Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

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Okay guys, this chicken stew is definitely at the top of my list for my favorite recipe of 2021! It’s thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point and it’s just one of those things that I could happily eat for three meals per day and still love it. In other words, you have to try this chicken stew!

Close up overhead view of a bowl of chicken stew

What is Chicken Stew?

Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thickened broth that has an almost gravy-like consistency. It’s packed full of vegetables and is a true meal in a bowl. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!

For Best Results, Use Chicken Thighs

Look, I know some people really don’t like dark meat, but that those tender chicken thighs really take this dish to the next level. I strongly advise against using chicken breast, but if you must, opt for a bone-in chicken breast for a little more flavor, then just shred and remove the bones after the stew simmers.

Broth Matters

You really want to use a good quality, flavorful broth for this chicken stew. I used Better Than Bouillon because it’s my favorite and it tends to be very flavorful. I also used a combination of two types of broth, chicken and vegetable, which I really think adds to the complexity of the flavor and helps deepen the color of the broth.

Potato Options

I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes.

Close up of a pot full of chicken stew
Close up of a pot full of chicken stew

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.
Total Cost $12.22 recipe / $2.04 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1.5 cups each
Calories 512kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.28
  • 3 ribs celery $0.64
  • 4 cloves garlic $0.32
  • 1/2 lb. carrots $0.32
  • 3.75 lbs. boneless, skinless chicken thighs $6.52
  • 4 Tbsp all-purpose flour, divided $0.02
  • 2 Tbsp butter $0.18
  • 1 Tbsp olive oil $0.16
  • 1.5 lbs. baby potatoes $2.89
  • 1 tsp dried parsley $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups chicken broth $0.26
  • 2 cups vegetable broth $0.26
  • 1 Tbsp chopped fresh parsley (optional) $0.10

Instructions

  • Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
  • Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
  • Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
  • Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
  • Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
  • Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
  • Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
  • Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
  • Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

Nutrition

Serving: 1.5cups | Calories: 512kcal | Carbohydrates: 32g | Protein: 55g | Fat: 17g | Sodium: 919mg | Fiber: 4g
A ladle full of chicken stew held over the pot

How to Make Chicken Stew – Step by Step Photos

Chopped vegetables on a cutting board

Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.

cut baby potatoes on a cutting board

Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.

Flour coated chicken thigh pieces on a cutting board

Chop about 3.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.

Browned chicken thighs in the pot

Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.

Vegetables added to the pot

Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

More flour being added to the pot

Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.

Chicken, potatoes, herbs, broth added to the pot

Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.

Chicken stew before simmering

Stir everything to combine and dissolve any flour off the bottom of the pot.

Simmered chicken stew in the pot

Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.

Close up side view of chicken stew in the pot

Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.

Overhead view of a bowl of chicken stew

Don’t forget to make some crusty homemade bread to dip in that amazing stew!

Overhead view of finished chicken stew in the pot

The post Chicken Stew appeared first on Budget Bytes.

Easy BBQ Chicken Sandwiches

Craving BBQ, but don’t have a pit? These Easy BBQ Chicken Sandwiches only take about 30 minutes to make and cost only a couple of bucks a piece, making them a really fast, inexpensive, and tasty way to kill that BBQ craving. Keep this recipe in your back pocket because you’ll be pulling it out […]

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Craving BBQ, but don’t have a pit? These Easy BBQ Chicken Sandwiches only take about 30 minutes to make and cost only a couple of bucks a piece, making them a really fast, inexpensive, and tasty way to kill that BBQ craving. Keep this recipe in your back pocket because you’ll be pulling it out often for quick weeknight dinners!

Two Easy BBQ Chicken Sandwiches, one on a wooden cutting board

This recipe utilizes my Quick BBQ Chicken recipe, which I created as a sort of “à la carte” meat option for households who are trying to feed both meat-eaters and vegetarians. In addition to adding this super simple BBQ chicken to other recipes, it can also be used to make sandwiches and wraps, like this one! 

Coleslaw Options

I really like the combination of BBQ and ranch dressing, so I made a quick “ranch slaw” for this sandwich using bagged coleslaw mix (shredded cabbage and carrots) and a thick ranch dressing as the dressing. If you’re not into ranch (many people aren’t), try my classic creamy coleslaw recipe instead. It also goes great with BBQ!

