Go Back
+ servings
Overhead shot of balsamic chicken with mushrooms in a cast iron skillet.
Print Pin
5 from 1 vote

Balsamic Chicken and Mushrooms

Balsamic chicken and mushrooms is an easy one skillet dinner recipe for your busiest nights!
Course Dinner
Cuisine American
Keyword balsamic chicken, balsamic chicken breast, balsamic glazed chicken, chicken and mushrooms
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 336kcal
Author Blair Lonergan


  • 2 tablespoons olive oil
  • 4 boneless skinless chicken cutlets (about 6 ounces each)
  • Kosher salt and ground black pepper, to taste
  • 2 tablespoons salted butter
  • 2 large garlic cloves, minced or pressed (about 2 teaspoons)
  • 2 cups sliced mushrooms (about 6 ounces)
  • 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary)
  • 1 teaspoon minced fresh thyme leaves (or ¼ teaspoon dried thyme)
  • ¼ cup balsamic vinegar
  • ¼ cup chicken broth
  • 1 tablespoon sherry (optional, but recommended)
  • Optional garnish: chopped fresh parsley, rosemary, or thyme


  • Pat chicken dry and season on both sides with salt and pepper.
  • In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165°F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary.
  • Remove the chicken to a plate and set aside while you make the sauce.
  • Add butter to the skillet and melt over medium-high heat. When the butter melts, add the garlic, mushrooms, rosemary, and thyme. Cook, stirring occasionally, until the mushrooms are soft, about 6-8 minutes.
  • Add a pinch of salt to the mushroom mixture. Stir in the balsamic vinegar, chicken broth, and sherry.
  • Reduce the heat to low, and simmer uncovered for 12-15 minutes, allowing the sauce to reduce and thicken slightly. Taste the sauce and season with salt and pepper, if necessary.
  • Return the chicken cutlets to the skillet. Spoon sauce over top; cook on low just until the chicken is warmed through, about 1-2 more minutes.
  • Garnish with additional chopped fresh herbs, if desired. Serve immediately.


  • For a shortcut, I like to purchase thinly-sliced chicken breast at the store. Alternatively, you can make chicken cutlets at home by slicing two large chicken breasts in half horizontally and then pounding flat to an even thickness.
  • Don't overcrowd the pan when browning the chicken. Instead, work in batches (cooking two cutlets at a time) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor, and texture.
  • The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It's done perfectly when it reaches an internal temperature of 165°F.
  • Use fresh herbs (rather than dried herbs) for the best flavor.
  • Cooking just for two? Brown two chicken cutlets instead of four. I recommend making the same amount of sauce, because a little bit of extra sauce is always a good thing!
  • For an even richer flavor, replace the chicken broth with a chicken stock, beef broth, or beef stock.
  • If you like a sweeter sauce, add a dash of honey, brown sugar, or maple syrup.
  • Swap out the chicken cutlets and use chicken thighs instead. You'll probably need to cook the chicken thighs a little bit longer in the skillet. The meat is done when it reaches an internal temperature of 165°F.


Serving: 1chicken cutlet with sauce | Calories: 336kcal | Carbohydrates: 5g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 308mg | Potassium: 822mg | Fiber: 1g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg