Balsamic Chicken and Mushrooms
When I found an old recipe back in the archives that combined Balsamic Chicken and Mushrooms, I couldn’t resist kicking it up a notch with some crumbly melted Feta Cheese!
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 a very old recipe for Balsamic Chicken and Mushrooms. To be honest, I barely remembered the original dish, and when I tried it again it was not quite a wow for me.
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! (We also tried a version that used Mozzarella Cheese; if you’re not a Feta Cheese fan, use that.) 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. It only takes 20 minutes in the oven, so hopefully you don’t mind using your oven for a few more weeks.
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 is perfect to serve with Cauliflower Rice or Pureed Cauliflower, and I promise you, this will make an amazing dinner! Hope you’ll try it. (And if anyone comes looking for the old version, just use that link above.)
How to Make Balsamic Chicken and Mushrooms:
(Scroll down for complete recipe with nutritional information.)
- 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.
- 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:
Grilled Chicken with Balsamic Vinegar ~ Kalyn’s Kitchen
Air Fryer Balsamic Brussels Sprouts ~ White on Rice Couple
Pork Chops with Balsamic Glaze ~ Kalyn’s Kitchen
Grilled Chicken and Spinach Salad with Balsamic Vinaigrette ~ Skinnytaste
Arugula Salad with Feta and Fresh Tomato-Balsamic Vinaigrette ~ Kalyn’s Kitchen
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 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.
Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 131mgSodium: 838mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 42g
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 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 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.