Description
A flavorful and easy-to-make Balsamic Glazed Chicken and Mushrooms dish featuring tender chicken pieces and earthy cremini mushrooms cooked in a rich, sweet-tangy balsamic glaze made with honey, soy sauce, and Italian seasoning. Perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper (to taste)
Vegetables
- 8 ounces cremini mushrooms (sliced)
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
Glaze
- 1/2 cup balsamic vinegar
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon soy sauce (or tamari for gluten-free)
Additional
- 1 tablespoon olive oil
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Prepare Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, dried Italian seasoning, salt, and freshly ground black pepper until evenly coated to season the chicken before cooking.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the cooked chicken from the skillet and set aside.
- Cook Vegetables: Add the sliced cremini mushrooms and chopped yellow onion to the same skillet. Cook for 5-8 minutes, stirring occasionally, until the mushrooms have softened and the onions are translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the flavor base of the dish.
- Make Balsamic Glaze: Pour in the balsamic vinegar, honey, and soy sauce. Bring the mixture to a simmer while scraping the browned bits from the bottom of the skillet to incorporate rich flavors.
- Simmer Sauce: Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes until it thickens into a glossy glaze that coats the ingredients.
- Combine and Serve: Return the cooked chicken to the skillet and toss gently to coat all pieces evenly with the balsamic glaze and mushrooms. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Substitute honey with maple syrup for a vegan-friendly version.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Serve this dish over rice, pasta, or alongside steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a deeper flavor, marinate the chicken in the seasoning and olive oil for 30 minutes before cooking.
