Balsamic Glazed Chicken with Caramelized Mushrooms & Onions
This dish features tender chicken breasts coated in a rich balsamic glaze, complemented by sweet caramelized mushrooms and onions. It's a perfect balance of savory and tangy flavors, ideal for a satisfying weeknight meal.
Equipment
- Paper towels
- Large skillet or Dutch oven
- Tongs
- Spatula
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch thick cutlets or left whole and pounded slightly)
- 1 lb cremini (baby bella) or white button mushrooms, sliced
- 1-2 medium yellow onions, thinly sliced
- 3-4 cloves garlic, minced
- 1/2 cup good quality balsamic vinegar
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Pat the chicken breasts dry and season generously with salt, pepper, and ½ teaspoon of dried thyme.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown and cooked through; then remove and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet and cook the sliced onions for 8-10 minutes until softened and caramelized.
- Stir in mushrooms and the remaining ½ teaspoon of dried thyme, cooking for 5-7 minutes until browned, then add minced garlic for 1 minute.
- Pour in balsamic vinegar and chicken broth, bring to a simmer, and reduce for 5-7 minutes until slightly thickened.
- Return the cooked chicken to the skillet, nestling it with the sauce, mushrooms, and onions, spooning sauce over.
- Garnish with fresh parsley if desired and serve hot.
Notes
For extra flavor, consider marinating the chicken for 30 minutes in a small amount of balsamic vinegar and olive oil before searing.