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This Creamy Balsamic Chicken is rich, savory, and packed with flavor from garlic, mushrooms, and a tangy balsamic glaze. It’s a quick one-pan dinner that comes together in about 30 minutes, making it perfect for busy nights when you still want something comforting and satisfying.
I make this chicken recipe a lot when I want something comforting but still on the lighter side. The sauce is creamy without being heavy, and the balsamic adds just enough tang to balance everything out. It’s one of those meals that feels a little elevated but is actually really simple to pull together.
Dairy-free and gluten-free, this dish is made with whole ingredients that are satisfying and good for you.
Recipe Overview
Why You Will Love This Recipe
- Ready in about 30 minutes
- Made in one pan for easy cleanup
- High in protein and filling (about 53g protein)
- Creamy without heavy cream
- Great for meal prep
Ingredients Needed
This is just a list of ingredients you will need to make this balsamic chicken and mushroom recipe. The full measurements are listed below.
- Chicken: I used boneless and skinless chicken breasts. Chicken thighs will also work.
- kosher salt and pepper
- Oil: olive oil was used, but avocado oil will work as well.
- Onion: Yellow or white onions work great.
- Garlic cloves: Fresh garlic works best for this recipe.
- Mushrooms: I like button mushrooms, but if you prefer another type, go right ahead.
- Herbs: Fresh thyme and fresh parsley
- Balsamic vinegar: Do not use balsamic glaze.
- Honey: If you want, you can swap this with light brown sugar or agave. It helps to balance the acidity from the balsamic vinegar.
- Broth: chicken broth was used, but any other broth on hand will be fine.
- Milk: I used almond milk, but any other unsweetened milk works. Most times I also use 2% milk.
- Cornstarch: Used to thicken the sauce. You can also use arrowroot powder or flour.
Recipe Tips
- Sear the chicken properly: Let it get golden before flipping. That adds a lot of flavor to the sauce.
- Don’t overcrowd the pan: Cook in batches if needed so the chicken sears rather than steams.
- Let the sauce reduce: Give the balsamic and broth time to simmer so the flavor concentrates.
- Adjust the sauce‘s thickness: Add a splash of broth if it’s too thick, or simmer longer if it’s too thin.
- Use good balsamic: A decent-quality balsamic makes a big difference in flavor.
How to Make Creamy Balsamic Chicken
Season the chicken: First, season the chicken breasts with salt and pepper.
Cook chicken: Next, heat the oil in a medium-sized pan. After that, place the chicken breasts into the pan and cook for 6-7 minutes per side.
Add the garlic: To the same pan, add the remaining oil. Next, add the onion and garlic, and sauté for 4 minutes. Next, stir in the mushrooms and cook for five to seven minutes.
Add seasoning and broth: Then, add the fresh thyme, balsamic vinegar, and honey to the pan. Next, pour the chicken broth into the pan and let it simmer for about four minutes.
Whisk cornstarch: In a small bowl, whisk the cornstarch and almond milk. Pour the milk mixture into the pan and simmer.
Return chicken to pan: Finally, return the chicken to the pan and cook for a few more minutes.
Serve: Serve the creamy balsamic chicken skillet with freshly chopped parsley and enjoy!
What to serve it with
- Garlic Roasted Potatoes
- Rice or quinoa, like this cilantro lime rice
- Pasta like this creamy tomato pasta
- Sauteed green beans
- Cauliflower rice
Common Questions
Yes, boneless skinless thighs work great and stay even more juicy.
Yes, this recipe already uses almond milk, making it naturally dairy-free.
Store in an airtight container in the fridge for up to 3–4 days.
Yes, you can add in some green beans, broccoli florets, or zucchini bites.
You may also like
- Southwest Chicken Salad
- Oven-Baked Salmon Meal Prep
- Roasted Beet Salad
- Creamy Garlic Chicken
- Chicken Fricassee
- Buffalo Chicken Bake
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Creamy Balsamic Chicken Skillet
Ingredients
- 4 chicken breasts, small, boneless and skinless
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 1 onion, finely chopped
- 2-3 garlic cloves, pressed
- 12 ounces button mushrooms, sliced
- 1 tablespoon fresh thyme, leaves picked
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 1 cup chicken broth
- 1 cup almond milk
- 1 tablespoon cornstarch
- 2 tablespoons parsley, freshly chopped
Instructions
- First, season the chicken with Kosher salt and pepper on both sides.
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium heat. Add 4 chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Set aside on a plate and cover to keep warm.
- To the same preheated skillet, add the remaining oil.
- Add the 1 onion (diced), 2-3 garlic cloves (minced), and saute until golden, 3-4 minutes. Stir in the 12 ounces button mushrooms and continue to cook for 5-7 minutes.
- Add the 1 tablespoon fresh thyme, 1 tablespoon balsamic vinegar, and 2 teaspoons honey.
- Pour over the 1 cup chicken broth and whisk to combine. Allow it to simmer until reduced by half, around 4 minutes.
- Meanwhile, in a small bowl, whisk the 1 cup almond milk and 1 tablespoon cornstarch until smooth.
- Pour the milk mixture into the pan and continuously whisk until the sauce thickens, 2-3 minutes.
- Return the chicken to the pan and cook for a few more minutes, until heated and bubbly.
- Season with chopped 2 tablespoons parsley and enjoy!
Notes
- Don’t overcook the chicken, but make sure it reaches an internal temperature of 165 degrees Fahrenheit.
- Use vegetable broth in place of chicken broth if preferred.
- You can use agave in place of the honey.
- Make sure to pick the leaves from the fresh thyme.
- Store the leftovers in an airtight container in the refrigerator for three to four days.
- Any type of mushrooms will work for this creamy balsamic chicken skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite dishes
I just made this recipe last night for my daughter and I. I did not put the mushrooms in it as my daughter does not like them. The sauce was delicious!! She liked it so much she had a 2nd helping of it.
Simple recipe that is easy to follow, yet packed with loads of flavour. Cooked it for the first time today and my son loves it. We will surely cook it again soon. I would, however, add more balsamic vinegar the next time to give the dish more punch! Thanks for sharing the recipe.
Thanks for the feedback Alice.
Hey,
just saw this recipe which sounds sooo delicious! Will definitely try it! Just one question: Are the calories you always indicate in your recipes per serving or in total?
Hi, Its per serving.