Hey there, dinner heroes! 🙋♀️ Craving a Quick Dinner that tastes like it came from a fancy restaurant but comes together in just 30 minutes? Meet Juicy Balsamic Chicken and Mushrooms! This one-pan wonder combines tender chicken breasts, earthy mushrooms, and a glossy balsamic glaze that’ll have your family begging for seconds. Born from my love for easy, flavorful meals, this dish is a weeknight staple in our house. Let’s make Juicy Balsamic Chicken and Mushrooms and elevate your dinner game!
Ingredients for Juicy Balsamic Chicken and Mushrooms
Here’s what you’ll need for Juicy Balsamic Chicken and Mushrooms (serves 4):
Chicken:
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4 boneless, skinless chicken breasts (2.5–3 lbs/1.1–1.4 kg)
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2 tsp (8g) kosher salt
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½ tsp (1g) ground black pepper
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2 tbsp (30ml) extra-virgin olive oil
Mushroom Balsamic Sauce:
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8 oz (225g) cremini mushrooms, stems removed and quartered (about 2 cups)
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3 garlic cloves (9g), minced
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½ cup (120ml) chicken broth
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½ cup (120ml) balsamic vinegar
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1 tbsp (14g) salted butter, room temperature
Equipment
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Medium skillet (10–12 inches, preferably cast iron or nonstick)
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Wooden spoon or spatula
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Tongs
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Cutting board
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Meat mallet (optional, for pounding chicken)
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Instant-read thermometer
Ingredient Tips
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Chicken Breasts: Choose breasts of similar thickness for even cooking; pound to ¾-inch thickness if needed for Juicy Balsamic Chicken and Mushrooms.
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Mushrooms: Cremini adds earthy flavor; button or shiitake are great swaps.
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Balsamic Vinegar: A good-quality balsamic makes the glaze shine; add a pinch of sugar if using a budget brand.
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Chicken Broth: Low-sodium broth keeps the sauce balanced; vegetable broth or white wine works too.
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Butter: Room-temperature butter creates a glossy finish; unsalted butter with a pinch of salt is fine.
Directions for Juicy Balsamic Chicken and Mushrooms
Let’s whip up this flavorful Juicy Balsamic Chicken and Mushrooms!
Season the Chicken
- I pat 4 chicken breasts dry with paper towels and season both sides with 2 tsp kosher salt and ½ tsp black pepper.
- This ensures a golden sear and max flavor.
Sear the Chicken
- In a medium skillet, I heat 2 tbsp olive oil over medium-high heat until shimmering.
- I add the chicken breasts and sear for 3–4 minutes per side until golden.
- I reduce the heat to medium and cook for 8–12 minutes more, until the internal temperature hits 165°F (74°C).
- I transfer the chicken to a plate, cover loosely with foil, and let it rest.
Cook the Mushrooms
- In the same skillet, I add 8 oz quartered cremini mushrooms and cook over medium heat for 2–3 minutes, stirring occasionally, until they soften and brown.
- I toss in 3 minced garlic cloves and cook for 1 minute until fragrant, stirring to avoid burning.
Make the Balsamic Sauce
- I pour in ½ cup chicken broth and ½ cup balsamic vinegar, scraping up the browned bits with a wooden spoon.
- I simmer for 5–7 minutes until the sauce reduces by half, creating a rich base for Juicy Balsamic Chicken and Mushrooms.
Finish with Butter
- I remove the skillet from heat and stir in 1 tbsp salted butter until melted and glossy.
- I taste and adjust with more salt or pepper if needed.
Coat and Serve
- I return the chicken to the skillet, turning each breast to coat in the sauce and mushrooms.
- I serve immediately, spooning extra sauce over the top for irresistible flavor.
Nutrition
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Prep Time: 10–15 minutes
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Cook Time: 20–30 minutes
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Total Time: 30–45 minutes
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Servings: 4 (1 breast + ~½ cup sauce per serving)
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Calories: ~350–400 kcal per serving
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Macros per Serving: 5g carbs, 45g protein, 14g fat, 1g fiber
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Nutrition Highlights: High in protein (45g per serving), low-carb (5g), good source of selenium (50% daily value).
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Juicy Balsamic Chicken and Mushrooms
Try these twists on this Quick Dinner recipe:
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Thigh Swap: Use boneless chicken thighs for juicier Juicy Balsamic Chicken and Mushrooms; cook 2–3 minutes longer.
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Mushroom Mix: Try shiitake or portobello mushrooms for deeper flavor; slice portobellos thinly.
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Herb Boost: Add 1 tsp fresh thyme or rosemary to the sauce, inspired by Food and Tips’ Grilled Lemon Herb Chicken.
