Chicken & Mushroom Saute
Submitted by tammy hinshaw
Chicken and mushroom saute with shallots, zucchini, and sun-dried tomatoes finished with balsamic vinegar. A one-skillet dinner loaded with vegetables and fresh thyme.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minOne skillet, two rounds of cooking, and a splash of balsamic vinegar to tie it all together. This chicken sauté builds layers of flavor by cooking the vegetables and chicken separately, then combining them at the finish with sun-dried tomatoes for a bright, savory dinner.
The vegetables go first and come out while they still have bite. Then the chicken pieces get their own time in the hot pan with thyme, browning on all sides for 12 to 15 minutes without any crowding. That’s the secret to getting color on the chicken instead of steaming it. Once the chicken comes out, deglaze the pan with balsamic vinegar, scraping up all those browned bits stuck to the bottom. That’s concentrated flavor you don’t want to leave behind.
Sun-dried tomatoes packed in oil bring a chewy sweetness and tang that fresh tomatoes can’t match here. They go in right at the end so they warm through without falling apart.
Pro Tips
- Cut chicken breasts into even-sized pieces so they cook at the same rate
- Don’t move the chicken around too much in the pan. Let it sit and develop a golden crust before flipping
- The balsamic vinegar will reduce fast, so have the vegetables and chicken ready to go back in immediately
- Mushrooms should be dry before hitting the pan. Wet mushrooms steam instead of browning
Variations
- Swap sun-dried tomatoes for cherry tomatoes halved and added at the end
- Use boneless chicken thighs for richer flavor and more forgiving cook time
- Add a splash of white wine instead of balsamic for a lighter, more French-leaning dish
Ingredients
Directions
Heat 2 tablespoons of the oil in a large skillet.
Add shallots and mushrooms and sauté for about 2 minutes.
Add the pepper, zucchini, and 1 teaspoon thyme and sauté until the vegetables are just barely tender, about 2 more minutes.
Remove from the skillet and keep warm.
Add the remaining 2 tablespoons oil to the skillet.
Then add the chicken and the remaining 1 teaspoon thyme; sauté until the chicken is done, 12 to 15 minutes.
Remove the chicken from the skillet and combine with the vegetables.
To the juices in the skillet, add the vinegar.
Cook for a minute, stirring up any browned particles clinging to the bottom of the pan.
Return the chicken and vegetables to the pan, along with the tomatoes.
Toss together for a minute or two to blend the flavors.
Season with salt and pepper.
Serve at once.
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