This Balsamic Chicken recipe is madly delicious and is one of those dishes you whip out when you need to feed your immediate family or you have company coming over. Courtesy of Susan Schuman of Our Family Eats, this recipe uses only one pan, which translates to an easy clean-up. Tell us below how you enjoyed this recipe in the Comments section!
4 tablespoons olive oil, divided
2 cloves garlic, minced, divided
1 bag fresh spinach leaves
Salt and pepper
4 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
4 boneless, skinless chicken breasts
1/4 cup low sodium chicken stock
1 1/2 teaspoons dried thyme
1 package mushrooms (I used baby bellas)
1. Heat one tablespoon olive oil in a very large skillet over medium high heat. Add 1 clove minced garlic. Saute 1 minute, stirring frequently to prevent burning.
2. Add spinach and continue cooking until wilted, about 4 minutes. Sprinkle with salt. Place spinach on a plate and set aside.
3. In the same pan heat 2 -3 tablespoons olive oil over medium high heat. Mix together vinegar, mustard and remaining garlic. Place chicken and vinegar mixture in a large bowl and turn until coated well.
4. Place chicken in skillet, along with any remaining vinegar mixture. Sprinkle with salt and pepper to taste. Cook over medium heat until the chicken breasts are just shy of done, about 3 minutes on each side.
5. Push chicken to the outside of the pan. Add chicken stock and thyme, and scrape up any browned bits from the bottom of the pan.
6. Add mushrooms to the center of the pan and cook until they have released all of their juices and chicken is completely done.
7. Place spinach in the center of the plate. Place one chicken breast on top of spinach. Spoon mushrooms and sauce over top.
Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.