Creamy Balsamic Chicken with Mushrooms and Parsley
Creamy Balsamic Chicken with Mushrooms is a one-skillet dish that’s deeply satisfying and nourishing. Caramelized onions add sweetness, mushrooms add umami, and balsamic vinegar adds a sweet, slightly tangy flavor. And underneath this wonderfully rich fall sauce awaits a perfectly browned, succulent, boneless chicken breast.
Servings: 4
Calories: 599kcal
Ingredients
- 2 pounds boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons butter
- 6 ounces onion (or shallot), thinly sliced
- 8 ounces button mushrooms, sliced ¼" thick
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons balsamic vinegar
- 1 tablespoon thyme (dried or fresh)
- 1 cup flat-leaf Italian parsley, roughly chopped
- Salt to taste
Instructions
- Trim and pat dry chicken breasts.
- Pound chicken breasts to an even thickness, about ½" thick.
- Season on both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper.2 pounds boneless, skinless chicken breast, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper
- Add olive oil to a skillet over medium-high heat. After a minute or so, sprinkle a drop of water in the pan. If the water sizzles, the oil is ready to brown the chicken.2 tablespoons olive oil
- Add your seasoned chicken breasts to the pan. Don’t crowd the pan; cook in batches if necessary.
- Turn after five minutes and brown the other side for another five minutes.
- Remove the chicken and set aside. Do not clean your pan.
- Leave the skillet over the same heat and add butter. While the butter melts, you can use a wooden spoon to scrape up the brown bits and pieces that are stuck to the bottom of the pan.2 tablespoons butter
- Add onions and stir regularly for a couple of minutes until the onions become translucent and absorb the butter.6 ounces onion (or shallot), thinly sliced
- Add the roughly chopped mushrooms and the minced garlic. Watch the heat and turn it down a bit if it’s too hot. The mushrooms should sizzle a little.8 ounces button mushrooms, sliced ¼" thick, 2 cloves garlic, minced
- Once your mushrooms release some of their moisture, after about 5 minutes, add chicken stock and cook for another 10 minutes.1 cup chicken stock
- Add heavy cream, balsamic vinegar, and thyme.1 cup heavy cream, 2 tablespoons balsamic vinegar, 1 tablespoon thyme (dried or fresh)
- Bring to a boil for a couple of minutes to reduce some of the liquid. Let it bubble until it reaches your desired thickness.
- Now it’s time to taste. Depending on what type of butter and what type of chicken stock you used, it might need a little more salt.Salt to taste
- When the balsamic mushroom sauce is ready to go, add your chicken back into the pan, sprinkle it with a handful of chopped flat-leaf Italian parsley, and cook for a couple of minutes. Just enough to reheat the chicken.1 cup flat-leaf Italian parsley, roughly chopped
- Serve with your favorite side dish and enjoy!
Notes
Nutrition
Calories: 599kcal | Carbohydrates: 14g | Protein: 54g | Fat: 36g | Sodium: 976mg | Potassium: 1316mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2308IU | Vitamin C: 31mg | Calcium: 107mg