Balsamic Chicken with Mushrooms

A delightful dish combining tender chicken thighs with earthy mushrooms in a rich balsamic cream sauce.

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine American

Servings 6 servings

Calories 320 kcal

1 tablespoon oil
2 count onions, thinly sliced
2 tablespoons butter
8 ounces mushrooms, sliced
2 tablespoons balsamic vinegar
6 count boneless, skinless chicken thighs
1 tablespoon heavy cream
1 teaspoon Better than Bouillon chicken base mixed with ½ cup water or chicken broth
0.5 cup water or chicken broth

Heat a large skillet over medium-high heat. Add the oil, then reduce the heat to medium. Place the chicken thighs in the skillet and brown each side for about 4 minutes until golden.
Remove the chicken from the pan and set it aside. Add butter and onions to the skillet. Cook until the onions are soft, translucent, and starting to brown, around 15 minutes.
Add the sliced mushrooms and cook for an additional 5 minutes until they are well browned.
Mix Better than Bouillon with water, then add balsamic vinegar and heavy cream. Combine well.
Place the chicken thighs back in the skillet, cover, and cook for another 10 minutes until the chicken is fully cooked. Ensure the internal temperature reaches 165°F using a meat thermometer. Garnish with fresh parsley or thyme if desired.
Serve the dish as is, over cauliflower rice for a low-carb option, or over buttered noodles if you prefer.

Feel free to add fresh herbs like parsley or thyme for extra flavor. Ensure chicken reaches an internal temperature of 165°F for safe consumption.

Keyword Balsamic Chicken with Mushrooms Recipe