Balsamic Chicken with Sun Dried Tomatoes and Mushrooms
Elevate your weeknight dinners with this irresistible Balsamic Chicken with Sun-Dried Tomatoes and Mushrooms! Tender, golden-seared chicken breasts are simmered in a rich, creamy balsamic sauce infused with the earthy flavors of sautéed mushrooms, sweet-yet-tangy sun-dried tomatoes, and aromatic garlic. A splash of heavy cream adds luxurious texture, while fresh basil provides a bright, herbaceous finish. This one-skillet recipe not only boasts bold Mediterranean-inspired flavors but also comes together in just 35 minutes, making it perfect for busy evenings. Serve it with your favorite pasta, rice, or roasted vegetables for a complete, restaurant-quality meal that’s sure to impress. Perfect for balsamic chicken recipes, skillet dinners, and easy weeknight ideas, this dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups button mushrooms, sliced
- 0.5 cup sun-dried tomatoes (packed in oil), drained and chopped
- 3 cloves garlic cloves, minced
- 0.25 cup balsamic vinegar
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 tablespoons fresh basil leaves, chopped
Instructions
Season both sides of the chicken breasts with salt, pepper, and garlic powder.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the sliced mushrooms for 4-5 minutes until they release their moisture and become golden brown.
Add the sun-dried tomatoes and minced garlic to the skillet, stirring for 1 minute until fragrant.
Deglaze the pan by adding the balsamic vinegar, scraping up any brown bits from the bottom of the skillet. Let it simmer for 1-2 minutes to reduce slightly.
Pour in the chicken broth and stir well. Bring the mixture to a simmer.
Stir in the heavy cream, blending it into the sauce. Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
Cover the skillet and let the chicken cook in the sauce for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish the dish with chopped fresh basil before serving. Serve hot with a side of steamed vegetables, rice, or pasta.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 31.9 g | ||
| Protein | 236.3 g | 473% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 222 mg | 17% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4800 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
