Herb-Infused Balsamic Chicken with Sun-Dried Tomatoes and Savory Mushrooms
This delightful dish brings together the rich flavors of balsamic vinegar, zesty Dijon mustard, and aromatic garlic, creating a beautifully marinated chicken that’s sautéed to perfection. Sun-dried tomatoes lend a sweet and tangy punch, while savory mushrooms add earthy depth. A sprinkle of creamy feta ties the dish together, making it a wonderful choice for a cozy dinner. Serve it alongside cranberry beans and parsleyed potatoes for a wholesome and vibrant meal that will please any crowd.
4
Servings
145
Calories
11
Ingredients
Ingredients
Oil
1 teaspoon (none)
Balsamic Vinegar
2.5 tablespoons (none)
Dijon Mustard
2 teaspoons (none)
Garlic Clove
1 large (minced)
Chicken Tenders
1 lb (uncooked)
Sun-Dried Tomatoes
3 tablespoons (packed in oil)
Mushrooms
2 cups (small and halved (or 2 cans))
Chicken Broth
1/3 cup (none)
Ground Thyme
1/4 teaspoon (none)
Feta Cheese
3 tablespoons (crumbled)
Fresh Thyme
to taste (for garnish (optional))
Instructions
1
In a skillet, heat the oil over medium heat.
2
In a medium, non-reactive bowl, combine balsamic vinegar, Dijon mustard, and minced garlic. Add the chicken tenders, ensuring they are fully coated in the marinade. Let sit for 15 minutes if time allows.
3
Transfer the marinated chicken to the preheated skillet, discarding excess marinade. Sauté the chicken for about 2-3 minutes on each side, or until it's cooked through and no longer pink in the center. Remove the chicken from the skillet and transfer to a warm platter.
4
In the same skillet, add the sun-dried tomatoes. Sauté for 1 minute to infuse the flavors. Then, add the halved mushrooms and cook for an additional 2 minutes until they begin to brown.
5
Pour in the chicken broth and sprinkle in the ground thyme. Stir occasionally and cook for another 2 minutes until the mushrooms are deeply browned and the mixture is heated through.
6
To serve, place the sautéed chicken on plates, top with the mushroom and tomato mixture, and sprinkle feta cheese over the top. Garnish with fresh thyme if desired.
Nutrition Information
5g
Fat
6g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Balsamic Chicken with Sun-Dried Tomatoes and Savory Mushrooms?
It is a flavorful dish featuring chicken tenders marinated in balsamic vinegar, Dijon mustard, and garlic, then sautéed with mushrooms, sun-dried tomatoes, and topped with feta cheese.
How many servings does this recipe yield?
This recipe makes 4 servings.
What are the primary flavors in this dish?
The dish features a blend of tangy balsamic vinegar, zesty Dijon mustard, earthy mushrooms, and sweet, concentrated sun-dried tomatoes.
How many calories are in one serving of this chicken dish?
Each serving contains approximately 145 calories.
Can I use chicken breasts instead of chicken tenders?
Yes, you can use chicken breasts, but you should slice them into strips or thin cutlets to ensure they cook quickly and evenly like tenders.
How long should the chicken marinate?
While you can cook it immediately, letting the chicken sit in the marinade for 15 minutes enhances the flavor.
What kind of mushrooms should I use?
The recipe calls for small, halved mushrooms. You can use fresh white button mushrooms, cremini, or even canned mushrooms if fresh are unavailable.
Is this recipe considered healthy?
Yes, it is tagged as healthy and low-calorie, with 18g of protein and only 5g of fat per serving.
What can I serve as a side dish with this chicken?
It pairs beautifully with cranberry beans and parsleyed potatoes for a complete meal.
Can I substitute the balsamic vinegar?
While balsamic provides a specific sweetness, you can use red wine vinegar with a pinch of sugar as a substitute in a pinch.
How much protein is in each serving?
There are 18 grams of protein per serving.
Is this recipe gluten-free?
Most ingredients are naturally gluten-free, but you should verify that your Dijon mustard and chicken broth are certified gluten-free.
What type of sun-dried tomatoes are used?
The recipe specifies sun-dried tomatoes packed in oil for the best texture and flavor.
How do I know when the chicken is fully cooked?
The chicken is done when it is no longer pink in the center and reaches an internal temperature of 165 degrees Fahrenheit.
Can I make this dish dairy-free?
Yes, simply omit the feta cheese garnish to make the dish dairy-free.
What is the purpose of the chicken broth?
The broth helps deglaze the pan and creates a light sauce that keeps the chicken and mushrooms moist.
Can I use dried thyme instead of fresh?
The recipe already uses ground thyme in the sauce, but you can use additional dried thyme for garnish if you don't have fresh.
How many carbohydrates are in this recipe?
Each serving contains 6 grams of carbohydrates.
Is this recipe suitable for meal prep?
Yes, it reheats well and the flavors often deepen the next day, making it great for lunch leftovers.
How long does it take to sauté the chicken?
Chicken tenders typically take about 2-3 minutes per side over medium heat.
Can I use garlic powder instead of fresh garlic cloves?
Fresh minced garlic is recommended for the best flavor, but you can substitute 1/4 teaspoon of garlic powder if necessary.
Should I wash the mushrooms before cooking?
It is best to wipe mushrooms with a damp paper towel rather than soaking them, so they brown properly instead of steaming.
What type of pan is best for this recipe?
A large skillet or frying pan is ideal to allow enough space for the chicken and vegetables to sauté.
Can I use frozen chicken tenders?
Yes, but ensure they are completely thawed and patted dry before marinating and cooking.
What if I don't have Dijon mustard?
You can use stone-ground mustard or even a small amount of yellow mustard, though the flavor profile will change slightly.
How much fat is in this dish?
There are 5 grams of fat per serving.
Is the chicken broth necessary?
The broth is recommended to prevent the dish from drying out and to help the mushrooms brown without sticking.
Can I add other vegetables to this dish?
Spinach or sliced zucchini would make great additions to the sauté process.
Does the recipe require salt and pepper?
The recipe relies on the saltiness of the feta, broth, and mustard, but you can add salt and pepper to taste if desired.
Can I use a different cheese than feta?
Goat cheese or shaved Parmesan would also work well with these Mediterranean flavors.