Pan sauces for the win! Making a quick sauce in the skillet after browning meat is one of the easiest ways to make a really spectacular meal. Those little browned bits on the skillet (called fond) are ultra flavorful and shouldn’t be wasted. This time, I used a mixture of balsamic vinegar, garlic, thyme, soy sauce, brown sugar and butter to turn some plain chicken thighs into this decadent Balsamic Chicken and Mushrooms. You’re going to love the rich and tangy taste, and how easy it is to throw together!
Garnished with fresh thyme.
What to Serve with Balsamic Chicken and Mushrooms
I served my Balsamic Chicken and Mushrooms with Garlic Herb Mashed Potatoes and some steamed green beans. The buttery balsamic sauce would also pair beautifully with Browned Butter Mashed Sweet Potatoes, Roasted Asparagus and Tomatoes, Roasted Vegetable Couscous, or Grilled Vegetable Pasta Salad.
What Kind of Mushrooms Should I Use?
I used baby bellas for this Balsamic Chicken and Mushrooms, but I think white button mushrooms would work just as well. The sauce is so flavorful on its own that a less flavorful mushroom, like white button mushrooms, wouldn’t make or break the dish.
Don’t Fear the Fond!
If looking at a skillet full of brown gunk stuck to the bottom makes you cringe because you think you’re in for a lot of hard scrubbing to get it clean, it’s time to learn how to make a pan sauce! Those little brown bits are caramelized proteins and they have a LOT of flavor! The process of making a pan sauce dissolves them off the bottom (no need to scrub later!) and brings all that flavor back onto your plate.
How to Make a Pan Sauce
Pan sauces are simple:
- Brown a meat or other protein in a skillet or pot with butter or oil, then remove it from the skillet.
- Add a liquid (broth, stock, wine, balsamic vinegar, etc.) and stir to dissolve the browned bits.
- Let the liquid simmer and reduce by half.
- Add butter and stir until melted. The butter thickens the sauce and adds body.
- Drizzle the pan sauce over your cooked meat and enjoy!
Other options for pan sauces: add other flavorful ingredients like garlic, shallots, herbs, spices, or even jams and jellies.
Balsamic Chicken and Mushrooms
Servings 4Ingredients
- 4 Tbsp balsamic vinegar ($0.55)
- 1.5 Tbsp soy sauce ($0.18)
- 1 Tbsp brown sugar ($0.04)
- 2 cloves garlic, minced ($0.16)
- 1/4 tsp dried thyme ($0.02)
- 4 boneless, skinless chicken thighs (about 1.25 lbs. total) ($3.02)
- 1 pinch salt and pepper ($0.05)
- 1 Tbsp olive oil ($0.16)
- 8 oz. mushrooms ($1.69)
- 2 Tbsp butter ($0.26)
Instructions
- Prepare the balsamic sauce first. In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set the sauce aside.
- Season the chicken thighs with a pinch of salt and pepper on each side.
- Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat the surface. Add the chicken thighs to the skillet and cook on each side until browned and cooked through (about 8 minutes first side, 5 minute second side). Remove the chicken to a clean plate and cover to keep warm.
- While the chicken is cooking, clean the mushrooms and then slice them in half. After removing the chicken from the skillet, add the mushrooms in their place, and sauté in the remaining oil and fat until the mushrooms are slightly tender and browned on the outside (5-7 minutes).
- Turn the heat down to medium-low. Add the prepared balsamic sauce to the skillet and stir to dissolve any browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the balsamic sauce with the mushrooms, stirring occasionally, for about 5 minutes, or until the sauce has reduced by half.
- Add the butter to the skillet and stir until it is melted into the sauce. Add the chicken back to the skillet, turning it to coat in the sauce, and allow it to simmer for a few minutes more to rewarm the chicken. Serve hot and drizzle the pan sauce over the chicken and mushrooms.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Balsamic Chicken and Mushrooms – Step by Step Photos
Prepare the balsamic sauce first. In a small bow, stir together 4 Tbsp balsamic vinegar, 1.5 Tbsp soy sauce, 1 Tbsp brown sugar, 2 cloves minced garlic, and 1/4 tsp dried thyme. Set the sauce aside.
Season four boneless, skinless chicken thighs with a pinch of salt and pepper on both sides.
