When you make creamy balsamic chicken at home, you get juicy chicken breasts in a sauce that’s both sharp and a little sweet. The balsamic vinegar and herbs build a deep, rich flavor (that cream ties it all together), and honestly, it tastes like dinner at a great bistro without leaving your kitchen.
Ingredients:
Savory Chicken
- 1 ½ tablespoons (21 ml) olive oil
- 4 pieces chicken breasts, boneless and skinless
- salt and fresh ground pepper to taste
- 2 teaspoons (4 g) Italian seasoning
- 1 teaspoon (2 g) garlic powder
Creamy Balsamic Sauce
- 2 tablespoons (28 g) butter, divided
- 1 medium onion diced (about 1 1/4 cups)
- 1 tablespoon (8 g) garlic, minced
- 1 teaspoon (1 g) thyme , chopped
- 1 teaspoon (2 g) pepper flakes
- 1-2 teaspoon (2-4 g) Italian seasoning
- 1 tablespoon (12 g) brown sugar
- 2 tablespoons (30 ml) Balsamic vinegar
- ¾ -1 cup (188 – 250 ml) chicken broth
- 1 cup (240 g) heavy cream
- salt and pepper to taste
- basil or parsley, fresh, chopped, for garnish
Instructions
Savory Chicken
- Pound chicken breasts down to 1-inch thickness; season chicken with salt and pepper, Italian seasoning, and garlic powder.
- In a large saucepan or large skillet, heat oil over medium heat, until hot, and then add the chicken, brown for about 5-6 minutes or until internal temperature registers 165℉. Remove chicken and set aside.
- Add remaining butter to the same skillet, as soon as butter melts add diced onions, garlic, and thyme, pepper flakes, and cook for about 3-4 minutes, under low heat or until very soft.
- Add Italian seasoning, sugar, and balsamic vinegar; cook for about 1-2 more minutes.
Creamy Balsamic Sauce
- Whisk in the chicken broth; continue to whisk and scrape up all the browned bits from the bottom of the skillet. Cook for about 4-5 minutes, or until liquid has reduced.
- Reduce heat and whisk in cream; stir continuously for about 30 seconds so that the sauce doesn’t come to a boil. Lightly salt.
- Bring to a low simmer; return chicken breast back to the pan together with all its juice. Cook for 1 to 2 minutes, or just until chicken is heated through. Adjust seasoning to taste with salt and pepper.
- Remove from heat. The sauce will thicken as it stands. Garnish with chopped basil or parsley. Serve with pasta. Enjoy.
Tips & Notes:
- You can use the kind of Balsamic vinegar available to you. It doesn’t necessarily have to be the traditional expensive bottled ones.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
