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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
This is absolutely delicious. So good that I could drink the sauce by itself. Only change was I used chicken tenders do it would cook quicker.
I’m very glad you enjoyed it! Thank YOU! ๐
Do you remember how many chicken tenders and did you cook for same amount of time?
Just finished eating this for dinner over mushroom ravioli. It was delicious!!!
Thank YOU! I’m very glad you enjoyed it! ๐
So good ! Next time Iโll double the sauce. ๐
Thank YOU! I’m very glad you enjoyed it! ๐
This is so easy and absolutely delicious. Everyone cleans their plate and asks for more. Thanks for sharing such a taste recipe.
That’s great to hear! I’m very glad everyone enjoyed it! Thank YOU! ๐
This was absolutely PERFECT. I doubled the sauce as others have said, just fantastic. I served with rice, we all just loved it. Give me a straw for this sauce. Will definitely make this again soon. YUMMMMM
That’s great to hear! I’m very glad you and your family enjoyed it! Thank YOU! ๐
100% a keeper! I’m not super into heavy cream (kind of silly when you read the title of the recipe lol) so I only added a little under a cup to start and the flavor was already spectacular. I’m sure you can make this without heavy cream and it would be fabulous
*little under a 1/4 cup
I’m very glad you enjoyed it! Thank YOU! ๐
The flavor is INCREDIBLE! We loved it.
So happy to hear you loved the incredible flavor! Enjoy your meals! Thank YOU! ๐
I’m always searching for new chicken recipes to make for dinner, so I’m SO glad I found this one! It’s so great for our family of 4, and meal prep!
It’s wonderful to hear this chicken recipe was a great find for your family and meal prep needs! I’m glad it fits so well into your dinner rotation. Enjoy your cooking! Thank YOU! ๐
It was so delicious! I’m definitely making this again for dinner!
I’m glad to hear it was delicious! Looking forward to you enjoying it again for dinner. Thank YOU! ๐
I love one pan dishes and this is definitely my new go to for easy and delicious dinner! It was easy to make and turned out so flavorful!
Great to hear you’ve found a new go-to one pan dish! It’s wonderful when something so easy to make turns out so flavorful. Enjoy your delicious dinners! Thank YOU! ๐