Balsamic Chicken and Mushrooms
When I updated this recipe that combines Balsamic Chicken and Mushrooms, I couldn’t resist adding some crumbly melted Feta Cheese! And everyone who likes chicken, mushrooms, and Feta and enjoys the flavor boost of balsamic vinegar is going to love this recipe.
PIN the Balsamic Chicken and Mushrooms recipe to try it later!
Even though I’ve been updating and improving recipes on this site for many years now, there are still times when I discover an old recipe that’s been forgotten back in the archives. And recently I stumbled across this very old recipe. (You can find the original version at that link if you were a fan.)
I barely remembered the recipe and thought it could be improved, but I loved the sound of the ingredients, so I set off on a quest to make a version of Balsamic Chicken and Mushrooms that would be up to current standards! It took a few experiments, but this new-and-improved version with melted Feta Cheese really is a wow!
When I finally settled on this keeper version I loved it so much that even though summer is almost here I still had to share it right away. The Balsamic Chicken and Mushrooms cooks partly on the stove and then only takes 20 minutes in the oven, so hopefully you don’t mind using your oven for a few more weeks. And this really is amazing dinner; I hope you’ll try it right away!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- brown or white mushrooms
- Olive Oil (affiliate link)
- Poultry Seasoning (affiliate link)
- salt and fresh-ground black pepper
- chicken stock or canned chicken broth (affiliate link)
- Balsamic Vinegar (affiliate link)
- Dijon Mustard (affiliate link)
- Garlic Powder (affiliate link)
- crumbled Feta Cheese
What if you don’t want Feta cheese with the Balsamic Chicken and Mushrooms?
When we tested the recipe we also tried a version that used Mozzarella Cheese; if you’re not a Feta Cheese fan, use that.
What balsamic vinegar should you use for the Balsamic Chicken and Mushrooms?
You don’t need a super-pricey imported balsamic vinegar to make this recipe. But be sure to use a brand of balsamic vinegar that tastes good when you taste it when you taste it right out of the bottle.
What did we serve with this recipe?
After this has finished cooking in the oven there’s going to be some flavorful juice in the bottom of the baking dish, so this Balsamic Chicken and Mushrooms is perfect to serve with Cauliflower Rice or Pureed Cauliflower, and I promise you, this combination will make an amazing low-carb dinner!
How to make Balsamic Chicken and Mushrooms:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C. Spray a 9″ x 13″ casserole dish with non-stick spray.
- Trim three large boneless, skinless chicken breasts and rub chicken on both sides with Poultry Seasoning (affiliate link).
- Heat olive oil in large non-stick pan over medium-high heat and brown chicken on both sides (the chicken won’t be cooked through at this point.)
- Season chicken with salt and fresh-ground black pepper as it browns. Remove browned chicken to a cutting board.
- While chicken browns, wash and dry mushrooms and cut in thick slices.
- Heat the rest of the oil in the same pan over medium-high heat and cook mushrooms until they’re nicely browned.
- While mushrooms cook, cut the chicken into lengthwise strips.
- Arrange chicken strips crosswise in the casserole dish and cover chicken with cooked mushrooms.
- Turn heat to low in the pan and add chicken stock, balsamic vinegar, Dijon, and Garlic Powder (affiliate link).
- Whisk it together and cook 6-8 minutes, or until the mixture reduces and slightly thickens. (See the photo of how you can draw the turner across the pan and see the bottom showing through.)
- Use a rubber scraper to scrape out all the thickened balsamic sauce and drizzle it over the chicken and mushrooms.
- Crumble Feta Cheese over the top of the chicken/mushrooms/sauce in the dish.
- Bake about 20 minutes, or until the thickest part of the chicken tests at least 165F/75C when you test with an Instant Read Meat Thermometer (affiliate link).
- If you don’t have a thermometer, cut one inside piece of chicken to make sure it’s done.
- Serve hot, with Cauliflower Rice or Pureed Cauliflower to eat with the flavorful juice that’s in the bottom of the dish.