Other BBQ Chicken Sandwich Topping Ideas

I kept my BBQ Chicken Sandwiches simple, because that’s how I roll, but if you like to get fancy, here are some other things you can add on top of your sandwich:

  • Pickles
  • French Fried Onions
  • Cheddar cheese
  • Fresh red onions
  • Sliced avocado
  • Bacon
  • Pineapple slices

What Kind of BBQ Sauce is Best?

You can use pretty much any type of BBQ sauce for this recipe, so I suggest going with whatever brand or flavor that you like the best. I’m not too picky about BBQ sauce, so I used what I had on hand, which was a Kroger brand hickory smoke flavored BBQ sauce. I also tend to like Sweet Baby Ray’s BBQ sauces, so that’s another affordable option. Or, you can even try making your own Homemade BBQ Sauce.

What to Serve with BBQ Chicken Sandwiches

I’m a big fan of sweet potatoes with BBQ, so I love Spicy Sweet Potato Fries as a side for these BBQ Chicken Sandwiches. Thick cut Steak Fries (and maybe some Comeback Sauce) would also be awesome on the side. If you’re looking for something a little more fresh and vibrant to lighten up the plate, try Cowboy Caviar!

Front view of a single Easy BBQ Chicken Sandwich on a wooden cutting board

 

 

Front view of a single Easy BBQ Chicken Sandwich on a wooden cutting board

Easy BBQ Chicken Sandwiches

These Easy BBQ Chicken Sandwiches are a fast, easy, and delicious way to satisfy your BBQ craving. No grill needed! Perfect for busy weeknights.
Total Cost $7.04 recipe / $1.76 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 415.23kcal
Author Beth - Budget Bytes

Ingredients

  • 1 tsp smoked paprika $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1 lb. boneless, skinless chicken thighs $2.99
  • 1 Tbsp cooking oil $0.04
  • 1/4 cup BBQ sauce $0.11
  • 7 oz. coleslaw mix* $0.65
  • 2 green onions, sliced $0.20
  • 1/4 cup ranch dressing $0.37
  • 4 buns $2.49

Instructions

  • Combine the smoked paprika, garlic, powder, salt, and pepper in a small bowl. Cut any large chicken thighs in half to make them more sandwich-sized (you'll want four pieces total). Season both sides of the chicken thighs with the prepared spice mix.
  • Heat the cooking oil in a large skillet over medium heat. Once hot, swirl to coat the surface of the skillet. Add the seasoned chicken and cook for 5-7 minutes on each side, or until the chicken thighs are well browned and cooked through.
  • Remove the chicken from the heat and brush BBQ sauce over both sides of each piece.
  • Add the coleslaw mix, sliced green onions, and ranch dressing to a bowl. Stir until everything is combined and evenly coated in dressing.
  • To build the sandwiches, place one piece of BBQ chicken on each bun and top with a heaping scoop of the ranch slaw. Serve immediately.

Notes

* This is a bagged mix of pre-shredded cabbage and carrots. I used half of a 14oz. bag.

Nutrition

Serving: 1sandwich | Calories: 415.23kcal | Carbohydrates: 32.28g | Protein: 28.18g | Fat: 18.73g | Sodium: 1552.98mg | Fiber: 2.3g

Looking for a vegetarian option? Try my BBQ Tofu Sliders.

How to Make Easy BBQ Chicken Sandwiches – Step by Step Photos

Seasoned chicken thighs on an orange cutting board

In a small bowl, combine 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Cut any large chicken thighs in half to make them more sandwich-sized. You’ll need about 1 lb. boneless, skinless chicken thighs. Season both sides of the chicken thighs with the prepared spices.

Cooked chicken thighs in a skillet

Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, swirl the oil in the skillet to coat the surface, then add the seasoned thighs. Cook on each side for 5-7 minutes, or until they are well browned and cooked through.

BBQ sauce being brushed onto chicken thighs in the skillet

Turn off the heat and brush BBQ sauce over both sides of the chicken pieces (about ¼ cup in total).

Ranch slaw ingredients in a mixing bowl

To make the ranch slaw, combine 7 oz. (half of a 14 oz. bag) of coleslaw mix (shredded cabbage and carrots), 2 sliced green onions, and ¼ cup ranch dressing.

