Easy Balsamic Mushroom Chicken
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One-pan balsamic mushroom chicken is made with flour-dusted chicken, garlic butter mushrooms all tossed in a balsamic pan sauce. Serve over pasta, mashed potatoes, caulirice, or with fresh crusty bread to soak up that sauce!
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:
- Dredge the chicken. In a small bowl, combine the garlic salt, onion powder, and white pepper powder. Season both sides of the chicken with this. Then, add the flour to a shallow baking dish along with a small pinch of salt. Shake the bowl to combine the ingredients. Then, coat each piece of chicken in the flour, making sure to coat both sides. Set chicken aside on a plate, and continue coating the remaining chicken.
- Cook the chicken and the mushrooms. Add a glug of oil to a saute pan or large skillet over medium-high heat. Add the butter, and cook the chicken breasts, flipping halfway through until the chicken is cooked all the way. I use a digital thermometer to make sure the chicken has reached an internal temperature of 165ºF. Remove the chicken to a plate. Then, add a knob of butter to the same skillet and cook the mushrooms until golden brown around the edges. Combine the sugar, seasoning sauce, balsamic, and chicken stock in a small bowl. Season the mushrooms with minced garlic, red pepper flakes, and fresh thyme. Then, pour the prepared sauce into the pan and let the mushrooms and sauce simmer for a bit.
- Finish the dish. Once the sauce has simmered, add the remaining butter and allow it to melt into the sauce slowly, stirring with your wooden spoon until combined. You’ll notice the sauce thickens quickly. Then add the chicken back to the pan and simmer in the sauce for 1-2 minutes to take in all that flavor. Serve topped with parsley over mashed potatoes, mashed cauliflower, or pasta.
FAQs about Balsamic Mushroom Chicken:
- What do I serve with this recipe? My favorite side would be my extra crispy roasted potatoes!
- Can I make this creamy if I wanted to? You probably could, but I haven’t tested the recipe with cream. You could probably add a small drizzle at the end before adding the chicken, and it should make a nice balsamic cream sauce.
If you like this recipe, you might also like:
- One Skillet Chicken with Lemon Garlic Cream Sauce
- Chicken Lazone
- Balsamic Tomato Baked Chicken
- Honey Lemon Chicken with Sautéed Green Beans
- Garlic Butter Baked Chicken Breasts
- Easy Lemon Rosemary Chicken
- Skillet Garlic Lemon Butter Chicken
- 1 ¼ pounds chicken (2-4 chicken breasts)
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon white pepper
- ¼ cup all-purpose flour
- 1 tablespoon EACH: olive oil AND butter
- 3 tablespoons butter, divided
- 12-ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- ¼ - ½ teaspoon red pepper flakes
- 2 teaspoons EACH: fresh thyme AND sugar
- 2 teaspoons seasoning sauce (or use low-so soy sauce)
- ¼ cup EACH: balsamic vinegar AND chicken stock
- 2 tablespoons chopped parsley, for topping
- DREDGE: In a small bowl. Combine the garlic salt, onion powder, and white pepper. Sprinkle both sides of the chicken with this seasoning. Place the flour in a shallow baking dish along with a small pinch of salt. Shake the bowl or whisk to combine. Coat each piece of chicken in the flour; set chicken aside on a plate while you dredge the remaining pieces.
- COOK: Place a large skillet over medium-high heat. Add 1 tablespoon of butter and oil to a skillet. Once the pan is hot and the butter has melted, add the chicken and cook about 4-5 minutes per side depending on the thickness of the chicken until golden and cooked. It should register 165ºF on a meat thermometer. Take the chicken out of the pan, place it on a plate, and set it aside for now.
- SAUCE: While the chicken is cooking, combine the sugar, seasoning sauce, balsamic vinegar, and chicken stock in a small bowl; set aside for now. When the chicken is done, Add 2 tablespoon of butter to the pan and cook the mushrooms for 5-7 minutes or until the mushrooms turn golden and brown around the edges. Season the mushrooms with minced garlic, red pepper flakes, and fresh thyme for 30 seconds before adding the prepared sauce to the pan. Allow the sauce to come up to a simmer, use a wooden spoon to scrape anything that might be stuck to the pan. Then, lower the heat so that it just simmers, let cook for 3-6 minutes or until it reduces by half. When reduced, add the remaining tablespoon of butter to the skillet and gently stir until it melts into the sauce. Once combined, taste and adjust with salt as needed. Then, add the chicken back to the skillet, and allow it to simmer in the sauce for 1-2 minutes on the low setting. This will help thicken the sauce a bit further. Serve topped with parsley over pasta, with mashed potatoes/cauliflower, caulirice, or with fresh bread and a salad.
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