If you’re on the hunt for a dish that feels both elegantly simple and bursting with flavor, look no further than this delightful Balsamic Chicken with Mushrooms and Cream Recipe. It brings together tender chicken cutlets, earthy mushrooms, a luscious creamy sauce, and the bright tang of balsamic vinegar in a way that’s truly irresistible. Each bite delivers comfort and sophistication, transforming a weeknight dinner into a special occasion you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward yet essential in crafting the perfect balance of flavors and textures in this Balsamic Chicken with Mushrooms and Cream Recipe. Each one works harmoniously to create a sauce that’s rich, velvety, and full of depth.
- 2 large boneless, skinless chicken breasts, cut in half lengthwise: Ensures quick, even cooking and tender results.
- Salt and pepper, to taste: Simple seasonings that bring out the natural flavors of the chicken and mushrooms.
- 2 tablespoons olive oil: Provides a subtle fruitiness and is perfect for browning the chicken.
- 2 tablespoons butter: Adds richness and helps cook the mushrooms to a beautiful golden brown.
- 8 ounces cremini mushrooms, sliced: Earthy and meaty, they deepen the flavor of the sauce.
- 3 cloves garlic, minced: Infuses an aromatic punch that complements both chicken and mushrooms.
- ¼ teaspoon Italian seasoning: A fragrant blend that rounds out the sauce with herbaceous notes.
- ½ cup dry white wine (or chicken broth): Adds acidity and complexity while deglazing the pan.
- 2 tablespoons balsamic vinegar: The star ingredient that brings a tangy depth and a slight sweetness.
- 1 teaspoon cornstarch: Used to thicken the sauce to the perfect creamy consistency.
- 1 cup heavy cream: The luxurious base of the sauce, lending a smooth and silky texture.
- Fresh chopped parsley (optional, for garnish): Adds a fresh pop of color and a hint of brightness at the end.
How to Make Balsamic Chicken with Mushrooms and Cream Recipe
Step 1: Prepare and Brown the Chicken
Start by seasoning the chicken cutlets generously with salt and pepper. Heating the olive oil over medium-high heat creates the perfect environment to brown the chicken to a gorgeous golden hue. Cooking the chicken just until browned seals in the juices, and setting it aside ensures it stays tender as we move on to the sauce.
Step 2: Sauté the Mushrooms
In the same skillet, melt the butter and add your sliced cremini mushrooms. Let them cook undisturbed at first to develop a caramelized surface that brings out their natural umami flavor. As they soften and brown, they’ll form the hearty base of the sauce that perfectly complements the chicken.
Step 3: Build the Flavor with Garlic, Italian Seasoning, Wine, and Balsamic Vinegar
Now add the minced garlic and Italian seasoning to the mushrooms and give it a quick stir. Pour in the white wine and balsamic vinegar, which not only adds wonderful acidity but also deglazes the pan, capturing every bit of flavor stuck to the bottom. Let this simmer until the liquid reduces by half, intensifying the sauce’s flavor and aroma beautifully.
Step 4: Thicken the Cream Sauce
Mix the cornstarch with a little water to create a slurry that will thicken your sauce evenly. Lower the heat to medium, then add the heavy cream along with the slurry to the skillet. Stir gently until the sauce thickens into a luscious, creamy coating that will cling perfectly to the chicken and mushrooms.
Step 5: Finish Cooking the Chicken in the Sauce
Return the browned chicken to the skillet, nestling it into the creamy mushroom sauce. Allow it to simmer gently for about five minutes until the chicken is fully cooked through and the sauce has thickened even more. Taste and adjust the seasoning with salt and pepper to make sure every bite bursts with flavor.
Step 6: Garnish and Serve
Just before serving, sprinkle the dish with freshly chopped parsley. This final touch adds a vibrant flash of green, freshness, and a subtle herbal note that brightens the entire dish.
How to Serve Balsamic Chicken with Mushrooms and Cream Recipe
Garnishes
While fresh parsley is a classic garnish that nicely contrasts the creamy sauce, you can also consider a sprinkle of freshly grated Parmesan or a few microgreens for a touch of elegance. These simple additions elevate the dish visually and add another layer of flavor and texture.
Side Dishes
This rich and creamy Balsamic Chicken with Mushrooms and Cream Recipe pairs beautifully with fluffy mashed potatoes, creamy polenta, or buttered egg noodles that soak up the delicious sauce. For a lighter touch, serve alongside steamed green beans or a crisp arugula salad tossed with lemon vinaigrette to balance richness.
