One-Pan Balsamic Chicken with Cremini Mushrooms

Ingredients

• 1 tablespoon olive oil

• 2 (8-ounce) skinless, boneless chicken breasts, halved horizontally to create 4 thin cutlets

• 1/2 teaspoon salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 8 ounces cremini mushrooms, cleaned and quartered

• 3 cloves garlic, minced

• 1/3 cup reduced-sodium chicken broth

• 1/3 cup balsamic vinegar

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• 1/2 teaspoon chopped fresh thyme, plus extra for garnish

• 2 tablespoons butter, softened

Step-by-Step Cooking Instructions

1. Warm the olive oil in a 12-inch skillet set over medium heat on the stovetop.

2. Pat chicken cutlets dry first, then season evenly with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the seasoned chicken in the preheated skillet and cook for 6 minutes total, flipping once halfway through, until the exterior is lightly browned and the center is no longer pink. Transfer cooked chicken to a clean plate and cover loosely to trap heat and keep it warm.

3. Leave all the flavorful browned cooking bits in the skillet, then add your quartered mushrooms. Cook for roughly 4 minutes, stirring occasionally, until mushrooms are deeply browned and all the excess moisture they release has evaporated.

4. Stir in the minced garlic, and cook for 1 more minute, stirring constantly, until the garlic becomes fragrant (take care not to burn it, as this will leave the sauce with a bitter off-taste).

5. Add the chicken broth, balsamic vinegar, honey, Dijon mustard, and chopped thyme to the skillet. Bring the whole mixture to a boil, stirring constantly to scrape all the browned flavor bits off the bottom of the pan with a wooden spoon. Lower the heat and let the sauce simmer for about 4 minutes, until it has reduced by half and thickened slightly.

6. Whisk the softened butter into the sauce until it is fully melted and incorporated, which creates a rich, silky finish. Season the sauce with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

7. Return the chicken to the skillet, nesting it fully into the finished sauce. Cover the pan and let the chicken heat through for 3 to 4 minutes. For food safety, confirm the internal temperature of the thickest part of the chicken reaches 165°F (74°C) on a meat thermometer.

8. Garnish with extra fresh thyme leaves right before serving.