chicken
