Thursday, January 28, 2021

Skillet Balsamic Garlic Chicken


When I wrote about the food we ate in the fall, some of you expressed interest in the recipe of the skillet balsamic garlic chicken. I got this recipe from my friend Liz who provided me with some wonderful recipes when our oven broke down last spring and I was limited to meals that you can prepare on the stovetop. I'm not sure where she got the recipe from, so unfortunately I cannot tell you the source.

This dish cooks up fast as soon as you are done with all the prep work.

Here's what you need:

  • 1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick (I slice mine, and I also sometimes substitute the breasts for chicken thighs)
  • salt and pepper
  • 2 TBSP olive oil
  • 8 cloves garlic, finely chopped
  • 1 pound mushrooms, sliced (I used crimini)
  • 1/3 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 TBSP butter, cubed
  1. Season the raw chicken with salt and pepper.
  2. Heat the olive oil in a large skillet over medium high heat and, when hot, place the chicken in the skillet. Cook it on one side for about 5 minutes until browned, then flip and cook for another 3 minutes.
  3. Add the garlic and the mushrooms to the pan and stir to combine. Work the mushrooms under the chicken, so it sits on top of the mushrooms. Cook for 5 minutes until the mushrooms begin to soften. Add in the vinegar, broth, bay leaf and thyme.
  4. Cover and cook for 10 minutes. Then uncover the skillet and cook for an additional 5 to 7 minutes to sligthly thicken the sauce.
  5. Add in the butter and cook for 2 more minutes.
  6. Serve over rice, pasta or potatoes. We like to eat it over couscous.

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Elephant's Child said...

Thank you. The meat eater in this house would love it (so long as I removed the mushrooms). I would love it without the chicken.
As an aside, having discovered black garlic balsamic vinegar I love it - and it would go very well with this recipe (with either version).

Susan Kane said...

Oh, this sounds perfect for tonight. Thanks for posting it.

Magic Love Crow said...

Thank you so much for this recipe!!! My mom just said today, we should get some mushrooms! I'm glad we did! LOL! Big Hugs!

Martha said...

What a beautiful meal! I do a similar marsala but balsamic sounds even better. I'll definitely be trying this one. Thanks for sharing!

Jeanie said...

This looks really delicious. And my last grocery order included chicken breasts so for once, I have everything on the list. I can see this one in my immediate future! Thanks!

Valerie-Jael said...

This sounds delicious, thanks for sharing! Hugs, Valerie

Magdalena said...

Au wei, da läuft mir das Wasser im Mund zusammen. Danke für das Rezept.

Beatrice P. Boyd said...

I can assure you, Carla, that this delicious recipe will be on a menu plan in the very near future, the next time I shop for chicken breasts.

Willkommen auf meiner Kreativseite. said...

Hallo Carola,
du bist schuld, dass mittlerweile schon meine ganze Tastatur versabbelt ist. Bei deinen Rezepten läuft mir regelmäßig das Wasser im Mund zusammen.
Das sieht immer so lecker aus. Im Moment werde ich öfter von meiner Tochter bekocht. Sie hat nach dem Backen jetzt das Kochen für sich entdeckt und sucht auch immer leckere Rezepte heraus. Ist auch schön, wenn man sich einfach mal an den gedeckten Tisch setzen kann.
Liebe Grüße und bleib gesund!

Mae Travels said...

Balsamic vinegar does give a beautiful extra-dark brown color to chicken, which I just love. Even though I just ate breakfast I could really go for a few bites of that chicken.

be safe... mae at

Red Rose Alley said...

That looks incredible! I love all the ingredients in this recipe, especially those mushrooms. ; ) What a great meal.

Wishing you good February days, Carola.


Lowcarb team member said...

Lovely food, it looks so delicious.

All the best Jan

Terra said...

Oh yummy, I want some of that delicious looking chicken.