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! It’s a recipe the whole family will love.
Moist, succulent boneless chicken breasts, caramelized onions and mushrooms in a creamy, slightly spicy, balsamic sauce.
If you love easy chicken recipes that are flavor-rich one skillet meals this recipe is for you. It’s one of those easy recipes that tastes like you slaved over it when it actually only takes less than one hour.
It’s great to have some sophisticated tasting recipes that can be whipped up without much effort and make dinner feel special. Balsamic chicken breast is easy enough for busy weeknights and impressive enough for entertaining too!
Instead of a balsamic marinade the homemade sauce delivers the great flavor (saves time too) with tender chicken.
Much of the cooking time is actually passive time where you don’t have to do a thing. This saucy chicken will become a new favorite!
What is Balsamic Chicken?
Balsamic Chicken with Creamy Mushroom Sauce is a combination of 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. It makes a tangy sauce that’s a delicious one pan meal.
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.
Recipe Ingredients Notes
Boneless skinless chicken breasts. You’ll need about 2 pounds of boneless chicken breasts. Select four that are close in size so they all cook evenly in the same amount of time.
Cremini mushrooms. We picked cremini mushrooms for a very specific reason (read more below). Cremini mushrooms, also known as baby Portobello mushrooms, are the young version of Portobello which have a wonderful meaty flavor (they are 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. Other mushrooms can be substituted but we think you’ll agree the flavor of these is amazing!
Crushed red pepper flakes. These pump up the flavor without making the dish really spicy.
Chicken broth or chicken stock. Be sure you use low sodium.
The SECRET for Making THE BEST 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 – Step by Step:
STEP 1. Cook the chicken
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.
STEP 2. Make the sauce
Melt the remaining butter over medium-high heat (photo 4).
Add the onions and sauté picking up the browned bits from the pan (photo 5).
Add the mushrooms (photo 6) and stir occasionally letting them cook for 15 minutes (photo 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).
Reduce the heat to low. Stir in the heavy cream (photo 10) and return the chicken to the pan to cook in the sauce for a few minutes before serving (photo 11). Chicken should reach an internal temperature of 165 degrees F.
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.
How to Store
Store any leftovers in an airtight container for up to 4 days in the refrigerator. Reheat chicken with some of the sauce in the microwave.
More Chicken Recipes You’ll Love!
- Chicken and Biscuits
- Bruschetta Chicken
- Honey Mustard Chicken
- Korean BBQ Chicken
- Chicken Adobo (Fillipino recipe)
Balsamic Chicken Breasts with Creamy Mushroom Sauce
- 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
- 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.
- 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).
- 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.
- 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.
- 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.
Originally published November 2017; updated October 2018