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These juicy and tender Skillet Balsamic Chicken Breasts are made in one pan and done in 30 minutes. This will be your new go-to stovetop chicken recipe for busy weeknight dinners!
While you’re at it, why not also try my Alice springs chicken and chicken Madeira for more delicious and easy dinner options?
Stovetop chicken breasts are the go-to when you’re in need of a quick and easy meal. Perfect for those busy days when you need something delicious without the hassle! I can’t tell you how many times I’ve thawed chicken with no plan, only to end up whipping up something amazing on the fly. That’s exactly how my special recipe for juicy skillet balsamic chicken breasts was born—a happy accident that turned into a flavorful favorite. It’s all about simplicity and big flavor!
Why I Love This Balsamic Chicken Recipe
- Quick and convenient. Ready in just 30 minutes and cooked in a single pan, these skillet balsamic chicken breasts are the perfect solution for busy families.
- Versatile and adaptable. This recipe not only stands out on its own but also pairs wonderfully with a variety of sides, from roasted vegetables to grains and pasta, allowing you to tailor it to your dietary preferences or whatever ingredients you have on hand.
- Flavorful. The simple preparation of this balsamic chicken is kicked up by the rich, sweet, and tangy balsamic glaze, ensuring a dish that’s not only juicy and tender but also packed with great flavors.
Recipe Ingredients
- Olive Oil: Substitute with canola or vegetable oil.
- Boneless, Skinless Chicken Breasts: You could also make this with boneless pork chops or turkey breasts.
- Salt and Fresh Ground Pepper: Essential seasonings for enhancing flavor.
- Butter: Adds richness, body, and flavor to the sauce.
- Yellow Onion: Swap with white onion or shallots.
- Garlic: Substitute with garlic powder, using 1/2 teaspoon per clove.
- Italian Seasoning: Use equal parts dried basil, oregano, and thyme if you are out of it.
- Granulated Sugar
- Balsamic Vinegar: Adds sweet and tangy notes to the sauce.
- Chicken Broth: Vegetable broth will also work.
- Heavy Cream: Gives the sauce a creamy texture. Half & Half, full-fat coconut milk, or evaporated milk can also be used.
- Fresh Basil or Parsley (for garnish): Adds a fresh, herby finish.
How to Make Balsamic Chicken Breasts
- Prep: Heat your oil in a large skillet. Using a meat mallet, pound down the chicken breasts to a 1-inch thickness and season them with salt and pepper.
- Cook: Add the chicken to the heated oil and cook them for 5 minutes, undisturbed. Flip the chicken breasts over and add a tablespoon of butter; continue to cook for 4 to 5 more minutes, or until the chicken is cooked through.
- Rest: Remove the chicken breasts from the skillet and set them aside. Keep them covered.
- Sauce: Add the remaining butter to the skillet. Stir in the diced onions and cook them until very soft. Stir frequently. Stir in the garlic and continue to cook for another 20 seconds. Add the Italian seasoning, sugar, and balsamic vinegar. Whisk in the chicken broth and cook for about 2 to 3 minutes, or until the liquid has reduced a bit.
- Reduce: Lower heat to medium and whisk in the cream. Whisk for about 30 seconds so that the sauce doesn’t start to boil. Let sauce come to a simmer. Add the chicken breasts back to the skillet. Cook for 1 minute, or just until the chicken is heated through.
- Serve: Remove from heat. Garnish with basil ribbons and serve.
Recipe Tips
- Let it cook. When you first add the chicken to the skillet, suppress the urge to touch it. Let it stay in the pan for 5 minutes completely undisturbed.
- Making the sauce. Instead of making sauce at the same time as you cook the chicken, I like to use the same pan that I cooked the chicken in, that way, you don’t lose out on any of the flavor. Make sure you use your whisk to scrape up the little brown bits. That is what really adds to the sauce.
- Whisk. Make sure to whisk continually after adding your cream. You don’t want the sauce to boil at this point.
- Garnishes. You can garnish with fresh chopped basil, but you could also use fresh chopped parsley if you’re out of basil. Basil has a powerful aroma and it goes nicely with balsamic vinegar.
Serving Suggestions
I like to serve this creamy balsamic chicken with my creamy baked mashed potatoes, rice, or over noodles. I also love these zucchini fries and these instant pot baked potatoes, as well as my grilled potato wedges!
Even lighter, throw together a mix of these roasted brussels sprouts and radishes, a spaghetti salad, or a big mac salad to serve on the side with balsamic chicken breasts. Then, round out that meal with my family’s favorite banana pudding cupcakes!
How to Store and Reheat Leftovers
- Let the chicken breasts come to room temperature. Then, place them in an airtight container and spoon the sauce over them. Store them in the fridge for 3 to 4 days or in the freezer for up to 3 months.
