Chicken with Wild Mushrooms and Balsamic Cream Sauce
Elevate your weeknight dinner with this elegant Chicken with Wild Mushrooms and Balsamic Cream Sauce. Juicy pan-seared chicken breasts are smothered in a luxuriously creamy sauce, crafted from sautéed wild mushrooms, fragrant garlic, fresh thyme, and a splash of tangy balsamic vinegar. The velvety consistency comes from heavy cream, while a hint of chicken broth adds depth and balance. This skillet dish is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Serve this flavorful creation with mashed potatoes, rice, or roasted vegetables for a complete and satisfying dinner. Ready in just 45 minutes, this recipe is a must-try for mushroom lovers and creamy sauce enthusiasts alike! Keywords: chicken with wild mushrooms, balsamic cream sauce, creamy chicken dinner, skillet chicken recipe, wild mushroom sauce.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Wild mushrooms (such as cremini, shiitake, and oyster), sliced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.25 cup Balsamic vinegar
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear until golden brown on each side, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the sliced wild mushrooms and sauté until they release their moisture and begin to brown, about 6-8 minutes.
Stir in the minced garlic and thyme leaves, cooking for another minute until fragrant.
Deglaze the skillet by adding the balsamic vinegar and scraping the bottom of the pan to release any browned bits.
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Stir in the heavy cream, mixing well to create a smooth sauce. Return the chicken breasts to the skillet, spooning some of the sauce over the top.
Cover the skillet and simmer on low heat for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with chopped parsley, if desired, and serve warm with your choice of side dishes such as mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.4 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2773 mg | 59% | |
*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.
