Skillet Balsamic Chicken

This easy Skillet Balsamic Chicken recipe is full of flavor and ready in under 30 minutes.

Just because you have a busy schedule you don’t have to settle for boring dinners.  This Skillet Balsamic Chicken is anything but boring.  And, it’s ready in under 30 minutes so it’s perfect for busy days.

Boneless, skinless chicken breast is a staple in my house.  I buy the thin cutlets that are already trimmed of all fat from my butcher.

These cutlets are one of my secret weapons for quick dinners.  I always have some in the freezer, ready for a quick meal.They thaw in no time and cook up super fast.

Two of my favorite skillet chicken recipes are Brown Sugar Garlic Chicken and Honey Ginger Chicken.  Both of them are full of flavor and ready in under 30 minutes.  That’s my kind of dinner!

In keeping with the same concept, I came up with this Skillet Balsamic Chicken.  Everything is done in one skillet and ready in under 30 minutes.

This recipe is oozing with flavor from the sweet balsamic vinegar, earthy mushrooms and savory thyme.  I served it with my favorite Parmesan Orzo.  It soaked up all of the extra sauce from the chicken and was to die for!

This recipe is simple enough for a busy weeknight but elegant enough to serve to company.  It’s definitely a keeper to me!

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Skillet Balsamic Chicken

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Dish

Servings: 4

Author: Christina Hitchcock

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Ingredients

• ▢ 4 pounds thin sliced boneless chicken breasts - about 1½
• ▢ House Seasoning Blend
• ▢ 3 tablespoons olive oil - divided
• ▢ 8 cloves garlic - finely minced
• ▢ 1 pound mushrooms - sliced
• ▢ 1/2 cup balsamic vinegar
• ▢ 1/2 cup chicken broth
• ▢ 1/2 cup dry white wine - or chicken broth
• ▢ 1 bay leaf
• ▢ 2 teaspoons fresh thyme - or 1 teaspoon dried thyme
• ▢ 2 tablespoons butter

Instructions

• Season both sides of the chicken with House Seasoning Blend.
• Heat 2 tablespoons of olive oil in a large skillet over medium high heat.
• Add the chicken to the skillet and cook on one side until browned, about 4 minutes.
• Flip chicken and cook for 3 more minutes; remove chicken to a plate.
• Add the remaining tablespoon of olive oil to the pan and heat until shimmering.
• Add the mushrooms to the pan and cook until they soften, about 5 minutes.
• Add garlic and cook for 1 minute more.
• Add the vinegar, broth, wine, bay leaf and thyme to the skillet; place the chicken in the pan, nestling it into the mushrooms.
• Cover and cook on medium-high for 7 minutes.
• Uncover and cook for an additional 5 minutes or until the sauce thickens to desired consistency.
• Stir in butter until melted; serve immediately.

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Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.