Pan sauces are the best! A quick and easy way to create a delicious meal is to use a skillet. Fond, or little brown bits left on the skillet, are extremely flavorful and should not be wasted. To transform plain chicken thighs into this delicious Balsamic Chicken with Mushrooms, I used a combination of balsamic vinegar, garlic, thyme and soy sauce. It’s rich and tangy and so easy to make!
WHAT TO SERVE WITH BALSAMIC CHICKEN AND MUSHROOMS
My Balsamic Chicken & Mushrooms were served with Garlic Herb Mashed Potatoes and some steamed green beans. This buttery balsamic sauce goes well with Browned Sweet Potatoes and Roasted Tomatoes and Asparagus, Vegetable Couscous or Grilled Vegetable Pasta Salad.
What kind of MUSHROOMS should I use?
For this Balsamic Chicken and Mushrooms recipe, I used baby Bellas. But I believe that white button mushrooms would be equally good. The sauce is so flavorful that even lesser-flavored mushroom-like white button mushrooms wouldn’t ruin the dish.
DO NOT FEAR THE FOND
You don’t want to look at a brown gunk-covered skillet and make yourself cringe. These little brown bits are made from caramelized proteins and have a lot of flavors! Making a pan sauce will dissolve them from the bottom. Making a pan sauce brings all that flavor back to your plate.
HOW TO MAKE A PANE SAUCE
Simple pan sauces:
- In a skillet, brown a slice of meat or any other protein with butter or oil. Then remove the meat from the skillet.
- Add liquids (stock, wine, balsamic vinegar, etc.) to the mixture. Stir to dissolve any browned bits.
- Allow the liquid to simmer for at least ten minutes, then reduce it by half.
- Stir in butter until it melts. Butter thickens the sauce, adding body.
- Enjoy the pan sauce drizzled over your meat.
You can also add flavorful ingredients to pan sauces like garlic, shallots or herbs, spices or jams and jellies.
BALSAMIC CHICKEN & MUSHROOMS
These Balsamic Chicken & Mushrooms can be made quickly with a buttery balsamic saucepan sauce. Perfect for weeknight dinners!
Prep time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
- 4 Tbsp balsamic vinegar ($0.55)
- 1.5 Tbsp soy sauce ($0.18)
- 1 Tbsp brown sugar ($0.04)
- 2 cloves minced garlic ($0.16)
- 1/4 tsp dried rosemary ($0.02)
- 4 boneless, skinless chicken legs (about 1.25 lbs. total) ($3.02)
- One teaspoon salt and pepper ($0.05).
- 1 Tbsp olive oil ($0.16)
- 8 oz. mushrooms ($1.69)
- 2 Tbsp Butter ($0.26)
- First, prepare the balsamic vinegar. Mix the balsamic vinegar with soy sauce, brown sugar and minced garlic in a small bowl. Put the sauce aside.
- Season the chicken thighs by adding a pinch of salt to each side.
- Place the oil in a large skillet on medium heat. Once the skillet is hot, drizzle the olive oil on the surface and stir to coat. Cook the chicken thighs in the skillet until golden brown and cooked through. Transfer the chicken to a plate. Cover to keep warm.
- While the chicken cooks, wash the mushrooms and cut them in half. Once the chicken is done cooking, place the mushrooms in a skillet and cook for 5-7 minutes.
- Reduce the heat to medium-low. Stir in the balsamic vinegar and the pan. Let the sauce simmer for a few minutes. Stirring occasionally, simmer the balsamic with the mushrooms for approximately 5 minutes or until half of the sauce is reduced.
- Stir the butter into the skillet until it melts into the sauce. Return the chicken to the skillet and turn it over to coat in the sauce. Let it simmer for a few more minutes to warm the chicken. Serve the chicken and mushrooms hot.
Serving Size: 1 Serving Calories 322.4 kcal Carbohydrates 8.28 g Protein 28.6 G Fat 20.35 g Sodium 700.83 mg Fiber 0.63 g