Balsamic Chicken is an easy, flavor-packed recipe you’ll love. Sweet, creamy, a little bit spicy mushroom sauce, all made in one pan makes this recipe a winner!
Originally published November 2017; updated October 2018
Moist, succulent boneless chicken breasts, caramelized onions and mushrooms in a creamy, slightly spicy, balsamic sauce. Sound good?
I love a flavor-rich one skillet meal especially when the end result tastes like I slaved over the recipe; but I didn’t!
It’s great to have some sophisticated tasting meals, like this easy Balsamic Chicken, that can be whipped up without much effort that make dinner feel special.
What is Balsamic Chicken?
Balsamic Chicken with Creamy Mushroom Sauce has perfectly cooked boneless chicken breasts topped with caramelized onions and cremini mushrooms in a balsamic cream sauce.
The ‘balsamic’ is from the addition of balsamic vinegar which is aged to a sweet, lightly tangy flavor that is irresistible.
Add a side of potatoes or rice, some vegetables or salad and you are good to go!
This balsamic chicken is an easy recipe packed with sophisticated flavor that you’ll love. It’s ready in under an hour and all cooked in one skillet.
Why Cremini Mushrooms?
I love using Cremini mushrooms which are also known as baby Portobello mushrooms. Portobello are the larger meaty tasting mushrooms often substituted for meat in veggie burgers.
Cremini mushrooms are similar in size to white mushrooms but naturally have great flavor (white mushrooms have very mild flavor).
After cooking the chicken, onions and cremini mushrooms are caramelized in the same skillet giving them an even deeper, rich flavor.
My SECRET for Making Balsamic Chicken
I have a little secret when cooking boneless chicken breasts that ensures they stay moist every time.
They are seared briefly and then left to cook off the heat, in a covered skillet. This allows them to cook slowly retaining their moisture every time.
In this balsamic chicken recipe they rest off the heat while the delicious sauce is made, then are added back into the sauce before serving.
A version of this chicken breast cooking technique is used to make moist homemade shredded chicken breast which is one of the most popular recipes on Boulder Locavore.
Not only is the method successful in keeping the chicken from drying out but it makes easy, delicious shredded chicken with a fun trick.
How to Make Balsamic Chicken with creamy Mushroom Sauce – Step by Step:
- Lightly salt and pepper boneless, skinless chicken breasts. (photo 1)
- Melt the half of the butter in a large skillet and brown the chicken for 4 minutes per side. (photo 2).
- Turn off the heat, add a lid to the skillet and allow to sit for 10 minutes (photo 3). Place the chicken on a plate to rest and return the skillet to the stove top.
- Melt the remaining butter over medium-high heat (photo 4).
5. Add the onions and sauté picking up the browned bits from the pan (photo 5).
6. Add the mushrooms (photo 6) and stir occasionally letting them cook for 15 minutes (photo 7).
7. Combine the chicken stock, vinegar, thyme and red pepper flakes in the skillet (photo 8); cook until the sauce slightly thickens (2-3 minutes) (photo 9).
8. Reduce the heat to low. Stir in the cream (photo 10) and return the chicken to the pan to cook in the sauce for a few minutes before serving (photo 11).
Balsamic Chicken is an easy, flavor-packed recipe. Much of the cooking time is actually passive time where you don’t have to do a thing. I think this saucy chicken will become a new favorite!
Tip for Cleaning Mushrooms
Mushrooms are grown in a soil substrate so often will have some remaining when purchasing them.
Mushrooms should not be rinsed as it changes their consistency. Instead here are two ways to clean them:
- Use a mushroom brush (a soft bristled brush to wipe away any soil residue). The brush bristles are dampened and then easily brush off any soil without changing the mushroom.
- Wipe them gently with a damp paper towel. It removes the dirt but doesn’t change the mushroom.
If you’ve tried this Balsamic Chicken with creamy Mushroom Sauce recipe please RATE THE RECIPE below!
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Balsamic Chicken Breasts with Creamy Mushroom Sauce
This easy chicken recipe is rich in flavor making it perfect for any dinner or entertaining guests. The chicken timing is geared to larger chicken breasts to ensure they will cook without drying out. If using smaller chicken breasts reduce both the on heat cooking time and the resting time.
Ingredients
- 4 Medium-large Boneless skinless Chicken Breasts (almost 2 pounds)
- Kosher Salt and ground Black Pepper
- 4 tablespoons Unsalted Butter divided
- 1 1/2 cups chopped Yellow Onion
- 8 ounces Cremini Mushrooms cleaned*
- 1 cup Low Sodium Chicken Stock
- 1 teaspoon fresh Thyme leaves
- 1/2 teaspoon Crushed Red Pepper Flakes
- 2 tablespoons Balsamic Vinegar
- 1/2 cup Heavy Cream
Instructions
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Salt and pepper the chicken breasts. Melt 2 tablespoons of the butter in a large heavy skillet (with lid) over medium-high heat. Place the chicken breasts in the pan and cooke 4 minutes; flip and cook an additional 4 minutes.
