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
Scale
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.
