Description
Creamy Balsamic Mushroom Chicken Thighs
Juicy chicken in a rich, tangy-sweet balsamic cream sauce — all in one skillet!
Ingredients
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6 boneless, skinless chicken thighs
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Salt & pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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2 shallots, thinly sliced (or 1 small onion)
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3 garlic cloves, minced
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8 oz mushrooms, sliced (cremini or button)
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¼ cup balsamic vinegar
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½ cup chicken broth (or veggie broth)
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⅓ cup heavy cream
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Optional: fresh thyme or parsley for garnish
Instructions
1. Season and Sear Chicken
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Pat chicken dry with a paper towel.
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Season both sides with salt and pepper.
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Heat olive oil in a skillet over medium heat.
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Add chicken and sear 4–5 min per side until golden brown.
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Remove chicken to a plate (it will finish cooking in the sauce).
2. Sauté Aromatics
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In the same skillet, melt butter.
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Add shallots and mushrooms; sauté 6–8 min until golden-brown and fragrant.
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Add garlic; cook 1 min until fragrant.
3. Make the Sauce
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Pour in balsamic vinegar, scraping the pan to release browned bits.
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Let it reduce for 1 min.
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Add chicken broth and bring to a simmer.
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Stir in heavy cream for a rich, velvety sauce.
4. Simmer Chicken
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Nestle seared chicken back into the skillet.
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Spoon sauce over the top.
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Simmer 10–12 min until chicken reaches 165°F internally and sauce thickens.
5. Serve
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Garnish with fresh thyme or parsley.
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Serve over mashed potatoes, rice, polenta, or sautéed greens. Don’t forget crusty bread for the sauce!
Notes
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Thicker sauce: Remove chicken, simmer sauce a few more minutes or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
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Make-ahead: Store in fridge up to 3 days; reheat gently, adding broth or cream if needed.
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Chicken breasts: Reduce simmering time to 8–10 min to avoid drying.
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Twists: Add sun-dried tomatoes, fresh spinach, or swap cream for coconut milk (dairy-free).