Creamy Balsamic Chicken and Mushrooms
This easy skillet dinner partners seared chicken breast with buttery sliced mushrooms and a creamy sauce spiked with sweet and tangy balsamic vinegar.
Serves4
Prep5 minutes
Cook25 minutes to 30 minutes
As most of my favorite chicken dinners tend to be, this one is all about the sauce — and it doesn’t hold back. It’s studded with buttery sliced mushrooms and flavored with the sweet tang of balsamic, giving lean chicken breasts a big boost of flavor. And best of all, there’s plenty to go around.
As for the creamy component, you have the option of using half-and-half or whole milk. While I prefer half-and-half because it makes for a sauce that’s especially rich and luxurious, you truly can’t go wrong either way. I do, however, recommend skipping low-fat and nonfat milk, as they leave the sauce on the thin side.
What To Serve With Creamy Balsamic Chicken
To be sure you mop up every last drop, I suggest serving this dish with a bed of rice, a tangle of egg noodles, or mashed potatoes if you really want to go all in.
Creamy Balsamic Chicken and Mushrooms
This easy skillet dinner partners seared chicken breast with buttery sliced mushrooms and a creamy sauce spiked with sweet and tangy balsamic vinegar.
Prep time 5 minutes
Cook time 25 minutes to 30 minutes
Serves 4
Nutritional Info
Ingredients
- 2 pounds
boneless, skinless chicken breasts (about 4)
- 1 1/2 teaspoons
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 2 tablespoons
olive oil
- 2 tablespoons
unsalted butter
- 8 ounces
sliced cremini mushrooms
- 2 tablespoons
all-purpose flour
- 1 cup
half-and-half or whole milk
- 1/2 cup
low-sodium chicken broth
- 2 tablespoons
balsamic vinegar
Instructions
Pound 2 pounds boneless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.
Pat the chicken dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.
Reduce the heat to medium and add 2 tablespoons unsalted butter. When melted, add 8 ounces sliced cremini mushrooms and the remaining 1/2 teaspoon kosher salt, and cook, stirring occasionally until tender, about 5 minutes. Add 2 tablespoons all-purpose flour, stir to evenly coat the mushrooms, and cook for 1 minute.
Stir in 1 cup half-and-half or whole milk, 1/2 cup chicken broth, and 2 tablespoons balsamic vinegar until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer. Return the chicken and any accumulated juices to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
