This Creamy Balsamic Chicken is savory and full of flavor from garlic, mushrooms, and a tangy balsamic finish. Prepared in one pan and ready in about 30 minutes, it’s an excellent weeknight dinner that feels special while staying simple.
I make this dish when I want something comforting but not heavy. The sauce is creamy without using heavy cream, and the balsamic vinegar provides just enough brightness to balance the dish. It’s wholesome, straightforward, and surprisingly quick to prepare.
Dairy-free and gluten-free when made as written, this recipe uses simple, whole ingredients for a satisfying meal.
Recipe Overview
Why You Will Love This Recipe
- Ready in about 30 minutes
- One-pan cooking for easy cleanup
- High in protein and filling (about 53 g protein)
- Creamy texture without heavy cream
- Works well for meal prep
Ingredients Needed
Below is the ingredient list for this balsamic chicken and mushroom skillet. Exact measurements appear in the recipe card further down.
- Chicken: Boneless, skinless chicken breasts (or thighs).
- Kosher salt and pepper: For seasoning.
- Oil: Olive oil (or avocado oil).
- Onion: Yellow or white, finely chopped.
- Garlic cloves: Fresh, minced or pressed.
- Mushrooms: Button mushrooms are used, but other varieties work.
- Herbs: Fresh thyme and parsley.
- Balsamic vinegar: Use regular balsamic, not balsamic glaze.
- Honey: Balances the vinegar; swap with brown sugar or agave if desired.
- Broth: Chicken broth (or vegetable broth).
- Milk: Unsweetened almond milk is used here; 2% dairy milk also works.
- Cornstarch: Thickens the sauce; arrowroot or flour can be substituted.
Recipe Tips
- Sear the chicken: Let it brown well before flipping to develop flavor.
- Don’t overcrowd the pan: Cook in batches so the chicken sears instead of steaming.
- Reduce the sauce: Simmer the balsamic and broth to concentrate flavor.
- Adjust thickness: Add broth if the sauce becomes too thick, or simmer longer if too thin.
- Use quality balsamic: A decent balsamic vinegar improves the final taste.
How to Make Creamy Balsamic Chicken
Season the chicken: Pat chicken dry and season both sides with kosher salt and pepper.
Cook the chicken: Heat oil in a large skillet over medium heat. Add the chicken and cook 6–7 minutes per side, until golden and cooked through. Remove and keep warm.
Sauté aromatics: Add the remaining oil to the pan, then cook the chopped onion and garlic until softened, about 3–4 minutes. Stir in the sliced mushrooms and cook 5–7 minutes until browned.
Add seasoning and broth: Stir in fresh thyme, balsamic vinegar, and honey. Pour in the chicken broth and simmer until reduced by about half, roughly 4 minutes.
Make the cream sauce: Whisk cornstarch into the almond milk until smooth, then pour into the skillet. Whisk continuously and simmer 2–3 minutes until the sauce thickens.
Finish with chicken: Return the chicken to the pan and cook a few more minutes until heated through and the sauce is bubbling.
Serve: Sprinkle with chopped parsley and serve immediately.
What to serve it with
- Garlic roasted potatoes
- Rice or quinoa
- Pasta
- Sautéed green beans
- Cauliflower rice
Common Questions
Yes. Boneless, skinless thighs work well and tend to stay juicier.
Yes, using almond milk keeps the recipe dairy-free. You can substitute unsweetened dairy milk if preferred.
Store leftovers in an airtight container in the fridge for 3–4 days.
Yes. Green beans, broccoli florets, or zucchini pieces make good additions.
You may also like
- Southwest Chicken Salad
- Oven-Baked Salmon Meal Prep
- Roasted Beet Salad
- Creamy Garlic Chicken
- Chicken Fricassee
- Buffalo Chicken Bake
If you try this recipe and enjoy it, please leave feedback and a rating in the comments. Feel free to share it with friends and family.
Creamy Balsamic Chicken Skillet
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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
- Season the chicken with kosher salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook 6–7 minutes per side until golden and cooked through. Remove and cover to keep warm.
- To the same skillet, add the remaining oil.
- Add the diced onion and minced garlic; sauté until golden, 3–4 minutes. Stir in the sliced mushrooms and cook 5–7 minutes.
- Stir in fresh thyme, balsamic vinegar, and honey.
- Pour in the chicken broth and simmer until reduced by half, about 4 minutes.
- Whisk the almond milk and cornstarch in a small bowl until smooth.
- Pour the milk mixture into the pan and whisk until the sauce thickens, 2–3 minutes.
- Return the chicken to the pan and cook a few more minutes until heated through. Season with chopped parsley and serve.
Notes
- Do not overcook the chicken; internal temperature should reach 165°F (74°C).
- Vegetable broth can replace chicken broth for a different flavor profile.
- Agave or light brown sugar can be used instead of honey.
- Pick thyme leaves from the stems before adding.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Any mushroom variety works in this skillet.
Nutrition
Carbohydrates: 13 g
Protein: 53 g
Fat: 14 g
Nutrition information is an estimate and should be used as a guideline.