Finished ranch slaw in a mixing bowl

Stir until everything is combined and coated in dressing.

BBQ chicken sandwich being built on a wooden cutting board

To build the BBQ Chicken Sandwiches, place one piece of chicken on a bun and top with a heaping scoop of the ranch slaw.

Two BBQ Chicken Sandwiches, one on a cutting board, the other in the background.

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Garlic Butter Baked Chicken Thighs

Is there any food that isn’t good when drenched in garlic butter? It’s the easiest, most fool-proof way to make something insanely delish. So, because it’s the week after Thanksgiving and I don’t feel like spending a lot of time in the kitchen, I whipped up these quick Garlic Butter Baked Chicken Thighs. They only require […]

The post Garlic Butter Baked Chicken Thighs appeared first on Budget Bytes.

Is there any food that isn’t good when drenched in garlic butter? It’s the easiest, most fool-proof way to make something insanely delish. So, because it’s the week after Thanksgiving and I don’t feel like spending a lot of time in the kitchen, I whipped up these quick Garlic Butter Baked Chicken Thighs. They only require about five minutes of prep, about 30 minutes in the oven, and then they’re ready to eat!

Garlic Butter Baked Chicken Thighs

Garlic Butter Baked Chicken Thighs in a baking dish, one being scooped out with a serving spoon

What to Serve with Garlic Butter Baked Chicken Thighs

First things first, you’ll have a lot of delicious lemony garlic butter in the bottom of your baking dish, so you definitely want to serve this chicken with something to soak it up, or spoon it over. Today I served mine with Rosemary Roasted Potatoes and some simple steamed green beans, both of which benefited from a generous drizzle. Garlic Herb Mashed Potatoes would also be awesome, as would some Homemade No Knead Bread, or even just a bed of rice.

Can You Make This With Chicken Breast?

The cooking times and temperatures listed below are specific to boneless, skinless chicken thighs. If you prefer boneless chicken breast, I suggest following the instructions in my Garlic Herb Baked Chicken Breast recipe. Bone-in, skin-on chicken thighs will require a longer cooking time, but unfortunately I have not tested this with that type of chicken so I don’t know the exact time needed.

For the Best Results, Use a Meat Thermometer

Ovens can vary, baking dishes can vary, the size of chicken thighs can vary. All of these factors can affect baking time, which is why it’s so important to have a meat thermometer. The digital meat thermometer (affiliate link) I use is extremely affordable and let’s me know without a doubt whether my meat is cooked to a safe temperature, and whether I’m in danger of overcooking my meat. ;) 

A piece of Garlic Butter Baked Chicken on a plate with potatoes, green beans, and a black fork.

 

Garlic Butter Baked Chicken Thighs

Drenched in lemony garlic butter, these tender Garlic Butter Baked Chicken Thighs are an easy and delicious no-fuss weeknight dinner recipe.

  • 4 Tbsp butter ($0.40)
  • 4 cloves garlic, minced ($0.32)
  • 1/4 tsp paprika ($0.02)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.02)
  • 1 fresh lemon ($0.79)
  • 2 Tbsp chopped fresh parsley (optional) ($0.10)
  • 5 boneless, skinless chicken thighs (about 1.25 lbs.) ($4.36)
  1. Preheat the oven to 400ºF. Place the butter in a bowl and microwave for about 30 seconds, or until the butter is melted. Stir in the minced garlic, paprika, salt, some freshly cracked pepper (about 1/8 tsp), and about a tablespoon of chopped fresh parsley. Stir to combine.

  2. Place the chicken thighs in an 8×8" baking dish. Spoon the garlic butter mixture over the chicken thighs, using the back of the spoon to spread it over the surface of the chicken.

  3. Slice the lemon into half-rounds. Scatter the lemon pieces around the chicken in the dish.

  4. Transfer the baking dish to the oven and bake the chicken for 30-35 minutes, or until the internal temperature of the chicken thighs reaches 165ºF.

  5. Use a spoon to drizzle the baking juices over top of the chicken, then sprinkle the remaining tablespoon of chopped fresh parsley over top just before serving.

Scroll down for the step by step photos!

