Creamy Balsamic Chicken & Mushrooms

How to make a Creamy Balsamic Chicken and Mushrooms.


  • 1 pound chicken thighs (boneless or bone in)
  • 12 ounces whole cremini mushrooms, stems removed
  • 1 tablespoon Olive Oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, minced
  • ¼ cup Balsamic Vinegar
  • 3/4 cup cream
  • 3 tablespoons chopped fresh parsley
  • salt
  • pepper


  1. Season the chicken thighs with salt and pepper.
  2. Heat the olive oil in a large skillet or pot over medium heat.
  3. Once hot, add the chicken and sear on both sides until golden brown, about 2 minutes per side.
  4. Remove the chicken and place it on a plate.
  5. Add 1 tablespoon of butter to the skillet.
  6. Add the mushrooms and garlic to the skillet.
  7. Cook for 5 to 7 minutes, until softened.
  8. Add a pinch of salt and pepper and stir.
  9. Deglaze the pan with the ¼ cup of balsamic vinegar.
  10. Cook for 1 to 2 minutes.
  11. Stir in the cream and cook for another few minutes, until slightly thickened.
  12. Add the chicken back to the skillet.
  13. Cover and cook for 6 to 8 minutes over low heat, or until the chicken reaches an internal temperature of 165 degrees F.
  14. Follow the same for chicken breasts, just be sure to check the internal temperature.
  15. Top with fresh parsley and serve!
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