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!
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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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Equipment
- Color Cutting Boards
- Chef’s Knife
- Stainless Steel Pots and Pans
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.
This is delish! I did add chopped onions, and doubled the sauce. At the end, I added cherry tomatoes from my garden and baby spinach. Served with wild rice. Sooo good!!!
I’ve made this recipe both strictly as written and with some changes based on what I saw in the comments/what I had in my kitchen. As written it’s a 3/5, there’s not enough sauce in my opinion and the flavor is *there* but not quite where I’d want it to be.
The second time I made this, I used chicken breast since that’s what I had, doubled the sauce, used ghee instead of butter, and sautéed onions with the mushrooms. Let me tell you- Wow! It was everything I wanted it to be. The chicken thighs tasted better but with extra sauce, chicken breast was fine (obviously adjust time to cook as needed). I put this on a bed of Moroccan couscous and when the sauce seeped into it, it was divine.
I’m obsessed with this recipe! It’s so easy and so delicious. If you have the $$, high-quality balsamic vinegar packs a punch, but the reduction of the sauce drastically improves even the cheaper brands. Served it with your roasted asparagus & tomatoes side last night, a perfect combo.
In New Orleans we call the frond gris mis and it’s the best part of any dish! Gotta scrape it up and flavor your gravy!!
Made this tonight. Used boneless chicken breasts since that’s what I had on hand. Also threw in a couple handfuls of grape tomatoes towards the end. Delicious!
Delicious, quick and easy. Handy weeknight meal. With the balsamic vinegar and soy sauce, it tastes like a balsamic version of Filipino chicken adobo. (If you wanted, you could easily adjust the sauce to taste more like Filipino adobo by replacing the balsamic vinegar with white vinegar and increasing the soy sauce and sugar amount).
The thighs I had were similar in size to the photos but I only needed about 5 mins per side as I covered the skillet with a lid (both to mitigate oil splatter and to help the thighs cook through) and it was still enough time to get nice browning on the meat and develop fond on the pan.
As I only had a handful of mushrooms, I cut each mushroom into four thick slices instead of just halved (so they were half the thickness of the ones in the photo) so I ended up needing less time to cook them.
As recommended by another commenter I doubled the sauce (including butter) amounts as I wanted extra for drizzling over my mashed potatoes and blanched broccoli. Would highly recommend doubling.
If you find your sauce too vinegary for your tastes, just add more butter as fat balances out the acidity. I like the intense sauce though, goes well with the mashed potatoes.
Wow! This has officially replaced our family’s long-standing favorite marinaded chicken dinner. So yummy.
Delicious! I did have to cook the chicken significantly longer than the 8 and 5 minutes listed in the recipe.
I made this tonight, using a cast iron skillet. It was awesome, no changes needed. I served it with skin-on mashed potatoes.
I only had chicken breast to use but this was delicious and my husband raved about it. Will definitely be a regular on my menu.
This recipe is so savory and delicious! Very easy. I cooked it with Trader Joe’s cauliflower gnocchi.
I added onions to the recipe with the mushrooms.
My only suggestion is to double the sauce if you want to pour on the starch/veggie.
This recipe is so savory and delicious! Very easy. I cooked it with Trader Joe’s cauliflower gnocchi.
I added onions to the recipe with the mushrooms.
My only suggestion is to double the sauce if you want to pour on the starch/veggie.
This was dreadful. The thighs don’t fully cook in 8 and 5 minutes at medium heat, and what little sauce there is dried up well before the mushrooms became slightly tender. You’re showing a lot more than 4 1/2 T of liquid in your photos, by the way. I wound up throwing both this entree and the recipe in the garbage.
I’ve been meal prepping this and it’s something I actually don’t get tired of for lunches. It’s so delicious!
We really enjoyed this!! When I added chicken at end I also added green beans that had been boiled/drained then served all over cauliflower rice – mmmm!
Sauce lacks depth, the only flavor that this dish has is reduced balsamic vinegar. Chicken needs more seasoning than just salt and pepper.
