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. Â This Skillet Balsamic Chicken is anything but boring. Â 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. Â 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. Â 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. Â Both of them are full of flavor and ready in under 30 minutes. Â That’s my kind of dinner!
In keeping with the same concept, I came up with this Skillet Balsamic Chicken. Â 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. Â I served it with my favorite Parmesan Orzo. Â 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. Â It’s definitely a keeper to me!
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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.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
