Balsamic Chicken with Mushrooms
Prep time
Cook time
Total time
Serves: 4
  • 4 thin sliced boneless skinless chicken breasts (see NOTES)
  • 3 tbs olive oil
  • 8 oz baby bella (crimini) mushrooms, sliced in half (see NOTES)
  • ½ tsp salt
  • ⅛ tsp pepper
  • ¾ cup chicken stock (see NOTES)
  • ¼ cup balsamic vinegar
  • 1 small bay leaf
  • ¼ tsp thyme
  • 6 cloves garlic, crushed
  • 2 tbs butter
  1. Heat a large skillet over medium-high heat.
  2. Mix the salt and pepper and sprinkle on chicken.
  3. Add the olive oil and when oil shimmers, place chicken in the pan.
  4. Brown the chicken well on one side; remove to a plate.
  5. In the same pan, add the mushrooms and sear over high heat, stirring often.
  6. Add the chicken stock, balsamic vinegar, bay leaf, thyme and garlic to the pan; stir to combine.
  7. Place the chicken, unbrowned side down, in the pan. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
  8. Remove cooked chicken to a plate and keep it warm. Remove the garlic and bay leaf; discard both.
  9. Place butter in the pan and stir until melted.
  10. Turn the heat up to medium-high and reduce the sauce 50%. This should take about 5-7 minutes.
  11. Return the chicken to the pan to heat through.
  12. Serve over pasta.
I use 1 tsp of Better Than Bouillon chicken flavor dissolved in ¾ cup water. This makes an excellent rich stock.

If you have regular boneless, skinless chicken breasts, you can cut them in half like you are going to butterfly them, but cut all the way through, then pound them down to ¼-inch thickness.

Regular white mushrooms may be used in place of the baby bellas
Recipe by The Midnight Baker at