Balsamic tomato and mushroom chicken

Full of flavour and ready in a flash.

  • 30 mins cooking
  • Serves 4
  • Print
With the freshness of tomato, earthyness of mushrooms salty fetta and tart balsamic this chicken casserole is full of flavour and ready in no time.


  • 2 tablespoons olive oil
  • 8 x 125g (4 ounce) chicken thighs
  • 2 cloves garlic, sliced
  • 8 sprigs fresh thyme
  • 4 flat mushrooms (320g), sliced
  • 250 grams cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 80 grams fetta, crumbled
  • ¼ cup coarsely chopped fresh flat-leaf parsley leaves
  • crusty bread, to serve


  • 1
    Heat oil in a large, heavy-based frying pan over high heat. Season chicken; cook, in 2 batches, for 2 minutes each side or until browned. Remove from pan.
  • 2
    Reduce heat to medium. Cook garlic, thyme and mushrooms, stirring occasionally, for 5 minutes or until browned. Add tomatoes, cook, stirring, for 1 minute. Return chicken to pan; cook, covered, for 10 minutes or until cooked through.
  • 3
    Drizzle chicken with vinegar; sprinkle with fetta and parsley. Serve with bread.


Serve with mashed potato instead of bread, if you like. Use skinless chicken thighs, if you prefer.

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