Balsamic Chicken with Mushrooms

Ready to elevate your dinner game? Balsamic Chicken with Mushrooms is the savory, tangy, and melt-in-your-mouth dish you’ve been craving. 🍗🍄✨

Why You’ll Love It:
This dish is a perfect balance of juicy, tender chicken and earthy mushrooms, all brought together with a rich, flavorful balsamic glaze. The tangy sweetness of the balsamic vinegar enhances every bite, creating a sauce that’s impossible to resist. Whether you’re looking for a quick weeknight dinner or a meal that’ll impress guests, this recipe has you covered!

A Symphony of Flavors:
The chicken is seared to perfection, then bathed in a luscious balsamic sauce that’s both tangy and slightly sweet. The mushrooms soak up all the flavor, creating a savory richness that pairs perfectly with the chicken. It’s the kind of dish that makes your taste buds sing with every forkful!

Healthy, Delicious, and Effortless:
Not only is this dish packed with flavor, but it’s also a healthy, light option that doesn’t skimp on taste. With minimal ingredients and simple steps, you’ll have a gourmet meal ready in no time. Perfect for busy nights when you still want to treat yourself to something special!

Versatile and Crowd-Pleasing:
This Balsamic Chicken with Mushrooms pairs beautifully with a variety of sides – think roasted vegetables, mashed potatoes, or a fresh salad. It’s versatile enough to fit any occasion, from casual family dinners to elegant dinner parties.

Restaurant-Quality at Home:
No need to go out to enjoy a meal that feels like fine dining! This dish gives you that restaurant-quality experience right in your own kitchen, all with easy-to-find ingredients.

If you’re ready to enjoy a meal that’s both flavorful and satisfying, Balsamic Chicken with Mushrooms is the answer. One bite, and you’ll be hooked! 😋

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Ingredients

• 6 tablespoons olive oil, divided

• 4 tablespoons balsamic vinegar, divided

• 2 tablespoons Dijon mustard

• 1 teaspoon honey

• 3 large cloves garlic, minced, divided

• 2 teaspoons coarse salt, divided

• 3/4 teaspoon freshly ground black pepper, divided

• 4 boneless, skinless chicken breasts (about 2 pounds)

• 3 tablespoons unsalted butter, divided

• 8 ounces fresh baby spinach leaves

• 8 ounces mushrooms, sliced (cremini or shiitake)

• 1 tablespoon chopped fresh thyme, divided

• 1/2 cup low-sodium or homemade chicken stock

• Balsamic vinegar glaze, for garnish (optional)

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Directions

• In a large bowl, whisk together 4 tablespoons oil, 3 tablespoons balsamic vinegar, the mustard, the honey, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the chicken to a large resealable bag and pour the marinade over the top. Allow the chicken to marinate in the fridge for at least 1 hour, or preferably for 2 hours.
• In a large skillet over medium heat, add 1 tablespoon oil and swirl to coat the pan. Sear the chicken until golden brown and almost cooked through, about 2-3 minutes per side. Set aside on a plate.
• Wipe any excess liquid out of the pan and add 1 tablespoon butter. Add the spinach, sprinkle with 1/2 teaspoon salt, and saute until wilted, about 2 minutes. Remove the spinach from the pan and set it aside on a plate.
• Add the remaining tablespoon of olive oil and 1 tablespoon butter to the pan. When the butter begins to foam and sizzle, add the mushrooms and remaining garlic. Saute, stirring often, until the mushrooms are golden brown, about 2 minutes. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 tablespoon thyme.
• Turn the heat up to medium-high, and deglaze the pan with the chicken stock and remaining tablespoon of balsamic vinegar, scraping up any flavorful brown bits from the bottom. Bring the sauce to a simmer, and cook until reduced by half, about 5 minutes.
• Whisk in the remaining tablespoon of butter. Return the chicken breasts and their juices to the pan. Turn the heat down to medium-low, and simmer until the chicken is cooked through, occasionally spooning the sauce over top, about 3-5 more minutes.
• Divide the sauteed spinach among plates and top with even portions of chicken, mushrooms, and sauce. Garnish with balsamic syrup and the remaining thyme, and serve.