This hearty and flavorful dish of chicken and mushrooms is perfect for hosting because it looks so elegant, but it's also easy enough for a weeknight dinner.
The leftovers are really good! In fact, they get better as the flavors meld and develop.
I discovered how wonderful balsamic vinegar is when I started making grilled zucchini and grilled portobello mushrooms, brushing the vegetables with a mixture of olive oil and vinegar. I've been thinking for a while now about using it in a chicken recipe, but it took me a while to reach a result that I deemed blog-worthy.
Chicken and mushrooms are a classic combination. And when you cook them in a reduction of balsamic vinegar and finish the dish with butter, you have yourself a restaurant-style dish that you can proudly serve to guests, although it's easy enough to make regularly for your family.
Jump to:
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- For the sauce: Balsamic vinegar, honey (real or sugar-free), kosher salt, black pepper, and dried thyme.
- Chicken: I use boneless skinless chicken thighs in this recipe. You could use chicken breasts, but it won't be the same - they're not as juicy. If you opt for chicken breasts, I suggest you butterfly them to ensure even cooking.
- Kosher salt and black pepper: To season the chicken. If you opt for a finer salt, use half the amount listed, or the dish could end up too salty.
- Fat for frying: You can use olive oil, avocado oil, or ghee - whatever you like. I like to use ghee.
- Mushrooms: To make life easier, I use pre-sliced mushrooms. But you can obviously slice them yourself. White mushrooms work, as do cremini mushrooms.
- Garlic: I use minced garlic. You can also thinly slice a few garlic cloves.
- Butter: For finishing the dish. It greatly enhances the sauce and makes it creamier.
- Chopped parsley: This is strictly used for garnish, so it's OK to skip it. Although it does greatly enhance the dish in terms of presentation.
Variations
- As mentioned above, you can use butterflied chicken breasts, although I do highly recommend using chicken thighs in this recipe for the juiciest results.
- You can definitely 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.
- Garlic slices are just as good as minced garlic. It's just that I'm lazy so I tend to use jarred minced garlic.
- Instead of dried thyme, you could use dried oregano. Both are excellent, although thyme is definitely my favorite.
Instructions
Making this recipe is truly easy, especially considering it's such an elegant dish. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:
Your very first step is to mix the sauce and set it aside.
Next, season chicken thighs. Pan-fry them on both sides until cooked through.
Set the chicken aside, covering it with foil to keep it warm. Use the same skillet to cook the mushrooms and garlic.
Add the sauce and simmer until it's reduced, add the butter, and then add back the chicken and heat through.
That's it! To serve, divide the dish between four plates, brush or drizzle each plate with the pan juices, and sprinkle with parsley.
Expert Tip
The balsamic vinegar is very important in this recipe. It helps the dish to brown and caramelize. Please make sure you use it and don't try to replace it with any other vinegar. It won't work.
Recipe FAQs
I use the same pan, but I don't cook them at the same time. I cook the chicken first. Once it's cooked, I set it aside while I cook the mushrooms.
Not quite. While they can both be used in several recipes, the thighs are fattier and juicier and will generally give you better results.
Having said that, there ARE ways to make chicken breast taste good. Examples? Baked chicken breast, grilled chicken breast, and oven chicken kabobs. They're all excellent.
Yes! They complement each other beautifully. Granted, sauteed mushrooms are a classic side to steaks such as New York strip steak, ribeye steak, or flat iron steak.
But they do also go well with chicken. And by the way, they're also great with pork - they go well with baked pork chops, roasted pork tenderloin, and country-style ribs.
Serving Suggestions
You can serve this flavorful dish all on its own. It's a complete meal of meat and vegetables.
Sometimes, I spoon it on top of mashed pumpkin, mashed cauliflower, or cauliflower rice (you can obviously use real rice if you wish). It nicely soaks up the juices.
You can also add a bit of color to the dish by serving it with a vegetable side. To make things easy, it's best to choose simple sides such as microwave broccoli, microwave asparagus, or glazed carrots.
Storing Leftovers
The leftovers keep well in the fridge, in an airtight container, 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.
More Chicken Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Chicken and Mushrooms
Ingredients
Sauce:
- ¼ cup balsamic vinegar
- 1 tablespoon honey - regular or sugar-free
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other 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
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.
Video
Notes
- If using sugar-free honey, a serving has 349 calories and 7g carbs.Â
- You can use butterflied chicken breasts, but I highly recommend using chicken thighs in this recipe for the juiciest results.
- You can definitely 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 balsamic vinegar is very important in this recipe. It helps the dish to brown and caramelize. Please make sure you use it and don't try to replace it with any other vinegar. It won't work.
- The leftovers keep well in the fridge, in an airtight container, 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 per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Bjh
Loved it!
Vered DeLeeuw
Yay! I'm so glad this was a success. Thanks for the review!
barbara
Easy recipe and so delicious!! I will make this again! Can I freeze leftovers?
Vered DeLeeuw
Hi Barbara,
I'm so glad you enjoyed this recipe! Yes, you can freeze the leftovers.
Nicole Scannell
Easy and quick recipe with common ingredients - great flavor and BOTH kids loved it, so it's a big winner in my books. I'll be adding it to the rotation 100%.
Vered DeLeeuw
I'm so glad this was a success, Nicole! Thank you for taking the time to write a comment.
Udi
Brilliant and easy to follow recipe!
I tried both with chicken thighs and chicken breast. I liked it more with chicken breast! If using chicken breast, it's also advised to coat it with flour before frying.
I also substituted the tablespoon of butter with heavy cream.
Very delicious. I made it also for Rosh Hashana, everyone kept asking for the recipe 🙂
Will try more of your recipes soon!
Vered DeLeeuw
Shalom Udi! I'm so glad you enjoyed this recipe. Thank you for the detailed feedback.
DD
Hi, I haven't tried making this yet, but I just wanted to ask if this could be made in advance as a meal prep kind of recipe. Look forward to hearing from you :).
Vered DeLeeuw
Yes, definitely. This recipe makes four servings and lasts up to four days in the fridge, so it works as meal prep. You can reheat it in the microwave (covered) or in a 300°F oven for about 20 minutes or until heated through. It tastes best when freshly made, but the leftovers are also excellent.
Roxane K
That was easy and tasty.
Vered DeLeeuw
Glad you liked it, Roxane!