Description
A delicious and elegant Balsamic Chicken and Mushrooms recipe featuring tender chicken cutlets cooked to golden perfection, served with a rich and flavorful mushroom sauce enhanced by balsamic vinegar and fresh thyme. This easy stovetop dish is perfect for a quick weeknight dinner or a special occasion meal.
Ingredients
Chicken
- 4 (5 to 6 oz.) chicken cutlets
- 3/4 tsp. kosher salt, divided
- 3/4 tsp. ground black pepper, divided
- 1/3 cup all-purpose flour
- 6 Tbsp. unsalted butter, cut into pats and divided
Mushroom Sauce
- 1 (8 oz.) package sliced cremini mushrooms
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tsp. fresh thyme leaves, plus more for garnish
- 3/4 cup chicken broth
- 2 Tbsp. balsamic vinegar
Instructions
- Prepare the chicken: Sprinkle the chicken cutlets evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place the all-purpose flour in a shallow dish and lightly dredge each chicken cutlet in the flour, shaking off any excess. Discard leftover flour.
- Cook the chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes on each side, or until they are golden brown and cooked through. If necessary, cook in two batches to avoid overcrowding. Transfer the cooked chicken to a plate and keep warm.
- Sauté mushrooms and aromatics: Melt 1 tablespoon of butter in the same skillet. Add the sliced cremini mushrooms, finely chopped yellow onion, and the remaining 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and have released their liquid, about 6 to 7 minutes. Add the minced garlic and fresh thyme leaves, cooking for an additional 1 to 2 minutes until fragrant.
- Make the sauce: Stir in the chicken broth and balsamic vinegar. Bring the mixture to a simmer and cook until the liquid has reduced by half, approximately 5 to 8 minutes. Remove the pan from heat and whisk in the remaining 3 tablespoons of butter until the sauce is smooth and glossy.
- Combine and finish: Return the chicken cutlets to the skillet, spooning the sauce over them. Cook for 3 to 5 minutes until the chicken is warmed through and well coated with the sauce. Garnish with additional fresh thyme leaves if desired, and serve immediately.
Notes
- For best results, use chicken cutlets that are of even thickness for uniform cooking.
- If you don’t have cremini mushrooms, button mushrooms can be used as a substitute.
- To make the sauce richer, you can use homemade chicken broth.
- Serve with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
- Ensure not to overcrowd the pan when cooking chicken to achieve a nice golden crust.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
