It’s been awhile since I’ve added a new chicken recipe to my dinner repertoire.
But chicken is such an easy weeknight choice.
I always keep a few pounds of frozen chicken in the freezer for dinner emergencies.
It can be baked from frozen, or defrosted and quickly added to curries, stir fries, pasta dishes, or anything, really! You can even plop frozen chicken breasts in a pot of boiling water, cook until no longer pink, and then shred the meat for easy salad mix-ins or protein for wraps.
For this recipe, you better bet I utilized my frozen chicken stash.
Once the chicken is defrosted, this meal comes together in just 45 minutes.
Simply dredge the chicken in flour, pan sear until golden, toss in some mushrooms and garlic, then balsamic, broth, and herbs. Cook down into a sauce & finish with a pat of butter.
Easy. Delicious. Yummy.
This meal is comfort food in one pan.
- 4 medium boneless skinless chicken breasts
- Kosher salt
- Ground black pepper
- 2/3 cup all purpose flour
- 2 tablespoons olive oil
- 8 cloves of garlic
- 12 ounces white button mushrooms, sliced
- 1/4 cup balsamic vinegar
- 1 cup chicken stock
- 1 bay leaf
- 1 tablespoon minced fresh thyme
- 2 tablespoons unsalted butter
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Season the chicken breasts on both sides with a sprinkle of kosher salt and pepper.
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Spread the flour out on a large plate and sprinkle with salt and pepper. One at a time, dip the chicken breasts in the flour, turning to coat. Shake lightly to remove any excess, then set the chicken breast aside on a clean plate. Repeat with all 4 chicken breasts.
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Add the oil to a large nonstick skillet and warm over medium-high heat. Add the chicken breasts to the pan, and cook on one side for about 6 minutes, until nicely golden brown.
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Turn the chicken breasts over and add the garlic cloves and mushrooms to the pan. Cook for another 3 or 4 minutes, shaking the pan occasionally to redistribute the mushrooms and garlic while they cook.
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Add the balsamic vinegar, chicken stock, bay leaf, and thyme to the pan. Reduce the heat to a simmer, cover the pan, and continue to cook for 10 minutes, turning the chicken breasts halfway through.
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Uncover the pan and remove the chicken breasts to a plate. You can lightly tent them with foil to keep them warm.
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Let the balsamic-mushroom sauce continue to cook, uncovered, for another 5 minutes or so, until reduced to a sauce consistency. Stir in the butter and cook for another 2 minutes or so until melted and combined with the rest of the sauce.
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Remove the bay leaf, then plate each chicken breast and spoon the mushroom sauce over the top. Enjoy!
This is SO good! I make it every week & half. I put a little less balsamic vinegar in it though and add a little Worcestershire to it. I also mix and some zucchini. Sometimes I mix it with noodles and sometimes I just make a side of mashed potatoes and vegetables. Love it.