This quick and easy savory recipe gets a zip and tang of sweetness from balsamic glaze.

The meaty portobellos pair perfectly with juicy chicken thighs.

Remove stems from mushrooms and discard or reserve for another use.

Balsamic-Roasted Chicken Thighs with Portobellos & Shallots

Photo:Brie Goldman

Using a spoon, scrape out and discard the dark gills from the underside of the mushroom caps.

Cut the caps into 1/2-inch slices.

Add the mushrooms and shallots; toss to coat.

all ingredients on a countertop

Brie Goldman

Arrange in a single layer on one side of a large rimmed baking sheet.

Add chicken and toss to coat.

Place the chicken on the empty side of the baking sheet.

portobello mushrooms on a cutting board, one with gills scooped out with a spoon, another sliced with a knife

Brie Goldman

Roast until the chicken is just cooked through and the vegetables are tender, 18 to 20 minutes.

Remove the pan from the oven.

Turn broiler to high.

seasoned mushrooms, shallots and chicken thighs on a sheet-pan

Brie Goldman

Turn the chicken and the vegetables, then brush with balsamic glaze.

Broil until browned in spots and the glaze is bubbling, 3 to 5 minutes.

Sprinkle with parsley before serving, if desired.

seasoned mushrooms, shallots and chicken thighs on a sheet-pan, cooked, hand adding balsamic glaze to the tops of all ingredients with a brush

Brie Goldman

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

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