This balsamic chicken and mushrooms is sponsored by Fustini’s.
This creamy balsamic chicken and mushrooms is comfort food done right — rich, tangy, and perfect for a simple weeknight dinner.
It’s a versatile skillet meal: serve it with roasted potatoes, steamed vegetables, or my go-to — toasted sourdough to soak up that luscious sauce.
I’m partnering with Fustini’s for this recipe, using their excellent olive oil and balsamic vinegar. I first discovered Fustini’s years ago on a trip to Northern Michigan and have loved their products ever since.
Their vinegars are outstanding.
If you enjoy bright, tart, and flavorful vinegars, Fustini’s offers a wide range of interesting flavors. Their varietals — from fruity to floral to dessert-like — add depth to both sweet and savory dishes. I keep bottles in my pantry and reorder regularly.
They also have lovely gift sets, which make great presents year-round. Today I’m using the Riserva Balsamic — thick, syrupy, and almost glaze-like — though a 12-year traditional balsamic works beautifully too.
This recipe comes together quickly: brown the chicken, sauté mushrooms to pick up the fond, deglaze with balsamic, add cream for a silky sauce, return the chicken to warm through, and finish with fresh herbs.
Simple and delicious.
This is a family favorite and a go-to when I need an easy, satisfying dinner. Use boneless chicken breasts, thighs, or bone-in pieces — whatever you have on hand — and always cook to an internal temperature of 165°F. Add extra vegetables if you like; it’s a great way to clean out the fridge.
A sprinkle of fresh parsley brightens the dish and adds color.
And dinner is served!
Balsamic Chicken and Mushrooms
Balsamic Chicken and Mushrooms
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Ingredients
- 1 tablespoon Fustini’s Delicate Select Olive Oil
- 1 pound chicken thighs (boneless or bone-in)
- kosher salt and pepper
- 1 tablespoon unsalted butter
- 12 ounces whole cremini mushrooms, stems removed
- 4 garlic cloves, minced
- ¼ cup Fustini’s Balsamic Vinegar
- 3/4 cup cream
- 3 tablespoons chopped fresh parsley
Instructions
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Season the chicken thighs with salt and pepper. You can also use chicken breasts if you wish.
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Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken and sear on both sides until golden brown, about 2 minutes per side. Remove the chicken and set aside.
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Add the butter to the skillet. Add the mushrooms and garlic and cook 5 to 7 minutes until softened. Season with a pinch of salt and pepper and stir.
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Deglaze the pan with the ¼ cup balsamic vinegar and cook 1 to 2 minutes. Stir in the cream and simmer until slightly thickened. Return the chicken to the skillet, cover, and cook 6 to 8 minutes over low heat, or until the chicken reaches an internal temperature of 165°F.
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Garnish with fresh parsley and serve.
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