Super easy and delicious! I used chicken breasts because it’s what I had so I did have to add a little more olive oil to the pan for the mushrooms but it worked great. I also used ghee instead of butter since I can’t have dairy and the slight nutty flavor added a delicious depth to the sauce. Definitely will be making this again!
I’m curious, is this a freezable dish?
I haven’t tried freezing this one, so I’m not sure how it would turn out. There’s nothing in it that would really break down from freezing and thawing, it just might not be quite as moist.
Absolutely delicious!
It’s a keeper. My husband and I both rated it a 9!
I also served it with your roasted carrots and feta recipe which was wonderful too and a rice pilaf.
I used boneless skinless breast, and flattened it before hand helped, but took longer to cook through. I doubled the sauce, should have tripled. Delicious.
VERY good and relatively easy if you have some basic cooking skill. Decreased soy sauce to 1 tbsp otherwise followed recipe exactly. This is a part of our rotation now. Love that you use dried spices in so many of your recipes, makes it way more affordable and accessible for us!
I’m not a fan of balsamic vinegar, so I didn’t try this myself; but my husband said it was AMAZING and he wants to add this to the menu rotation:)
I actually find the baslsamic sauce benefits from adding a milder vinegar, like rice vinegar.
I initially added 2 Tbsp of rice vinegar to the sauce b/c I thought the balsamic was too strong, and it was excellent. I’ve since tried both with and without, and we definitely prefer it with the rice vinegar. It gives the sauce a little more bite and oomph, and does magical things to the white button mushrooms we tend to use.
Delicious! We’re reducing our sodium intake, so I used low-sodium soy sauce and unsalted butter. This is going on the meal rotation.
This restaurant-quality dish was delicious and took very little time to prepare! The pan sauce is especially tasty! I threw in two more chicken thighs (they were all small thighs, just under 1.4 lbs total) and still had enough mushrooms and sauce to serve with each piece. We enjoyed with some wild rice and steamed broccoli. Adding this yummy meal to our regular rotation! Thanks!
This is delicious! I used 3 chicken tenders that I cut into bite size pieces. I used baby bella mushrooms. I served it over Birdseye frozen rice w/veggies. I will add this to my favorites file!
This recipe is absolutely perfect, so follow it to a T. You will not be disappointed.
This was delicious! It’s in my ‘Best Recipes’ file (on Pinterest). The flavor was wonderful and my husband was very happy with it too! He’s picky and doesn’t like mushrooms! He ate everything.
So good!!!!
I’ve made this with olive oil mashed potatoes twice as prescribed in No Pasta, No Rice Vol. 1. (Still hoping for a volume two of that, my favorite of the meal plans.) Now, because I just bought WAY MORE red potatoes in Week 1 than I needed, I’m thinking about trying a modification to turn this into a sheet pan meal. Think it’ll work?
0. Make the balsamic sauce, coat chicken, marinate overnight. Reserve marinade upon removing the chicken.
1. Preheat oven to 400. Cut the potatoes into bite-sized pieces, spread on sheet pan, and drizzle with olive oil, garlic powder, rosemary, and pinch of salt. Roast for 20 minutes while preparing mushrooms.
2. Halve or quarter the mushrooms (and maybe double the amount — both times I’ve made this, I’ve wanted more mushrooms) and drizzle with olive oil and a pinch of salt. Stir potatoes, and add mushrooms and chicken to the pan. (Potatoes on one side, mushrooms on the other, chicken in the middle, as is Beth’s way.) Roast for 40 minutes.
3. Put reserved marinade in small sauce pan, bring to boil, reduce heat to simmer, simmer until amount reduces by half. Remove from heat and mix in butter.
4. When potatoes, mushrooms, and chicken are done roasting, move to plates, spoon sauce over mushrooms and chicken.
YUM! Love this recipe, and it was so easy!
Can this be made in a slow cooker?
No, unfortunately, slow cookers don’t allow the evaporation needed when making this type of sauce. The result would be a lot soupier and the flavor more diluted.
Very delicious. Family loved it too
Finally a chicken mushroom dish that isn’t cream based! We loved this dish. I made this one with chicken breast (had it in hand), and I just added a little extra butter to make up for the fat content that thighs give the dish. Will be on repeat!