Juices being drizzled over the garlic butter baked chicken in the baking dish

 

How to Make Garlic Butter Baked Chicken Thighs – Step by Step Photos

Garlic butter ingredients in a bowl

Preheat the oven to 400ºF. Add 4 Tbsp butter to a bowl and microwave for about 30 seconds or until the butter is melted. Add 4 minced cloves of garlic, ¼ tsp paprika, ¼ tsp salt, some freshly cracked pepper (about ⅛ tsp), and 1 Tbsp chopped fresh parsley.

Mixed garlic butter mixture in the bow with a spoon

Stir the garlic butter ingredients to combine.

Garlic butter being spooned over chicken thighs in a baking dish

Place five boneless, skinless chicken thighs in a baking dish, then spoon the garlic butter mixture over top. Use the back of the spoon to spread the garlic butter over the surface of the chicken thighs.

Lemon pieces added to chicken in the baking dish

Slice a lemon into half-rounds then scatter the lemon pieces in the baking dish with the garlic butter coated chicken.

Baked garlic butter chicken thighs in the baking dish with fresh parsley

Bake the chicken in the preheated oven for 30-35 minutes, or until the internal temperature of the chicken reaches 165ºF. Use a spoon to drizzle the juices from the baking dish over the chicken pieces, then top with another tablespoon of chopped fresh parsley just before serving.

Juices being drizzled over garlic butter baked chicken thighs on a plate with potatoes and green beans

Don’t waste a drop of that garlic butter from the baking dish! It’s great on the chicken, potatoes, to sop up with bread, or drizzled over your vegetables!

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Balsamic Chicken and Mushrooms

Pan sauces for the win! Making a quick sauce in the skillet after browning meat is one of the easiest ways to make a really spectacular meal. Those little browned bits on the skillet (called fond) are ultra flavorful and shouldn’t be wasted. This time, I used a mixture of balsamic vinegar, garlic, thyme, soy […]

The post Balsamic Chicken and Mushrooms appeared first on Budget Bytes.

Pan sauces for the win! Making a quick sauce in the skillet after browning meat is one of the easiest ways to make a really spectacular meal. Those little browned bits on the skillet (called fond) are ultra flavorful and shouldn’t be wasted. This time, I used a mixture of balsamic vinegar, garlic, thyme, soy sauce, brown sugar and butter to turn some plain chicken thighs into this decadent Balsamic Chicken and Mushrooms. You’re going to love the rich and tangy taste, and how easy it is to throw together!

Balsamic Chicken and Mushrooms Skillet

Overhead view of a skillet full of Balsamic Chicken and Mushrooms with a wooden spoon in the side

Garnished with fresh thyme.

What to Serve with Balsamic Chicken and Mushrooms

I served my Balsamic Chicken and Mushrooms with Garlic Herb Mashed Potatoes and some steamed green beans. The buttery balsamic sauce would also pair beautifully with Browned Butter Mashed Sweet Potatoes, Roasted Asparagus and Tomatoes, Roasted Vegetable Couscous, or Grilled Vegetable Pasta Salad.

What Kind of Mushrooms Should I Use?

I used baby bellas for this Balsamic Chicken and Mushrooms, but I think white button mushrooms would work just as well. The sauce is so flavorful on its own that a less flavorful mushroom, like white button mushrooms, wouldn’t make or break the dish.

Close overhead view of Balsamic Chicken and Vegetables on a plate with mashed potatoes and green beans

Don’t Fear the Fond!

If looking at a skillet full of brown gunk stuck to the bottom makes you cringe because you think you’re in for a lot of hard scrubbing to get it clean, it’s time to learn how to make a pan sauce! Those little brown bits are caramelized proteins and they have a LOT of flavor! The process of making a pan sauce dissolves them off the bottom (no need to scrub later!) and brings all that flavor back onto your plate.

How to Make a Pan Sauce

Pan sauces are simple:

  1. Brown a meat or other protein in a skillet or pot with butter or oil, then remove it from the skillet.
  2. Add a liquid (broth, stock, wine, balsamic vinegar, etc.) and stir to dissolve the browned bits.
  3. Let the liquid simmer and reduce by half.
  4. Add butter and stir until melted. The butter thickens the sauce and adds body.
  5. Drizzle the pan sauce over your cooked meat and enjoy!

