Low Carb Balsamic Chicken with Onions and Mushrooms
A comforting and flavorful low-carb dish featuring tender chicken thighs in a savory balsamic sauce with mushrooms and onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
- 1 tablespoon oil (for cooking)
- 6 boneless, skinless chicken thighs
- 2 onions, thinly sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon heavy cream
- 1 teaspoon Better than Bouillon chicken base mixed with 1/2 cup water
- Salt and black pepper, to taste
Instructions
- Sear the chicken: Heat a large skillet over medium-high heat and add the tablespoon of oil. Once hot, place the chicken thighs in the skillet. Sear for about 4 minutes on each side, until they develop a golden-brown color. Remove the chicken and set aside.
- Cook the onions: In the same skillet, add the butter and sliced onions. Cook for about 15 minutes, stirring often, until the onions are soft, translucent, and beginning to brown.
- Add the mushrooms: Stir in the sliced mushrooms and cook for an additional 5 minutes, until the mushrooms are nicely browned.
- Prepare the sauce: In a small bowl, combine the Better than Bouillon chicken base with water, then add the balsamic vinegar and heavy cream to the mixture. Stir to combine.
- Combine and simmer: Nestle the chicken thighs back into the skillet, pour the sauce mixture over the top, and cover. Simmer for 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Serve and enjoy: Garnish with fresh parsley or thyme, if desired. Serve the dish on its own, or paired with your favorite sides.
Notes
Chicken thighs provide a juicy and tender bite; you can substitute chicken breasts if preferred. For a dairy-free option, omit the heavy cream or substitute with coconut cream.