Is it weird to want to lick my plate after eating this?! This recipe comes together so easily, feels fancy, and tastes amazing. I will add this to the rotation for sure. I served it with your herbed mashed potato recipe and some asparagus that I roasted in my air fryer with salt and pepper. My partner and I both really loved it.
We loved it. I’ve made it with both thighs and breasts. So easy to make and so tasty. Thank you.
I love quick and easy recipes like this. Can’t wait to try making this! Thank you for sharing this recipe.
Hello! Could I use bone-in, skin-on thighs?
Unfortunately, with this quick-cooking technique a bone-in thigh wouldn’t have enough time to cook through (they take much longer than a boneless thigh).
I have made this with bone-in, skin-on thighs on multiple occasions, but be warned that the chicken will need A LOT longer than indicated in the recipe. After allowing the thighs to brown on each side for several minutes in an open skillet, I have usually let it cook for about 40 minutes with a suitable lid on the skillet. Take great care to make sure that it’s cooked thoroughly.
This chicken recipe is delicious.The only thing I would advise is when adding the balsamic vinegar sauce at the end make sure you keep the heat low to make sure it does not reduce too much..The liquid does reduce to half the amount. Served it for dinner with mashed sweet potatoes and corn.Would definitely make this again.
I have used this recipe three or four times, and it’s fantastic. Quick, easy, and delicious! I make enough to have leftover lunches. Thanks so much!
I love this recipe. It is so simple to make, but it is the type of dish I would order at a restaurant. I tossed some baby spinach on top when I put the chicken back in, in the last step, and covered for a couple minutes to let it steam. I served it all on a bed of quinoa.
Just made this for dinner and the hubby and I loved it! Had it with mashed potatoes and broccoli.
Love vinegar, but this was was way too much.
This was wonderful. Easy and elegant. Many thanks!
So. Good. Made this for the second time tonight and it was once again delicious! I accidentally bought bone in, skin on thighs, so it took much longer to cook but it was worth the wait.
Easy and delicious, My only change was that I cubed the chicken.
I’ll be honest, I almost didn’t make this… but the reviews won me. My husband and kids ate this without complaint! Great over rice!!!
Hit with my husband and 14 month old! I didn’t have thyme so I used Italian seasoning. My sauce wasn’t thickening so I sprinkled just a dab of cornstarch into the sauce and it thickened right up.
Absolutely fantastic, I loved this dish. I used canned mushrooms (made as a last minute dinner and that was all I had) and tasted great. Next time I’ll definitely try the fresh mushrooms though. My kids gave the thumbs up to do again also. All around delicious. I also used chicken breast cut in 1/2, only took 2 breasts cut in half and fed all 3 of us.
My mushrooms released quite a bit of moisture during the cooking process and it resulted in a thin, poorly mixed sauce. I think that next time I make this, I’ll remove the mushrooms and let the sauce reduce even more than recommended to achieve the consistency of a traditional pan sauce. The taste was great and it paired nicely with mashed potatoes and roasted brussel sprouts!
@Kelsey My mushrooms also released A LOT of water (partially thawed button mushrooms!)–but instead of removing them, I just let them simmer for longer until the liquid started to cook off to almost nothing then added the balsamic sauce mixture. The mushrooms cooked down more than in the pics above, but I felt they were still juicy and delicious and the final sauce was PERFECT! Best cooking wishes fellow Budget Byter!!
My husband and I loved this. It isn’t too acidic and the chicken is excellent.
Husband loved. He ate the whole thing. I added Tuscan sunset seasoning instead of thyme since I didn’t have that and thyme was in that seasoning. Thanks again.
Delicious! I marinated my chicken thighs and grilled them on the grill, then covered them with the mushroom sauce. Everyone agreed it was fabulous and I will definitely add this to my favorite recipes😋
Delicious! I didn’t have brown sugar so I used regular sugar. I also added a little oyster sauce because it wasn’t thickening enough. It was a little too acidic so I added more sugar while it was simmering. Even the kids ate it without complaints and they are hard to please. I made white rice with peas and carrots for the sides. Will be using recipe again!
