Caramelised Balsamic Chicken Mushroom Bake
Prep time
Cook time
Total time
Recipe type: Main, Chicken
Serves: 2-3
  • 1 teaspoon coconut oil
  • 4 chicken thighs (skin off, no bone), diced
  • 1 teaspoon sea salt
  • 1 onion, halved and sliced
  • 150 g / 5-6 oz button mushrooms, halved and smaller ones left whole
  • 2 tablespoons olive oil
For the sauce
  • 1 clove of garlic, grated or finely diced
  • 2 tablespoons Balsamic vinegar (aged, ideally, or add 1 teaspoon of honey)
  • 1 teaspoon tomato puree
  • 2 tablespoons coconut aminos
  • Handful of chopped spring onion, to garnish (optional, other herbs can also be used)
  1. Preheat the oven to 200 C / 400 F. Grease a flat sheet pan/oven tray with coconut oil.
  2. Scatter the chicken evenly on the tray. Season with half a teaspoon of sea salt.
  3. Top the chicken with onions and mushrooms (see image) and sprinkle with another half teaspoon of sea salt. Drizzle with 2 tablespoons of olive oil and place the tray in the oven, middle shelf.
  4. Bake for 15 minutes, then remove from the oven and stir the mushrooms and chicken through. Place back in the oven for 5 more minutes.
  5. In the meantime, whisk together the sauce ingredients in a small ball. Finally, remove the chicken again and drizzle evenly with the sauce. Stir through and bale for 5 more minutes, until the sauce is lightly caramelised and sticky.
  6. Prepare any side vegetables or a salad while the chicken is baking. Serve while hot.
Recipe by Eat Drink Paleo at