Chicken with Mushroom & Balsamic Sauce

I just love mushrooms-they are earthy, savory, and delicious!  (Sorry, Barb!  I know you don’t like mushrooms!)

Chicken with Mushroom & Balsamic Sauce

You don’t have to feel guilty about this dish….unless you pile it over mashed potatoes, polenta, or a pound of pasta.  

 Melt some butter and oil in a skillet and brown chicken on one side, about 5 minutes.  Turn chicken over, add whole garlic cloves, thyme sprigs, and cook for 2-3 minutes more.  Put skillet in the oven and bake for another 10 minutes until chicken is cooked through.  Discard thyme & garlic and set chicken aside and cover with foil.

Chicken with Mushroom & Balsamic Sauce

 Add sliced mushrooms to the same skillet and cook until soft, about 5 minutes.


Add flour and cook 1-2 minutes more.


Add in broth and bring to a boil…Don’t forget to season with salt and pepper!

Mushroom Sauce

 Reduce heat, add milk & balsamic vinegar, and simmer for 10 minutes or until sauce is desired thickness.  Add more thyme sprigs.

Mushrooms & Thyme

Chicken with Mushroom & Balsamic Sauce

Chicken with Mushroom & Balsamic Sauce

Remove stems, add more thyme leaves and spoon sauce over chicken.

Chicken with Mushroom & Balsamic Sauce
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 tablespoon of salted butter
  2. 1 tablespoon of olive oil
  3. 3 boneless skinless chicken breasts
  4. 2 whole garlic cloves, skins still on
  5. Bunch of fresh thyme leaves
  6. 1/2 pound baby bella mushrooms
  7. 1/2 pound button mushrooms
  8. 2 tablespoons all purpose flour
  9. 2 cups chicken broth
  10. 1/4 cup milk (I used what I had on hand, 2%)
  11. 1/4 cup balsamic vinegar
  12. salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Melt butter and oil in a skillet over medium-high heat.
  3. Salt and pepper both sides of chicken breasts and add to the skillet.
  4. Cook 5 minutes or until browned.
  5. Turn over and add whole garlic cloves and about 5 stems of thyme.
  6. Cook 2-3 minutes and place into the oven for 10 minutes or until cooked through.
  7. Wipe tops of mushrooms with a damp towel and slice.
  8. Remove chicken from the skillet and set aside on a plate and cover with foil.
  9. Discard thyme leaves and garlic.
  10. On medium heat, add mushrooms to the same skillet.
  11. After 5 minutes or when mushrooms become soft, season with salt and pepper, and add 2 tablespoons of flour.
  12. Mix and cook for 1-2 minutes to get the raw flour taste outta there.
  13. Slowly add in chicken broth and stir until there are no lumps.
  14. Season with salt and pepper.
  15. Bring to a boil.
  16. Turn the heat to low-medium and add milk and balsamic vinegar.
  17. Simmer x 10 minutes or until sauce is desired consistency.
  18. Taste and season with salt and pepper to taste.
  19. Add fresh thyme leaves.
  20. Spoon sauce over chicken.
  1. Delicious on it's own but even better with bread to mop up the sauce and juices or over pasta, mashed potatoes, polenta, or rice.
  3. Serves 2-4 people depending on appetite.
Smell Good Kitchen


  1. says

    Thanks for the amazing recipe. I love chicken and am always looking for new ways to prepare it to not only be palatable, to also be presentable. This recipe is both.

    Thanks again… I have bookmarked your blog and will be back!


    Rosana Santos Calambichis, CEO BIG CHEF

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