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Creamy Balsamic Chicken and Mushrooms Recipe

As most of my favorite chicken dinners tend to be, this one is all about the sauce — and it doesn’t hold back. It’s studded with buttery sliced mushrooms and flavored with the sweet tang of balsamic, giving lean chicken breasts a big boost of flavor. And best of all, there’s plenty to go around. 

As for the creamy component, you have the option of using half-and-half or whole milk. While I prefer half-and-half because it makes for a sauce that’s especially rich and luxurious, you truly can’t go wrong either way. I do, however, recommend skipping low-fat and nonfat milk, as they leave the sauce on the thin side.

PREP TIME: 5 minutes | COOK TIME: 25 minutes to 30 minutes | SERVES: 4


  • 2 pounds boneless, skinless chicken breasts (about 4)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces sliced cremini mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons balsamic vinegar


  1. Pound 2 pounds boneless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.
  2. Pat the chicken dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
  3. Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.
  4. Reduce the heat to medium and add 2 tablespoons unsalted butter. When melted, add 8 ounces sliced cremini mushrooms and the remaining 1/2 teaspoon kosher salt, and cook, stirring occasionally until tender, about 5 minutes. Add 2 tablespoons all-purpose flour, stir to evenly coat the mushrooms, and cook for 1 minute.
  5. Stir in 1 cup half-and-half or whole milk, 1/2 cup chicken broth, and 2 tablespoons balsamic vinegar until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer. Return the chicken and any accumulated juices to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes.


Storage: Leftovers can be refrigerated in an airtight container up to 4 days.



Per serving, based on 4 servings. (% daily value)

Calories 500

Fat 25.7 g (39.5%)

Saturated 10.3 g (51.3%)

Carbs 9.8 g (3.3%)

Fiber 0.5 g (1.9%)

Sugars 4.8 g

Protein 55.4 g (110.7%)

Sodium 847.6 mg (35.3%)


Recipe by Kelli Foster / The Kitchn


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