This Creamy Balsamic Chicken and Mushrooms comes together in just one skillet, making the cooking process and cleanup a breeze. It’s rich, tangy, and deeply savory. Serve it with pasta or mashed potatoes on busy weeknights. It’s also impressive enough for guests.
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🗝️ Recipe's key points
- Quick and easy, packed with flavor, and deeply comforting.
- This creamy balsamic chicken calls for basic ingredients you probably already have in your kitchen.
- It’s special enough to serve to guests, yet simple enough to pull off on a busy weeknight for the family.
Even better, this one-pan chicken dinner is low in calories. It’s easy to pair with light sides and stay on track with your goals
🛒 Ingredients
This is an overview of the ingredients for this balsamic chicken recipe. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Chicken cutlets – Thin-cut chicken cutlets allow you to get dinner ready quickly. If you don't have cutlets, use 8-ounce chicken breasts, sliced horizontally in half and then pound them to an even thickness.
- Kosher salt and ground black pepper – A simple seasoning for the cutlets is all you need when preparing to dredge the chicken.
- Flour – Used for dredging the chicken, creating a delicious crust when cooking in the pan.
- Extra-virgin olive oil – My preferred cooking oil, but you could also use avocado oil.
- Cremini mushrooms – These add rich meaty flavor to the sauce. White button mushrooms or baby bellas work well, too.
- Shallot and Garlic – Classic aromatics used when making the sauce for this dish.
- Fresh thyme – Infuses the sauce with a delicate, herbal aroma without overpowering the richness of the sauce. Keep extra aside as garnish.
- Low-sodium chicken broth – I always use low-sodium broth and stock in my recipes. It allows better control over the level of salt.
- Cream cheese – Softened at room temperature for a smooth and luxurious consistency. Mascarpone or a splash of heavy cream can be used instead.
- Dijon mustard – Adds a tangy brightness, subtle heat, and savory depth to the creamy sauce.
🗒 Instructions
This is an overview of the instructions for the creamy balsamic chicken recipe. Full instructions are in the recipe card at the bottom of the page.
- Season both sides of each cutlet with salt and pepper. Dredge in a shallow bowl of flour, shaking off any excess.
- Heat olive oil in a skillet over medium-high heat and add the cutlets, cooking through and golden brown, about 4-5 minutes per side.
- Transfer the cooked cutlets to a plate, leaving behind any remaining oil in the pan.
- Return the skillet to the heat with another 3 tablespoons of oil. Add the mushrooms in an even layer and cook for about 5 minutes, undisturbed.
- Add the shallot, garlic, and thyme while stirring the mushrooms. Cook for 2-3 minutes, until fragrant and the shallot is translucent.
- Stir in vinegar and cook until the mushrooms have absorbed the liquid, about 1 minute.
- Add broth and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer.
- Add cream cheese, mustard, and the remaining ¼ teaspoon each salt and pepper, stirring until melted. Return the chicken to the pan; reduce the heat to medium-low and cook for 1-2 minutes until warmed through. Garnish with additional thyme leaves before serving, if desired.
🥫 Storage
Leftover creamy balsamic chicken keeps well in an airtight container. Store it in the fridge for up to 3 days. Freeze it for up to 1 month.
Simply reheat leftovers in the microwave or the oven. I also like to add a splash of water or broth to the sauce as it will thicken during storage.
📚 Variations
- While I use chicken cutlets in this balsamic chicken skillet, chicken steaks work too. You can also use chicken breasts. Slice them in half lengthwise, then pound them thin.
- I used olive oil to brown the chicken and as a base for the other ingredients. You could use something like avocado oil for another neutral-tasting oil.
- For a vegan-friendly version of this creamy mushroom skillet, use vegetable broth instead of chicken broth. Swap in dairy-free cream cheese, and use tofu in place of the chicken. It’s a delicious alternative!
- Add extra aroma and deeper flavor to this weeknight chicken.Use a little more garlic and a splash of white wine.
- Almond flour is a great alternative to all-purpose flour. It not only makes this balsamic chicken with mushrooms gluten-free, it also reduces the carb count.
👩🏻🍳 Tips
- Test the chicken cutlets for doneness by inserting a thermometer into the thickest section of each cutlet. The thermometer should register an internal temperature of 165°F.
- This skillet chicken dinner recipe works best with 4-ounce chicken cutlets that are an even thickness. Feel free to pound the cutlets to an even thickness, if needed.
- A medium-large heavy skillet such as a cast iron skillet is best when making this creamy chicken and mushrooms. Leaving enough space in the skillet prevents steaming. It helps ingredients brown and get crisp edges.
🤔 FAQs
Can I use chicken breasts instead of chicken cutlets?
Yes! Simply slice boneless, skinless chicken breasts in half horizontally and pound them to an even thickness. This helps them cook quickly and evenly.
Can I make creamy balsamic chicken ahead of time?
You can! Prepare the dish and refrigerate it for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.
What can I serve with creamy balsamic chicken?
This dish pairs beautifully with pasta, rice, mashed potatoes, or crusty bread. Roasted vegetables or a simple green salad also make great sides.
Can I substitute the cream cheese?
