Balsamic-Honey Chicken Thighs

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Description

I wanted to create something light with relatively few ingredients that didn’t have vying tastes. This was perfect. Very simple but delicious. The measurements for the broth and balsamic vinegar are approximate. I served it with thin no-yolk egg noodles with a little bit of browned butter, black pepper, and chopped sun-dried tomatoes. Great side.

Ingredients

  • 1 ½ teaspoons dried thyme
  • ½ teaspoon ground black pepper
  • 4 skinless, boneless chicken thighs
  • cooking spray
  • 1 (8 ounce) package sliced fresh mushrooms
  • 4 shallots, chopped
  • ½ cup chicken broth
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey

Instructions

  1. Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Cook chicken thighs on both sides until no longer pink in the center and the juices run clear
  2. 10 to 15 minutes. Be careful not to overcook. Remove from pan and keep warm.
  3. Add mushrooms and shallots to the pan over medium heat. Add a splash of broth and cook until vegetables are slightly browned
  4. 3 to 5 minutes. Add remaining broth
  5. balsamic vinegar
  6. and honey. Cook until slightly thickened
  7. 1 to 2 minutes. Return chicken to pan and cook until warmed
  8. 1 to 2 minutes.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4

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