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!

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword balsamic chicken, balsamic vinegar, mushrooms, one pan meal

Prep Time 10

Cook Time 25

Marinating Time 30

Total Time 1 5

Servings

Calories 398kcal

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

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.