You’ll love this easy one-pan balsamic chicken recipe. Tender chicken breasts simmer in a savory, tangy mushroom and balsamic cream sauce. It’s ideal for busy weeknights—minimal prep and about 20 minutes total cook time in a single large skillet.
If you enjoy the bright, slightly sweet depth of dark balsamic vinegar, this simple chicken dinner will quickly become a favorite.
Ingredients
The ingredient list is straightforward:
Use a quality dark balsamic vinegar. Do not use a balsamic glaze—glazes contain added sugar and will alter the sauce.
- Chicken breasts – Two large breasts, cut in half lengthwise
- Olive oil – for browning
- Butter – unsalted for best results
- Mushrooms – fresh white button, cremini, or baby bella, thinly sliced
- Garlic – about 3 cloves, minced (or 1/2 tsp garlic powder)
- Dried oregano
- Chicken broth or stock
- Dark balsamic vinegar – aged balsamic gives the best flavor
- Slurry – cornstarch mixed with cold water to thicken the sauce
- Heavy cream – room temperature
- Salt and ground black pepper to taste
- Fresh herbs – chopped parsley or basil for garnish
- Fresh lemon juice – a few drops to finish
How to make it
Overview: brown the chicken, sauté mushrooms, deglaze with broth and balsamic, thicken with a cornstarch slurry and finish with cream. See the recipe card below for exact measurements and step-by-step instructions.
- Clean and slice mushrooms; set aside.
- Remove heavy cream from the fridge to come to room temperature.
- Mince garlic if using fresh; set aside.
- Pat chicken dry, slice in half lengthwise, season, and pound to about 1/4″ thickness.
- Heat oil in a large skillet over medium heat. Brown chicken 4–5 minutes per side until golden; transfer to a plate.
- Wipe out excess oil from the skillet so the mushrooms sauté in butter rather than fry in leftover oil.
- Melt butter, add mushrooms and a pinch of salt and pepper, and sauté until coated and softened.
- Add garlic, oregano, chicken broth, and dark balsamic vinegar; stir to combine.
- Whisk cornstarch into cold water until smooth. Add the slurry and the room-temperature heavy cream to the pan and stir until blended.
- Return chicken to the skillet, coat with sauce, simmer covered for 5–8 minutes until the internal temperature reaches 165°F and the sauce thickens slightly.
- Adjust seasoning, plate with plenty of the balsamic-mushroom gravy, garnish with chopped parsley, and finish with a few drops of fresh lemon juice.
Recipe Tips
- Skillet choice: A well-seasoned cast-iron or a nonstick skillet needs only about 1 tablespoon of oil. Stainless steel may require a bit more oil or a light spray. A Dutch oven or ceramic skillet also works.
- Drain the oil: After browning the chicken, remove excess oil and wipe the pan clean so the mushrooms sauté in butter instead of frying in leftover oil.
- Use a meat thermometer: Ensure the thickest part of the breast reaches 165°F.
- Pick the right balsamic: Use dark, quality balsamic vinegar—not a glaze—so the sauce keeps its intended balance of tang and richness.
Serving suggestions
This tangy one-pan balsamic chicken pairs beautifully with pasta, rice, or roasted and steamed vegetables. It’s excellent with roasted broccoli, steamed Brussels sprouts, or green beans, and also complements creamy mashed potatoes or simple rice dishes.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop and add a splash of water or broth if the balsamic cream sauce has thickened in the fridge.
This one-pan balsamic chicken is quick, flavorful, and perfect for getting dinner on the table fast.
Related recipes
- Chicken Fricassee
- Creamy Southern Chicken Spaghetti
- Dutch Oven Mexican Chicken
- Chicken Pot Pie Soup with Puff Pastry
If you make this recipe, please leave a comment below—I love to hear from you!
One Pan Balsamic Chicken
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Ingredients
- 2 large chicken breasts
- 1-2 tablespoons oil (olive oil, canola or vegetable oil)
- 2 tablespoons butter, unsalted
- 8 ounce pkg. whole mushrooms, fresh (white button, cremini or baby bellas)
- 1 tablespoon minced garlic (about 3 cloves, fresh)
- 1 teaspoon dried oregano
- 2 tablespoons dark Balsamic vinegar
- ¾ cup chicken broth or chicken stock
- 1 cup heavy cream
- 2 teaspoons cornstarch
- ¼ cup water
- chopped fresh parsley
- fresh lemon juice
- salt and pepper to taste
Instructions
Prep
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Clean and slice mushrooms; set aside.
Bring heavy cream to room temperature.
Mince garlic and set aside.
Pat chicken dry, slice in half lengthwise, season with salt and pepper, and pound to ¼” thickness.
Cook
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Heat 1–2 tablespoons oil in a large skillet over medium heat. When hot, add chicken and cook 4–5 minutes per side until golden; transfer to a plate.
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Wipe the skillet, return to the stove, and add butter. Once melted, add the sliced mushrooms and sauté 2–3 minutes until coated and softened.
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Stir in garlic, oregano, chicken broth, and balsamic vinegar.
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Mix cornstarch with cold water until smooth, then add the slurry and heavy cream to the pan, stirring to combine.
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Return chicken to the skillet, coat with sauce, reduce to a simmer, cover, and cook 5–8 minutes until the chicken reaches 165°F and the sauce thickens.
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Taste and adjust seasoning. Transfer chicken to plates, spoon over the balsamic gravy, garnish with chopped parsley, and finish with a squeeze of fresh lemon juice.
Notes
Mushrooms: If you love mushrooms, use a 16-ounce package instead of 8 ounces.
Heavy cream: Also labeled as heavy whipping cream.
Nutritional values will vary based on portion size and ingredient brands used.