If you are craving a dish that is rich in flavor, incredibly comforting, and elegant enough for any dinner occasion, the Balsamic Chicken with Mushrooms and Cream Recipe will quickly become your new favorite. It artfully combines tender chicken breasts with the earthiness of cremini mushrooms, all wrapped in a luscious, creamy sauce elevated by the unmistakable tang of balsamic vinegar. This dish is the perfect balance of savory and slightly sweet, with a velvety texture that will keep you coming back for seconds. Trust me, once you try this recipe, it’ll shine as a go-to weeknight meal or a special weekend treat.
Ingredients You’ll Need
This Balsamic Chicken with Mushrooms and Cream Recipe uses straightforward, pantry-friendly ingredients that come together to create a dish bursting with flavor and texture. Each element plays a key role in building those rich layers of taste, whether it’s the tender chicken, the earthy mushrooms, or the silky sauce.
- Chicken breasts: Thin cutlets cook quickly and remain juicy, making them the star of the dish.
- Salt & pepper: Simple yet essential for seasoning and enhancing natural flavors.
- Extra virgin olive oil: Adds a fruity depth while keeping the chicken moist during searing.
- Butter: Provides richness and helps develop a golden crust on mushrooms.
- Cremini mushrooms: Their meaty texture and earthiness perfectly complement the creamy sauce.
- Garlic: Brings aromatic warmth that infuses the whole dish.
- Italian seasoning: A fragrant blend that adds a subtle herbaceous note.
- Dry white wine or chicken broth: Adds acidity and depth while deglazing the pan, lifting all those flavorful bits stuck to the bottom.
- Balsamic vinegar: The hallmark ingredient, which gives this recipe its signature tangy-sweet complexity.
- Cornstarch: Helps thicken the sauce to the perfect consistency without clumping.
- Heavy cream: Creates a luxurious, velvety sauce that coats every bite beautifully.
- Fresh parsley (optional): Adds a fresh pop of color and brightness as a finishing touch.
How to Make Balsamic Chicken with Mushrooms and Cream Recipe
Step 1: Prepare and Season the Chicken
Begin by slicing your chicken breasts in half lengthwise to create thinner cutlets. This step ensures quicker, more even cooking and helps the chicken stay tender. Sprinkle both sides with a good pinch of salt and pepper, which is the foundation of bringing out the natural chicken flavor.
Step 2: Sear the Chicken
Heat the olive oil in a skillet over medium-high heat until it’s shimmering. Add the chicken cutlets and cook them for about 4 to 5 minutes per side, or until they develop a beautiful golden-brown crust. This searing locks in juices and forms a flavorful exterior. Once done, transfer the chicken to a plate and set aside.
Step 3: Cook the Mushrooms
Lower the heat a bit and melt the butter in the same skillet. Add the sliced cremini mushrooms and cook them, stirring occasionally. You’ll notice the mushrooms release their moisture, which will evaporate, allowing the mushrooms to caramelize and get that irresistible sear. This step intensifies their earthy flavor, adding a hearty dimension to the dish.
Step 4: Build the Sauce with Garlic, Herbs, and Wine
Next, stir in the minced garlic and Italian seasoning to the mushrooms. Immediately add the dry white wine (or chicken broth), and the balsamic vinegar. The wine or broth helps deglaze the skillet, loosening all the delicious browned bits from the pan’s bottom. Let the mixture bubble for a few minutes until the liquid reduces by half, concentrating the flavors.
Step 5: Thicken the Sauce
Prepare your cornstarch slurry by whisking the cornstarch with two teaspoons of cold water until smooth. Reduce the skillet heat to medium, then pour in the heavy cream followed by the slurry, stirring continuously. The sauce will start to thicken and become silky. This creamy base is what makes the Balsamic Chicken with Mushrooms and Cream Recipe so decadently satisfying.
Step 6: Finish Cooking the Chicken in the Sauce
Return the seared chicken cutlets to the skillet, nestling them in the sauce. Let everything simmer gently for about 5 minutes until the chicken is cooked through and the sauce thickens slightly. Taste and adjust seasoning by adding more salt and pepper if needed. If you like, finish by sprinkling fresh chopped parsley over the top for a burst of color and freshness.
How to Serve Balsamic Chicken with Mushrooms and Cream Recipe
Garnishes
Freshly chopped parsley is a simple yet effective garnish that brightens the rich, creamy sauce and adds a lovely pop of green color. You could also sprinkle a bit of grated Parmesan cheese for an extra layer of savory goodness that melts right into the sauce.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes or buttery egg noodles, which soak up every bit of the luscious balsamic cream sauce. For a lighter option, serve it alongside steamed green beans or roasted asparagus to add a crisp, fresh contrast.
