Tasty Balsamic Chicken with Mushrooms

Balsamic vinegar chicken with mushrooms.

Balsamic vinegar chicken with mushrooms.

Winner winner chicken dinner! This recipe is crazy simple, super quick, and only dirties a pan and a plate! Gotta love that! I eat a lot of chicken it’s plentiful fairly inexpensive and a great source of lean protein. The only problem I have with it, is that it’s very easy to over cook and become dry. This recipe has the best of both worlds: a nice sear on the outside and the simmering creates a moist interior. Add in garlic, mushrooms, and Balsamic vinegar, what’s not to like!


  • 2 4oz chicken breast fillets
  • 2 Tbsp of olive oil
  • 4 oz of sliced mushrooms (about half a box)
  • 2 Tbsp flour
  • 3 garlic cloves (diced)
  • 2 Tbsp of Balsamic vinegar
  • 1/2 cup of chicken broth
  • a dash of dried Thyme
  • 1 Tbsp butter
  • Salt and Pepper to taste

Extra Info:
Cook time:

  • About 10 minute of prep, about 20 minutes of cook time.


  • Approximately two servings


  • This recipe was originally four servings which is too much for me so I worked it down to two servings, you can find the original at allrecipes.com.
  • Personally I think this dish is best served over something: Pasta, mashed potatoes, rice, couscous, or whatever floats your boat or you have handy. (The accompanying image is with pasta but it works well with almost anything.)
  • You will need a skillet that has a lid for this recipe, you might be able to get away with a make shift aluminum foil cover if you’re in a pinch.
  • This is a fairly rich dish by my standards, it has that home cooking satisfaction to it.
  • The original recipe called out for a single chicken breast per serving. However my local grocer only carries these massive beasts that are way too large for a single serving, so I’m calling out 4 ounce fillets instead. I think that’s a better serving size. If you find yourself in the same situation you can cut your chicken breast fillets in half.
  • The sky’s the limit if you want to garnish this dish, Parmesan Cheese, Chives, Green Onions, maybe some feta?


  1. Preheat oil in a skillet over medium high heat
  2. combine the flour, salt, and pepper on a plate and dredge the chicken breasts so they have a nice thin coating.
  3. Place the chicken breast in the pan to sear for about 3 minutes.
  4. Flip the breasts over and lower the heat to medium, add the garlic and mushrooms and cook for another 3 minutes. (We need to give the mushrooms a little head start in the cooking process.)
  5. Add the Balsamic vinegar, chicken broth and thyme.
  6. Cover and cook for another 10 minutes.
  7. Uncover the skillet remove the chicken and place them on what ever bed you’ve prepared. (see notes)
  8. Reduce the remaining liquid, approximately 5-7 minutes.
  9. Add the butter, stir till melted.
  10. Pour the liquid and mushrooms over the chicken and serve.

Bon Appetit,
Island Rambler

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