Creamy Balsamic Chicken and Mushrooms

Kelli Foster

updated Dec 4, 2020

(16)

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

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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.

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.

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

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(16)

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

Serves4

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.