Creative Ways to Present
For a restaurant-worthy presentation, arrange the chicken on a serving platter and spoon plenty of sauce and mushrooms over the top. Scatter the parsley garnish and pair it with a small side of vibrant red cherry tomatoes or microgreens. Not only does this create visual appeal, but it enhances the overall balance on your plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Balsamic Chicken with Mushrooms and Cream Recipe in an airtight container and store it in the refrigerator. It should stay fresh for up to 3 days, making it perfect for next-day lunches or quick dinners when you’re short on time.
Freezing
You can freeze leftovers as well, but keep in mind the cream sauce might slightly separate upon thawing. To minimize this, freeze the chicken and sauce together in a freezer-safe container, and consume within 2 months for best quality.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, to bring the sauce back to its creamy consistency without curdling. If the sauce looks too thick, add a splash of broth or cream to loosen it up. This care will keep your Balsamic Chicken with Mushrooms and Cream Recipe as delightful as the day you made it.
FAQs
Can I use a different type of mushroom?
Absolutely! While cremini mushrooms add a nice earthiness and texture, button mushrooms or shiitake mushrooms will also work well and bring their own unique flavor to the dish.
Is there a substitute for heavy cream?
If you want a lighter version, you can use half-and-half or whole milk, but the sauce will be less rich and creamy. For dairy-free, coconut cream can be an alternative, but it will add a hint of coconut flavor.
Can I make this recipe without wine?
Yes, chicken broth is a great non-alcoholic substitute. It maintains the moisture and depth of the sauce without altering the overall flavor too much.
How do I ensure the chicken stays tender?
Cutting the chicken breasts into thinner cutlets helps them cook quickly and evenly, preventing them from drying out. Also, don’t overcook them—once golden on both sides, simmering in the sauce for a few minutes is enough to finish cooking perfectly.
Can this recipe be made gluten-free?
Yes, just make sure to use a gluten-free cornstarch or thickener, and check that your balsamic vinegar and other ingredients do not contain any gluten additives.
Final Thoughts
This Balsamic Chicken with Mushrooms and Cream Recipe truly captures the magic of simple ingredients coming together to create something utterly unforgettable. With its velvety sauce, perfectly cooked chicken, and the wonderful depth of flavor from balsamic vinegar, it’s a recipe that always feels special yet easy enough for any night of the week. I encourage you to make this dish soon and share it with people you love—it’s sure to become a treasured favorite in your kitchen, too!
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: Italian
Description
This rich and creamy Balsamic Chicken recipe features tender chicken cutlets cooked to golden perfection and served with a luscious mushroom and garlic cream sauce enhanced by tangy balsamic vinegar. Perfect for a comforting weeknight dinner, this dish balances savory, tangy, and creamy flavors beautifully.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil
- 2 tablespoons butter
Sauce & Vegetables
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons DeLallo Balsamic Vinegar of Modena
- 1 teaspoon cornstarch
- 1 cup heavy/whipping cream
- Fresh chopped parsley, optional, for serving
Instructions
- Prepare Chicken Cutlets: Cut the chicken breasts in half lengthwise to create four thin cutlets. Season both sides generously with salt and pepper to enhance the flavor.
- Heat Oil: Place a skillet over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook Chicken: Add the chicken cutlets to the hot skillet. Cook for 4-5 minutes on each side or until they develop a golden brown crust and are nearly cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Mushrooms: In the same skillet, add the butter and let it melt completely. Add the sliced cremini mushrooms and cook, stirring occasionally, until the mushrooms release their water, the moisture evaporates, and they get nicely seared and browned.
- Add Aromatics and Deglaze: Stir in the minced garlic and Italian seasoning. Pour in the white wine (or chicken broth) and balsamic vinegar. Allow the mixture to bubble and reduce by half, which concentrates the flavors and thickens the sauce base.
- Prepare Cornstarch Slurry: In a small bowl, combine the cornstarch with 2 teaspoons of cold water, stirring until completely dissolved. This slurry will help thicken the creamy sauce.
- Finish Sauce: Reduce heat to medium. Add the heavy cream and the cornstarch slurry to the skillet, stirring well to combine and to begin thickening the sauce.
- Simmer Chicken in Sauce: Return the cooked chicken cutlets to the skillet. Let everything simmer together for about 5 minutes, or until the chicken is fully cooked through and the sauce has thickened beautifully. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley if desired, and serve immediately.
Notes
- You can substitute chicken broth for white wine if preferred or to avoid alcohol.
- Be sure to reduce the wine and balsamic vinegar to enhance the sauce’s depth of flavor.
- Using thin chicken cutlets ensures they cook quickly and evenly.
- For a lighter sauce, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Serve with steamed vegetables, mashed potatoes, or crusty bread to soak up the delicious sauce.
