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- 2 boneless, skinless chicken breasts - 1 cup button mushrooms, sliced thinly - 1 cup heavy cream - 2 tablespoons balsamic vinegar - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon butter - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) When cooking, precise measurements help. Use a standard measuring cup for liquids. For dry items, like mushrooms or salt, use a dry measuring cup. A tablespoon is equal to three teaspoons. This makes cooking easier and more accurate. Fresh herbs add bright flavor and color. They work great in this dish. If you use dried herbs, use less since they are stronger. For example, if a recipe calls for one tablespoon of fresh parsley, use about one teaspoon of dried parsley. Fresh herbs also look nice as a garnish. Always choose what you like best to enhance your meal. {{ingredient_image_2}} First, season the chicken breasts with salt and black pepper. This step builds flavor. Heat olive oil and butter in a large skillet over medium heat. Once hot, add the chicken. Sear each side until golden brown, about 5-7 minutes. Check that the chicken is cooked through. Remove them from the skillet and set aside on a plate. In the same skillet, add the sliced mushrooms. Sauté them for 3-4 minutes. Stir occasionally until they become tender. Next, add the minced garlic. Cook for about 1 minute. The garlic should smell fragrant and start to brown slightly. Pour in the balsamic vinegar carefully. Use a wooden spoon to scrape any bits from the bottom. This adds flavor. Let it simmer for 1-2 minutes to reduce. Now, reduce the heat to low and stir in the heavy cream. Mix well until it becomes a rich sauce. Return the chicken to the skillet and coat it in the sauce. Let it simmer for 5-7 minutes until the chicken reaches 165°F. Taste and adjust salt and pepper if needed. Lastly, garnish with chopped parsley for a fresh touch. To cook chicken just right, start with good seasoning. Use salt and pepper on both sides. Heat olive oil and butter in your skillet until hot. Place the chicken in the skillet and let it sear. Cook for 5-7 minutes on each side. Your chicken should be golden brown and reach an internal temperature of 165°F. Always let it rest for a few minutes before slicing. This keeps it juicy. To make your dish pop, use balsamic vinegar wisely. It adds a sweet and tangy touch. Don't forget fresh parsley for garnish. It brightens up the plate. You can also try adding a pinch of red pepper flakes for a hint of heat. If you love garlic, add more than the recipe suggests. Each tweak can create a new taste experience. One mistake is not seasoning enough. Salt boosts the flavor of chicken and sauce. Another error is overcooking the chicken. It can turn dry and tough. Avoid washing the skillet after cooking chicken; the browned bits add flavor to your sauce. Lastly, don't skip the resting time. It allows juices to redistribute, giving you a moist bite. Pro Tips Use Fresh Ingredients: Always opt for fresh mushrooms and garlic for the best flavor. Fresh ingredients enhance the taste and aroma of the dish significantly. Don’t Overcook the Chicken: To keep the chicken tender and juicy, avoid overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F. Enhance the Sauce: For added depth, consider incorporating a splash of white wine or a teaspoon of Dijon mustard into the sauce while it simmers. Garnish for Flavor: Fresh parsley not only adds color but also a fresh flavor. Consider adding a sprinkle of grated Parmesan cheese for a savory finish. {{image_4}} You can switch the chicken for other proteins. Try using turkey breasts, pork chops, or even shrimp. Each choice offers a unique taste. Turkey breasts work well since they cook similarly to chicken. Pork chops add a nice savory flavor. Shrimp cooks fast, so add it last to keep it tender. For a vegetarian twist, use hearty mushrooms as the star. Replace chicken with portobello mushrooms for a meaty texture. You can also use eggplant or zucchini slices. The creamy sauce pairs nicely with these veggies. This option stays rich and satisfying without meat. You can adjust flavors to make this dish your own. Try adding a splash of white wine for depth. Fresh herbs like thyme or rosemary can enhance the taste. A dash of red pepper flakes adds heat if you like spice. Mix in sun-dried tomatoes for a sweet and tangy kick. These small changes can take your meal to the next level. To keep your creamy balsamic mushroom chicken fresh, store it in an airtight container. Let the dish cool completely before sealing it. This helps prevent moisture build-up and keeps the chicken juicy. Proper storage will help maintain its creamy texture and rich flavor. Place the container in the fridge for up to three days. Avoid leaving it out at room temperature for more than two hours, as this can cause food safety issues. When you’re ready to enjoy leftovers, reheat gently. Use a skillet over low heat to warm the chicken. Add a splash of cream or broth to keep the sauce smooth. Stir often to prevent sticking and ensure even heating. You can also use the microwave, but heat in short bursts. Check every 30 seconds until heated through. This method keeps the chicken tender and the sauce creamy. If you want to freeze the chicken, do so before reheating. Place it in a freezer-safe container and ensure it's airtight. This way, the flavors stay intact. It can be frozen for up to three months. To thaw, move it to the fridge overnight. Reheat it slowly in a skillet, adding a bit of cream if needed. This will help bring back its original taste and texture. Yes, you can make creamy balsamic mushroom chicken ahead of time. Cook the dish fully and let it cool. Store it in an airtight container in the fridge for up to three days. When you are ready to serve, gently reheat it in a skillet over low heat. This way, the flavors will still shine. You can serve this dish with many sides. Here are some great options: - Mashed potatoes - Cooked pasta - Rice - Steamed or sautéed vegetables - A fresh green salad These sides will complement the creamy sauce and add more color to your plate. To make creamy balsamic mushroom chicken dairy-free, use coconut cream instead of heavy cream. You can also try using almond milk or cashew cream for a lighter sauce. Just be sure to add a bit of cornstarch to thicken the sauce. This way, you still enjoy the rich flavors without dairy. This blog post covered key ingredients and tips to make creamy balsamic mushroom chicken. You learned how to prepare chicken, cook mushrooms, and create a tasty sauce. I shared ways to store and reheat leftovers, along with common mistakes to avoid. You now have fun variations to try, such as alternative proteins and vegetarian options. Remember, small changes can boost flavor. Enjoy cooking and make it your own!

Creamy Balsamic Mushroom Chicken

A delicious and creamy chicken dish with balsamic mushrooms, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup button mushrooms, sliced thinly
  • 1 cup heavy cream
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Start by seasoning both sides of the chicken breasts generously with salt and freshly ground black pepper to enhance their flavor.
  • In a large skillet, heat the olive oil and butter together over medium heat. Once the oil is shimmering and the butter has melted completely, add the seasoned chicken breasts to the skillet. Sear each breast until they are golden brown and cooked through, about 5-7 minutes per side. Once cooked, remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, without washing, add the sliced mushrooms. Sauté them for around 3-4 minutes, stirring occasionally, until they are tender and have released their moisture.
  • Next, add the minced garlic to the mushrooms and continue to sauté for about 1 minute, or until the garlic is fragrant and just beginning to brown.
  • Carefully pour in the balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the skillet; this will add depth to the sauce. Allow the mixture to simmer for about 1-2 minutes to reduce slightly.
  • Reduce the heat to low, then stir in the heavy cream. Mix thoroughly until the cream is fully combined, creating a rich and creamy sauce.
  • Return the seared chicken breasts to the skillet, ensuring they are well-coated in the luscious mushroom cream sauce. Allow the chicken to simmer gently in the sauce for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
  • Taste the sauce and adjust the seasoning with extra salt and pepper if needed to suit your preference.
  • Just before serving, garnish with freshly chopped parsley to add a touch of color and freshness to the dish.

Notes

For an impressive presentation, serve over mashed potatoes or pasta.
Keyword balsamic, chicken, creamy, dinner, mushroom