Balsamic Chicken with Mushrooms
This buttery-soft chicken is braised in tangy-sweet balsamic glaze alongside sweet onions and earthy mushrooms. And the oven does all the work!
There’s so much flavor in this chicken – and you need pantry staples to pull it together. The glaze is a marriage of balsamic glaze (also called balsamic reduction), honey, Dijon, garlic, and herbs. It delivers both tangy and sweet notes and infuses the chicken and vegetables with great flavor. If you don’t have balsamic glaze, use 3 tablespoons of balsamic vinegar and add an extra tablespoon of honey.
I suggest you serve this chicken dish with rice or baked potatoes so you have something to soak up the sauce! You can also serve with warm bread, or your favorite cooked grain.
Balsamic Chicken with Mushrooms
This buttery-soft chicken is braised in tangy-sweet balsamic glaze alongside sweet onions and earthy mushrooms. And the oven does all the work!
Ingredients
- 1/4 cup balsamic glaze
- 2 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 4 cloves garlic, minced or pressed
- 1 1/2 teaspoons dried oregano
- Salt and freshly ground black pepper
- 8 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts, patted dry
- 1 medium yellow onion, sliced
- 8 ounces cremini, baby bella mushrooms, or button mushrooms, halved (or larger mushrooms quartered)
- Chopped fresh basil or parsley for serving, optional
Instructions
- In a large bowl, combine the balsamic glaze, 1 tablespoon of the olive oil, Dijon mustard, honey, garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Add the chicken and turn to coat. Cover with plastic and refrigerate to marinate for 30 minutes (and up to 12 hours).
- Preheat the oven to 425 degrees.
- Arrange the onion in the bottom of a cast iron pan or baking dish of choice. Place the chicken on top of the onion. Toss the mushrooms with the remaining tablespoon of oil (I like to use the bowl used for marinating the chicken to give the mushrooms more flavor). Arrange the mushrooms around the chicken.
- Pour any extra marinade over the chicken and mushrooms.
- Bake for 25 to 35 minutes, until the chicken is cooked through (165 degrees on a meat thermometer).
- Top with basil or parsley (if using) and serve.
Calories: 398kcal, Carbohydrates: 17g, Protein: 46g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 215mg, Sodium: 248mg, Potassium: 877mg, Fiber: 1g, Sugar: 8g, Vitamin A: 70IU, Vitamin C: 3mg, Calcium: 57mg, Iron: 3mg