Pesto Balsamic Chicken With Mushrooms

I know we are all in full on baking mode. I should be sharing sweet little bites on my blog. But the truth is today I needed something savory to balance out all the sweetness (Don't worry I am totally craving chocolate again). I needed something that was simple and yet comforting and healthy for dinner.

It's no secret I love Italian food and flavors more than anything. It is my ultimate comfort food. I found this recipe on Pinterest and changed it up a bit to make it my own. I absolutely loved how it turned outt. My family loved it too, although one of my daughters took all the goodies (mushrooms, roasted cherry tomatoes and onions) off the top. But she is picky.

I also got these delicious fried onion bits to try out from Loeb's Onion Crunch. I have been trying to think of a recipe to try them out on. (other than their typical list of uses on hamburgers, hot dogs, casseroles and veggies.) For some reason I thought these would be perfect on this recipe. After all they are 100% all natural and Low Fat, Low Sodium, No Cholesterol & 0 Grams of Trans Fat. Seriously yummy on the recipe below.

Hopefully you will find this an easy, and flavorful recipe to fill your dinner menu this holiday season. Because we all need a little savory with the sweet.

Pesto Balsamic Chicken With Mushrooms

6 boneless skinless chicken thighs
1/2 TB olive oil
steak seasoning (about 2 tsp)
 1 TB premade pesto
1 1/2 tsp of GOOD balsamic vinegar
1 Cup sliced mushrooms
1 cup cherry or grape tomatoes
1/4 Cup of sliced onion
1 Cup chicken broth
1/4 cup fried onions (Onion Crunch in this recipe)

Heat oven to 375 farenheit. Line a baking dish with parchment paper. Heat olive oil in saute pan.

Season both sides of thighs with steak seasoning. Brown thighs in saute pan.

Place browned thighs in lined baking dish.

Mix pesto with balsamic vinegar. Spread pesto mixture on thighs. Top with onion slices, tomatoes and fried onions.

Pour chicken broth into pan.

Bake for 35-40 minutes or until done.