Balsamic Glazed Chicken and Mushrooms Recipe
A flavorful and easy-to-make dish featuring tender chicken pieces and earthy cremini mushrooms coated in a sweet and tangy balsamic glaze, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper (to taste)
Vegetables and Aromatics
- 8 ounces cremini mushrooms (sliced)
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- Fresh parsley (chopped, for garnish, optional)
Sauce
- 1/2 cup balsamic vinegar
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil
Instructions
- Prepare the chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, dried Italian seasoning, salt, and freshly ground black pepper until evenly coated.
- Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the pieces are browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté mushrooms and onion: In the same skillet, add the sliced cremini mushrooms and chopped yellow onion. Cook for 5-8 minutes, stirring occasionally, until the mushrooms are tender and the onion has softened.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Make the balsamic glaze: Pour in the balsamic vinegar, honey, and soy sauce. Bring the mixture to a simmer while scraping up any browned bits from the bottom of the pan to incorporate their flavor.
- Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens into a rich glaze.
- Combine chicken and glaze: Return the cooked chicken pieces to the skillet, gently tossing to coat them thoroughly with the balsamic glaze and mushrooms.
- Season and serve: Taste the dish and adjust salt and pepper if needed. Garnish with freshly chopped parsley if desired, and serve warm.
Notes
- For a vegan option, substitute chicken with firm tofu or tempeh and use maple syrup instead of honey.
- Use tamari instead of soy sauce for a gluten-free version.
- Cook chicken pieces evenly sized to ensure uniform cooking.
- Serve over rice, quinoa, or pasta for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
