Serves 8
40 min
Creamy Balsamic Chicken and Mushrooms
Recipe GLPR00bc5e81549ac9
Tender chicken breasts seared until golden, then simmered with earthy mushrooms in a rich, tangy cream sauce balanced with balsamic vinegar. A comforting one-pan dinner that delivers restaurant-quality flavors at home.
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Ingredients
2 pounds boneless, skinless chicken breasts (about 4 breasts)
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
Directions
Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 teaspoon of kosher salt and the black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and sear for 6–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and the remaining 1/2 teaspoon of salt. Sauté for 5–6 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Sprinkle the flour over the mushrooms and stir continuously for about 1 minute to cook off the raw flour taste and create a light roux.
Gradually pour in the half-and-half and chicken broth while stirring constantly to avoid lumps. Continue cooking for 3–4 minutes until the sauce thickens slightly.
Stir in the balsamic vinegar until well combined. Return the cooked chicken to the skillet and nestled it into the cream sauce.
Simmer over medium-low heat for 3–4 minutes to warm the chicken through and allow the flavors to meld. Serve hot with your choice of sides.