Yes, you can use mascarpone or a splash of heavy cream instead. Cream cheese gives the sauce a slightly tangy, rich texture without being too heavy.
What mushrooms work best for this recipe?
Cremini mushrooms are ideal because they have a rich, earthy flavor. White button mushrooms or baby bellas work well, too.
Can I freeze creamy balsamic chicken?
It’s not recommended, as the cream-based sauce may separate when thawed. For best results, enjoy it fresh or refrigerated.
📗 Related Recipes
Love one-pan chicken dishes as much as I do? Then you have to try my Creamy Tuscan Chicken, Classic Chicken Cacciatore with Mushrooms, or Chicken Marsala.
And if you’re craving Southern comfort food, don’t miss my Smothered Chicken Breasts. They’re topped with herb gravy and crispy bacon. Serve them over mashed potatoes.
🍽 What to serve with (name of recipe)
This one pan chicken dinner is delicious with tender pasta, rice, mashed potatoes, or crusty bread. Roasted vegetables, dinner rolls, or a simple green salad also make great sides for this easy chicken skillet recipe!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large oven-safe nonstick skillet – Use it to sear the chicken first. Then sauté the mushrooms, shallot, and garlic. The nonstick surface helps prevent sticking. It also makes deglazing quick and easy.
- Chef's knife – Used to slice the cremini mushrooms, thinly slice the shallot and garlic, and slice chicken breasts when you don't have cutlets.
- Cutting board – Provides a stable, safe surface for preparing ingredients.
- Measuring cups and spoons – Use these to measure small amounts of dry ingredients. They’re great for salt, pepper, flour, thyme leaves, and Dijon mustard.
- Liquid measuring cup – Accurately measures the chicken broth and balsamic vinegar.
- Tongs – Used to handle the chicken cutlets while searing, transferring to a plate, and returning to the sauce to warm through before serving.
📞 Chiacchierata (chat)
And there you have it, amici—your new go-to padella (skillet) dinner that’s as easy as it is impressive!
This creamy balsamic chicken checks all the boxes. It is quick, full of flavor, and so comforting. Plus, it uses simple ingredients you likely have on hand. I love serving it with pasta, rice, or crusty bread. It soaks up every drop of that gorgeous sauce. Trust me, you won’t want to waste a single goccia (drop).
It’s the kind of meal that feels special for company. But it’s still easy enough for a busy Tuesday night. That’s exactly my favorite kind of recipe to share with you.
If you give this one a try, let me know how you served it—I always love hearing your delicious ideas!
Buon appetito, amici… and don’t forget the scarpetta (the extra bread) for that sauce 😉🍷
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Creamy Balsamic Chicken & Mushroom Skillet
Equipment Needed
Ingredients
- 4 oz. chicken cutlets
- ½ teaspoon salt divided
- ½ teaspoon ground pepper divided
- ⅓ cup all-purpose flour
- 5 tablespoons extra-virgin olive oil divided
- 12 oz. cremini mushrooms sliced
- ½ cup shallot thinly sliced
- 1 tablespoon garlic thinly sliced
- 3 teaspoons fresh thyme leaves plus more for garnish
- 4 tablespoons balsamic vinegar
- 1 ½ cup chicken broth low-sodium
- 4 ounces cream cheese softened
- 2 teaspoons Dijon mustard
Instructions
- Sprinkle chicken evenly with ¼ teaspoon each of salt and pepper.
- Place flour in a shallow dish. Dredge the chicken, 1 cutlet at a time, in the flour, pressing to coat and shaking off the excess.
- Place the coated chicken on a large plate. Discard any remaining flour.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat.
- Add the chicken; cook until golden brown on both sides and a thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side.
- Transfer to a plate. Do not wipe the oily pan clean.
- Return the skillet to medium-high heat. Add the remaining 3 tablespoons of oil and then the mushrooms.
- Spread the mushrooms into an even layer; cook, undisturbed, until golden, about 5 minutes.
- Stir the mushrooms, then add the shallot, garlic, and thyme. Cook, stirring often, until fragrant and the shallot is translucent, 2 to 3 minutes.
- Stir in vinegar; cook until the mushrooms have absorbed the liquid, about 1 minute.
- Add broth; bring to a boil over medium-high heat. Reduce the heat to maintain a simmer.
- Add cream cheese, mustard, and the remaining ¼ teaspoon each of salt and pepper, stirring until melted.
- Return the chicken to the pan; reduce the heat to medium-low and cook until warmed through, 1 to 2 minutes.
- Garnish with additional thyme leaves before serving, if desired.
Notes
👩🏻🍳 Tips
- Test the chicken cutlets for doneness by inserting a thermometer into the thickest section of each cutlet. The thermometer should register an internal temperature of 165°F.
- This skillet chicken dinner recipe works best with 4-ounce chicken cutlets that are an even thickness. Feel free to pound the cutlets to an even thickness, if needed.
- A medium-to-large heavy skillet such as a cast iron skillet is best when making this creamy chicken and mushrooms. Leaving enough space in the skillet prevents steaming. It helps ingredients brown and get crisp edges.
Nutrition
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Marisa Franca
We save this easy creamy chicken mushroom recipe for nights when we're craving comfort food but don't have the time. It's so easy and so good!