Other options for pan sauces: add other flavorful ingredients like garlic, shallots, herbs, spices, or even jams and jellies.

Close up of the balsamic pan sauce being drizzled over the chicken and mushrooms in the skillet

 

Balsamic Chicken and Mushrooms

A quick buttery balsamic pan sauce brings a ton of flavor to these Balsamic Chicken and Mushrooms without a lot of work. Perfect for weeknight dinners!

  • 4 Tbsp balsamic vinegar ($0.55)
  • 1.5 Tbsp soy sauce ($0.18)
  • 1 Tbsp brown sugar ($0.04)
  • 2 cloves garlic, minced ($0.16)
  • 1/4 tsp dried thyme ($0.02)
  • 4 boneless, skinless chicken thighs (about 1.25 lbs. total) ($3.02)
  • 1 pinch salt and pepper ($0.05)
  • 1 Tbsp olive oil ($0.16)
  • 8 oz. mushrooms ($1.69)
  • 2 Tbsp butter ($0.26)
  1. Prepare the balsamic sauce first. In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set the sauce aside.

  2. Season the chicken thighs with a pinch of salt and pepper on each side.

  3. Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat the surface. Add the chicken thighs to the skillet and cook on each side until browned and cooked through (about 8 minutes first side, 5 minute second side). Remove the chicken to a clean plate and cover to keep warm.

  4. While the chicken is cooking, clean the mushrooms and then slice them in half. After removing the chicken from the skillet, add the mushrooms in their place, and sauté in the remaining oil and fat until the mushrooms are slightly tender and browned on the outside (5-7 minutes).

  5. Turn the heat down to medium-low. Add the prepared balsamic sauce to the skillet and stir to dissolve any browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the balsamic sauce with the mushrooms, stirring occasionally, for about 5 minutes, or until the sauce has reduced by half.

  6. Add the butter to the skillet and stir until it is melted into the sauce. Add the chicken back to the skillet, turning it to coat in the sauce, and allow it to simmer for a few minutes more to rewarm the chicken. Serve hot and drizzle the pan sauce over the chicken and mushrooms.

How to Make Balsamic Chicken and Mushrooms – Step by Step Photos

Balsamic sauce mixed

Prepare the balsamic sauce first. In a small bow, stir together 4 Tbsp balsamic vinegar, 1.5 Tbsp soy sauce, 1 Tbsp brown sugar, 2 cloves minced garlic, and 1/4 tsp dried thyme. Set the sauce aside.

Season chicken thighs

Season four boneless, skinless chicken thighs with a pinch of salt and pepper on both sides.

Browned chicken thighs in skillet

Heat a large skillet over medium. Once hot, add 1 Tbsp olive oil and swirl to coat. Add the chicken thighs and cook until they are browned on both sides and cooked through (about 8 minutes first side, 5 minutes second side). Don’t worry if some of it sticks to the skillet, you actually want that to happen! :)

Sliced Mushrooms

While the chicken is browning, clean and slice 8 oz. mushrooms in half.

Mushrooms in skillet

Once the chicken is cooked, remove it from the skillet to a clean plate and cover to keep warm (foil or a second, upside down plate). Add the mushrooms to the skillet and cook them in the leftover oil and chicken fat.

Browned mushrooms in the skillet

Sauté the mushrooms until they are slightly tender and browned on the outside (5-7 minutes). 

Balsamic sauce being poured into the skillet

Turn the heat down to medium-low. Pour the prepared balsamic sauce into the skillet. Stir to dissolve the browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the sauce until reduced by half (about 5 minutes).

Butter melting into balsamic sauce in the skillet

Add 2 Tbsp butter and stir until it is melted into the balsamic sauce.

Chicken added back into the skillet with the mushrooms and balsamic sauce

Finally, add the chicken back to the skillet, turning it to coat in the sauce. Let it simmer for a few minutes more to warm the chicken through.

Close up side view of finished balsamic chicken and mushrooms in the skillet with a wooden spoon

Serve the balsamic chicken and mushrooms hot, making sure to drizzle the extra pan sauce over the chicken!

Balsamic Chicken and Mushrooms on a plate with mashed potatoes and green beans

Shown with Garlic Herb Mashed Potatoes and steamed green beans.

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