Recipe Background
Classic Balsamic Chicken gets to be a classic for a reason! Coated in an extra savory balsamic sauce with notes of brown sugar sweetness, Classic Balsamic Chicken is a succulent and tender poultry dish that looks fancy, comes together easily, and tastes incredible! You can make this chicken dish in a snap and you'll love each bite for a long time after!
Classic Balsamic Chicken gets to be a classic for a reason! Coated in an extra savory balsamic sauce with notes of brown sugar sweetness, Classic Balsamic Chicken is a succulent and tender poultry dish that looks fancy, comes together easily, and tastes incredible! You can make this chicken dish in a snap and you'll love each bite for a long time after!
Ingredients
- 4 tablespoons balsamic vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1/4 teaspoon dried thyme
- 4 chicken thighs boneless and skinless
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 (8-ounce) package mushrooms halved
- 2 tablespoons butter
- fresh thyme optional, to taste, for garnish
Directions
- In a small bowl, add the balsamic vinegar, the soy sauce, the brown sugar, the garlic, and the dried thyme and whisk to combine. Set the balsamic mixture aside.
- Season the chicken thighs on both sides with the salt and the black pepper.
- In a large skillet over medium heat, add the olive oil, swirling to coat the entire bottom of the skillet.
- Add the seasoned chicken thighs to the hot oil and cook, undisturbed, until the chicken thighs are deeply golden-brown, about 8 minutes.
- Flip the chicken thighs and cook, undisturbed, until they are cooked through and the chicken thighs reach an internal temperature of 165 degrees F, about 5 minutes.
- Transfer the chicken thighs to a plate and keep them warm.
- Add the mushrooms to the hot skillet and cook them in the hot oil and drippings, while stirring, until they are slightly tender and browned, about 5-7 minutes.
- Reduce the heat to medium-low.
- Add the reserved balsamic mixture to the skillet and stir to combine, while scraping the bottom of the pan to release the browned bits.
- Bring the sauce to a simmer and allow it to simmer, while stirring occasionally, until it reduces by about half, about 5 minutes.
- Add the butter to the sauce and allow it to melt, while stirring.
- Add the chicken thighs to the sauce and turn to completely coat.
- Allow the chicken thighs to simmer in the sauce until they are warmed through, about 2-3 minutes.
- Serve hot garnished with the fresh thyme.
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