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Easy Balsamic Chicken and Mushrooms Recipe

Easy Balsamic Chicken and Mushrooms

Juicy chicken cutlets are seared with mushrooms, shallot, garlic, and thyme, then finished in a tangy balsamic pan sauce. This easy skillet dinner serves four and comes together in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 cutlets, about 1 1/4–1 1/2 pounds total Boneless, skinless chicken breast cutlets
  • 1/2 teaspoon, plus more as needed Kosher salt
  • 1/4 teaspoon Black pepper
Skillet and Sauce
  • 2 tablespoons, divided Olive oil
  • 8 ounces, sliced Fresh mushrooms
  • 1 small, thinly sliced Small shallot
  • 2 cloves, minced Garlic
  • 1/3 cup Balsamic vinegar
  • 1/2 cup Low-sodium chicken broth
  • 1 teaspoon Fresh thyme leaves
  • 1 tablespoon, optional Honey or brown sugar
Garnish
  • 1 tablespoon, chopped and optional Fresh parsley

Method
 

Step-by-Step
  1. Slice whole chicken breasts horizontally into cutlets or pound them to an even thickness. Season both sides with kosher salt and black pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for about 4–5 minutes per side, depending on thickness, until browned and cooked through; the internal temperature should reach 165°F. Transfer the chicken to a plate.
  3. Add the remaining tablespoon of olive oil to the skillet. Cook the sliced mushrooms for 4–6 minutes, stirring occasionally, until browned and most of their moisture has evaporated.
  4. Add the sliced shallot and cook for 2 minutes. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  5. Pour in the balsamic vinegar and chicken broth, then add the thyme and optional honey or brown sugar. Scrape the browned bits from the bottom of the skillet.
  6. Simmer the balsamic mixture for 3–5 minutes, until it has reduced slightly and looks syrupy.
  7. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer for 1–2 minutes before serving. Garnish with chopped parsley if desired.

Notes

Use evenly sized chicken cutlets and cook them to an internal temperature of 165°F. Brown mushrooms in a single layer so they sear instead of steam. Let the balsamic sauce reduce before returning the chicken to the skillet. Refrigerate leftovers in a covered container for up to 3 days and reheat gently with a splash of broth.