Heat a large skillet over medium. Once hot, add 1 Tbsp olive oil and swirl to coat. Add the chicken thighs and cook until they are browned on both sides and cooked through (about 8 minutes first side, 5 minutes second side). Don’t worry if some of it sticks to the skillet, you actually want that to happen! :)
While the chicken is browning, clean and slice 8 oz. mushrooms in half.
Once the chicken is cooked, remove it from the skillet to a clean plate and cover to keep warm (foil or a second, upside down plate). Add the mushrooms to the skillet and cook them in the leftover oil and chicken fat.
Sauté the mushrooms until they are slightly tender and browned on the outside (5-7 minutes).
Turn the heat down to medium-low. Pour the prepared balsamic sauce into the skillet. Stir to dissolve the browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the sauce until reduced by half (about 5 minutes).
Add 2 Tbsp butter and stir until it is melted into the balsamic sauce.
Finally, add the chicken back to the skillet, turning it to coat in the sauce. Let it simmer for a few minutes more to warm the chicken through.
Serve the balsamic chicken and mushrooms hot, making sure to drizzle the extra pan sauce over the chicken!
Shown with Garlic Herb Mashed Potatoes and steamed green beans.
I made this with raspberry balsamic vinegar (it needed to be used, and I didn’t have regular balsamic), and it is DELICIOUS and surprisingly easy!
Oh that sounds delicious actually!
This was SO GOOD. I used one large (about a pound) chicken breast cut in half instead of thighs. I also had half an onion left from another recipe, so I sliced it thin and sautéd it with the mushrooms. The onion carmelized and was so tasty in the sauce. I served this with instant pot mashed potatoes and they were perfect to sop up all that yummy sauce!
Yum! Thanks for sharing Heather!
It was delicious! A keeper for my family. And it plated so beautifully that my 16 yo son searched pinterest for a salad pretty enough to put on the plate with it.
Well that sounds fun! Thanks for sharing Cheryl!
Yum–this sauce is pretty close to a recipe Beth has previously posted for mushrooms, and every bit as delicious. Actually, gravy is just a pan sauce, too–I’ve done that even when cooking hamburger patties because all of that carmelized beef bits left in the pan are too good to waste.
We agree! Thanks Janet!
This was fantastic! I used two chicken breast and twice as much mushrooms (one package didn’t seem like enough and I love mushrooms). To accurate the extra mushrooms, I made enough sauce for 6 servings. I paired this with mashed potatoes and roasted brussel sprouts and carrots and it was bomb!!
Oh yummy sides! Thanks Jasmine!
Can I make this ahead of time, and then heatup at dinner time? I’m having guest this weekend, and would prefer not to be in the kitchen will they are here!
Yes you certainly could! What lucky guests. :)
Just made this for my meal prep this week and it is delicious! The sauce makes the dish!
Happy to hear it Jay!
AMAZING!!! Saw this and realized I had all the ingredients in my fridge. added a few tablespoons of red wine with the balsamic and it was one of the best things I’ve cooked in 2019. thank you.
It makes it that much better when we realize we don’t need to shop to make something special!
My husband and I made this last night and it was delicious!! We doubled the recipe, used about 2 lbs of chicken breasts and it was fantastic! Highly recommended!
Hooray!
Just made this. Used the chicken with bone, but skinless, since I had it at home. Added some basil at the last minute. Also doubled the mushroom amount. Fantastic dish. Will make again and adding. Thank yuh for a fast and yummy recipe
Happy to hear it Carmela!
Carmela, did you change the cooking time or temperature at all? I also have bone-in thighs and I am wondering if I need to change anything.
Is there any other vegetable than mushrooms I could use? I really don’t want to stop by the store. Lol
Made this last night! Amazing! Added a pinch of red pepper flakes for some spice! Will definitely be making again.
Yum! Love adding a kick!
So I made this and was super mad at myself. I lost how long I had the chicken cooking on one side and probably flipped it too soon. Well, I had thicker thighs and cooked them much longer and they ended up a little burnt.
Everything was super good except the skin. Next time I’ll make sure to keep a timer so I know how long to cook each side and not keep flipping them.
Oh no! Sorry Michelle!
My husband does not like dark meat. How would you recommend modifying this for chicken breasts?
Thank you! It sounds really good!
Hi Terri! You could swap for about 1.25 lbs. chicken breasts.
I’m gonna try this with no giant portabellos instead. That sauce looks amazing!
Oh let us know how it goes!
Can I use boneless chicken breasts instead?
Yes you can use what you have on hand!