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Balsamic Chicken with Mushrooms

Isn't it crazy how innovation is often born out of desperation?   
A couple of weeks ago, we decided an hour or two before dinner to invite guests. 
I quickly thawed some chicken breasts
 but the decision of how to prepare them wasn't as easy to make.  
I came up with this idea as our guests were walking in the door.
In under an hour, dinner was on the table and everyone was happy!

  • 4 large boneless chicken breasts or thighs 
  • salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon chopped fresh rosemary (if you don't have fresh, use only 1 tsp. dried rosemary)
  • 1 pound fresh mushrooms, sliced
  • 1- 2 tablespoons butter
  • 1 tablespoon Balsamic vinegar (second amount)
  1. Cut each  chicken breast into 2 or 3 pieces.
  2. Place chicken pieces on a rack in a baking pan.
  3. Salt and pepper lightly on both sides.
  4. Mix olive oil, first amount of Balsamic vinegar and rosemary in a small bowl.
  5. Brush both sides of chicken with oil /balsamic mixture.
  6. Bake in preheated 350 degree oven for 20 minutes, turn chicken over and bake another 10-20 minutes or until juices run clear when pierced.
  7. During last 10 minutes of baking, melt butter in a frying pan and saute mushrooms until they begin to brown.
  8. Add Balsamic vinegar (second amount) and continue to cook until mushrooms are well browned and vinegar is absorbed.
  9. Place chicken on platter and top with mushrooms.
Note: Fresh rosemary works best and we found that if you cook this on the BBQ it is better to use indirect heat.
Serves 4-6 people.


  1. Sounds delicious!!!! Quick, easy, and yummy!

  2. This is a wonderful recipe! Fat free as well. Thanks!

  3. Bev, that looks delicious! Great recipe to add to the chicken file. To the other comment I would say, "not exactly fat free(oil,butter)" but yummy. Hope you are enjoying the "Summit". You've had such nice weather for it.

  4. That looks so very delicious. Thank you very much for the recipe !!

  5. I believe this would be called "necessity is the mother of invention" or, as a MGCC family member said regarding an innovative and delicious supper: "What you got".

    I have a small pork tenderloin that should do just fine.


    1. I think I'll have to try that too. Thanks, Sharon.

  6. I made this for supper tonight. It was pretty good. I only needed to cook the chicken about 25 minutes though. Are you using boneless skinless breasts or with the skin on? I used boneless skinless--is that why it cooked so much faster? The mushrooms were delicious. Tracy

  7. Wow! You are really a creative cook who works well under pressure! LOL! Me? I need a recipe and everyone has to leave the kitchen! LOL! I get easily confused if someone talks to me while I'm trying to cook much less come up with a meal plan when people are walking in the door! You're amazing and I bet this recipe is too.


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