This is a finger-licking good recipe. The buttery balsamic sauce has so much flavour, it’s rich and tangy. I couldn’t believe how easy it was to throw this dish together!
- 4 tbsp balsamic vinegar
- 1 1/2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 4 boneless, skinless chicken thighs
- 1 pinch salt and pepper
- 1 tbsp olive oil
- 225g mushrooms
- 2 tbsp butter
- Prepare the balsamic sauce. In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set aside.
- Season chicken thighs with a pinch of salt and pepper on each side.
- Heat a large skillet over medium heat. Once hot, add olive oil and swirl to coat the surface. Add chicken thighs to the skillet and cook on each side until browned and cooked through (about 8 minutes first side, 5 minute second side). Remove chicken to a clean plate and cover to keep warm.
- While the chicken is cooking, clean the mushrooms and then slice in half. After removing the chicken from the skillet, add mushrooms and sauté in the remaining oil and fat until mushrooms are slightly tender and browned on the outside, about 5-7 minutes.
- Turn heat down to medium-low. Add prepared balsamic sauce to the skillet and stir to dissolve any browned bits from the bottom of the skillet. Allow the sauce to come to a simmer. Simmer the balsamic sauce with mushrooms, stirring occasionally, for about 5 minutes, or until the sauce has reduced by half.
- Add butter to the skillet and stir until it is melted into the sauce. Return chicken to the skillet, turning it to coat in the sauce and allow it to simmer to rewarm. Serve hot and drizzle pan sauce over the chicken and mushrooms.