Creamy Balsamic Chicken & Mushroom Skillet

Creamy balsamic chicken and mushroom skillet in a pan with lemon wedges as garnish.

5 from 1 vote

Creamy Balsamic Chicken & Mushroom Skillet

Creamy Balsamic Chicken and Mushrooms comes together in one skillet for easy cooking and cleanup. It's rich, tangy, and deeply savory - perfect for busy weeknights, yet impressive enough for guests.

Prep Time30

Cook Time30

Total Time1

Course: Main Course Chicken

Cuisine: Italian-Amercian

Servings: Servings

Calories: 390kcal

Author: Marisa Franca @ All Our Way

Equipment

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.

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