More Recipes with Balsamic Vinegar:
Balsamic Chicken and Mushrooms
We absolutely loved this Balsamic Chicken and Mushrooms, especially with the addition of some crumbly melted Feta Cheese!
Ingredients
- 3 large boneless, skinless chicken breasts (see notes)
- 1 lb. brown mushrooms, thickly sliced
- 2 T olive oil, divided
- 2 tsp. Poultry Seasoning
- salt and fresh-ground black pepper for seasoning chicken (to taste)
- 3/4 cup chicken stock (see notes)
- 1/4 cup balsamic vinegar
- 1 T Dijon mustard
- 1 tsp. garlic powder
- 1 cup crumbled Feta Cheese
Instructions
- Preheat oven to 375F/190C. Spray a 9" x 13" casserole dish (or similar size) with non-stick spray.
- Trim any fat or undesirable parts from three large boneless, skinless chicken breasts and rub chicken on both sides with Poultry Seasoning (affiliate link).
- Heat 1 T olive oil in large non-stick pan over medium-high heat and brown the chicken on both sides (just until they are barely brown, about 3 minutes per side; the chicken won't be cooked through at this point.)
- Season chicken with a little salt and fresh-ground black pepper as it browns. Remove browned chicken to a cutting board.
- While chicken browns, wash mushrooms and dry mushrooms and cut in thick slices. (We cut each mushroom into 3 slices.)
- Heat the other 1 T of the oil in the same pan over medium-high heat and cook mushrooms until they're nicely browned and any liquid that's released has evaporated.
- While mushrooms cook, cut the chicken into lengthwise strips. It's important to make the slices close to the same thickness, so they cook in the same amount of time. (I could have done better at that!)
- Arrange chicken pieces crosswise in the casserole dish and cover chicken with cooked mushrooms.
- Turn heat to low in the pan and add chicken stock, balsamic vinegar, Dijon, and Garlic powder.
- Whisk it together and then cook 6-8 minutes, or until the mixture reduces and slightly thickens.
- Use a rubber scraper to scrape out all the thickened balsamic sauce and drizzle it over the chicken and mushrooms.
- Crumble Feta Cheese over the top of the chicken and mushrooms in the dish.
- Bake about 20 minutes, or until the thickest part of the chicken tests at least 165F/75C when you test with an Instant Read Meat Thermometer (affiliate link).
- If you don't have a thermometer, cut one inside piece of chicken to make sure it's done.
- Serve hot, with Cauliflower Rice or Pureed Cauliflower to eat with the flavorful juice that's in the bottom of the dish.
Notes
The three chicken breasts we used weighed almost two pounds before trimming. Chicken broth from a can is fine for this recipe.
New and improved recipe created by Kalyn and perfected with help from Kara.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 425Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 131mgSodium 838mgCarbohydrates 14gFiber 3gSugar 7gProtein 42g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Balsamic Chicken and Mushrooms would be a great dish for low-carb diet plans, and for any phase of the original South Beach Diet. Balsamic vinegar does have some carbs, but the amount per serving is not that high.
Find More Recipes Like This One:
Use Easy to Cook to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The original version of this recipe was posted in 2007, and it was back in the archives for years without anyone noticing it. The new-and-improved Balsamic Chicken and Mushrooms was posted in May 2020 and was updated with more information in 2024.
28 Comments on “Balsamic Chicken and Mushrooms”
I used chicken tenderloins and seasoned them with smoked paprika, garlic powder and onion powder in addition to the poultry seasoning. I also made balsamic caramelized onions to top the chicken with the mushrooms and used crumbled goat cheese instead of feta. It was amazing!
Sounds good to me!
I made this tonight and it was delicious!! My entire family loved it. (Though my kids skipped the mushrooms, which just left more for me to enjoy.)Â
Thanks for sharing this wonderful recipe. Â It will be a regular on our rotation!
Thanks Penny! So glad you enjoyed it!
Hi Kalyn, this sounds GREAT! Question….I have a (silly) husband who isn’t a fan of mushrooms. Any other complimentary vegetables sound good (I can put on his half of the dish!)? Off the top of my head I’m thinking onions (maybe vidalia?), although I might saute them separately from the mushrooms which would add some time. Would love your thoughts!
