Pan Seared Chicken with Balsamic Cream Sauce
Elevate your weeknight dinner game with this Pan Seared Chicken with Balsamic Cream Sauce, a dish that combines simplicity with gourmet flavors. Juicy, golden-brown chicken breasts are seasoned to perfection and paired with a rich, velvety sauce made from balsamic vinegar, heavy cream, chicken broth, and a touch of fresh thyme. The sauce, further enhanced with the nutty warmth of Parmesan cheese, delivers the perfect balance of tangy, savory, and creamy notes. Ready in just 35 minutes, this elegant yet easy recipe is ideal for busy evenings or special occasions. Serve it with mashed potatoes, rice, or fresh vegetables to soak up every last drop of the indulgent sauce. Perfect for lovers of quick chicken recipes, creamy balsamic dishes, and one-pan meals!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot
- 3 Garlic cloves
- 0.25 cup Balsamic vinegar
- 0.5 cup Heavy cream
- 0.5 cup Chicken broth
- 1 teaspoon Fresh thyme
- 0.25 cup Parmesan cheese
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter to the skillet.
Once the skillet is hot, add the chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium and melt the remaining 1 tablespoon of butter in the skillet. Add the finely chopped shallot and sauté for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the balsamic vinegar and deglaze the skillet, scraping up any browned bits from the bottom. Let the vinegar reduce slightly for about 1 minute.
Stir in the heavy cream, chicken broth, and chopped thyme. Bring the mixture to a gentle simmer.
Cook the sauce for 3-4 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.
Return the chicken breasts to the skillet, spooning the sauce over the chicken to coat. Cook for an additional 2-3 minutes to reheat the chicken.
Serve the chicken warm with the balsamic cream sauce drizzled over the top. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 3374 mg | 147% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.6 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 432 mg | 9% | |
*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.
