20-Minute Pan-Seared Balsamic Chicken
Quick weeknight chicken breast with a tangy balsamic marinade, pan-seared until golden and topped with tender mushrooms simmered in broth and thyme. Deep umami flavors from the vinegar and sautéed mushrooms complement the lean protein. Ready in under 20 minutes.
Ingredients
- 2 teaspoons vegetable oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 lb boneless skinless chicken breast
- 2 cups mushrooms, halved
- ⅓ cup chicken broth
- ¼ teaspoon dried thyme
Instructions
- 1
Mix balsamic vinegar, Dijon mustard, and minced garlic in a medium bowl.
- 2
Add chicken breast to marinade and turn to coat.
- 3
Heat oil in a non-stick skillet over medium-high heat.
- 4
Transfer chicken and marinade to skillet and sauté until cooked through, about 3 minutes per side.
- 5
Remove chicken to a platter and keep warm.
- 6
Heat remaining oil in the skillet.
- 7
Sauté halved mushrooms for one minute.
- 8
Add chicken broth, dried thyme, and remaining balsamic vinegar.
- 9
Cook, stirring occasionally, until mushrooms are deep brown, about two minutes longer.
- 10
Spoon mushrooms and sauce over chicken and serve hot.
Tips
Do not overcook chicken; use a meat thermometer to verify internal temperature reaches 165F for food safety.
Halve mushrooms evenly for consistent cooking.
Keep chicken warm on a low oven setting while preparing the sauce to prevent it from cooling.
Good to Know
Refrigerate cooked chicken and mushrooms in an airtight container for up to 3 days.
Prepare marinade and marinate chicken up to 4 hours ahead. Cook just before serving for best texture.
Serve hot with crusty bread, rice, or roasted vegetables to soak up the balsamic sauce.
Common Mistakes
Do not skip coating chicken in marinade; this prevents drying and adds flavor.
Do not crowd the skillet; use medium-high heat to achieve proper browning.
Do not rush mushroom cooking; allowing them to brown deeply develops rich flavor.