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Spicy Kick: Stir in ¼ tsp red pepper flakes with the garlic for a zesty twist.
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Creamy Finish: Add 2 tbsp heavy cream to the sauce for a richer texture, per Food and Tips’ Chocolate Overnight Oats.
Serving Ideas:
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Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing drink.
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Serve with Food and Tips’ Easy Peanut Butter Cookies for a sweet finish.
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Enjoy with Food and Tips’ Cucumber Blueberry Feta Salad for a light side.
Storage
I store Juicy Balsamic Chicken and Mushrooms in an airtight container in the fridge for up to 4 days—the flavors deepen overnight! For freezing, I cool the dish completely and store in freezer-safe bags for up to 3 months; mushrooms may soften slightly. To reheat, I warm gently on the stovetop over medium-low heat for 5–7 minutes, adding a splash of broth if needed, or microwave on medium for 1–2 minutes. Pro tip: Slice the chicken before storing for easier reheating!
Serving Tips
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Presentation: Serve on a platter with extra sauce drizzled over for a restaurant-worthy look.
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Sides: Pair with mashed potatoes, rice pilaf, or Food and Tips’ Coconut Cooler for a summery vibe.
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Toppings: Sprinkle with fresh parsley or a pinch of flaky sea salt for extra flair.
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Portion Size: 1 breast + ~½ cup sauce per serving; slice breasts for smaller portions.
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Occasions: Perfect for weeknight dinners, meal prep, or date-night meals with Juicy Balsamic Chicken and Mushrooms.
FAQs About Juicy Balsamic Chicken and Mushrooms
Here are answers to common questions about making Juicy Balsamic Chicken and Mushrooms:
Can I use chicken thighs instead of breasts?
Yes, boneless thighs stay juicier and take 2–3 minutes longer to cook; ensure they reach 165°F.
What if I don’t have balsamic vinegar?
Red wine vinegar with 1 tsp brown sugar works in a pinch, but balsamic gives the best flavor.
How do I avoid tough chicken?
Don’t add the balsamic vinegar until the chicken is nearly cooked, and pound breasts to even thickness.
Will kids like this Quick Dinner?
My 8-year-old loves the sweet glaze! Slice the chicken thin and mix with extra sauce to win them over.
Can I make the sauce ahead?
Yes, prepare the sauce (without butter) up to 2 days ahead; reheat and add butter when finishing the dish.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Juicy Balsamic Chicken and Mushrooms is the ultimate Quick Dinner, blending tender chicken, savory mushrooms, and a rich balsamic glaze in a one-pan meal. It’s family-approved and perfect for busy nights or meal prep. Try Juicy Balsamic Chicken and Mushrooms and share your favorite sides in the comments—I’m always up for new pairings!
Balsamic Chicken and Mushrooms
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (2.5–3 lbs/1.1–1.4 kg)
- 2 tsp 8g kosher salt
- ½ tsp 1g ground black pepper
- 2 tbsp 30ml extra-virgin olive oil
For the Mushroom Balsamic Sauce:
- 8 oz 225g cremini mushrooms, stems removed and quartered (about 2 cups)
- 3 garlic cloves 9g, minced
- ½ cup 120ml chicken broth
- ½ cup 120ml balsamic vinegar
- 1 tbsp 14g salted butter, room temperature
Instructions
Season the Chicken
- I pat 4 chicken breasts dry with paper towels and season both sides with 2 tsp kosher salt and ½ tsp black pepper. This ensures a golden sear and max flavor.
Sear the Chicken
- In a medium skillet, I heat 2 tbsp olive oil over medium-high heat until shimmering. I add the chicken breasts and sear for 3–4 minutes per side until golden. I reduce the heat to medium and cook for 8–12 minutes more, until the internal temperature hits 165°F (74°C). I transfer the chicken to a plate, cover loosely with foil, and let it rest.
Cook the Mushrooms
- In the same skillet, I add 8 oz quartered cremini mushrooms and cook over medium heat for 2–3 minutes, stirring occasionally, until they soften and brown. I toss in 3 minced garlic cloves and cook for 1 minute until fragrant, stirring to avoid burning.
Make the Balsamic Sauce
- I pour in ½ cup chicken broth and ½ cup balsamic vinegar, scraping up the browned bits with a wooden spoon. I simmer for 5–7 minutes until the sauce reduces by half, creating a rich base for Juicy Balsamic Chicken and Mushrooms.
Finish with Butter
- I remove the skillet from heat and stir in 1 tbsp salted butter until melted and glossy. I taste and adjust with more salt or pepper if needed.
Coat and Serve
- I return the chicken to the skillet, turning each breast to coat in the sauce and mushrooms. I serve immediately, spooning extra sauce over the top for irresistible flavor.
Notes
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