Indulge in the exquisite flavors of balsamic mushroom chicken – a mouthwatering dish featuring tender juicy chicken and caramelized mushrooms smothered in light balsamic sauce. It’s the perfect gluten-free, low-carb, one-pot meal for a quick weeknight dinner!
Why you’ll love this balsamic mushroom chicken recipe
This recipe tastes great! The combination of tart balsamic vinegar, juicy chicken, and creamy mushroom sauce is divine.
This recipe uses a few simple ingredients. It uses eight standard pantry ingredients that you most likely already have on hand.
This recipe is healthy. The juicy chicken breast cutlets and silky mushrooms are cooked in a light balsamic vinegar sauce (no heavy cream!), so this is a very healthy, low carb, and low calorie meal.
This recipe is quick and easy. All you have to do is marinate the chicken, sauté it, and then sauté the mushrooms. That’s all there is to it.
This recipe is allergy-friendly. As written, this recipe is gluten-free, egg-free, dairy-free, and nut-free. It is low carb and appropriate for keto and bariatric diets. Always check the ingredients to ensure they are safe for your particular dietary needs.
What you’ll need to make the best balsamic mushroom chicken recipe
Equipment
You’ll need standard measuring cups and spoons, plus a large skillet to cook everything in and a garlic press to crush the fresh garlic. (If you don’t have a garlic press, use the flat blade of a chef’s knife or even the bottom of a clean can to crush the garlic.)
This is a one pan meal, but you’ll also need a bowl to mix the sauce and a plate to keep the cooked chicken on while you prepare the mushrooms.
INGREDIENTS
See the printable recipe card below for measurements and nutritional information.
Olive oil – I like extra virgin olive oil in this recipe, or you can use unsalted butter. Mushrooms are delicious when cooked in butter, but I think the olive oil is better with the vinegar.
Balsamic vinegar – If you’re gluten-free, make sure to get a gluten-free vinegar. Otherwise, get the best you can afford. Imported vinegar from Italy is typically the most flavorful.
Dijon mustard – Any spicy mustard will work. I would not recommend regular yellow mustard, although you could use it in a pinch.
Fresh garlic – There is no substitute for fresh garlic, and it is very cheap to buy. The pre-minced stuff that is sold in a jar does not have the same flavor, and garlic powder doesn’t either. You need fresh garlic. A bulb of fresh garlic (which is what you buy in the store) contains 8-10 individual cloves. You only need one of those individual cloves for this recipe.
Boneless chicken breasts, pressed thin – If your chicken is more than an inch thick, cut it in half to make two flatter, thinner breasts. These will cook more quickly and retain more of their juices, resulting in a nicer cooked meal. You can alternately use boneless chicken thighs.
Fresh mushrooms – You can use whole mushrooms and cut them in half or quarters or buy already sliced mushrooms. I buy sliced baby bella mushrooms. You can also use cremini mushrooms, white button mushrooms, or sliced portobellos. I don’t recommend canned mushrooms but almost any kind of fresh mushroom will work.
Chicken broth – You don’t need much of this, just enough to moisten the chicken. If you prefer, you can use dry white wine instead of chicken broth.
Dried thyme
Noodles or rice – I like to serve balsamic mushroom chicken over pasta or egg noodles, but you could also serve it over rice, cauliflower rice, or mashed potatoes.
How to make balsamic chicken with mushrooms
Heat 1 teaspoon of olive oil over medium-high heat in a large skillet.
In a medium bowl, mix 2 tablespoons of balsamic vinegar, mustard, and garlic.
Add chicken and turn to coat. 
For the best flavor, cover the bowl with plastic wrap and store it in the refrigerator for thirty minutes to two hours. This step is optional, but it will improve the flavor of the chicken.
Transfer chicken and marinade to skillet. 
Sauté chicken until cooked through, about 3 minutes on each side. 
Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil to the skillet.
Sauté mushrooms in the hot oil for one minute. 
Add broth, thyme, and remaining tablespoon of vinegar. If you can, use a wooden spoon to scrape up the tasty brown bits of food from the bottom of the pan to incorporate them into the sauce.
Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes.
Season with salt and black pepper if desired. Serve chicken topped with mushrooms over noodles or rice.
How to serve this chicken mushroom recipe
I like to serve this over noodles or rice when I’m making it for my family.
I am a bariatric patient and eat a high protein, low carb diet, so I eat mine over cauliflower rice or just plain on the plate.
Tips for juicy chicken breasts
Boneless skinless chicken breasts are not as forgiving as boneless skinless chicken thighs and can go from juicy to dry and tough in a quick second. Thighs tend to stay more juicy and tender, even if you overcook them. I prefer breasts in this recipe, but I have a few tips for you to keep them juicy and flavorful.
Whole chicken breasts tend to be thick and uneven, but if you cut them horizontally into thin chicken cutlets, they will cook quickly and stay juicy. Aim for a quarter-inch thickness evenly throughout each cutlet.
Flatten the chicken breasts with a mallet or meat tenderizer. If you don’t want to cut the chicken breasts, you can flatten it to an even thin layer.
Don’t overcook the chicken. The primary reason that chicken breasts get tough and dry is that they’re overcooked. Cook the thin chicken cutlets for 3 minutes (undisturbed) then flip it and cook it for another 3 minutes on the other side. Then use a meat thermometer to check for done-ness.
Use a meat thermometer. Chicken should be cooked to an internal temperature of 165ºF. (Make sure you check the temperature in the thickest part of the breast.) Keep in mind that all meat will continue to cook after you remove it from the heat, so it’s okay to remove it from the pan at 160ºF. As it sits, the temperature will rise to 165ºF.
Variations
You can sprinkle the hot chicken and mushrooms with Parmesan cheese.
You can substitute red wine vinegar for the balsamic vinegar. The flavor will be entirely different but will still be delicious.
You can substitute boneless skinless chicken thighs for the breasts. Thighs take longer to cook, so be sure to use a meat thermometer and check for an internal temperature of 165ºF.
How to store leftover mushroom chicken
The chicken and mushrooms store well in an airtight container in the refrigerator for up to 3 days, but you’ll want to keep them separate from the noodles (or rice).
Because there’s no heavy cream in this recipe, you can freeze leftovers. Simply place them in a plastic freezer bag and store in the freezer for up to 2 months. To reheat, thaw in the fridge overnight and then heat in a skillet as desired.
Reheating mushroom chicken
I think chicken gets weird when reheated in the microwave, so I reheat these leftovers in a skillet over medium heat. You may need to add an additional splash of chicken broth to loosen the sauce back up after it’s been sitting for a day or two.
Try these other delicious chicken dishes while you’re here:
Recipe
Balsamic Chicken with Mushrooms
Indulge in the exquisite flavors of balsamic mushroom chicken – a mouthwatering dish featuring tender juicy chicken and caramelized mushrooms smothered in light balsamic sauce. It’s the perfect gluten-free, low-carb, one-pot meal for a quick weeknight dinner!
Instructions
Heat 1 teaspoon of olive oil in a large skillet.
In a medium bowl, mix 2 tablespoons of vinegar, mustard, and garlic. Add the chicken and turn to coat. If you have time, place the chicken in a zippered plastic bag in the fridge and marinate for 30-60 minutes (optional).
Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil of skillet. Saute mushrooms for one minute. Add broth, thyme, and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes.
Serve chicken topped with mushrooms.
Notes
Nutritional information is only for the chicken and mushrooms and does not include noodles or rice.
Nutrition
Calories: 172kcal | Carbohydrates: 4g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 237mg | Potassium: 596mg | Fiber: 1g | Sugar: 3g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
