Leftovers are really good! In fact, they get better as the flavors meld and develop. I discovered how wonderful balsamic vinegar is when I made grilled zucchini for the first time, brushing the vegetable with a mixture of olive oil and vinegar. I’ve been thinking for a while now about using it in a chicken recipe, but it took me a while to reach a result that I deemed blog-worthy. Chicken and mushrooms are such a classic combination. And when you cook them in a reduction of balsamic vinegar and finish the dish with butter, you have yourself a restaurant-style dish that you can proudly serve to guests, although it’s easy enough to make regularly for your family.
Ingredients
You’ll only need a few simple ingredients to make this tasty meal. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: For the sauce: Balsamic vinegar, honey (real or sugar-free), kosher salt, black pepper, and dried thyme. Chicken: I use boneless skinless chicken thighs in this recipe. You could use chicken breasts, but it won’t be the same - they’re not as juicy. If you do opt for chicken breasts, I suggest you butterfly them to ensure even cooking. Kosher salt and black pepper: To season the chicken. If you opt for a finer salt, use less of it, or the dosh could end up too salty. Fat for frying: You can use olive oil, avocado oil, or ghee - whatever you like. I like to use ghee. Mushrooms: To make life easier, I use pre-sliced mushrooms. But you can obviously slice them yourself. White mushrooms work, as do cremini mushrooms. Garlic: I use minced garlic. You can also thinly slice a few garlic cloves. Butter: For finishing the dish. It greatly enhances the sauce and makes it creamier. Chopped parsley: This is strictly used for garnish, so it’s OK to skip it. Although it does greatly enhance the dish in terms of presentation.
Instructions
Making this recipe is truly easy, especially considering this is such an elegant dish. The detailed instructions are listed in the recipe card below. Here’s an overview of the steps: Your very first step is to mix the sauce, then set it aside. Next, you fry chicken thighs on both sides, until cooked through. Set the chicken aside, covering it with foil to keep it warm. Then use the same skillet to cook the mushrooms and garlic. Now, add the sauce and simmer until it’s reduced, then add back the chicken and heat through. That’s it! To serve, divide the dish between four plates, brush or drizzle each plate with the pan juices, and sprinkle with parsley.
Expert tip
The balsamic vinegar is very important in this recipe. It helps the dish to brown and caramelize. Please make sure you use it and don’t try to replace it with any other vinegar. It won’t work.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
As mentioned above, you can use butterflied chicken breasts, although I do highly recommend using chicken thighs in this recipe for the juiciest results.You can definitely vary the fat you use for frying. I tend to use ghee, but olive oil is delicious too.When adding the mushrooms, you can also add about half a cup of chopped yellow onions.Garlic slices are just as good as minced garlic. It’s just that I’m lazy so I tend to use jarred minced garlic.Instead of dried thyme, you could use dried oregano. Both are excellent, although thyme is definitely my favorite.
Serving suggestions
You can simply serve this flavorful dish all on its own. It’s a complete meal of meat and vegetables. Sometimes I spoon it on top of cauliflower rice (you can obviously use real rice if you wish). It nicely soaks up the juices. You can also add a bit of color to the dish by serving it with a bright green vegetable. To make things easy, simple sides such as microwave broccoli or microwave asparagus work well.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for up to 4 days. You can reheat them in the microwave, covered, on 50% power.
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