Creamy Balsamic and Herb Chicken

Name: Creamy Balsamic and Herb Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (6 ounces each); 3 tablespoons all-purpose flour; 1/2 teaspoon salt; pinch Pinch of black pepper; 1/4 teaspoon garlic powder; 2 tablespoons butter; 2 tablespoons olive oil; 1 cup chicken broth; 1 cup heavy whipping cream; 4 teaspoons balsamic vinegar; 1 teaspoon fresh basil, chopped; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped

Recipe GLPR1bcf17113945f6

Italian

Main Course

30 min

487 cal

Servings: 4

Stovetop

SNAP eligible

Pan-seared boneless chicken breasts with a velvety cream sauce infused with balsamic vinegar, fresh basil, rosemary, and thyme. The chicken is flattened and dredged in seasoned flour, then seared until golden and cooked through, before being simmered in a rich herbed cream sauce made from pan drippings. Tender, elegant, and ready in 30 minutes.

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Ingredients

4 boneless, skinless chicken breasts (6 ounces each)

3 tablespoons all-purpose flour

1/2 teaspoon salt

pinch Pinch of black pepper

1/4 teaspoon garlic powder

2 tablespoons butter

2 tablespoons olive oil

1 cup chicken broth

1 cup heavy whipping cream

4 teaspoons balsamic vinegar

1 teaspoon fresh basil, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

Directions

Place each chicken breast between two sheets of wax paper. Using a meat mallet, gently pound the chicken until it is uniformly flattened to approximately 1/4 inch thickness.
In a large resealable plastic bag or shallow bowl, combine the flour, salt, black pepper, and garlic powder.
Working with one chicken breast at a time, add it to the flour mixture and toss or dredge until evenly coated on all sides. Shake off any excess flour.
In a large skillet over medium-high heat, combine the butter and olive oil. Heat until the butter is melted and the mixture is hot.
Carefully place the coated chicken breasts in the skillet. Sear for approximately 5 minutes on the first side, until golden brown.
Flip the chicken breasts and cook for another 5 minutes on the second side until golden brown and the internal temperature reaches 165°F.
Transfer the cooked chicken to a clean plate and set aside.
Pour the chicken broth into the skillet, stirring to deglaze the pan and loosen any flavorful browned bits from the bottom.
Add the heavy whipping cream, balsamic vinegar, basil, rosemary, and thyme to the skillet. Stir until the ingredients are well combined.
Bring the sauce to a low boil, stirring occasionally, for about 1 to 2 minutes.
Return the chicken breasts to the skillet, turning them to coat evenly with the sauce. Cook for 5 minutes.
Reduce the heat to low and simmer for another 5 minutes, until the sauce thickens slightly. The sauce will continue to thicken as it cools and sits.
Transfer the chicken breasts to a serving platter. Pour the cream sauce over the top and serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward pan sauce chicken that hits nearly all the marks for a Charlotte weeknight. Every ingredient is stocked at Harris Teeter, Food Lion, Kroger, and Walmart—no special trips required. The cost per serving lands around $3.50 to $4.00 driven mainly by the heavy cream and butter, which is reasonable for a protein-forward main. The 30-minute claim is honest if you start with boneless chicken breasts and chop herbs ahead, though you'll need to account for five minutes of prep and ten minutes for the sauce to reduce. The dish reheats acceptably in a low oven and works well over pasta or rice for leftovers, though the cream sauce can separate slightly after a day.