Also wanted to add that I seasoned the chicken thighs with salt, pepper, garlic and onion powders as well as paprika and a little oregano.
I loved this recipe. the sauce is amazing, I made it with chicken breasts and different kinds of mushrooms and it was lovely. I paid it with airfried baby potatoes and arugula salad. YUM. thank you so much
We had some chicken thighs and mushrooms we needed to cook so decided to give this a try despite my husband being hesitant about the balsamic (sometimes it’s overpowering to him). This turned out amazing and he asked for it to be added to our rotation! The sauce was perfect, great flavor and not too strong.
Would make this again! Very easy and mushroom balsamic sauce was fabulous . I used chicken breasts halved.
It wasn’t bad, but I probably won’t make it again as the sauce was too acidic and salty and the chicken tasted bland.
This was good, but the texture of my chicken didn’t turn out great (was a bit rubbery), and it was a little too acidic for my taste.
Hi there! Could I substitute chicken breasts? How many would I use? Would 2 be okay with the current recipe?
Yes you can use chicken breasts, and 2 would be sufficient.
That pan sauce is DANGEROUS!!!! Holy moly. I’m definitely making this again.
I made this for my family last night. It was delicious! I served it with rice, green beans and homemade tortillas. It will be a go to recipe because it was so easy.
Delicious! I was a bit skeptical because of how simple the ingredients sounded but it turned out fantastic. I ended up using two chicken leg quarters and it worked out very well. We had it with garlicky green beans and baked sweet potatoes with butter and a sprinkle of brown sugar.
This chicken was incredibly flavorful, quick, and easy! I will definitely be making it again!
One word : WOW . A definite must try.
Would love to make this tonight! Is soy sauce absolutely necessary for this recipe? I don’t have any on hand in the pandemic. Anything I can sub for it? Thanks in advance!
I made this recipe tonight it’s delicious! And I think you can substitute soy sauce with Worcestershire sauce if you have that available. Other wise I don’t think it will be terrible if you don’t put the soy sauce because the combination of the balsamic vinegar and the sugar with the garlic it’s awesome!
Made this for my family. My wife said it was one of the best things she ever ate. Kids loved it. Will definitely make again but triple the recipe. Found the link to this website posted on Reddit. Will be trying many more recipes. Would love to see a diabetic option on the webpage!
WOW. During Covid-19 lock-in days, I challenge myself to finish up some pantry items that have been neglected. Last night’s challenge: Sub-par balsamic vinegar (blech!, but I’m too cheap to throw it away). After a quick taste of the sauce, I knew it wasn’t right, so I added some extra brown sugar. Still didn’t taste quite right, so I added a splash of Madeira wine that I had on hand. That helped a lot. Substituted pounded boneless breast for thighs (husband doesn’t eat dark meat, the fool) and fresh rosemary instead of thyme, but otherwise followed the recipe. SOOOOOO good! I served it over mashed potatoes (cheated and bought the dehydrated boxed stuff) and roasted green beans on the side. Restaurant quality meal! Thanks for a great recipe. My first time on your site, but I’ll be back! Looking forward to making this on a regular basis.
This is one of my weeknight go to recipes! Thank you so much for sharing it! My best recommendation — use a good balsamic vinegar. It’s something worth splurging on a bit! A nice balsamic really does taste so different!
The sauce sounds amazing — do you think it would work for pork tenderloin medallions? (I will try it as written as well, but I have a pork tenderloin defrosting!)
Oooh yes that could be delicious!
Had this for dinner and it was YUM!! I added a little more soy sauce & vinegar (Around half a tbsp more) because I like it real flavourful and it turned out great! So easy to make too
Outstanding! I’m a home chef and cook dinner apprx. 355 nights a year :) This said – this is one of the best chicken dishes I’ve ever had. I make this often (I double the sauce) and serve it with mashed potatoes or wild rice and sauteed snap peas.
Thank you SO much for your recipe and for posting — if I could give you 10 stars I would!
First off, the modifications I made:
I doubled the sauce, doubled the mushrooms, and used chicken breast.