Creative Ways to Present
For a dinner party, consider plating each chicken cutlet over a bed of saffron rice or garlic mashed cauliflower for a colorful presentation. Drizzle extra sauce over the top and garnish with edible flowers or toasted pine nuts to impress your guests with both taste and style.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Balsamic Chicken with Mushrooms and Cream Recipe should be stored in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 3 days, making it a perfect choice for meal prep or next-day lunches.
Freezing
Freezing is possible, but for best texture and flavor, freeze only the cooked chicken and mushrooms without the cream sauce. When ready to eat, thaw overnight and gently reheat, adding fresh cream and balsamic vinegar to remake the sauce, ensuring it retains its creamy consistency without separating.
Reheating
To reheat, warm the leftovers slowly over low heat on the stovetop. Stir frequently and add a splash of cream or chicken broth if the sauce has thickened too much. This gradual reheating keeps the chicken tender and the sauce velvety, just like freshly made.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While cremini mushrooms provide great earthiness and texture, you can also use button, shiitake, or even a wild mushroom mix to add a different flavor profile. Just adjust cooking time if the mushrooms are particularly large or dense.
What can I substitute for white wine in this recipe?
If you prefer not to use wine, chicken broth or vegetable broth are excellent alternatives that maintain the depth and moisture in the dish without overpowering the other flavors.
Is it possible to make this recipe dairy-free?
Yes! Substitute the butter with dairy-free margarine or olive oil, and use a coconut cream or cashew cream in place of heavy cream. While the taste will be slightly different, the richness and consistency remain satisfying.
How do I know when the chicken is fully cooked?
Chicken is fully cooked when its internal temperature reaches 165°F (75°C). You can also check if the juices run clear and the meat is opaque all the way through. The gentle simmer in the sauce helps finish the cooking perfectly.
Can I prepare parts of this recipe ahead of time?
You can slice the mushrooms and mince the garlic ahead to save time. Chicken can be seasoned and even browned earlier, then kept refrigerated; just avoid cooking it fully until right before serving to maintain juiciness.
Final Thoughts
This Balsamic Chicken with Mushrooms and Cream Recipe truly has a way of turning simple ingredients into a soul-soothing meal that feels utterly special. Whether you’re cooking for family, friends, or just treating yourself, this dish is a guaranteed crowd-pleaser that’s both comforting and elegant. Give it a try—you might just find your new favorite weeknight dinner staple!
Print
Balsamic Chicken with Mushrooms and Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Balsamic Chicken recipe features tender boneless chicken breasts cooked to golden perfection, then simmered in a creamy balsamic mushroom sauce. Infused with garlic, Italian seasoning, and a splash of white wine, this dish offers a rich flavor profile that’s perfect for a comforting weeknight dinner. Garnished with fresh parsley, it’s both elegant and easy to prepare in just 30 minutes.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- ¼ teaspoon Italian seasoning
- ½ cup dry white wine (or chicken broth)
- 2 tablespoons balsamic vinegar
- 1 teaspoon cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 1 cup heavy cream
Garnish
- Fresh chopped parsley (optional)
Instructions
- Season and Sear Chicken: Season the chicken cutlets on both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown on each side, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Cook Mushrooms: In the same skillet, melt the butter. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are softened and browned, approximately 5-6 minutes.
- Add Garlic and Deglaze: Stir in the minced garlic and Italian seasoning, cooking for about 30 seconds until fragrant. Pour in the white wine and balsamic vinegar, then simmer the mixture until the liquid has reduced by half, roughly 3-5 minutes.
- Prepare Cream Sauce: In a small bowl, mix the cornstarch with 2 teaspoons of water to form a slurry. Reduce the skillet heat to medium and slowly add the heavy cream and cornstarch slurry to the skillet, stirring constantly until the sauce thickens, about 2-3 minutes.
- Simmer Chicken in Sauce: Return the chicken to the skillet, nestling it into the sauce. Simmer gently for 5 minutes or until the chicken is cooked through and the sauce has thickened further. Taste and adjust salt and pepper as needed.
- Garnish and Serve: Sprinkle fresh chopped parsley over the dish for a burst of color and freshness. Serve immediately while hot.
Notes
- You can substitute the dry white wine with chicken broth if preferred.
- For a lighter option, swap heavy cream with half-and-half or a dairy-free cream.
- Make sure not to overcrowd the skillet when searing chicken to ensure a nice golden crust.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If desired, serve over rice, pasta, or mashed potatoes to soak up the delicious sauce.
