Balsamic Chicken & Mushrooms

How to make Balsamic Chicken and Mushrooms.


  • 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
  • 1/2 pound white mushrooms, cleaned and sliced
  • 1 TBS light olive oil
  • 1 TBS butter
  • 1 small onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 2 TBS flour
  • 3/4 tsp salt
  • 1/2 tsp coarse black pepper, divided
  • 120ml chicken stock (1/2 cup)
  • 2 TBS Balsamic vinegar
  • 60ml double cream (1/4 cup, heavy cream)
  • a few spring thyme and some chopped leaves to garnish


  1. Heat the oil and butter together in a large skillet over medium heat.
  2. Add the onions and cook, stirring occasionally until they start to brown a bit.
  3. Add the garlic and cook for a further minute.
  4. While the onions are cooking, toss the chicken pieces together with the flour, 1/2 tsp salt and 1/4  tsp black pepper.
  5. Push the onions to the side of the skillet and add the chicken pieces, a few at a time, browning on both sides and adding more as they brown.
  6. Transfer all to a bowl.
  7. Add the mushrooms to the pan.
  8. Cook and stir until they are lightly browned.
  9. Add the remaining salt and black pepper.
  10. Add the chicken stock and balsamic vinegar, stirring to release any brown bits from the bottom of the pan.
  11. Return the chicken and onions/garlic mixture to the pan along with the thyme sprigs.
  12. Cover and simmer for about 10 minutes, until the chicken is cooked through.
  13. Stir in the cream and heat through.
  14. Taste and adjust seasoning as required.
  15. Sprinkle with a few thyme leaves and serve.
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