- To reheat, simply return the chicken and the sauce to a skillet over low heat until the chicken is heated through. If the sauce has gotten too thick, you can add a little chicken broth until it reaches your desired consistency.
More Easy Chicken Recipes
- Lemon Chicken Breasts
- Coconut Chicken Breast Tenders
- Instant Pot Honey Garlic Chicken
- Creamed Spinach Chicken
Skillet Balsamic Chicken Breasts
Whip up these juicy, tender, and creamy skillet balsamic chicken breasts in just 30 minutes using only one pan.
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, pounded to 1-inch thickness
- salt and fresh ground black pepper, to taste
- 2 tablespoons butter, divided
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 2 teaspoons balsamic vinegar
- ½ cup chicken broth
- ½ cup heavy cream
- chopped fresh basil or parsley, for garnish
Instructions
- Heat the olive oil in a large skillet set over medium-high heat.
- Pound the chicken breasts down to 1-inch thickness and season them with salt and pepper; add them to the heated oil and cook for 5 minutes, undisturbed.
- Flip the chicken breasts over; add 1 tablespoon butter and continue to cook for 4 to 5 more minutes, or until cooked through. Internal temperature should register at 165˚F.
- Remove chicken breasts from skillet and set aside; keep them covered.
- Add remaining butter to the skillet. Stir in diced onions and cook for about 6 to 8 minutes, or until very soft. Stir frequently. If they start to burn, lower the heat.
- Stir in the garlic and cook for 20 seconds. Stir in Italian seasoning, sugar, and balsamic vinegar; cook for 2 minutes.
- Whisk in the chicken broth; continue to whisk and scrape up all the browned bits from the bottom of the skillet.
- Increase the heat to High and cook for about 2 to 3 minutes, or until the liquid has reduced a bit.
- Lower heat to medium and whisk in the cream; whisk continually for about 30 seconds so that the sauce doesn’t start to boil.
- Let sauce come to a simmer; add the chicken breasts back to the skillet. Cook for 1 to 2 minutes, or just until chicken is heated through.
- Remove from heat. Sauce will thicken as it stands.
- Garnish with basil and serve.
Equipment
Nutrition
Calories: 351kcal | Carbohydrates: 6g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 303mg | Potassium: 515mg | Fiber: 1g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
Just made this and so good! I took someoneโs advice and doubled the sauce and Iโm so happy I did. I did not have cream so used pet milk instead. This is a keeper!
Thank YOU! I am very glad you enjoyed it! ๐
This was wonderful! Made with mashed potatoes and put some of the sauce on top, absolutely yummy! Definitely a keeper!
I’m very glad you enjoyed it! Thank YOU! ๐
Iโm not sure how to write this review… my mouth is still rendering the amazing flavors of this recipe! I cook chicken all the time (3-5xs/week) and always looking for new recipes but this one is over the top. Even for a weeknight dinner… it was well worth the extra time. Iโve already shared this with my daughter. Canโt wait to make it again.
That’s great to hear! I am very glad you enjoyed it! Thank YOU! ๐
Oh my goodness!! Where has this been all my life! If I can drink balsamic I will be happy! So this just hit the right spot! And so simple to make! So yummy!!
Thank YOU! I am very glad you enjoyed it! ๐
Made this for supper tonight and I absolutely enjoyed every bite!! I will make this again
I am very glad you enjoyed it! Thank YOU! ๐
Hi. I am assuming yes, but can you substitute half and half for the heavy cream? Would you need to make any other adjustments?
Yep, that works, too! You don’t need to adjust anything else. It might not be AS creamy as intended, but it will still definitely work, and it’s just as delicious. ๐
Want to try this but my grandson canโt have dairy. We still want the creaminess. Do you know if a good nondairy substitute for the cream?
Hi!
There are a number of non-dairy creams that you can try using, like coconut cream, soy milk with olive oil, cashew cream, etc… They all make great dairy-free substitutes for heavy cream.
You can also try using a cornstarch slurry just to thicken the chicken broth. Combine 1 tablespoon cornstarch with 1 tablespoon cold water; whisk it until completely combined. Then, whisk the slurry into the chicken broth/sauce in the skillet, and continue to cook for just a bit, or until the sauce starts to thicken.
Hope that helps. ๐
This was the best recipe Iโve tried so far! I absolutely loved it and will definitely become one that I make on a recurring basis and share with others.
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
I have made this a couple of times. Each time I enjoyed immensely. Definitely a keeper.
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
There are diced tomatoes in the instructions but not in the ingredient list. Is it a 14.5 ounce can or fresh?