I think onions would be great. It needs to be a vegetable that can get cooked for 20 more minutes in the oven that will also taste good with Feta of course. Maybe green beans or asparagus if that sounds good. (Barely cook the asparagus if you try that.)
Looking forward to making this one! Mushrooms are really good for your immune system, so we’ve been looking for recipes that include them! 🙂
I didn’t know that; hope you enjoy!
I made this dish yesterday, following your intructions. The mixture of chicken and mushroom was incredible. Me and my husband couldn’t stop eating it. Really delicious! Thank you so much, we had a really good dinner together.
Glad to hear you enjoyed it!
Comments before this one were for the original recipe from 2007! Use the link in the post if you want to find that original version.
So glad you enjoyed! I think I need to make this again myself and take better photos!
Melissa, I like the sound of your version!
This was amazing!!!! I decided to make mine with almond meal instead of flour because I like to have my starches in different forms. I also added a couple of handfuls of fresh spinach in when the mushrooms and sauce were mixed together. I put the lid on long enough for the spinach to wilt. I will definitely make this again. I just love balsamic vinegar!!! 😉
Kelly, I love your idea of stuffing the chicken breasts with cheese. Glad to know the blog is helpful, thanks for letting me know!
Kalyn, I have been reading your blog for a while now but I’ve never commented. I tried this recipe last night and it was FANTASTIC! I omitted the flour because I’m on phase 1, and it worked out just great. I loved the flavors! Since I like to tweak things too, next time I might try splitting the breasts in half (instead of pounding them) and stuff them with a layer of fontina or mozzarella cheese…yum! Just an idea! Your website is REALLY helping me stick to phase 1 this time…usually I get so bored or discouraged with the lack of variety of things I can eat on this phase and end up derailing far too soon. Thank you so much for all the time and creativity that goes into this blog, I am sure it helps lots of others too!!
Kristen, thanks. (It’s the camera, not me. I’m barely learning how to take pictures.) I’m loving this recipe!
You did change it up a bit… I am so glad you liked it! Your photos are amazing.
Chris and Annie, hope you like it.
Mashenka, here is a good post about the differences in balsamic vinegars for people who are interested. I used my favorite Fini Brand for this, which is a medium-priced mass produced vinegar. If I had some really good stuff, I might have used it, since this doesn’t take a lot of vinegar.
This looks divine Kalyn. I love all the combinations of flavors and aromas. Gotta gotta try!
There it’s bookmarked!
Love chicken. Love mushrooms. Looks divine!
Yum! I love, love, love balsamic vinegar. I’ve used it a lot with pork – as a sauce…reducing it with a little brown sugar. Now, I have to try it with chicken. Great recipe! Thanks!
Ilva, can’t wait to see what you come up with for an adaptation of my adaptation!
Pille, hope you try it.
Lisa, aka ht, I just love balsamic vinegar too. I can eat it on just about anything.
PFB, great timing! Hope you like it.
Melissa, I’m not sure how using arrowroot to coat meat before browning would work. I think I’d be more likely to just leave off the flour. Arrowroot is good for thickening for some things, but not for everything, in my opinion. It gives foods kind of a shiny look that isn’t right for some recipes. Let me know if you try it, it’s definitely ok for phase one.
This sounds fantastic – Kalyn – What about using arrowroot in lieu of flour. Is that something that would make it better for phase 1?
Oh Joy!!
I just bought a lovely bottle of aged balsamic from COSTCO! I am so excited to try the recipe. I’m off to buy some mushrooms now!
I agree, balsamic vinegar is a favorite…I pour it on everything! It can make the most pedestrian dish taste sublime.
Sounds absolutely delicious – chicken is my favourite meat, and I simply love mushrooms:) Bookmarked!
What a GREAT idea with chicken and balsamic vinegar! Thanks Kalyn, now I have to start thinking about a variation on the theme! Not that there’s anything wrong with you recipe but I have the same tendencies as you when it comes to following recipes, I tend to consider them as a starting point for a embroidery…