Creamy Chicken with Mushrooms, Garlic, and Balsamic Vinegar
As soon as the days start to get cooler, I want to make this creamy chicken with mushrooms. With golden-brown chicken breasts, lots of mushrooms, and a creamy sauce made with garlic, thyme, white wine, and balsamic vinegar, it’s hard to go wrong!
The chicken finishes cooking in the oven in the sauce to stay tender, and the cream is added at the end. The balsamic vinegar adds a hint of tartness and sweetness that balances out the creaminess perfectly. I love serving it with mashed potatoes!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Good to know
- During the first step, don’t try to cook the chicken breasts all the way through. You just want to brown them nicely since they will finish cooking in the oven.
- Six cups of mushrooms may seem like a lot at first, but they will shrink considerably as they cook. Cook them long enough for most of their moisture to evaporate before continuing with the recipe.
- When deglazing with wine and balsamic vinegar, thoroughly scrape the bottom of the pot with a wooden spoon. The small caramelized bits left behind by the chicken and mushrooms will add more flavor to the sauce.
- If you’re using soy cream, add it only after removing the dish from the oven. It doesn’t need to boil; the heat from the sauce is enough to warm it up and incorporate it.
Frequently asked questions
Both white and brown mushrooms are perfect and easy to find. For more depth, you can also mix in a few different varieties, such as oyster or shiitake mushrooms.
Yes. Just replace it with an equal amount of chicken broth. The sauce will be slightly less acidic and complex, but the recipe will still turn out well.
No, the flavor is quite subtle, but it pairs particularly well with mushrooms.
Since their thickness can vary, using a thermometer is still the most reliable method. The internal temperature must reach 165 °F (74 °C) in the center.
Yes, boneless, skinless chicken thighs would work very well. Just adjust the cooking time based on their size.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 4 chicken breasts, seasoned with salt and pepper
- 3/4 cup (90 g) minced French shallots
- 6 cups (540 g) sliced mushrooms of your choice
- 3/4 teaspoon (3.75 ml) salt
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) fresh thyme
- 2 tablespoons (30 ml) of balsamic vinegar
- 1/2 cup (125 ml) white wine
- 1 cup (250 ml) chicken broth
- Pepper, to taste
- 1 cup (250 ml) soy cream or regular cream
- 1/2 cup (20 g) coarsely chopped fresh parsley
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Preparation
- Preheat the oven to 400°F and place the rack in the center.
- Heat the oil in a large pot over medium-high heat. Sear the chicken breasts for about 2 to 3 minutes on each side, or until golden brown. Remove them from the pan and set them aside on a plate.
- Add a little oil to the same skillet, if needed, and cook the French shallots for 3 minutes, stirring often. Add the mushrooms and salt and cook for another 6 minutes. Add the garlic and thyme and cook for an additional 2 minutes.
- Deglaze with white wine and balsamic vinegar, and cook for two minutes. Add the broth and chicken breasts, then bake for 15 minutes or until the chicken is fully cooked.
- Add the cream, stirring gently to blend it well with the sauce. Garnish with fresh parsley and pepper, and serve with a side dish of your choice!