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Turn off the heat and place the lid on the skillet allowing chicken to continue to cook off heat for 10 minutes. Remove chicken from the skillet and place on a plate (note: it will continue to cook as it rests).
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Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add the onions and saute to combine with the butter and pick up loose bits from the chicken; 1-2 minutes. Add the mushrooms and stir to combine. Continue cooking, stirring periodically for 15 minutes.
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Add the chicken stock, vinegar, thyme and red pepper flakes. Increase the heat to medium-high, stirring often and allow to simmer to slightly thicken; 2-3 minutes.
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Lower the heat to low, stir in the cream. Add the chicken back to the skillet and spoon the sauce over the chicken and allow to warm in the sauce for a few minutes. Serve hot.
Recipe Video
Recipe Notes
* to clean the mushrooms use a mushroom brush or damp paper towel to gently wipe any soil from the mushrooms.
Kimberly Chiu says
This was soooo good and so easy! I used boneless chicken thighs instead and after leaving it to sit for 10 minutes, it was more watery than what was shown. So instead of adding 1 cup of stock, I only added half a cup of stock. Family loves it. Will definitely be a regular meal in our rotation. Thank you!
Erin | Dinners,Dishes and Dessert says
Looks so perfect! Definitely a must try this chicken recipe!
Erin | Dinners,Dishes and Dessert says
This looks like an amazing dinner! What a fabulous meal!!!
Allyson Reed Zea says
Wow this looks so delicious! I love how the sauce is so creamy!
Katerina @ diethood .com says
WOW!! Such an incredible dish!! I absolutely LOVE the mushroom sauce! Can’t wait to try this recipe!
Catalina says
Chicken and mushrooms are so perfect together! I love the idea of balsamic chicken!
Jane says
Five stars for sure! Made this tonight and it was delicious! Searing the chicken and then letting it rest worked like a charm. The meat was moist and perfectly cooked. I didn’t have any heavy cream on hand so I used sour cream. It worked well with the balsamic sauce but lacked the lusciousness that cream would have given it. Thank you for a simple, delicious recipe!
Toni Dash says
I applaud your inspiration when not having cream on hand Jane! Isn’t that chicken cooking trick a dream?! Thank you for your time in leaving your comment.
Joanna Cismaru says
Love how easy this is!
Jennifer Farley says
Such an amazing meal! I want to have this regularly!
Cathy Pollak says
My family is going to love every bite of this!
Joanne says
Love the sweet, sour, creamy combination all in one sauce. Perfect for the chicken!
Lori @ RecipeGirl says
What a dreamy chicken recipe- all of my favorite things in one place!
Krista says
Balsamic is one of my favorite flavors! I have to add this to my menu!
Melissa Sperka says
The sauce for this chicken is outstanding!
mimi rippee says
A beautiful chicken dish! My husband hates vinegar of any kind, but I’m sure by the time the cooking is done the balsamic vinegar has cooked off. So I might have make this when he’s not in the kitchen!
Toni Dash says
I would say the balsamic vinegar adds a depth to the sauce. It is not a vinegar-y flavored sauce. Since balsamic vinegar is aged it’s rich in flavor not as ‘bright’ in flavor as other vinegars ?
Aysegul says
Mushroom and Chicken combination is always a good idea.Thanks for sharing
Eija says
This was such a delicious, easy dish and my family loved this! I served with some penne, and next time, I’ll include some crusty bread to soak up the delicious sauce! This is definitely a keeper!
Toni Dash says
So glad you loved it! Thank you for sharing your experience!
Ashley says
This looks absolutely delicious!
Carolyn Ingram says
I can’t wait to try making this for dinner!
Art from my Table says
I love everything about this dish!
Megan @ Megunprocessed says
That sauce sounds divine!
Jocelyn (Grandbaby Cakes) says
This chicken looks delicious!!
Nancy at Whispered Inspirations says
It is such a great idea to sear the chicken so it holds in the flavour and the juiciness. I am going to have to give this recipe a try.
Toni Dash says
Do Nancy! This cooking method for chicken breasts is my favorite. They are always so juicy and flavorful. AND when they are then added back to the delicious sauce they aren’t over cooked and taste stewed!
Kiwi says
I love balsamic chicken. I would probably do a variation of this and put it in a salad.
Rosey says
This is a nice way to make chicken breasts. Chicken is a family fave here, so I’m always happy to find a new recipe.