That said, it was OK. The sauce was more sugar than balsamic and it was just OK. We had it with rice since it felt more Asian inspired and there was just nothing exciting about it. I would make it again but I’d do some modifications to make it slightly different. I wanted a deeper and richer flavor than I got. I think there was far too much sugar with the Balsamic vinegar. It didn’t caramelize in the cooking time. I had leftovers and those were recooked and were more caramelized. It the first cook wasn’t awesome.
I like the recipes on this site, this wasn’t bad but it wasn’t what I expected.
I love this recipe. Cook it about once a week. Pro tip use a quality balsamic and double the sauce and mushrooms.
So in love with this rich and flavorful chicken recipe! I serve with mashed potatoes and try not to drink the sauce straight from the pan…
My husband says this is the best thing I have cooked in a long time! Absolutely delicious!
This. Was. So. Good. Publix was out of boneless, so I used bone in and it worked just fine. Since it was dark meat bone in, I finished it in the oven at 300 for 10-15 minutes which just made it fall off the bone tender. Reheated in the oven the next day it was still super good. In the future, I’m also going to just use the sauce to make balsamic mushrooms as a side dish.
I made this with pork chops because I didn’t have any chicken on hand & it was amazing. I doubled the sauce ingredients & may triple them the next time I make it, as well as adding onions as someone suggested above. It paired nicely with mashed potatoes.
This recipe is amazing. It’s the first Budget Bytes recipe I’ve made and it’s definitely one of the best things I’ve ever cooked. I can’t wait to try more recipes!
Not a fan of dark meat would I need to change anything to sub Breasts? Sounds delicious!
No you could be just fine.
Would using chicken breast still give me fond to make the sauce with?
Yes you should be okay!
Served this over a bed of salad greens with tomatoes and it made for a fantastic dinner.
This is so so good!! Will definitely make this often!
This is FANTASTIC! My super picky husband loved it and asked for more. I paired it with some roasted broccoli and some of your garlic herb mashed potatoes! I think this will be a regular for us. I have been following your recipes for over 4 years now and some of my first cooked meals in my own place were from your site. Thanks, Beth!
This recipe deserves more than 5 stars. I added sauteed onions to mine cause I can’t eat anything without onion… SO. DELICIOUS. This will be added to my regular recipe rotation.
Thank you Katie!
This is fantastic and so easy to make. I only could find bone-in thighs, but de-boning only added a few minutes on. I will absolutely make this again.
Happy to hear it Mallory!
We don’t care for mushrooms but I read through this recipe regardless….I ended up pre-steaming some carrots and used that in place of the mushrooms. It was absolutely delish and I instantly regretted not making more carrots!! Thank you so much for this recipe!
Oh good thinking!
I was thinking of adding carrots to this recipe, maybe carrots, spinach and mushrooms. A third of each, I’ll post my thoughts after preparation!
So good! This has just the perfect balance of tangy, sweet and savory and is absolutely PERFECT as-is. Probably the only recipe I didn’t feel the need to tweak at all. Even my picky husband who doesn’t like vinegar or mushrooms devoured this two nights in a row!
Thank you Erin!
You know a recipe is good if you make it 2 nights in a row! Seriously, this recipe is THAT good and I did make it 2 nights in a row for me and my husband (we thought about going for 3 nights in a row but that seemed a bit obnoxious :)
This said – thank you SO much for posting your recipe. It is seriously delicious. Making it again this evening.
The first time I served it with long grain wild rice, the second time I served it with mashed potatoes. Both times I added a side of sauteed sugar snap peas. Followed the recipe exactly – AH-MAZING!! Thanks again and have a gorgeous weekend.
This is awesome! Thank you for sharing!
A-mazing. I was told to put it in the regular dinner rotation. It was really good over some mashed potatoes. Mmmm. We were low on mushrooms so I can’t wait to make it again with lots and lots of them next time!
Is there a way to make this dairy-free? Aka: would it still be good without the last step of adding the butter?
Yes you could swap with olive oil!
I made this as-is and it was SO good. Got rave reviews from my husband and even our toddler loved it.
Wahoo! Happy to hear it Esther!
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!